If you've ever doubted the power of pork, this should change your mind. One BBQ blogger's creation has become so popular on the web that, well, now The New York Times is writing about it. See that, plus a fun look at the food Olympics, in our roundup below...
1. Have you seen the Bacon Explosion? Or, better yet, cooked one? It's an internet phenomenon, made from a woven mat of bacon strips topped with sausage (that's then rolled and smoked with barbecue sauce). A blogger invented it, released it on the web, and now pork lovers everywhere are talking.
2. A crack-down on salt. The New York City Department of Health is trying to get big companies to reduce the amount of sodium in prepared foods- along the lines of the trans-fat sweep a few years ago. One interesting argument is that consumers are simply used to saltier food than is necessary.
3. The Bocuse D'Or: Culinary Olympics. This competition in Lyons, France is complete with chefs that train like athletes, coaches (Thomas Keller helms the American team) and screaming, cheering fans (we love the photo of the French going crazy after winning the pastry competition).
4. A lesson in frugality from Eli Zabar. At his stores, he turns leftover, unsold food into new creations: jelly doughnuts become a kind of jammy bread pudding! Read the article and get that recipe.
5. A rib-eye that marinates for three days. OK, you don't have to let it sit for three days. One might work, too. But this easy recipe for wine-and-spice infused steak sounds delicious.
What are you reading in the Times this week?
Related: Previous Top 5: Cellphones as Cooking Tools
(Image: Don Ipcock for The New York Times)
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While this is just too much meat for me, it is clear evidence that the new years resolutions have officially ended, yay NYT!
I am really curious about using venison as the article has mentioned. but...boy, i'd love to try the Explosion!
The Bacon Explosion is one of the most popular topics of conversation on a music message board I frequent. Every few days, another member posts a photo blog to document the creation of his bacon quilt and the subsequent rolling and baking of the roll.
I think this thing is going to be our generation's triffle or fondu. I've just been talked into making one for a Super Bowl party and I know there are many people out there who will be making it, too. My boyfriend has been warned that this is the one and only time I'm making this thing, so he better savor it.
Google and you'll find entire websites full of discussion about the best fillings and cooking methods.
While Mr. Zabar does seem to charge a lot for his food, I do applaud his efoorts not to waste food, but to create even tastier things from leftovers. This attitude should always be a part of the frugal and/or green lifestyle.