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
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
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!
So this past weekend I cooked up a bacon appetizer for a fancy dinner party that I was going to – bacon-wrapped dates, with Balinese long pepper. It was a huge hit! And super easy to make. The only potential hard part is, you need to get your hands on the ingredients. I found some … Continued
It was a fun collection of folks who came together Wednesday night, for a three-hour book assembly party of the Anarchist Edition of Zingerman’s Guide to Better Bacon. Some people I had not even met before! There was a lot of laughing and chatting while we all measured, glued, numbered, tied and boxed. It was … Continued
Now you can order your own Guide to Better Bacon t-shirt!