Important matters concerning the existence of Humanity - BACON

And from last night, here is a before and after:
In assembly mode, just before top half is married up to bottom half. Yes, that is Wright’s bacon. Next stop, three-point breading station for that crispy crust.
And there they are sizzling happy in the pan in their bath of EVOO and butter.
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flieger83 said:
This sounds delicious and I don't like tomatoes!

Hmm....

Steve
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I did not like fresh tomatoes, though cooked tomato sauces and ketchup were fine, until I arrived in bella Napoli in my early 20’s. There I tasted San Marzano tomatoes, the Roma elongated shape, grown on the volcanic soils around Vesuvio. They are extremely low acid and meaty, with very little “goopy green stuff” inside. The flavor is sweet rather than sour, just the best aroma of tomato. Miss those.A8C1117F-5182-43F0-B54A-D5A8DE5A8DC4.jpeg
 
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I love carbonara. I came across a recipe for it that uses guanciale. Evidently its a heavily peppered pork jowl. I do not know if it's cured or not. Since the only guanciale I could find went for $200.00 for 14 oz, I decided I would forego that. Picked up a lb of pork jowl bacon at the Piggly Wiggly for $10 00. Apparently all forms of pork jowl are hard to find locally, which is surprising to me in NC. Next time I'm in NC hog house country I'll try the stores there.

In any case I'm looking forward to making this later this week or next.... and besides it's BACON!
 
Capt MJ said:
I did not like fresh tomatoes, though cooked tomato sauces and ketchup were fine, until I arrived in bella Napoli in my early 20’s. There I tasted San Marzano tomatoes, the Roma elongated shape, grown on the volcanic soils around Vesuvio. They are extremely low acid and meaty, with very little “goopy green stuff” inside. The flavor is sweet rather than sour, just the best aroma of tomato. Miss those.View attachment 6964
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I envisioned an insalada caprese. Those delightful tomatoes and fresh mozzarella from Mondragone drenched in olive oil and slightly seasoned. I'd follow it with pasta carbonara con pancetta (bacon!). I'd savor it all with a nice limoncello from la Costa Amalfitana. Che bella Napoli!!
 
WT Door said:
I envisioned an insalada caprese. Those delightful tomatoes and fresh mozzarella from Mondragone drenched in olive oil and slightly seasoned. I'd follow it with pasta carbonara con pancetta (bacon!). I'd savor it all with a nice limoncello from la Costa Amalfitana. Che bella Napoli!!
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It was my very first insalata caprese, on about my second day there, that did it. Absolutely fresh mozzarella di bufala, the drizzle of olive oil, the sliced ripe San Marzanos, the fresh basilico, the sprinkle of sea salt. That was the first time I ate tomatoes and liked them, no, loved them.

I’d kill for freshly made chitarra pasta alla panna e funghi.

Then a lovely lombata di vitello, alla griglia, with just some salt, pepper and a squeeze of fresh limone.

Of course, a tart sorbetto di limone after that, with a digestivo to sip. Then a long walk.
 
A few months ago I mentioned our hog purchase in the early stages of COVID to help out a pork farmer. Among the 25 pounds of lean thick cut bacon received from the butcher was this surprising package of end cuts? Most are small thick pieces. I have been in more than my share of butcher shops over the years but never came across this type of very meaty scrap bacon. I was originally thinking some type of soup, but kinnem and Capt MJ have inspired some new ideas!
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Sigh. This thread has me considering relocating. And opening my mind to tomatoes.
 
We grow Cherry, Datterino, and Yellow Pear tomatoes in our garden. They all make great BST (Bacon Spinach and Tomato) sandwiches.
On rye toast, of course.
 
Last night, I earned major marital brownie points by making a white pizza with ricotta, mozzarella, bacon and mushrooms, with fresh basil and roasted garlic cloves. It was almost a Thanksgiving-level record of pots and pans and cookware and utensils used. Worth it, though.

That was actually the favorite filling at my favorite place to order calzone at a small trattoria on the Posillipo in Napoli. I still dream of that slightly charred crust from the brick oven.
 
Crumbled bacon on top of any pizza makes pizza mo bettah.

By the way, I had Caprese pizza last weekend in Annapolis at Gordon Biersch Brewery. It was fabulous. One other in our party had the BBQ chicken pizza, and that was just as fabulous.
 
Capt MJ said:
Last night, I earned major marital brownie points by making a white pizza with ricotta, mozzarella, bacon and mushrooms, with fresh basil and roasted garlic cloves. It was almost a Thanksgiving-level record of pots and pans and cookware and utensils used. Worth it, though.

That was actually the favorite filling at my favorite place to order calzone at a small trattoria on the Posillipo in Napoli. I still dream of that slightly charred crust from the brick oven.
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I must have channeled your menu while at the grocery store last night. I bought a roasted garlic naan, and tonight's dinner will be flatbread with ricotta, parmesan Reggiano, shaved red onion, garlic, pesto, fresh chiffonade of basil from the garden, prosciutto, sauteed fungus on my DH's own flatbread and then topped with chilled arugula, dressed with lemon zest, lemon juice, s and p, and olive oil. YUM.
 
Heatherg21 said:
I must have channeled your menu while at the grocery store last night. I bought a roasted garlic naan, and tonight's dinner will be flatbread with ricotta, parmesan Reggiano, shaved red onion, garlic, pesto, fresh chiffonade of basil from the garden, prosciutto, sauteed fungus on my DH's own flatbread and then topped with chilled arugula, dressed with lemon zest, lemon juice, s and p, and olive oil. YUM.
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But where is the Bacon in all that goodness? Pancetta, okay, are you going to crisp it a tad?
 
Capt MJ said:
But where is the Bacon in all that goodness? Pancetta, okay, are you going to crisp it a tad?
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Actually, the prosciutto was on sale, and that's from the divine swine as well, so I would say that it counts. But yes, I am going to slightly crisp it, I don't like it as it comes from the market. No texture.
 
Burp. 🤭
Needed comfort food tonight with the various exploding news arcs.

Cheddar bacon waffles, honey butter made with a touch of cayenne. I ate one too many, so the dogs and I are headed out to address that.
 
THParent said:
I will allow it. Prosciutto counts. ;)
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Thank you, kind sir. I was feeling guilty, as though prosciutto wasn't sufficient. Stopped and got pancetta after my Friday bank run for the business. All is well with the world.
Now, tomorrow night it sounds like cheddar bacon mini waffles might have to accompany the dry-rubbed and slow-smoked baby backs.
 
Capt MJ said:
Burp. 🤭
Needed comfort food tonight with the various exploding news arcs.

Cheddar bacon waffles, honey butter made with a touch of cayenne. I ate one too many, so the dogs and I are headed out to address that.
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Perchance were they cornmeal waffles or traditional? My mind is buzzing with ideas.
 
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