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The last time we cooked steak and kidney we did it in the oven for too long and with the heat turned up too high. The stupid thing is I could smell it burning but refused to believe my nose. This can't be happening, therefore it isn't.
This time we cooked it in the slow cooker- which uses about as much power as a light bulb and would take days to burn anything.
Steak and kidney- with the emphasis on the kidney- was one of the things I most missed when I was a vegetarian. Top of the list was bacon, but steak and kidney came in at number two. Number three was pork crackling.
I've taken to eating bacon for lunch. Either I fry it with eggs and tomatoes or I cut it up small, fry it to a crisp and scatter it over pasta.
This time we cooked it in the slow cooker- which uses about as much power as a light bulb and would take days to burn anything.
Steak and kidney- with the emphasis on the kidney- was one of the things I most missed when I was a vegetarian. Top of the list was bacon, but steak and kidney came in at number two. Number three was pork crackling.
I've taken to eating bacon for lunch. Either I fry it with eggs and tomatoes or I cut it up small, fry it to a crisp and scatter it over pasta.
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When I was a vegetarian the only pretend meat product I ate was pretend bacon. It wasn't really the same but even a poor imitation was better than no bacon at all.
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Smartarse!
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http://en.wikipedia.org/wiki/Pork_scratchings#United_Kingdom
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MMMmmmmmmmmm. Great on top of salads.
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I was veggie for about a year and what finally broke through my resolve was passing a caff near where I used to live, and I just had to have a full English Breakfast... Yep, bacon. It's always bacon.
I don't eat bacon anymore because I'm allergic to the Nitrates they put in it.
:(
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Daily bacon?
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Ah well, "we owe God a death".
"we owe God a death"
Enjoy the bacon. ;-)
Re: "we owe God a death"
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You're going to die anyway but bacon will get you in the end.
I have to say, though, that I agree with you. Everyone goes on about Easter eggs, but to me Easter bacon is much more interesting.
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funny to quote Shakespeare (aka Francis Bacon) when talking about bacon.
here's something absurd and really short if you care to read it.
Shakespeare-Bacon Controversy Solved (http://www.ellisparkerbutler.info/epb/biblio.asp?id=2358)
Re: Daily bacon?
Thanks for the link. That's comical.
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It is a wonder any of us live beyond our teens.
V
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I love bacon.
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[Add regular table salt to the pasta cooking water, but use sea salt flakes, if you can find them, to season the dish. We like the full flavor they bring to the carbonara. Note that while either table salt or sea salt can be used when seasoning in step 3, they are not used in equal amounts.]
Serves 4 to 6
1/4 cup extra-virgin olive oil
1/2 pound bacon (6 to 8 slices), slices halved length-wise, then cut crosswise into 1/4-inch pieces
1/2 cup dry white wine
3 large eggs
2 ounces Parmesan cheese , finely grated (3/4 cup)
3/4 ounces Pecorino Romano cheese , finely grated (about 1/4 cup)
3 small cloves garlic , pressed through garlic press or minced to paste
1 pound spaghetti
Table salt and ground black pepper (see note)
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
2. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat eggs, cheeses, and garlic together with fork in small bowl; set aside.
3. When water comes to boil, add pasta and 1 tablespoon table salt; stir to separate pasta. Cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water (see below) and toss to moisten. Immediately pour egg mixture over hot pasta, sprinkle with 1 teaspoon sea salt flakes or 3/4 teaspoon table salt; toss well to combine. Pour bacon mixture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.
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I'll give it a go.
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As far as owing God a death, I decided long ago that I'd rather be happy than spend all my time worrying about the health or health risks of everything I eat, do, wear, etc. Instead I listen to my body, which tells me very clearly what it wants and when and how much --- food, sleep, exercise, etc. I'm not perfect at it, sometimes I don't listen when I should, but my stress is way down and my health is greatly improved.
So if you want your bacon, eat your bacon!
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Is our bacon really better than yours? You surprise me. Is the curing process different?
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Go here to see a picture of (raw) American bacon:
http://iheartbacon.com/images/599.jpg
and here to see what it looks like cooked:
http://www.slashfood.com/media/2006/1/bacon5.jpg
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which is what I use with pasta. The less fatty cut is what i'd use with a plate of eggs- and, yes, we call that "back bacon" too.
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Memo to self: must buy cabbage.
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Doesn't it take several days to cook in an oven with the power of only a lightbulb, though? Put it in on Monday for Sunday lunch, that kind of thing.
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