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Oh dear. It's early in the morning, but this recipe has just made me start thinking about dinner. I don't know who this Young Cooking guy is, but I like the way he thinks. This image reminds me of the…
That Mr. Dave at the Ridiculous Food Society just keeps wowing me! You may remember that in October he made sausage entirely out of bacon, a feat heretofore unheard of. So of course I have to check in on him…
I love haiku. It's a poetry form that requires discipline, but only briefly. Like a tiny sudoku or a 24-tile Rubik's cube. Once, during a particularly stressful time at work, my bo ss and I relieved our stress by exchanging…
So I know this here blog is supposed to be all about bacon, but let's be honest. There's a whole lot more to the proud pig than his delicious belly. One of the most versatile cuts (and my second favorite)…
My husband was so mad that I didn't include Tremors in Kevin Bacon's list of hits. I was all, "I think it can be lumped in with his late-eighties slump." And he's like, "Nuh-uh. Tremors was made in the nineties."…
Do you like bacon? (Well, technically prosciutto.) Of course you do. Do you like science content in your bacon blog? Who doesn't?! Then I give you Theo Gray's steel-cutting prosciutto torch. What could be more exciting than pork products cutting…