the baconista blog

My First Encounter with English Bacon

2010-09-19T14:48:00.004-04:00

So, I’ve heard mixed reviews about English bacon but have never had the opportunity to find out for myself. That is until I decided to stop in for a few drinks and a bite to eat at Black Horse Pub. This place is filled, but not packed, with crazy Brits screaming at the big screen above the bar during some football match. They serve a full English Breakfast here but seeing as how it was well past lunch time I opted for English bacon on a roll. (Please excuse my crappy photo as my real camera is broken and my phone doesn't take the best pics.) I honestly didn't think I’d love it—considering how much I adore good old American thin, crispy, streaky bacon—but I was actually quite pleased. It's much thicker, a bit sweeter, and served simply on a buttered, toasted roll. It's basically just meat & bread... but I have to say, it’s one of my new favorite sandwiches!

Earlier this week I found out that a good friend will be moving to London in a few months. This of course devastated me as she is someone who would go to great lengths to help me discover new places to eat pigs in a blanket (what I am I going to do without you??). But now that I know English bacon is so dope, the news is now rather exciting and I can’t wait to go visit (so please hurry up and move already)!

Review: Meatball Shop

2010-08-07T14:15:00.002-04:00

The Meatball Shop on Stanton & Allen in the LES.

Ginger snap and coconut macaroon strawberry ice cream sandwich:

Review: Hot Bird Food Truck

2010-08-07T13:33:00.003-04:00

Snacks from the Hotbird food truck on Atlantic & Clinton in Clinton Hill.

“Really good bacon:”

Review: Supper

2010-07-26T19:54:00.003-04:00

Dinner at Supper on 2nd St. between A & B in the East Village.

Prosciutto di Parma:

Review: Wondee Siam

2010-07-26T19:44:00.003-04:00

Dinner at Wondee Siam on 9th & 53rd in Hell’s Kitchen.

Crispy pork special:

Review: Melt

2010-07-26T17:36:00.001-04:00

Dinner at Melt on Bergen between 5th & Flatbush in Park Slope.

Pulled pork sliders:

Review: Apizz

2010-07-26T17:29:00.004-04:00

Dinner at Apizz on Eldridge between Rivington & Stanton in the LES.

Lasagna cinghiale (wild boar ragu):

Pera con Prosciutto:

Review: People’s Pops

2010-07-26T17:14:00.003-04:00

People’s Pops at the Brooklyn Flea at One Hanson.

Apricot Lavender:

Review: Nolita House

2010-07-26T17:12:00.003-04:00

Dinner at Nolita House on Houston between Mulberry & Mott in Nolita.

Carnitas tacos:

Review: Blue Marble Ice Cream

2010-07-26T17:09:00.002-04:00

Blue Marble Ice Cream on Atlantic between Bond & Nevins in Boerim Hill.

Pistachio Almondine:

Review: Xie Xie

2010-07-26T17:03:00.003-04:00

Dinner at Xie Xie on 9th Ave. between 45th & 46th in Hell’s Kitchen.

Sweet glazed pork sandwich:

Review: Smoke Joint

2010-07-26T16:58:00.002-04:00

Lunch at Smoke Joint on South Elliot at Lafayette in Fort Greene.

Iceberg wedge with bacon:

Review: Krystal's Cafe

2010-07-26T16:51:00.002-04:00

Dinner at Krystal's Cafe on Roosevelt & 69th in Woodside.

Pork adobo:

Lumpiang Shanghai:

NYC's Best Sandwiches

2010-06-01T09:57:00.009-04:00

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:

100. The Elvis - Peanut Butter & Co.

83. Ham & Cheese - Char No. 4

56. Bacon & Marmalade - Prune

53. PMB (pancetta, mango & basil) - Sullivan St. Bakery

43. Bacon, Egg & Lettuce - BKLYN Larder

39. Bacon, Egg & Cheese - Prime Meats

32. BLT - Frankie’s Sputino

26. Country Ham Biscuit - Egg

22. Grilled 3-Cheese with House-smoked Ham - The Breslin

13. Croque Monsieur - Bar Boulud

I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!

Review: Tia Pol

2010-05-31T12:11:00.005-04:00

Dinner at Tia Pol on 10th Ave. between 23rd & 22nd in Chelsea.

Roast suckling pig:

Hot Chicks Eat Bacon

2010-05-26T22:34:00.005-04:00

Mad Men’s Christina Hendricks is mad for bacon—chocolate covered bacon to be exact—according to Esquire. A woman after my own heart, she orders a soup with both pancetta and guanciale and exclaims “I know my pork!” She goes on to extol the wonderful uses of having a deep fryer. Is there anything sexier than a hot woman who just loves to eat?

Next month, I will be going a Mad Men-era cocktail party filled with hot women who love to eat. So what do I bring for these drunk, hungry bitches? When I think of 1960s entertaining, I think: canapes! And wouldn’t baconmarmalade be a beautiful (and yummy) topping for a canape?! But... I’m not exactly prepared to share that much of my stash. Instead, I whipped out my trusty Bacon Cookbook and found a french cheese & bacon puff recipe that looks amazing. I then googled 1960s canapes and found a recipe for “baconettes” which sounds more theme appropriate. Which would you rather enjoy while knocking back a gimlet or two?

French Cheese & Bacon Puffs

1 cup water

1 stick butter, cut into pieces

1/4 tsp. salt

1 cup flour

4 large eggs

1/2 lb slab bacon, diced

1 cup shredded Gruyére

Combine water, butter & salt in a heavy saucepan & bring to a boil. Reduce heat, add flour & beat w/ a wooden spoon until a ball of dough forms. Transfer to a mixing bowl & add eggs one at a time, beating with an electric mixer on high until the batter holds soft peaks. Cover with plastic wrap & chill briefly.

Fry bacon until crisp & drain. Preheat oven to 375° & Butter a large baking sheet. Fold the cheese & bacon into batter & drop by tablespoon onto the baking sheet. Bake for 30 minutes, turn heat off & let stand until golden & crisp, about 10 minutes.

Baconettes

bacon

peanut butter

large apple & toothpicks

Spread slices of bacon with peanut butter. Roll tight & fasten with toothpicks (soaked in water). Toast under broiler until bacon is done. Serve by sticking the toothpicks into a large apple.

Review: Purple Yam

2010-05-23T22:58:00.004-04:00

Purple Yam on Cortelyou between Rugby & Argyle in Ditmas Park.

Banana rum:

Hipsters on Horseback

2010-05-19T18:56:00.003-04:00

A recipe sent in by our West Coast correspondent, Kajsa:

You've had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon - the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.

1lb bacon
1 large jar of marinated artichoke hearts

Preheat broiler to 400º and move the rack to the top position.
Line a shallow baking pan with aluminum foil.
Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick.
Broil for 5 minutes, turn them over and broil for another 5 - 9 minutes, until bacon is crispy.
Makes about 24

Can I rate my own dish? 4 strips!!!

Review: Five Guys Burgers & Fries

2010-05-17T19:29:00.002-04:00

Dinner at Five Guys on 7th Ave between 6th & 7th in Park Slope.

