?

Log in

No account? Create an account
entries friends calendar profile Previous Previous Next Next
Insert cartoon industrial music here - A little less than a happy high
komos
komos
Insert cartoon industrial music here
After putting up a mascarpone made from the quart of cream left in the fridge Sunday (1 pint from Shaw Farm, one pint from Highlawn Farm... you know who you are) and brining another gorgeous piece of pork belly using Alton's red pepper recipe amped up with mesquite honey and more peppers, I went to bed and dreamed about being an officer of a submariner crew under the command of a filthy rich eccentric who was most notable for his obsession with Nemo and his machines. In the dream, a bill collector met with an unfortunate accident and was buried with her car in a gravel pit, and I woke up just as the captain was about to unveil his latest craft.

I doubt the three are connected.

The cheese is, I think, destined to form the base of another iteration of the pear and mascarpone tart. The tart will probably follow me wherever I go this weekend because there is only so much tasty that one man can handle.

By sometime next week, I will likely have a selection of three savory bacons, each prepared using a slightly different method. Currently working are the modified red pepper brine and Ruhlman's garlic and cracked pepper dredge, both of which will probably be lightly baked to finish. I'm also contemplating running a version of the River Cottage dry cure, and this will be air dried in the cold closet. I'll have approximately 1.5 lbs of each when they're finished, and I'm certain that will exceed our need (and capacity). Now is your chance to sample.

Poll #1152384 Bacon?

I would like:

Mesquite & Red Pepper
3(25.0%)
Garlic & Cracked Peppercorn
4(33.3%)
Dry Cured
0(0.0%)

...in this quantity:

1/4 lb
7(58.3%)
1/2 lb
0(0.0%)
1 lb
0(0.0%)
all the bacon
5(41.7%)

As always, I will be conducting quality control (read: eating bacon) before any of it goes out, so you are assured of deliciousness. With the exception of the air-dried, the bacon will keep for 2 weeks refrigerated or 2-3 months frozen, and it will freeze well since I start with well-marbled bellie [sic]. The air dried will be more salty and as a result, significantly more robust.
24 comments or Leave a comment
Comments
inahandbasket From: inahandbasket Date: March 11th, 2008 02:42 pm (UTC) (Link)
yes.
would love to try any and all, specially dry cured.
komos From: komos Date: March 11th, 2008 02:49 pm (UTC) (Link)
Sweet. The first two will be ready by Sunday. The dry cure will be done sometime next week.
sejabop From: sejabop Date: March 11th, 2008 02:44 pm (UTC) (Link)
*bops around*
komos From: komos Date: March 11th, 2008 02:52 pm (UTC) (Link)
Bacon?
watchamacallit From: watchamacallit Date: March 11th, 2008 02:57 pm (UTC) (Link)
Obviously I can't just drive up there and get me some bacon. But I still want all the bacon. All the bacon in the world!
komos From: komos Date: March 11th, 2008 03:21 pm (UTC) (Link)
...and so her dark empire began.
tenillypo From: tenillypo Date: March 11th, 2008 02:57 pm (UTC) (Link)
NOM NOM NOM
komos From: komos Date: March 11th, 2008 03:22 pm (UTC) (Link)
Bacon has a flavor!
tenillypo From: tenillypo Date: March 11th, 2008 03:25 pm (UTC) (Link)
And that flavor is: DELICIOUS.
komos From: komos Date: March 11th, 2008 03:58 pm (UTC) (Link)
There's a reason why it's a gateway meat.
tenillypo From: tenillypo Date: March 11th, 2008 04:20 pm (UTC) (Link)
I thought that was flaming chicken.
komos From: komos Date: March 11th, 2008 04:31 pm (UTC) (Link)
Because it's on fire, flaming chicken is vegetarian.
tenillypo From: tenillypo Date: March 11th, 2008 04:32 pm (UTC) (Link)
I cannot argue with this logic.
bushidokelt From: bushidokelt Date: March 11th, 2008 03:43 pm (UTC) (Link)
I figured you could use the cream more than I could at this point, I've got another if you can make good use of it.
komos From: komos Date: March 11th, 2008 03:58 pm (UTC) (Link)
V wants to make a quiche, and I am secure enough in my manhood to eat of it. Since there are two cups in a pint, however, there will be enough for two. Would you like to eat of a quiche of your own?
bushidokelt From: bushidokelt Date: March 11th, 2008 05:28 pm (UTC) (Link)
Certainly! Let me know when I can get the cream to you. I don't want it to go bad.
komos From: komos Date: March 12th, 2008 12:41 pm (UTC) (Link)
What are you doing tomorrow?
bushidokelt From: bushidokelt Date: March 12th, 2008 01:10 pm (UTC) (Link)
Nada. C is busy with friends, but I am free! Shall I pop by?
komos From: komos Date: March 13th, 2008 04:20 am (UTC) (Link)
Sure, why not? ^^
faux_eonix From: faux_eonix Date: March 11th, 2008 04:14 pm (UTC) (Link)
I make quiche! Please eat!
faux_eonix From: faux_eonix Date: March 11th, 2008 04:15 pm (UTC) (Link)
I want to make prosciutto next.
Please?
komos From: komos Date: March 11th, 2008 04:31 pm (UTC) (Link)
I'm not sure I'm ready to work with a 25lb leg yet. Can we start with a duck prosciutto?
faux_eonix From: faux_eonix Date: March 11th, 2008 04:32 pm (UTC) (Link)
Yes, please!
tarotchan From: tarotchan Date: March 11th, 2008 09:28 pm (UTC) (Link)
BTW I just read in Gourmet that some people avoid felony cheesemaking status by selling their raw milk cheeses as get this 'bait'. after all after you leave with your bait its not up to them to tell you what to do with it..


Mmmmmm bacon.
24 comments or Leave a comment