And it was good. Better than good, actually. It was eyelid-flutteringly delicious. That salty, pungent taste. That distinctive, mouth-watering smell as it fried.
I blame the Food Network, which I’ve been a little addicted to since Christmas. All the chefs on there describe bacon as the magical flavouring ingredient, and I see them using it in all these tantalizing ways. Oh gad, I just couldn’t take it anymore! So, after reading much Michael Pollan, and after much discussion with Josh, I decided to go ahead and order some happy pig meat from our organic delivery service. That’s our requirement for the meat we eat: that it was raised humanely, and preferably organically and locally, from a farm that we researched and that we felt okay about eating meat from.
So last night we decided to be all ceremonious as we consumed our carbonara: a lovely bottle of Chianti, candlelight, cloth napkins… and pasta full of eggs, peas, onions and BACON!
And then on Alton Brown’s show “Good Eats” (I told you it’s the Food Network’s fault!), he demonstrated the innovative method of frying your bacon on a waffle iron or griller, which Josh enthusiastically offered to do. Very yum. Very good idea. I highly recommend it. (We even had a little dish for the drippings – I’ll have to find something delicious to do with those!)
So there we go. Many new doors of meaty possibilities have been flung wide open. I still don’t know if I want to sink my teeth deep into a steak, but give me a few days and see if I’ve changed my mind.
P.S. Since when did this become a food blog? I’m all about the food entries lately. Maybe it’s because making food is an act of creation that I can be certain to include in each day.
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