Bacon cheeseburger:

Mmmmacarons...with bacon!

2010-05-03T12:04:00.008-04:00

At the Brooklyn Lyceum this weekend, I was on a mission to pick up some spicy BaconMarmalade, taste some MilkMade ice cream and see what other goodies I could find. Unfortunately, it was disgustingly hot and muggy up there preventing me from perusing all the tables very thoroughly. But on my quick loop around I spotted a sign through the crowd with the enticing words: Candied Bacon with Maple Cream Cheese Frosting. As I drew closer, I still had no idea what this candied bacon thing was... until I saw the pretty little display of macarons off to the side. I LOVE macarons! And now someone has put two of my great loves together? Yes, I know I have many great loves—but this is one I hadn’t even thought of. Macaron Parlour has a very unique take on the traditional macaron. Upon first bite, it is rather odd to find an actual piece of bacon sandwiched inside your delicate macaron. But the flavors are rather intriguing and work together quite well. Thanks to Simon for offering me a paper towel to mop myself up so that I may enjoy your macaron even more! Other interesting flavors I have yet to try:

S’mores

Black Sesame with Cookies & Cream Ice Cream

Might I suggest a new flavor collaboration? How about BaconMarmalade and chocolate... ooo.

Review: Bierkraft

2010-05-02T17:42:00.002-04:00

Lunch at Bierkraft on 5th between Berkley & Union in Park Slope.

Serrano sandwich:

Peanut butter gelato & brownie sandwich:

Keep Fit - Eat Meat Every Day

2010-04-27T13:22:00.018-04:00

This past weekend I ventured over the Williamsburg bridge for brunch at Marlow & Sons. My friend and I shared a couple dishes that included an amazing boudin sausage—possibly my favorite part of the meal (and yes, I did have bacon). Afterwards we stopped into Marlow & Daughters to check out the butcher shop where this wonderful sausage came from. Scott Bridi, manager and charcutier (and dining partner), was kind enough to give us a tour. See all photos here.

The place was packed and meat case close to empty. Scott was busy cranking out lamb sausages. Eventually there was a lull & the meat case was replenished before the shot above was taken. I was then introduced to the various charcuterie available—smoked meats, fresh sausages, patés, terrines. There is a lot of thought and care in the preparation of these items. Wine and fresh herbs are often used “to create the balance of a well composed dish,” according to Bridi. We of course had to see for ourselves... we sampled duck rillettes, pork rillettes, a Sunset Park taco-inspired pig head terrine, and sweet sopressata. Like the boudin at brunch, I could certainly eat any of these as a meal by itself. Another wonderful thing about the prepared foods is that it gives the shop an opportunity to make use of the whole animal.

Marlow & Daughters does whole animal butchering and they source their animals very locally. Their beef is from 3 farms in upstate NY. Pork comes from EcoFriendly Foods in VA as well as farms upstate including Flying Pigs. The lamb is from Elysian Fields Farm in PA. Duck and rabbit are from a farm in New Paltz. Meat isn’t all that they get locally. Fresh veggies come from Guy Jones’ upstate farm and their beans come from Cayuga Pure Organics in Ithaca. A number of groceries are sourced even closer to home: popsicles from Brooklyn Flea regulars People’s Pops, Williamsburg’s own Mast Brothers Chocolate, and Marlow & Sons’ house-made ice cream, granola, marmalade and hazelnut butter (to name a few).

This is truly your local neighborhood butcher shop... and if it's not exactly local to you, it’s worth it to go out of your way. These guys aren’t just chopping up meat. They can tell you what cut to use and the best way to prepare it. There is a flexibility and a trust between the staff of M&D and their customers. Talk to Scott, TJ or Andrew who can offer suggestions on easy, delicious dishes based on what’s available. Coming from the kitchens of Gramercy Tavern, craft, and Momofuku—these guys know how to fucking cook. So take advantage of that knowledge when planning your next meal. And don’t forget:

P.S.

M&D will soon be selling barbecue packages... Get your grills ready! (Talking to you, Rosa.) If you can’t grill, their eponymous pork sausage will be available at Summer Stage this year.

Review: Double Windsor

2010-04-26T11:37:00.004-04:00

Dinner at Double Windsor on PPW & 16th in Windsor Terrace.

Grilled fontina & emmental on country bread with thick-cut Nueske’s bacon:

Review: Marlow & Sons

2010-04-26T11:30:00.002-04:00

Brunch at Marlow & Sons on Broadway and Berry in South Williamsburg.

Home-made biscuits with bacon egg & cheese:

Peanut butter. Bacon. Burger??

2010-04-22T12:01:00.004-04:00

My plans for Saturday already include a trip to Shake Shack to try the custard of the day: Pancakes & Bacon. I am all for bacon is desserts—bacon in anything really. Bacon is great on burgers. Bacon is great with peanut butter. But what to make of this very limited Shack offer (available this Saturday at the UWS location only): a peanut butter bacon burger? Could be interesting. Imagine beef satay sprinkled with bacon... that sounds tasty! But for some reason I just can’t see that combination being super awesome in a burger. And since I won’t be trekking all the way uptown, I guess I’ll never know.

Pork Parfait

2010-04-12T13:16:00.005-04:00

At first glance, the meat sundae looks rather odd (if not a bit gross). But the carnival concoction actually sounds pretty tasty. It consists of pulled pork, barbecue sauce and mashed potatoes. I can’t seem to think of a better combination at the moment... and aren't we all looking for easier ways to eat pork? Porky’s BBQ, the traveling vendor from Indiana that created this portable product, was most recently at the Miami-Dade County Fair. Let’s hope they hit the North East area soon...

Review: Meatball Shop

2010-04-03T14:48:00.003-04:00

The Meatball Shop in the on Stanton just off Allen in the LES.

Walnut meringue cookie & caramel ice cream sandwich:

Review: Ultimate Burgers & Dogs

2010-04-03T14:45:00.003-04:00

Dinner at Ultimate Burgers & Dogs on Degraw between Court & Clinton in Carroll Gardens.

Bacon-wrapped dog with cheddar cheese:

West Coast Review: Starbelly’s

2010-03-31T12:25:00.003-04:00

I never thought I’d be reviewing a BLT. The proliferation of the sandwich and the endless variety of add-ons, (I recently heard of a BLAST: Bacon, Lettuce, Avocado, Shrimp and Tomato), would make writing about them a herculean task. But this one. THIS one. It was perfect.

Starbelly’s BLT is built around some of the best tasting bacon I’ve had in months. It is very thick cut, chewy and extremely flavorful with a slight pepper kick; three fat slabs of delicious. The bread is a squishy, lightly toasted ciabatta roll, about eight inches long and smothered in basil aioli. The tomatoes were, (as are all the restaurant’s produce), farm fresh and perfectly ripe. I especially appreciated the pile of wild baby arugula, dressed lightly in oil, that echoed the pepper in the bacon.

Now it may seem that I am not the lightest of eaters, but I am. I love food, but can only handle small portions and generally end up taking quite a bit home when I dine out, as inelegant as that is seen to be. I ate the whole thing. It was bigger than my head.

