While I love this video—and, yes, Le Creuset is giving away ten of these awesome oval pots (yes, giving them away)—the video doesn’t show how succulent and delicious and simple these bean dishes are. Kate will be pissed that I’m desecrating her beloved cassoulet with American middle-of-the-week ease. Sorry, Kate (but not really). I got great Tarbais-style beans from Steve Sando of Ranch Gordo; these and a great pot are all you need. Sure, I’d love some moulard duck leg confit, but I don’t have it here! What I have is pork! And I love pork, and it’s delicious, and this dish adds up to just a few dollars a portion (even with Whole Foods meat!). Easy cassoulet, American style: thick chunks of bacon started in water (to speed the fat-rendering), browned, then pork shoulder chunks seared in the Read On »

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  Last week, while I stood by my Big Green Egg, smoking a big fat pork belly (for bacon) and two fat beef briskets (for pastrami), I couldn’t help but think how am I going to eat this delicious food? It was a warm, sunny day and I could actually smell the tomato vines behind me, so I thought, bacon and tomato, mmm. Then I remembered the wonderful BLT from Scratch challenge, and the inspirational response to it. Hard to believe it was three years ago. Here it is again, and I assure you, there is no finer sandwich than one that takes months to prepare! Here’s the link to the winners. The above, with that fabulous home-cured slab of bacon, was one of the best of my life. My BLT From Scratch Originally posted on September Read On »

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One college in Texas bans all pork products because it is an unhealthy meat, via Huffington Post.

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Smitten Kitchen shares a twist on a breakfast classic bacon corn hash, via Smitten Kitchen.

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During a recent phone call with the excellent Elise of simplyrecipes, Elise wished aloud that I would address the nitrite issue directly.  “Trader Joe’s carries it!  Go look.  Is there one near you?” Indeed there is, and indeed they sell at least two products pitching themselves as a “healthier” bacon because they don’t add sodium nitrite. This is as odious as those sugar laden granola bars trumpeting “No Fat!” on their label—food marketers preying on a confused consumer who has been taught to fear food because of harmful additives (such as the recent, apparently genuine, Red Dye 40 warnings). Full disclosure if you don’t already know: I am a vocal bacon advocate, and one of my books, Charcuterie, relies on sodium nitrite and sodium nitrate for many of its recipes to cure foods such as Read On »

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