December 10, 1986 |
If our pioneering forefathers had had to rely on the supermarket bacon of today as the staple of the long trek "westward-ho-the wagons," they wouldn't have made it much past Pittsburgh. No meat in America has suffered more from modern technology than bacon. The insipid watered-down stuff that is labeled "bacon" today is as far removed from real bacon as a horsefly is from the horse it rode in on. Most of the bacon that you find in today's meatcases is "pumped" bacon. What that means is that the curing solution made up of water, salt, sugar, sodium phosphate (to hold the water in)
November 30, 1986 |
Consumers soon may be able to bring home the bacon without worrying about the extra baggage of a potential cancer-causing compound often found in the cooked meat. The encouraging news on the breakfast front comes as a result of recent action by the U.S. Agriculture Department. Earlier this month, the agency approved the use of a Vitamin E derivative that prevents the formation of nitrosamines, carcinogens that occur in bacon during cooking. Whether food manufacturers will apply the vitamin-based substance, alpha tocopherol, to the popular breakfast food is unknown right now, but its very availability is a breakthrough that caps a decade of research into combating the cancer-causing agents.
April 12, 2013 |
Maliyah Gregg's eyes lit up when she spied a package of bacon on the counter for cooking class in the convent kitchen at St. Martin De Porres in North Philadelphia. And then she saw the spinach. "Can I eat just the bacon? Please? Just the bacon and a boiled egg. It will be like breakfast. Please?" After four weeks of cooking lessons, I had gotten the message loud and clear from Maliyah and the other 5th and 6th grade girls: We want meat! While many people are eating less meat and trying to center meals around other proteins for health and environmental reasons, these girls are not quite buying in. I heard the same chorus from my own two boys when I tried meatless family dinners when they were growing up. For them, it just didn't feel like dinner without meat.
July 22, 1992 |
Dear Polly: I have several recipes calling for salt pork (stews, chowders, etc.), which I cannot find in my local supermarkets. Is there a substitute? - Mrs. D.G. Salt pork comes from the fatty belly of the pig. It is heavily salted (hence its name) and can be kept in the refrigerator for four to six weeks. I usually substitute bacon for salt pork. The bacon contributes a different flavor, since it is smoked and salt pork is not. Personally, I prefer using the bacon to the salt pork since I find the smoky flavor of bacon more attractive and interesting in these dishes, though purists may object.
October 18, 1989 |
The microwave makes breakfast a breeze. Lunch and brunch, too. Eggs microwave to perfection, but even better, bacon browns and crisps with no messy spattering. Microwaving times for bacon will vary because of differences in thickness and fattiness, plus the amount of salt and sugar used in curing. It also takes longer to microwave large amounts of bacon (more than eight slices) than to fry them in a skillet, so either use the range or microwave in batches of eight slices. The advantages to microwaving bacon?
December 26, 2010 |
Matt Ridgway calls the slabs that come out of his curing room at PorcSalt, simply, bacon. Which doesn't quite tell the whole story. That the pork bellies come from flavorful, old breeds - Berkshire and Berkshire-Duroc crosses, that last one from Breakway Farms in Mount Joy. That it is cured in the Bucks County honey his father, Josef, collects. Or alternatively - for 10 days - with red Burgundy wine. Or that it is, by design, hot-smoked for 10 hours over fruitwood at temperatures 10 degrees higher than name brands, which renders it (unlike commercial bacons)
September 5, 1997 |
This week, I reached out for a Hickory Smoked Whopper, offered for a limited time only at Burger King. Here's the blueprint: Start with a regular, fully loaded Whopper off the assembly line, then crown it with a slice of hickory-smoked Cheddar cheese and four half-slices of hickory-smoked bacon. Voila! A Hickory Smoked Whopper. And the sweet hickory really does kick the burger up a notch. In a related development, the seventh president of the United States was Andrew "Old Hickory" Jackson.
October 21, 2010
Treat your bacon right, and it will love you forever. Store bacon in the fridge in the original packet or, once opened, in an airtight, plastic container. Best to use it within 2 days of opening the package. Unopened, it may be kept for up to 1 month, but check the use by date. Unopened packaged bacon can be frozen for up to one month. To store smaller amounts, wrap two to six slices tightly in plastic wrap, then store in small freezer bags. Defrost by submerging the freezer bags in cold water for 10 minutes or use the defrost setting in the microwave.
August 21, 1992 |
Peter Bruhn, owner of Diner on the Square in Center City, recently devised a refreshing and healthy dish for a summertime meal. "I put a nice fresh vegetable, pasta and tuna salad on the menu," he said yesterday. "I thought the ladies would like it. " And then? "Nothing happened," he shrugged. "They want bacon. " Bacon - hot, greasy bacon? Killer bacon? In August? At Diner on the Square, Bruhn estimates, bacon sales are up 25 percent over six months ago. August, believe it or not, is historically the biggest month for bacon sales.
May 3, 2012 |
It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche. Rainbow Chard, Bacon and Brie Quiche Makes 6 servings 1 prepared uncooked pie crust 8 ounces bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about ?