(honorable mention goes to the Old Bay remoulade served with the fries)

Review by Kajsa Sexton. Photo by Suzanne Ray.

West Coast Review: The Buckshot

2010-03-25T11:19:00.005-04:00

Full disclosure: I love this place. I would live there if I could Decor that tends toward the hunting lodge kitsch—I’ve never seen more animal heads in one place at once—with a smattering of metal and skate punk memorabilia. Cheap beer, shuffle board, pool, and skee-ball, people. In addition to this nexus of happiness, The Buckshot has a kitchen that serves, along with delicious southern-style fare, chicken fried bacon. I moved out to the West Coast from New York without ever having had the opportunity to try this recent phenomenon. I spent hours on the internet looking for a place in San Francisco that served it, only to find complaints on Yelp that it was no where to be found. So yes, I may have spilled my beer on my companions at seeing it on their chalkboard menu.

The bacon is both chewy and crunchy and lightly breaded with a crust that tends to flake off. The bacon flavor and it’s saltiness gets lost a bit in the seasoning of the batter; a thicker cut of bacon could be in order. The eight piece serving comes in a parchment lined tin cup with a side of maple syrup, which as a dipping sauce is absolutely key. Though not as thrilling as my imagination had built it up to be, I have not yet been there without ordering it; a fantastic bar snack.

As if a serving of that between two people weren’t enough, I had to try the Miss Piggy’s Mac ‘N’Cheese. It’s made with three cheeses, (Bleu, Cheddar, and either Jack or Pepper Jack—whichever they have that day), bacon, herbs and garlic bread crumbs. The portions could easily feed three, the macaroni nothing fancy and comfortingly reminiscent of good ol’ Kraft. In this dish, the bacon and Bleu are king. It is incredibly rich and creamy with bacon chunks throughout, not just as a garnish. It is well cooked and in good sized chunks, that retain their crunch despite the cheesy dousing. It's a salty dish, and the rosemary and parsley nicely balance its throat coating quality without diminishing the bacon flavor that permeates every bite.

Review by Kajsa Sexton.

You Are How Much You Eat

2010-03-25T10:00:00.007-04:00

I read this article in AMNY yesterday that made me very happy. It states that “potion control yields more weight loss than changing the foods you eat or exercising more.” I’ve already started exercising more than I ever have in my entire life (considering I’ve never worked out before). But one thing I did not want to do in order to get back into my pre-baconista jeans is to change what I eat. I love meat, ice cream, all fatty foods in general and I’ve never had a problem with my weight eating what I do. Granted I am now in my 30s and I spent an entire year eating out excessively, hence the new work out DVDs. But this article makes me feel much better about the pork taco (notice that’s singular) I had for dinner and the corn dog I had for lunch. I mean, what good is it to eat salads everyday if you eat 3 times as much as you should? And for those of you who think AMNY is not the best source for health advice, here a few others that claim the same thing:

The NY Times says people who exercise don’t necessarily lose weight without changing their eating habits. You burn 200-300 calories in a typical 30-minute work out—you replace that with one Gatorade. Good thing I don’t drink Gatorade... wonder how many calories are in coconut water?

Lisa Young, a nutritionist and professor at NYU says, “How much you eat is more important than what you eat.” 78% of people on diets think all they have to do is watch what they eat, she wants them to realize that quantity is a bigger concern.

Everyday Health says what we eat contributes to the obesity epidemic but “how much we eat and our lack of portion control may be even more important factors.” Ordering an appetizer as your entree or from a children’s menu is recommended when eating out.

ABC News shows that a low-fat, average protein diet resulted in the same amount of weight loss as a high-fat, high protein diet. What matters more is sticking to your chosen diet... I choose bacon!

A Happy Accident...

2010-03-19T14:42:00.005-04:00

that makes me very very happy! These guys are so awesome. You must buy a jar, spread it on your next sandwich (or whatever else) & then please spread the word!

Bacon Marmalade: Bacony Goodness by Mistake from SkeeterNYC on Vimeo.

Review: Momofuku Milk Bar

2010-03-18T13:58:00.006-04:00

Momofuku Milk Bar on 13th & 2nd in the East Village.

Carrot Cake soft serve:

Red Velvet soft serve:

Meat. Music. Coffee. Art.

2010-03-12T11:40:00.008-05:00

Meatpaper and Blue Bottle Coffee will be providing “coffee-inspired charcuterie” and “meat-inspired desserts” to kick off the Now Playing event series at SFMOMA 3/18 from 6-8PM. The event is free with half price museum admission. Tasting plates are $5 and yes, there will be bacon! Partygoers can enjoy live entertainment & various art projects along with cocktails & hors d’oeuvres every Thursday after that through April 15th. The Blue Bottle and Meatpaper plates will be available in the Rooftop Garden.

West Coast Review: Pirate Cat Radio

2010-03-03T13:21:00.005-05:00

A review from my new West Coast correspondent, Kajsa:

I recently had the pleasure of visiting Pirate Cat Radio in the Outer Mission district of San Francisco. While I was ostensibly there to watch my friends’ band, Veil Veil Vanish be interviewed for their latest CD release, I may have had ulterior motives for insisting on coming and lending my support. I’ve been dying to try their café’s Bacon Maple Latte since Anthony Bourdain, (yeah, yeah), aired his SF No Reservations episode.

The initial smell is most definitely bacon, and the first few sips are intensely smokey. The bacon bits that act as a garnish work well to give you that first nose-full of salty, fatty char, but are a bit off-putting in their texture. They are miniscule and with the high fat to meat ratio that is what is so wonderful about bacon you are left with more tiny pieces of stale lard between your teeth than even I'd prefer.

It does get better as you go along. The maple is hardly detectable, but does add just the right amount of sweet for me, (which to be honest is very little). The oils start to rise and collect at the top, which gives each sip a silky effect, and is not as tongue coating as I expected. I did not catch the note in the corner of their blackboard that all their drinks are doubles and was unable to finish unless I wanted to shake the rings off my fingers, but the coffee flavor was needless to say present and held up to the flavor of the bacon.

Overall, definitely worth checking out and the music wasn't half bad either.

Photo by Suzanne Ray.

Best Bacon Splurge

2010-03-03T12:39:00.004-05:00

In an effort to save money, I’ve decided not to drink or eat out as much (hence the lack of bacon ratings) or do any shopping until summer comes around... oh summer, please come quickly!! This has been very difficult—especially when there are $9 chocolate bars and $10 jars of anarchy tempting me. One way to cut spending is to bring my lunch to work as much as possible. I've been eating turkey sandwiches for the better part of the past week. This may seem incredibly boring and a sure way to make me ditch my lunch & run out to one of the 3 places in Irvington to buy a hot meal. But these are no ordinary sandwiches... inside is a thin layer of heaven. That heaven is baconmarmalade. Sure, $9 for a 4 oz. jar would not exactly be considered “saving” but a little goes a long way. And as long as I have baconmarmalade, I could eat sandwiches every single day for the rest of my life. That would certainly be very thrifty! It’s a good investment to make otherwise sad lunches into something to look forward to. Plus it's fun open up a jar with such an incredibly cute logo. You all know cuteness counts in my world (unfortunately resulting in pricey chocolate purchases).

