Comments on: Makin’ My Own Bacon http://formerchef.com/2009/09/07/makin-my-own-bacon/ Cook. Eat. Travel. Grow. Thu, 11 Mar 2010 20:54:07 +0000 http://wordpress.com/ hourly 1 By: I Cook Because… « formerchef http://formerchef.com/2009/09/07/makin-my-own-bacon/#comment-1487 I Cook Because… « formerchef Wed, 24 Feb 2010 14:45:22 +0000 http://formerchef.com/?p=934#comment-1487 [...] to learn how to do things. This is why I’m always trying new things like learning how to make bacon, how to make cheese, experimenting with vegan cooking, bread baking, or making ravioli from [...] [...] to learn how to do things. This is why I’m always trying new things like learning how to make bacon, how to make cheese, experimenting with vegan cooking, bread baking, or making ravioli from [...]

]]> By: Kick-Ass Homemade Bloody Mary Mix « formerchef http://formerchef.com/2009/09/07/makin-my-own-bacon/#comment-1157 Kick-Ass Homemade Bloody Mary Mix « formerchef Thu, 31 Dec 2009 13:20:51 +0000 http://formerchef.com/?p=934#comment-1157 [...] and it disappears like sharks into the swirling chum. This is no fancy-schmancy bacon, nor it even my own homemade stuff, just plain old Farmer John, cooked to a crisp. It’s gone within minutes of hitting the [...] [...] and it disappears like sharks into the swirling chum. This is no fancy-schmancy bacon, nor it even my own homemade stuff, just plain old Farmer John, cooked to a crisp. It’s gone within minutes of hitting the [...]

]]> By: Butternut Squash Soup with Pancetta and Pomegranate « formerchef http://formerchef.com/2009/09/07/makin-my-own-bacon/#comment-965 Butternut Squash Soup with Pancetta and Pomegranate « formerchef Wed, 04 Nov 2009 16:21:12 +0000 http://formerchef.com/?p=934#comment-965 [...] had a wedge of home-made pancetta so I decided to add that in for a bit of salty, porky flavor, but you could certainly leave it [...] [...] had a wedge of home-made pancetta so I decided to add that in for a bit of salty, porky flavor, but you could certainly leave it [...]

]]> By: Easy Tuesday Dinner; Pasta with Pancetta, Arugula and Pecorino « formerchef http://formerchef.com/2009/09/07/makin-my-own-bacon/#comment-719 Easy Tuesday Dinner; Pasta with Pancetta, Arugula and Pecorino « formerchef Tue, 22 Sep 2009 13:02:23 +0000 http://formerchef.com/?p=934#comment-719 [...] pasta with a shape called gemelli) 5 oz diced pancetta (you can also use a thick cut bacon, or make your own, like we did) 4 oz wedge of pecorino romano (1/2 grated, 1/2 shaved) 7 oz fresh Arugula 2 cloves fresh garlic, [...] [...] pasta with a shape called gemelli) 5 oz diced pancetta (you can also use a thick cut bacon, or make your own, like we did) 4 oz wedge of pecorino romano (1/2 grated, 1/2 shaved) 7 oz fresh Arugula 2 cloves fresh garlic, [...]

]]> By: nightowl http://formerchef.com/2009/09/07/makin-my-own-bacon/#comment-683 nightowl Tue, 15 Sep 2009 01:43:57 +0000 http://formerchef.com/?p=934#comment-683 I dont know if you are interested but here is another method for makeing bacon that works great. http://www.imafoodblog.com/index.php/2009/02/25/how-to-cure-and-smoke-bacon thank you for posting your work, it always nice to see someone else that enjoys making off the wall items. Or at least not that common of items. I got started with making my own cheese and then migrated into bacon. Seemed natural to me. Thanks again. I dont know if you are interested but here is another method for makeing bacon that works great.

http://www.imafoodblog.com/index.php/2009/02/25/how-to-cure-and-smoke-bacon

thank you for posting your work, it always nice to see someone else that enjoys making off the wall items. Or at least not that common of items. I got started with making my own cheese and then migrated into bacon. Seemed natural to me. Thanks again.

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