Neil has the pork belly curing!! Here are some pictures and commentary of the process which took place this weekend, Supplies pulled out, ready to go: Close-up of the nutmeg, cross-section as it’s been ground… It’s an interesting spice. I’ve started to find it cropping up in all sorts of places: it’s not just for egg … Read more
Well Neil has dubbed our pig belly “George” though I am not too happy about personifying the pancetta…. In any case, both the pork belly and the curing salts are here! Me, I am in the airport on my way to Sydney, Australia so it’s now in Neil’s capable hands… (I won’t show the fat … Read more
View Larger Map Yup, Listowel, Ontario will be supplying us with the pork belly to be cured for the BLT challenge. Can’t wait! Since I am off to Australia later today, Neil will be in charge of this portion (phew! good timing, huh!!?) but will faithfully take photos for the record. And no, Neil, you … Read more
Ok, so we’ve planted the plants for the BLT challenge. We have even convinced friends to plant the arugula for the “greens”. Neil has ordered the pork belly from our local organic butcher – Rowe Farms. I ordered the curing salts. Today the kosher salts arrived for the curing. Cleo is VERY interested:
“Home made BLT” anyone? Yes, you read that right – “home made”. But how do you “home make” a bacon, lettuce and tomato sandwich? From scratch, of course! This is the challenge chef Michael Ruhlman has put to his readers this summer on his popular blog ruhlman.com. The basic premises of the challenge are simple: … Read more