You can find baconmarmalade at the next Greenpoint Food Market on April 10th. Learn more about Ross and Joanna (the awesome chef/designer couple) behind all that deliciousness here.

I Call the Belly!

2010-02-12T11:57:00.003-05:00

According to Tasting Table (whose special at A Voce was a sham!), Marlow & Daughters have started carrying Bev Eggleston pigs—the beloved and sustainably raised pork used in Gramercy Tavern, Back Forty, and Craft. Unfortunately, they only get 1 pig a week which is divided between the butcher shop’s customers and Marlow & Sons’ kitchen. You have to beat out the restaurant to get to some of these delectable cuts such as $9/lb. pork shoulder and $17/lb. bone-in pork chops. I want dibs on the pork belly! I may have insider help... what’s up Scott??

Suckling Pig Happy Hour

2010-02-02T10:41:00.004-05:00

Could any 4 words sound better together? From 6:00 - 9:00 every Tuesday night, Marc Forgione will be serving all-you-can-eat sucking pig sliders along with a 2-for-1 beer special (it probably will not be Porkslap... but you never know). The suckling pig is cured in salt, sugar & aromatic spices and then cooked in beer, bacon & butter. For $29 there will also be a limited Suckling Pig Face Special—also a great combination of 4 words. You’ll get to stuff your pig face with grilled toast, smoked whipped potatoes, green mustard, house made pickles and spicy red cabbage.

Will Do Yoga for Bacon

2010-01-27T14:11:00.005-05:00

As some of you may know, my new years resolution is to start taking better care of myself. This includes eating somewhat better and definitely exercising a lot more. And since I’ve not actually worked out in 5-6 years that shouldn’t be a super hard task...

To start, I took out my deflated, dusty balance ball thing. The reason I gave it up all those years ago is, one: it made me feel stupid & uncoordinated, and two: after I got the hang of it, I didn’t feel I was getting much of a workout. That could be due to the DVD I was using which is based on a lot of yoga crap. I’m not the biggest fan of yoga—all the breathing & the “creating space within yourself.” What the fuck does that mean? But... alas, the baconista blog has taken it's toll so I decided to get some new DVDs focused on targeting problem areas (i.e. my pork belly).

I’ve been pretty motivated to do these awful work outs that caused me to experience soreness for the 1st time in my life. No pain, no gain... or rather loss (of 3-4 lbs. which is a lot on a 5' person). Still, people keep telling me yoga is good for you, it helps you lose weight and calms your mind, etc. Sorry, I don’t think anyone can ever convince me to take a class. However... this “yoga for the Everyman” class may come close, well, if the Grateful Dead wasn’t the class’ standard playlist. He uses bacon as a “yogic teaching tool, providing an opportunity to contemplate principles of attraction and revulsion, desire and self-denial,” whatever that means. I guess I just don’t get yoga speak... but if there’s bacon involved I will pretend I do.

Review: DuMont Burger

2010-01-24T15:02:00.002-05:00

Dinner at DuMont Burger on Bedford between South 1st & 2nd in Williamsburg.

DuMac & cheese with bacon lardons:

Dear British Children, This is Bacon:

2010-01-22T10:51:00.006-05:00

According to a survey done in London, British schoolchildren don’t know that bacon comes from pigs! Have they not been exposed to Jamie Oliver’s bacon saving campaign? Did he not spend plenty of time in school cafeterias? Surely he must have taught those kids that bacon does not come from this:

Apparently 26% of kids thought that bacon comes from sheep! (Yes, I know this is only a lamb, but she was just so gosh darn cute that I had to post her.) That percentage is way too high if you ask me. And kind of scary! I cringe at the thought of what a survey here in the US would find...

Pigs & Pups?

2010-01-19T16:37:00.005-05:00

I often think of my little pup as a piglet (dude will steal your pizza when you’re sick, on NyQuil, and asleep mid-mea!)... But is it cool to keep pigs as pets? There is a growing popularity of teacup pigs, especially among celebrities. Golden Globe goody bags even included pet pig vouchers. And with famous owners such as Paris Hilton, you have to wonder if this isn’t just some awful trend. The BBC gives us two opposing views.

Jane Croft, the UK pig breeder who is responsible for the craze, believes that pigs make perfectly good pets. They are very intelligent, clean, small—sometimes as tiny as 12" high—and not to mention completely adorable animals. They can be house trained like a dog and they have hair rather than fur which is great for allergy sufferers. On the other hand, Kirsty Bayley, a pig herd manager at The Institute for Animal Health, basically thinks that’s bullshit (or pig shit?). As farm animals, they are not meant to be solitary pets and need to be in a group of about 10 for their well-being. Also, due to their rooting nature, you may find your home rooted up!

I don’t know... as cute as those little guys are, the “Institute for Animal Health” sounds pretty damn official when considering animal health & well-being. So, no pet pigs for me—besides the one I already have. Who knows if one would be safe in my home anyway.

Maialino

2010-01-16T10:51:00.006-05:00

So much for my New Years resolution... this little pig did me in. Maialino, Danny Meyer’s newest restaurant in the Gramercy Park Hotel, is the pig in question. The place is teeming with Gramercy Tavern alumni. So when I went with former Lot 2 chef Scott Bridi (also from GT, now with Marlow & Daughters), I knew that my “diet” was soon to be thrown out the window. Eh, I wasn’t doing all that well anyway. How could I not give in when a seemingly endless amount of beautiful plates kept arriving at our table? If I were to describe each one, this post would be far too long. Instead I will list all the wonderful items we tasted and then describe my personal favorites. Although, with such a lengthy meal it’s almost hard to remember everything.

Salumi:

Prosciutto (I don’t recall which particular one of the 3 on their menu)

Finocchiona

Salame (again, not sure which one)

Soppressata Piccante

Cheese:

Mozzarella di Bufula

Robiola Bosina

some kind of Pecorino

Anipasti:

Animelle d’Abbacchi (lamb sweetbreads)

Insalata di Bottarga

Primi:

Tonnarelli Cacio e Pepe

Spaghetti alle Vongole

Bucatini all’Amatriciana

Raviolo al Uovo

Secondi:

Maialino al Forno

Pig’s foot

Dessert:

Sformato Di Ricotta

Tiramisu

Tartufo

hazelnut bread pudding (I can't remember the name)

I think my favorite part of the meal was this Sformato Di Ricotta with figs and drizzled with an aged balsamic. Dessert in general is always my favorite & pastry chef Jennifer Shelbo made sure we had plenty (thank you!). Other stand outs were the silky prosciutto, the creamy robiola cheese, and of course the restaurant’s namesake with it’s crispy skin and tender, succulent meat. The Bucatini all’Amatriciana was probably my favorite non-dessert dish. The guanciale added nice texture and such delicious flavor. Overall, the meal was quite an experience. Thank you to everyone in the kitchen who prepared this amazing feast and came out to say hello!

Images from gastro chic and kathyylchan on flickr.

