19 December 2010
So THAT'S the secret...
...we picked up some fresh bacon from the butchers - never been cured - and we cooked it the other day. Bleh. It looked beautiful. It SHOULD have been tasty, but it was bland. We had another package. Cindi liberally salted the thing before frying. AH! THAT'S the key! Absolutely delicious. We gobbled it up after Church today. Some of the best bacon I've ever eaten. So like bread, bacon sans salt is, um... well, not so much.
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We call it side pork, sow belly that is fresh and not smoked. It is to die for...
fusnoOne more memory of the "sweetest house in Minnesota"!
--helen :)
I can relate. We love the bacon and the sausage we get from when we have a pig from one of our farming friends.
To all my fellow city-dwellers: it's easy. You get better-tasting, healthier food, and, if you buy a whole hog or mixed quarter of beef (or more), you save money.
It's like Christians...we're not much good if we're not salty either.
Bacon is also uber good for fried rice. Cook the chopped bacon over high heat, then remove, and drain off some of the grease. (Leave some; it's good and good for you). Fry a chopped carrot and celery, drop in some leftover rice and fry until brown, adding bacon grease as needed. Add the bacon, and throw in 2 eggs until done. Add a pinch of sea salt, some pepper, and as much red pepper flakes as you dare.
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