A Superior Creature

For Christmas, my parents gave me Michael Ruhlman and Brian Polcyn's book, Charcuterie The Craft of Salting, Smoking and Curing.

From Thomas Keller's introduction:

A final reason for Charcuterie is important: it recognizes the pig for the superior creature that it is. From a culinary standpoint, the pig is unmatched in the diversity of flavors and textures it offers the cook and the uses it can be put to-from head to tail, from ham to tenderloin, it's a marvel.

This is a very hopeful time for the pig in America . . .

The pig might disagree.

Mmmm Bacon

Via JAE

10 Ways to Eat More Bacon

I would add an 11th.

Bacon Belgian Waffles - Pour half of the waffle batter into a waffle maker, place strips of cooked bacon on top of batter, pour remaining batter over bacon, close waffle maker. Top with vanilla ice cream and maple syrup.

They make a great version of the Bacon Waffle at the Log Cabin Cafe & Ice Cream in Kings Beach, CA.

Household Items

I bought a new cast iron bacon pan. The non stick pan I had was cooking the bacon unevenly; crispy on the ends and raw in the middle won't cut it.

The pan's virgin fry produced some lovely BLT's.

I also picked up some canvas shopping bags. Yea earth!



They were made in Lowell, MA. Could it be that they were made at the Boott Cotton Mills, that hosted the On the Road, scroll?

It's nice to see that the industry that literally put Lowell on the map is still alive and well.

I can't believe Lego of my Ego doesn't already have a "Bacon" label. The oversight has been remedied.

Aerosol Pig Brain

**Bacon eaters be warned, the following may knock you off the swine for a while.

A Medical Mystery Unfolds in Minnesota
Denise Grady, NY Times, 2/5/08

And the disease that confronted doctors at the Austin Medical Center here last fall was strange indeed. Three patients had the same highly unusual set of symptoms: fatigue, pain, weakness, numbness and tingling in the legs and feet.

The patients had something else in common, too: all worked at Quality Pork Processors, a local meatpacking plant.

A survey of the workers confirmed what the plant’s nurses had suspected: those who got sick were employed at or near the “head table,” where workers cut the meat off severed hog heads.

On Nov. 28, Dr. DeVries’s boss, Dr. Ruth Lynfield, the state epidemiologist, toured the plant. She and the owner, Kelly Wadding, paid special attention to the head table. Dr. Lynfield became transfixed by one procedure in particular, called “blowing brains.”

As each head reached the end of the table, a worker would insert a metal hose into the foramen magnum, the opening that the spinal cord passes through. High-pressure blasts of compressed air then turned the brain into a slurry that squirted out through the same hole in the skull, often spraying brain tissue around and splattering the hose operator in the process.

The brains were pooled, poured into 10-pound containers and shipped to be sold as food — mostly in China and Korea, where cooks stir-fry them, but also in some parts of the American South, where people like them scrambled up with eggs.

The person blowing brains was separated from the other workers by a plexiglass shield that had enough space under it to allow the heads to ride through on a conveyor belt. There was also enough space for brain tissue to splatter nearby employees.

“You could see aerosolization of brain tissue,” Dr. Lynfield said.

The workers wore hard hats, gloves, lab coats and safety glasses, but many had bare arms, and none had masks or face shields to prevent swallowing or inhaling the mist of brain tissue.