Daily Specials

2010-01-14T14:46:00.003-05:00

If you are in LA or NY, sign up on blackboardeats.com for “unreal deals at the best restaurants.” Today’s special for NY is 30% off at Hill Country, the fantastic barbecue joint where you can order your meat by the pound. Black Board Eats also offers “side dishes” of other deals going on around town—happy hours, tastings, brunch specials, etc.

Bacon Killed the Vegetarian?

2010-01-14T10:49:00.006-05:00

If any meat had the power to convert a diehard vegetarian, it’s bacon. I’ve had vegans tell me they still dream of bacon and heard of vegetarians who claim to be "bacontarians." A former vegetarian friend (who I believe was responsible for food gone missing from my plate while I'm in the restroom) places bacon on his list of top favorite smells. It’s allure is quite intoxicating... And with the ever-widening availability of better quality meats that are responsibly raised, is it so wrong to eat meat now? How could you possibly resist? Pork-centric restaurants all over the city are only fanning the flames. Edible Manhattan has an interesting discussion on the matter (click the bottom link for the audio clip). And if you are a proud vegetarian/bacon lover, this is the shirt for you.

update:

New York Press has an article on the same subject of vegetarians succumbing to bacon. One former vegetarian, now rock-star butcher, Tom Mylan says his fight to keep flesh out of his diet just got old and that, “If I wanted to eat bacon, I would eat bacon.” Take that tofu... another win for bacon!

Review: The Vanderbilt

2010-01-13T17:11:00.002-05:00

Dinner at The Vanderbilt on Vanderbilt & Bergen in Prospect Heights.

Crispy pork belly:

Bacon Makes Babies Smarter

2010-01-04T13:42:00.003-05:00

For all you pregnant ladies out there, go ahead and indulge in your bacon cravings. According to a team of researchers from the University of North Carolina, choline—found in meats such as bacon—plays a critical role in developing the fetal brain regions associated with memory. And do you know what your future baby will remember??.. that you are an awesome mom that fed him/her bacon while in the womb. Lots of pregnant women crave unusual combinations of food... bacon is the perfect way to satisfy this AND make your kid’s brain better! Bacon & chocolate, bacon & ice cream, bacon in cookies, bacon on cupcakes... all great combinations—even for those who aren’t pregnant.

Review: Dizzy’s

2010-01-02T13:03:00.003-05:00

Brunch at Dizzy’s on 9th St. and 8th Ave. in Park Slope.

Side of bacon:

Best Bacon of 2009

2009-12-30T18:38:00.005-05:00

I started rating bacon at the beginning of this year so as it comes to a close it seems appropriate to take a look back at the best bacon I’ve had this year. Below is a list of all the 4-strip ratings of 2009... Happy New Year!

Sala - datil (dates stuffed with almonds, wrapped in bacon)

Applewood - applewood smoked bacon

Char No. 4 - cheesy bacon grits

S’mac - 4 cheese mac with slab bacon

Salt - honey-glazed, bacon wrapped dates

Char No. 4 - grilled asparagus with bacon dressing

Irving Mill - bacon cheddar burger

Hale & Hearty - sweet corn chowder with bacon

Nolita House - mac & cheese with bacon

Permanent Brunch - Hungarian smoked kolozsvari

(also available at Grateful Palate)

Bacon, It’s Cold Outside

2009-12-30T13:40:00.002-05:00

At least here in New York it is. I think it was about 10° out yesterday so I decided to break out my Bacon Cookbook to find a hearty winter recipe. Maytag beef and bacon stew? Perfect. Except... I'm not a huge fan of blue cheese or peppered bacon. I am however a big fan of traditional beef stews with potatoes & carrots which this recipe doesn’t call for. Here’s my take on beef & bacon stew:

Ingredients

6 slices Berkshire thick-cut bacon

3 large onions

2-3 carrots

2 potatoes

2 tablespoons vegetable oil

2 1/2 lbs. beef shoulder cut into chunks

3 tablespoons flour

1 cup ale/full bodied beer

pinch of dried thyme, crumbled

pinch of dried rosemary, crumbled

2 bay leaves

salt & pepper to taste

2 cans beef broth

1 tablespoon cider vinegar

Directions

1. Chop onions, carrots & potatoes into large pieces.

2. In a large pot fry the bacon until crisp, drain on paper towels & crumble. Set aside.

3. Add the onions to the bacon fat & cook slowly over very low heat for about 10 minutes.

4. Add the carrots and cook another 10 minutes or until onions are nicely caramelized. Transfer to a plate.

5. Dust the beef in flour, tapping off any excess.

6. Add vegetable oil to the pot over high heat & brown beef on all sides. Transfer to a plate.

7. Add ale to the pot & deglaze.

8. Put the meat, onions, and crumbled bacon back in the pot. Add in the rest of the ingredients & bring to a boil.

9. Reduce heat & simmer covered for about 3 hours or until beef is very tender & vegetables are soft.

10. To thicken: take about 1-2 cups of liquid from the pot. Place into a mixing bowl with 2 tablespoons of flour and whisk until smooth. Add back to the pot & mix well.

Piggy Bank

2009-12-22T14:12:00.004-05:00

There are plenty of interesting bacon-themed gifts you can give the bacon-lovers on your list. But if you don’t have the desire or time to hit the mall, why not give a pig? This is not like Daily Candy suggesting that you give pigs as pet presents—really Daily Candy??! Heifer International animals are like “living savings accounts” for struggling families and the pig yields the highest interest. Donate a pig in the name of whoever you wish for $120 (or just $10 for a share). Each pig is a valuable source of income provided by the sale of offspring and manure to nourish crops.

Review: Mandansui

2009-12-20T12:46:00.002-05:00

Dinner at Mandansui on 35th between 5th & 6th in K-town.

Daepae Sam-gyeop-Sal:

Lazy Pig

2009-12-20T11:46:00.006-05:00

WIth the all the craziness of holiday season, I’ve been getting very very lazy... posting less on the blog and opting to share links on Facebook instead. So, I do apologize for neglecting the baconista blog lately. I know not everyone is a Facebook user and probably a lot of you are just as lazy as I am. So to help you impress at holiday dinners, Flying Pigs Farm has this handy thaw-and-roll pie crust made with pork lard! I recently had food catered by Flying Pigs at ILWTR’s engagement party. Everything from appetizers to cupcakes (and especially their pork!) was delicious. No pie... but I did have General Greene’s apple pie with a pork lard crust. It was insanely good & I would love to try to create my own version—when I’m feeling less lazy of course. You can find Flying Pigs at the Union Sq. or Grand Army Plaza Greenmarkets on Saturdays.

Review: Prime Meats

2009-12-12T15:03:00.003-05:00

Dinner at Prime Meats on Court & Luquer in Carroll Gardens.

Black forest bacon (part of the Vesper Brett):

Adopt-A-Bacon

2009-12-12T14:54:00.002-05:00

Like actual bacon, this wild boar colored dachshund named Bacon is a bit fatty. But I think he's just adorable. Unfortunately, he has been in rescue for nearly 2 years! Who wouldn’t want to bring Bacon into their home??!! For more info on Bacon (the dog) click here.

