My Life With Bacon

MY LIFE WITH BACON continues by cooking up some great home cured, home smoked, home cooked bacon, about which I blogged recently. This is on cast iron. Jack's high school football team won its state playoff game; COOKIN' WITH GAS:  http://jwcdaily.com/2017/10/27/spotlight-charleston-scouts-had-a-good-time-in-playoff-win/

MY LIFE WITH BACON continues with some good, old-fashioned home-cured and smoked bacon, plus the standard Bacon In The News section. I really like the flavor profile of the spice cardamon , so I searched for a bacon cure recipe using that ingredient. Check out the Wikipedia article on cardamom ; pretty interesting. Had no idea it was commonly used in Scandanavia. Apparently lots of folks from the middle east and India visited the nordic countries as far back as Viking days. A quote from the article: "It is a common ingredient in Indian cooking . It is also often used in baking in the Nordic countries, in particular in Sweden, Norway and Finland , where it is used in traditional treats such as the Scandinavian Jule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East , green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury ...

MY LIFE WITH BACON CONTINUES with the full presentation I gave at Zingerman's Camp Bacon. This is mostly self-explanatory, but I've added a little text to help you. If you want to invite me to a BaconFest to present this, I'm happy to do so! First, a photo of Debbie and I with Ari Weinzweig , founder of Zingerman's deli in Ann Arbor, with Jordan, one of Ari's co-workers. Scroll down for a really funny video of a crime involving bacon. Yes, my presentation was indeed about bacon-related crimes and incidents. Burned bacon is extremely unhealthy. Don't do it. There are a lot of chemicals in bacon, most are good for you. In fact, bacon is extremely low on the insulin index. Nitrates and nitrites are not bad (many studies have proven), but Polycyclic Aromatic Hydrocarbons are truly bad news. So don't overcook your bacon. Every hear of Di-Hydrogen Oxide?  But PAHs are truly bad. There is actually a parody site ab...

MY LIFE WITH BACON continues this week with an announcement: I will be speaking at Zingerman's Camp Bacon at the Main Event on June 3rd. My topic: Crimes and Incidents Involving Bacon. If you're a regular reader, you know what I'm talking about. Here's the first slide from my talk. I'll also be on NPR in Ann Arbor talking about Camp Bacon as well! National Public Radio in Ann Arbor interviewed me. Here's the link:  http://wemu.org/post/chicago-food-blogger-share-his-love-bacon-ann-arbor#stream/0

MY LIFE WITH BACON continues this week with a trip last weekend to Scottsdale. We spent the weekend at the incredible Four Seasons, took in a Cubs game, and treated ourselves to spa treatments and great food. This was all courtesy of Debbie's employer. Of course, a highlight of the weekend was a visit to Proof - an awesome canteen at the hotel. Spacious, with an outstanding selection of American liquor, Proof is a destination whenever you're in the area. One evening, they featured a bacon-themed cocktail hour. Naturally, it was very much worth checking out. I started with a great gin and club, and then switched to the featured whiskey - Campfire - neat, of course. The bacon was from - you guessed it - Nueske's. My favorite 'special' bacon. Afterward, I of course had to purchase a T-shirt. The lovely and super-friendly Kyle helped us . Of course, we got room service breakfast the next morning, which was equally awesome. And when I got home, I ...