Appreciate your willingness to save the rest of us from treading that path.By the way, the bacon bourbon was
not
good.
I will be driving back to school with DS next month. I'll have to try their bacon and report back. In addition to the famous deli, they also have a roadhouse, a bake house, a creamery, coffee shop, candy store, catering and other businesses. The founder spoke at one of DS's lead labs and DS was quite impressed. Last time we ate at the roadhouse, the founder was out there busing tables on a Friday night.Zingerman’s is an Ann Arbor legend — and deservedly so. I’ve never had their bacon, but if it’s anything like their sandwiches, it must be outrageously good — and outrageously expensive (though that latter attribute can be said about any high-quality New York-style deli).
Shortly after I moved to DC following college, a buddy then living in Ann Arbor decided to come out for a visit. I told him he wasn’t welcome unless he brought along something from Zingerman’s. So when he knocked on my door after a 10-hour drive, I opened it to find a giant pastrami sandwich shoved in my face. Maybe I should’ve asked for bacon too.
...embiggening...
you beat me to it, I was just asking google for the definition. I too, also feel as though my vocabulary could be embiggened.Come on. That cannot actually be a word.
So I looked it up:
"Embiggen" has been added to a US dictionary - a word first heard on The Simpsons in 1996. ... It is from the motto of The Simpsons' fictional town of Springfield: "A noble spirit embiggens the smallest man." It means to "make bigger or more expansive", says Merriam-Webster.
I feel dumber-er now.
Ahh...such an old quest for hordelings...All I know is that apparently even nerds like bacon:
Something to try on the grill. Any recipe involving a cast iron skillet, bacon as the first ingredient, has got to be worth a test drive.
Grilled Cheesy Loaded Potatoes
Get Grilled Cheesy Loaded Potatoes Recipe from Food Networkwww.foodnetwork.com
I will look forward to the Cook’s Assessment and Notes on the cast iron skillet recipe.I haven't turned the oven on since mid may. The out door flat top cast iron grill does breakfast (bacon) on weekends, my DH uses the weber with mesquite for weeknight grilling of chicken, marbled steaks or chops. Last night it was marinated pork loins on the flattop with charred orange cauliflower florets and a fresh salad. Tonight I am turning back time (getting my greys dyed away) and so it will likely be breakfast for dinner, with extra portions of bacon. Plan on trying @Capt MJ latest bacon and cast iron taters recipe this weeknd, maybe after the oath ceremony!
I'm trying to guess whether the chicken will have a Greek or Middle Eastern flavor, or perhaps Mexican? Guess it depends on the ratios in the marinade. Any outcome sounds tasty to me.I will look forward to the Cook’s Assessment and Notes on the cast iron skillet recipe.
Today I have chicken pieces soaking in lime juice, garlic, oregano, rosemary, olive oil, destined for the grill. Arugula salad, orange vinaigrette. I did heat up the oven at sunrise this AM, got a loaf of instant-rise no-knead crusty bread done in the Dutch oven, all heat turned off by 8. The bread will be sliced, painted with olive oil and put on the grill. Bacon-free, but that means I’ll plan something with bacon in the next day or so.
All-purpose Mediterranean. The Spanish Navy harbor pilot in Rota used to invite me to Sunday afternoon bbqs with his family. Citrus juices, fresh herbs, sea salt, olive oil, sometimes a bit of cumin. It was always great.I'm trying to guess whether the chicken will have a Greek or Middle Eastern flavor, or perhaps Mexican? Guess it depends on the ratios in the marinade. Any outcome sounds tasty to me.