Great Gifts for Baconistas

2009-12-09T14:17:00.005-05:00

Besides the ultimate gift of bacon, there are other bacon-related items you can give your bacon-loving loved ones this holiday season. Below is a list of a few places to find them.

4505 Meats

Gorgeous letterpress pig posters.

Etsy

All kinds of crafty, hand-made bacon items: art, accessories, housewares, toys...

Vosges Chocolate

Lots of bacon-chocolate treats to choose from.

Bac’n

Pig tees, the perfect apron, and actual bacon too.

the baconista blog

Find delicious cookie recipes for a special, home-made gift.

4 Cheese Mac with Bacon

2009-12-08T10:39:00.004-05:00

Not the best picture—had to use my cell phone. Below is the recipe I used based on Emeril’s but with rotini instead of elbow pasta and adding bacon of course!

Ingredients

2 tablespoons butter, plus 1 tablespoon, plus 1/2 tablespoon

2 tablespoons flour

1 cup Half & Half

1/4 teaspoon sea salt

1/8 teaspoon ground white pepper

1 cup grated Parmigiano-Reggiano, plus 3 teaspoons

1/2 pound rotini pasta

1/4 teaspoon minced garlic

1/2 cup grated cheddar cheese

1/2 cup grated fontina cheese

1/2 cup grated gruyere cheese

1/8 cup fresh bread crumbs

Directions

1. Cook and drain 4 strips of bacon. Crumble and set aside.

2. In a heavy, medium sauce pan melt 2 tablespoons butter over low heat. Add flour & stir constantly for about 3 minutes.

3. Increase heat to medium & whisk in the Half & Half little by little. Cook, stirring frequently for about 4 minutes or until thickened.

4. Remove from heat and season with salt & pepper. Add 1/2 cup of Parmigiano and stir until melted and smooth. Cover & set aside.

5. Cook pasta per package directions. Drain and return to pot.

6. Add garlic and 1 tablespoon butter to the pasta. Stir to combine.

7. Add bechamel sauce and bacon to pasta. Stir until well combined. Set aside.

8. Preheat oven to 350°and grease 8" x 8" baking dish with remaining butter.

9. Combine remaining Pamigiano with 3 other cheeses.

10. Place half of the pasta mixture in the dish. Top with 1/3 of the cheese mix. Repeat, covering the 2nd half of pasta with the remaining 2/3 of cheese.

11. Combine bread crumbs with 3 teaspoons of Parmigiano. Sprinkle over the mac & cheese.

12. Bake for 40 minutes or until bubble & golden brown. Cool for 5 minutes before serving.

Scrapple Snarkiness

2009-12-05T14:20:00.003-05:00

Who knew that a mess of pig parts and cornmeal could cause such a stir? When this recipe for Scrapple ran in the New York Times in 1872, it sparked a 2 week long discussion via snail mail amongst readers. Today it’s just too convenient to click a button & leave a snarky comment on any subject matter online. Imagine actually having to write a letter, mail it, and then wait for it to possibly be published. Technology has made it faster & easier for us all to showcase our inner foodiot. I’m not sure if that’s a good thing or not... care to comment?

Thankful

2009-12-01T20:14:00.003-05:00

Thanksgiving Day is by far my favorite holiday—it's all about food (and well, family of course). My 98 year old grandmother is who I attribute my love for all things greasy. This is the woman who, on many occasions, would make my brother and I a pile of bacon for breakfast because that's all we wanted. Sadly, she had to spend Thanksgiving this year in the hospital. When I first arrived, she was asleep... as she finally began to stir, I moved in close to let her know I was there. The first thing she said? “Barbecue.” Yeah, we are definitely related.

Purple Yam

2009-11-20T10:17:00.007-05:00

I am unbelievably excited for Purple Yam (or ube as Filipinos know it) to finally open. I had my first taste last night and was not disappointed. It may be the only Filipino restaurant in all of Brooklyn with the exception of Umi Nom which I have yet to try and seems to be more Thai-leaning. Purple Yam, like Cendrillon before it, is also Pan-Asian but they use traditional Filipino flavors in most dishes and use them quite well. Everything was familiar yet very new to me. Rather than organize their menu by the typical salad, entree, etc., they have categories such as “the pig.” My kind of place.

We started with the tocino sliders above (photo by flatbushnelson) and Korean meatballs. The sliders were served in a homemade ube pandesal—that takes 2 days to make—with pickled persimmon. And the Korean meatballs came in a canoe-like ube pocket with pickled carrots, cucumber and kimchi on the side. It was what my dining companion described as a “deconstructed banh mi.”

To drink we had kalamansi soju (another example of mixing Filipino & Korean flavors) and classic San Miguel. I haven't seen that beer since I last went to the Philippines. The coolest thing my dad has ever owned was an old San Miguel t-shirt from maybe the 70s that he wore until it was threadbare.

Next was the beef tapa salad—probably my favorite dish of the night. A salad?! Yes... It was a simply dressed salad, light on greens and heavy on the meat—intense, flavorful, amazing, meat. We also had the pancit which came in a deep bowl with a bit of broth and topped with slices of some kind of sausage. It was pretty tasty but I prefer a more traditional, broth-less pancit. Although I must say that it was better than most of the pancit I’ve had in a restaurants which always fall short compared to my mom’s.

Another reason to be grateful that PY has opened 4 blocks away (besides the fact that there are no decent Asian restaurants Ditmas Park) is the dessert. I have gone to far ends of Queens with a little cooler to find my favorite ube ice cream & bring it back home. The purple yam ice cream I had last night was better than any store bought version I’ve had. And it’s no wonder, as chef Romy later informed me that they make their own ice cream there. We also had the macapuno ice cream on top of buko pie—coconut heaven. I’m told that they also serve one of my favorites, bibinka—a coconut rice cake with a texture similar to mochi—during brunch.

I can’t believe that this wonderful restaurant used to be just another 99¢ store. PY is a great addition to the neighborhood and I’m sure I’ll be there quite often.

Bacon Bird

2009-11-18T12:36:00.003-05:00

Dress (your turkey) to impress this Thanksgiving... bacon-wrapped turkeys are said to be moist, flavorful and create a delicious gravy. Not to brag, but I have made very moist, flavorful birds before—with butter, not bacon. But this seems even more alluring. Why not forgo the ham and just cook your pig and poultry in one pan? I’m not going to attempt this but if you have the time and space, knock yourself out—and send me pictures! Recipe here.

Bacon Mmmvelopes

2009-11-18T10:16:00.004-05:00

Leave it to the bacontrepreneurs at J&D to create bacon flavored envelopes or as they like to call them, “mmmvelopes.” I only send letters via snail mail to my Grandma who can’t hear on the phone (or in person, really). I’m typically against fake bacon flavor but I can't imagine it’s much worse than your standard envelope seal. Too bad it comes in this gaudy design...

Chicago Baconfest

2009-11-16T10:59:00.002-05:00

Some interesting bacon concoctions at Chicago’s Baconfest... If you are in Chicago like my friend Karen (who sent me the link), you should consider checking out one of these bacon-loving restaurants.

