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FOOD
March 24, 2011 | By Linda Gassenheimer, McClatchy Newspapers
In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. Yet this pasta sauce makes a quick dinner for hectic weekday nights. This recipe uses bacon instead of the traditional pancetta.   Spaghetti all' Amatriciana Makes 2 servings   4 slices low-salt, no-sugar-added bacon (3 oz.) 1 cup sliced onion 2 cups canned diced or crushed tomatoes 1/4 teaspoon dried crushed red pepper 1/4 pound spaghetti 2 tablespoons freshly grated Parmesan cheese 1. Bring a large pot filled with 3 to 4 quarts water to a boil over high heat.
ENTERTAINMENT
January 13, 2011 | By BETH D'ADDONO, For the Daily News
FEELING A little porky after all the holiday feasting? Join the club. Depending on who you ask, the average American packs on from 5 to 13 pounds between Thanksgiving and New Year's Day. Since we all know that New Year's resolutions are a lot of hooey, getting back on track shouldn't be a crash course of extreme dieting and overwrought exercise. Instead, keep it simple and pass the salad, something more diners are doing, according to the National Restaurant Association (NRA). Some 78 percent of restaurants in the "quick-service" category, which includes fast food, are seeing more orders for entree salads.
ENTERTAINMENT
December 26, 2010 | By Rick Nichols, Inquirer Columnist
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)
ENTERTAINMENT
October 21, 2010
BACON CARAMEL 1 cup sugar 1/2 cup water 4 to 6 ounces smoky, thick-cut or slab bacon 2 ounces butter 1/4 cup heavy cream Dice the bacon into small, uniform pieces and begin to render the fat in a medium-size sauce pan over medium heat. This should take only a few minutes. The bacon will begin to get crispy. When it appears to have given up most of its fat, remove from the heat and strain the bacon through a fine mesh sieve, reserving the fat and the pieces separately.
ENTERTAINMENT
October 21, 2010
  Bacon Bloody Mary, Mixto Restaurant, 1141 Pine St., 215-592-0363, www.mixtorestaurante.com. Lamb "bacon," hearts of palm and baby leeks over matsutake ice cream and creamy uni, with bacon caramel sundae for dessert, Lacroix at the Rittenhouse, 210 W. Rittenhouse Square, 215-546-9000, www.LacroixRestaurant.com . BLT Salad with creamy Gorgonzola dressing and sherry tomato jam, Avalon Restaurant, 312 S. High St., West Chester, 610-436-4100, www.avalonrestaurant.
ENTERTAINMENT
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.
ENTERTAINMENT
October 21, 2010 | By BETH D'ADDONO, For the Daily News
BACON LOVERS are a serious group. Serious about bacon, that is. Anyone who knows the nirvana of thinly sliced smoked pork belly, cured with just the right amount of sugar and spice and fried until perfectly crisp - but not too crisp - agrees. Don't even think about sneaking turkey bacon onto a BLT or, heaven forbid, trying to put some of that veggie streaky strip hoo-hah into our carbonara. Anything less than the finest of swine just won't cut it. Bacontarian, the Bacon Show (one bacon recipe every day, forever)
NEWS
September 24, 2010
James Bacon, 96, who began his career at the Associated Press in the 1940s and spent six decades chronicling Hollywood's biggest stars as a reporter, author, and syndicated columnist, died Saturday of congestive heart failure at his Northridge, Calif., home, according to family friend Stan Rosenfield. As a reporter for the AP for 23 years and later as a columnist for the Los Angeles Herald Examiner, Mr. Bacon had a knack for befriending A-list celebrities. He palled around with John Wayne, shared whiskey with Frank Sinatra, was a confidant of Marilyn Monroe's, and met eight U.S. presidents.
NEWS
January 10, 2010
Congressional Democrats have made modest progress in their efforts to limit pork-barrel spending projects known as "earmarks. " And then there's Rep. John Murtha (D., Pa.). Murtha is chairman of the House Appropriations defense subcommittee, a post in which he has earned the title as Pennsylvania's "King of Pork. " In last month's defense bill alone, Murtha led all House lawmakers by sponsoring 23 earmarks worth $76.5 million. In a career spanning nearly 40 years, Murtha has directed billions back to his Johnstown-area district.
ENTERTAINMENT
December 30, 2009 | By ROBERT STRAUSS For the Daily News
IN SOME WAYS, it was sort of an imperfect storm - a bad initial set of circumstances that seems like it is coming out sunny. "We were thinking of ways to promote 'New Year's Day,' which we thought was the most commercial song off our CD," said Bacon Brothers older sib Michael Bacon, from his studio in New York. He is primarily a film-music composer, while his brother, Kevin, is known mostly as an actor. "I came up with a storyboard for a video, and we thought we should get real Mummers into that video.
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