I used Arkansas Peppered bacon as suggested. I had fresh green onions from the farmer’s market, a 4 year aged Wisconsin cheddar (sorry Vermont), cultured butter, heavy cream. Where I deviated from the recipe though, was in the flour – I used 1.5 cups of all-purpose gluten-free flour, and 1 cup of white rice flour. … Continued
Last night was the Bacon dinner at Zingerman’s Roadhouse. The food and the company were both excellent, as was the cause — to raise money for the nonprofit Southern Foodways Alliance. Sam Edwards, whose family has been dry-curing bacon and ham in their traditional way for over a hundred years, came up from Viriginia (near … Continued
One of the producers featured in the Bacon book, Herb Eckhart, whose company La Quercia makes excellent prosciutto in Iowa, is featured in a recent video. (Episode 10 of “Sky Full of Bacon”, at seriouseats.com.) It’s only their second year of doing these special hams from acorn-fed pigs, and supposedly were to be shipped on … Continued
On August 7, 2009, from 1-5pm in Ann Arbor, Michigan, Zingerman’s Bakehouse’s BAKE will be teaching a class on baking with bacon. The cost for the class is $125, and I know you’ll have some extremely tasty baked goods to take home with you, as well as the ability to recreate them at home, too. … Continued
The July 28th Bacon special dinner at Zingerman’s Roadhouse was a big success! It was a fundraiser for the Southern Foodways Alliance and featured recipes from the Bacon book, and a visit from Sam Edwards, whose family has been producing traditional dry-cured bacon in Virginia for generations. Photos of the great food, and more information, … Continued
First, a confession – I had planned to make this recipe on a Saturday so I could buy the slow-cooking grits per the book’s recommendation, but when I went to Zingerman’s Deli on Saturday morning, after my habitual stop at the nearby Farmer’s Market, I accidentally bought a can of the quick-cooking grits, rather than … Continued
Saturday afternoon I bought four slices of Benton’s bacon from Zingermans Deli (it’s a dry cured bacon, and very intensely flavored), and headed home. The bacon slices are very impressive – thick and meaty, a good ten inches long, and almost 2 inches wide. I pulled out my largest skillet, and they barely fit! First … Continued
I was having people over on Sunday, and since they all eat bacon the time was ripe to try another recipe from Zingerman’s Guide to Better Bacon – called South Carolina Red Rice. It came out well and was quite tasty. It only had a few ingredients, and, because it’s so simple, I think it’s … Continued
Zingerman’s Guide to Better Bacon will be on sale at all Zingerman’s businesses starting July 1, 2009! The author and Zingerman’s co-founder Ari Weinzweig will be at Zingerman’s Deli to sign books from 11am to 1pm. And, come back that evening at 7pm, for a bacon tasting! $30 in advance, $35 at the door. See … Continued
One step was accidentally left out of the Cheddar Bacon Scones recipe – on page 212 – please make a note that the cooked, cooled bacon is to be folded in to the dough with the scallions. Thanks!