Reverse pig in a blanket from David Burke’s Primehouse—also home of the bacon fat candle.

Boka featured chunks of bacon braised in black mole paired with quince sauce.

Signature Room’s carbonara cooked in bacon water and topped with a topped with a piece of seared, smoked pork belly.

East Meats West: Social

2009-11-13T10:58:00.006-05:00

Meatpaper—one of my favorite magazines—is at long last doing a food event on the East coast. Better yet, in Brooklyn! The Bay Area meets (or “meats”) Brooklyn to celebrate indie food magazines and great seasonal food from both coasts. Unfortunately, I already have plans that were made quite a while ago... even meat does not take precedence over good friends. For those of you who are free, you can purchase tickets here. Details are below:

WHAT
EAST MEATS WEST : Social
A launch party for Meatpaper and Diner Journal
Specialty cocktails
Beer & wine
Charcuterie and prepared dishes from west and east
Roasted New York goat
And of course, more meat.

FOOD AND DRINK FROM:
Marlow and Daughters
Nico Monday
Jerome Waag
Taylor Boetticher / Fatted Calf
Ryan Farr / 4505 Meats
Morgan Maki / Bi-Rite Market
Scribe Winery
St. George Spirits
Bols Genever
21st Amendment Brewery
Hudson Valley Whiskey
... and more

WHERE
Enid's
560 Manhattan Ave.
Brooklyn, NY 11222

WHEN
Wednesday, November 18, 2009
8pm - 11pm

TICKETS
$50

Blondie Loves Bacon

2009-11-11T13:26:00.004-05:00

Seems like this could be more effective. Via baconbaconbacon. (click to enlarge)

Be Thankful...

2009-11-06T16:44:00.002-05:00

...if you get these butternut squash soup shots with candied bacon to start off your Thanksgiving dinner. Recipe here.

Review: Wifie & Nell

2009-11-04T10:31:00.003-05:00

Dinner at Wilfie & Nell on W4th between 7th Ave & W10th street in the Village.

Pigs in blankets (the blanket is bacon):

Trick or Treat...

2009-11-02T12:41:00.005-05:00

Bacon is always a treat—especially when you have double the bacon! Thanks to Nicole for sharing her Halloween bacon adventures and to Rosa for sending the picture of her neighbor’s dog Gomez. I love this plump, little baked potato... but he needs more bacon bits!!!

Candle / Condiment

2009-10-28T12:53:00.003-04:00

Most of you know that I am anti-condiment. However, should there be a bacon fat votive adorning my table, I would certainly be inclined to drizzle the melting fat onto whatever I’m eating. Rick Gresh of David Burke’s Primehouse created this dual-purpose candle which is also available in a beef suet variety. If you can put one thing on your table to make your meal both prettier and tastier—this is the thing.

Thanks to Gavin for posting the article!

Best Bacon

2009-10-26T11:48:00.002-04:00

The Village Voice has voted Karczma’s peasant lard (dotted with smoked bits of bacon) as New York’s Best Bacon. Congrats to the Greenpoint Polish food favorite... too bad my one Greenpoint friend is moving this week.

Image from flickr.

Review: Permanent Brunch

2009-10-26T11:26:00.003-04:00

Selections from the bacon bar at Permanent Brunch on 1st Ave between 5th & 6th in the East Village:

Hungarian smoked kolozsvari:

Burger’s sugar cured bacon:

Bacon Tantrum

2009-10-16T17:08:00.003-04:00

Little man is serious about his bacon!

PETA vs. Paris

2009-10-15T12:08:00.002-04:00

This adorable swine version of Bodoni is Miss Piglette—Paris Hilton’s soon to be pet pig. PETA made a statement that she treats her pets as “disposable as her friends and fiancees.” Ouch. The heiress who paid $4,500 for her new companion/accessory says “I treat my pets like children. I think it’s a lot better for the pig to be at home with me than be made into bacon.” I’m not so sure about that. I’ve seen Tinkerbell struggling to walk in what are probably $300 doggie booties and wearing stupid ballerina get ups. That's just cruel...

Pigs would actually have a much better life rooting around in manure on a free range farm somewhere. Ultimately ending up as bacon is a small sacrifice to pay to avoid a lifetime in humiliating costumes being carried around like a purse.

Porktoberfest!

2009-10-14T12:58:00.004-04:00

My favorite Brooklyn bar Sycamore has live music & BBQ every Saturday this month to celebrate Oktoberfest. This Saturday (10/17), Tom Kearny of The Farm will spit roast a whole 100 lb pig—pasture-raised of course—in Sycamore’s backyard. $25 gets you pig parts, sides and 2 beers.

“Macon Bacon”

2009-10-14T12:30:00.002-04:00

That’s how it’s done, alright. Buy this Howe t-shirt here.

Thanks to ILWTR for the always fabulous fashion tips.

Even Bacon Can’t Help Boston

2009-10-13T11:15:00.004-04:00

After Friday’s loss, Red Sox manager Terry Francona said the team had a remedy for Game 3:

“We’ll show up tomorrow, do what we always do on early games—have 12 pieces of bacon, a Red Bull and go get ‘em.”

Looks like it didn’t quite work out. The Red Sox lost to the Angels on Sunday 7 to 6. But, I don’t know... it still sounds like a pretty good plan. Next time I have to get up early for something (say, work maybe?) I should try this out.

More Mr. Bumble to Love

2009-10-01T17:32:00.004-04:00

No update on whether Mr. Bumble—the bacon-loving skunk—has lost any weight yet. Thought I’d share more pictures of the plump little fella (courtesy of metro.co.uk and dailymail.co.uk). I had no idea how fat he was from the initial picture I posted—still rather adorable though. This should be a clear warning that an all-bacon diet may just be too much of a good thing. I’m not saying bacon is bad—in fact it can be quite good for you! It’s all about balance... and contrary to popular belief, I do eat a vegetable every now and then. No one wants to end up Bumble-sized.

The Red Cat’s Bacon Tempura

2009-09-30T09:51:00.006-04:00

Earlier this summer I got a tip from baconista followers about this dish featured on Food Network. Unfortunately, it was no longer on the menu at the time. But due to popular demand, it recently reappeared on the Red Cat menu and I was ready to try it with three eager & willing friends.

We met at the Standard Grill for drinks. When you start the night off with tasty cocktails and a plate of pork perfection—jamon iberico, chorizo, and sopressata—you know it’s going to be a good night. Then off to Red Cat for a good dinner with even better dessert. We of course had the bacon tempura which was much lighter than I expected and made for a very good combination with the corn salad sprinkled on top. Also shared was a decent duck entree, a crab appetizer and an amazingly decadent polenta (that was basically all cheese—delicious, delicious cheese). Strawberry shortcake was fresh & light with a very interesting cornmeal texture. But my favorite part of the meal may have been the banana ice cream sandwich with caramelized bananas & caramel sauce. I’m done with my ice cream ratings for now but for this I make an exception—3 scoops!

Photos courtesy of Patty.

Review: The Red Cat

2009-09-30T09:41:00.001-04:00

Dinner at Red Cat on 10th between 23d & 24th in Chelsea.

