August 28, 2016 |
WHAT IT IS - Move over apple: Scrapple is now the best-selling pie flavor at Wards Pastry Shop in Ocean City. While your dream of a perfect pie flavor may not be that whitish congealed block of something-or-other made famous by the Pennsylvania Dutch, apparently this bakery - around for 88 years and considered a Jersey Shore staple - knows a thing or two about taking such an oddity and making it, well, palatable. "I think some people hear about scrapple pie and come in and buy it for the goof . . . but they come back because they try it and it's really good," said Wards' owner and chief baker Walter Hohman, 51, who started working in the bakery when he was 12. Scrapple is traditionally a combination of pork offal - scraps and trimmings like the heart, head, liver, and bones that wouldn't be used for anything else - that is boiled down into a broth and then combined with cornmeal, flour, and spices to form a mush.
July 18, 2016 |
As an owner of The Bacon Jams, Michael Oraschewsky insisted there was nothing significant about his decision to order a vegetarian entree during our recent lunch interview. Yet on that late June afternoon in Philadelphia's Point Breeze neighborhood, Oraschewsky revealed that his spreadable-bacon company plans to drop the word bacon from its product name. Also vanishing from the label is the sunglasses-wearin', guitar-strummin', electric-pink pig. A new subdued look is on the menu for a fourth- quarter debut: TBJ Gourmet , thick black letters say. Discreetly tucked in the white space between the "T" and "B" are the tiny face, front legs, and curly tail of a pig, its snout a soft pink.
June 16, 2016
Makes 4 servings 12 slices bacon 24 large sea scallops, tendons removed 3 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/8 teaspoon pepper 2 lemons, halved 1/4 cup chopped fresh chives 1. Place 4 layers of paper towels on large plate, and arrange 6 slices of bacon over towels in single layer. Top with 4 more paper towels and remaining 6 slices bacon. Cover with 2 layers of paper towels; place second large plate on top and press gently to flatten.
May 5, 2016 |
IF BACON is the answer, what's the question? I don't mean a comment-thread question like, "How could anyone want to harm these adorable scampering piglets?" I mean in brick-and-mortar kitchens where the question seems to be, "What food goes with everything?" "Dude, just put bacon on it, bacon makes it better," Memphis Taproom owner Brendan Hartranft said, imitating a surfer voice. But with tasty, innovative offerings, the Kensington bar is among those showing that bacon also goes well with compassion.
February 26, 2016
Makes 2-4 servings 1/2 pound sunchokes 1/2 teaspoon freshly squeezed lemon juice Kosher salt 1 large leek 1 tablespoon unsalted butter 2 ounces bacon, finely diced 1 tablespoon chopped fresh flat-leaf parsley leaves 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon Dijon mustard 1 large egg, beaten 1 tablespoon extra-virgin olive oil 4 poached eggs 1. Peel the sunchokes and cut them into...
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
December 4, 2015
At what point does a dish with carbonara in its name and some carbonara components become something else entirely? British food giant Jamie Oliver's healthful version inspires the question. Skinny Carbonara With Peas, Almonds, and Basil Makes 2 servings Kosher salt 7 ounces (13/4 cups) frozen green peas 5 ounces whole-wheat pasta, preferably linguine 1 tablespoon sliced, skin-on almonds 1 teaspoon olive oil 1 slice smoky bacon, preferably thick-cut 1 small clove garlic Leaves from 4 stems fresh basil 21/2 tablespoons grated Parmigiano-Reggiano cheese 1 lemon 1 large egg 1/2 cup plain low-fat or nonfat yogurt 1. Bring a pot of water to a boil.
November 8, 2015 |
The news left vegetarians feeling vindicated. It sent meat producers into a tizzy. And it left many others wondering: Do bacon and bologna really cause cancer? Two weeks ago, after a group of 22 scientists reviewed numerous studies, World Health Organization officials concluded that processed meat is carcinogenic, and that eating a couple of slices a day increases a person's risk of colorectal cancer by about 18 percent. But like so many cancer risks, teasing out the details and maintaining perspective is crucial.
September 12, 2015 |
Rachel Bacon Bull, 72, of Garnet Valley, who taught for West Chester Friends School for 25 years, died Aug. 13 at the Hospital of the University of Pennsylvania of a stroke. The daughter of Francis Farquhar Bacon and Julia Armour, she was born in Detroit to a Quaker family that moved around the country before settling in Bucks County. She met her husband when she went off to Goddard College, a small liberal-arts school in Plainfield, Vt., in the early '60s. Back then, all new students had to go through orientation, and Richard Alden Bull was her orientation leader.
September 6, 2015 |
BRIGANTINE, N.J. - It can be hard out there for a lifeguard. So when someone like Rich "Rich the Butcher" Hill shows up at the Jetty, fires up the Weber, and starts passing up bacon burgers to the Beach Patrol members on the lifeguard stand - and we're talking custom burgers where the bacon is blended into the mix - legendary status is immediately bestowed. Rich the Butcher, 56-year-old owner of the Colonial Village Meat Market in West Chester, has very much earned most-honored-shoobie status at the Jetty, a drive-on south-end beach in Brigantine.