Bacon tempura:

Bacon Hits the Spot... or Marks the Page??

2009-09-29T13:44:00.003-04:00

I personally have found plane tickets, metrocards, receipts, photos, postcards—even a clover—in second hand books. Never have I been so lucky as to find a slice of bacon! Artist Dan Thompson has been finding and collecting all kinds of odd and interesting things used as a bookmark in library books. They are now on display in Worthing’s main library. The bacon itself is not in the showcase, however, you can download your very own bacon bookmark here (minus the inevitable mess).

Thanks for the link Karen!

Skunks Do Not Eat Bacon in the Wild

2009-09-28T11:53:00.011-04:00

So please do not feed them bacon sandwiches because they will get super fat like this dude. Mr. Bumble the skunk is now on a strict diet of greens and melons as well an exercise routine of two 30 minute walks a day. Apparently, skunks are a popular pet in the UK. Crazy Brits... I guess they are pretty cute little guys, even when they are a bit chunky. Unfortunately, many are being abandoned as a new law prohibits the removal of their scent glands.

By the way, no pets should be fed bacon. It’s bad for them (yeah, I’m talking to you Grandma)! Not even my own Bacon Bit snacks on real bacon—Beggin’ Strips for him means more bacon for me.

Review: Nolita House

2009-09-27T17:09:00.003-04:00

A special surprise courtesy of the bartender at Nolita House on Houston between Mott & Mulberry in Nolita.

Mac & cheese with bacon:

Review: Public

2009-09-27T17:04:00.003-04:00

Brunch at Public on Elizabeth between Prince & Spring in Nolita.

Side of bacon:

Review: Hale and Hearty Soup

2009-09-23T14:35:00.004-04:00

Lunch from Hale & Hearty in Grand Central.

Sweet corn chowder (made with bacon):

Sir Francis Bacon

2009-09-23T13:26:00.004-04:00

Not the philosopher, but rather the philosophy—the “holy trinity of flavour: sweet, salty and savory.” Today’s Times describes Sir Francis Bacon Peanut Brittle as “The Love Child of Salt and Sugar.” And I’m prepared to love this child which looks like everything that I was hoping the Red Head’s bacon peanut brittle would be.

Review: Irving Mill

2009-09-23T13:23:00.003-04:00

Dinner at Irving Mill on 16th & Irving near Union Square.

Irving Mill Burger with cheddar & bacon:

Review: Essex Restaurant

2009-09-21T14:44:00.002-04:00

Brunch at Essex on Essex & Rivington in the Lower East Side.

Side of bacon:

This is How I Want My Meat Packaged...

2009-09-18T11:25:00.004-04:00

as long as it’s from a reputable butcher (as you can’t actually see the meat). A unique packaging concept for local, organic meats by Chris Chapman. Not only super cute but biodegradable as well. That first package, however, should be labeled “bacon” since the cut shown is the belly!

Review: Locanda Verde’s Fried Chicken Live

2009-09-15T12:04:00.003-04:00

Fried Chicken Live dinner at Locanda Verde at Greenwich & N. Moore in Tribeca.

Matt Greco’s (of Char No.4) house-cured bacon with white beans and tomatoes:

Review: NYC ICY

2009-09-15T12:03:00.000-04:00

NYC ICY on Church just off Coney Island Ave in Ditmas Park.

Mango basil icy:

My New Bible

2009-09-08T18:13:00.003-04:00

Very soon you’ll be seeing more and more bacon recipes featured (and not just cookies)! Eventually, anyway. Summer had me wanting to be out and eat out all the time. However, this book may be just the thing to inspire me to finally get back to the kitchen. The Bacon Cookbook was sent to me by baconista follower Justin of justcook nyc who is currently working with this author on a cookbook filled with all Southern-style pig recipes out next spring. Very exciting...

To weigh in on which recipe I should make first, vote in the poll to the right.

Review: Smoke Joint

2009-09-08T12:21:00.006-04:00

Drinks with dinner at Smoke Joint on S. Elliott and Lafayette in Fort Greene.

Drunken Sow (bacon infused bourbon, bitters, dark brown sugar, and muddled orange):

Note: Have I mentioned how fucking awesome their pulled pork topped how dog is?? Best dog I’ve had... ever.

Le Fooding D’Amour

2009-09-03T13:40:00.008-04:00

Two of my great loves (aside from bacon of course)—food and design. My favorite posters for this event:

9/25 - 9/26 at P.S.1 in LIC. I’m going on Saturday. Get your tickets now at lefoodingdamour.com—100% of ticket sales go to Action Against Hunger.

“12 chefs, three misologists, two butchers, one ice-cream maker, two DJs, 15 graphic designers, a select vintner, a fine Champagne, some fromages and a mystery guest, to feast your senses and do some conscious good. Action Against Hunger can’t wait.”

Neither can I.

Bacon Association

2009-09-03T11:15:00.004-04:00

An excerpt from the book I was reading on my commute this morning (the author’s father had suffered a stroke):

“What do you call this, Daddy?” I held up a fork. He mimed eating with his good hand. “That’s right. You eat with it, but what’s it’s name?”... His eyes tilted up as if he were searching for the right word. Meanwhile, in my own skull I leaned hard on the right word—fork fork fork—like a mantra. His eyes flashed. The good side of his mouth warped up in a half smile. “Bacon!”

Eating equals bacon for me too. From Mary Karr’s “The Liar’s Club.”

Review: NYC ICY

2009-09-03T11:00:00.002-04:00

NYC ICY on Church just off Coney Island Ave in Ditmas Park.

Peach Icy:

Bacon Searches

2009-08-31T16:10:00.005-04:00

According to Trend de la Creme, “bacon recipes” was a more popular internet search on Yahoo than the recent death of Ted Kennedy. Bacon comes in just below searches for Michael Jackson whose birthday was celebrated this past weekend. Bacon is rather important in my life but, wow—seriously? I am just as surprised as Trend de la Creme (thanks to Michelle for sending me the interesting blog) who says: “we are all going to hell in a hand basket. A really, really big hand basket. Lined with ham... and gravy... and fried chicken... and Lipitor.” Yes, well, here’s to Teddy:

Review: Red Hat Bistro

2009-08-29T11:35:00.003-04:00

Lunch at Red Hat in Irvington NY.

Red Hat burger with bacon:

Review: Grom

2009-08-27T09:52:00.003-04:00

Grom on Bleeker & Carmine in the Village.

Pistacchio gelato:

Yet Another Pig Roast

2009-08-26T17:13:00.004-04:00

Hapa Kitchen is throwing a luau this Friday at Brooklyn Yard. $10 buys you a plate of pig and macaroni salad. Pig roasts are all the rage these days... call me crazy, but there’s something unappetizing about eating anything along the Gowanus Canal.

Bacon Sandwich—Hold the Bread?

2009-08-21T14:48:00.005-04:00

Consists bacon and cheese between 2 fried chicken fillets. Can the KFC Double Down sandwich be real? Please tell me if you’ve witnessed this...

Thanks to Jimmy for the tip!