04 Sep 2012
by scolgin
in Good Gadget, Bad Gadget, Observations
Tags: bacon, chickens, cooking, food, kitchen gadgets, pizza cutters, Rachel's Table, Target
One of the new little chickens in our coop died today. Something happened to its legs, which for chickens — like horses — is pretty much a death sentence.
New chicks (and two Guineafowl) at the water bowl
I’ve gotten used to a chicken dying occasionally — they get stuck in strange places, the coyotes get them, etc. — so it doesn’t phase me so much. Less blasé, however, am I than the chickens themselves. They just sort of step over their dead friend and continue about their business, casting each other glances every so often as if to say, “What’ya suppose is the matter with Larry?” More
03 Jul 2012
by scolgin
in Pork, Recipes, World's Best Sandwiches
Tags: bacon, barbecue, BBQ, burgers, cooking, grill, marmalade, recipes, summer, Tabasco
There is a condiment unlike any other — a glistening concoction that will transform your burgers from fine to sublime, and that will have your summertime guests kneeling at your feet in reverence, O’ God of the Barbecue. And I will share it with you, here, now, just in time for the 4th!
Bacon onion marmalade
This is not a condiment for vegetarians or the tentative. I call it bacon onion marmalade. And it is the anecdote to mediocre summer burgers. You may even want to bring a little stash with you when someone invites you to their barbecue. More
03 Feb 2012
by scolgin
in Observations, Pork
Tags: bacon, chickens, guanciale, Henri Toulouse Cochon, pig, Pork, proscuitto, Topanga
I often get asked a tough question, in regard to either our pig Henri, or one of our dozen or so chickens. “So,” the person will begin… “Are you going to… you know…” In the beginning I didn’t know, and was aghast when they would finish their query.
“Eat them!??” I would wince. “They trust me.”
With the chickens it makes more sense. They’re not very smart. And after a couple years, they stop laying and then live another 7 or 8. But I wouldn’t be able to slaughter them, and even if I had someone else do it, I’d be wondering which one I was eating. More
20 Sep 2011
by scolgin
in Recipes, Video
Tags: bacon, barbecue, chicken, Gonpachi, grill, hibachi, japan, japanese, robata, steak, sumiyaki, tokyo
One of the things I like about Tokyo — and Japan, in general — is you will find different restaurants catering to specific styles of food preparation. Here in America, we have sushi bars and teppanyaki table grills (given a P.T. Barnumesque American twist where chefs flip shrimp into the air, catch eggs in their hats and make rice volcanoes). In Japan, you have ramen joints, tempura bars, shabu shabu houses, unagi (eel) restaurants, skewered chicken innards cafes and countless other establishments catering to a single style of cooking or eating. There are even, unfortunately, restaurants specializing in whale.
Sumiyaki
With our large Japanese population in Los Angeles, more and more of these diverse eateries are appearing. More
04 Mar 2011
by scolgin
in Pork, Recipes
Tags: bacon, bloody mary, Malibu, pancake breakfast, Steve McQueen
I wasn’t going to drink New Year’s Day. Coming off our annual New Year’s Eve dinner, several bottles of wine and 4-ish hours of sleep, I felt a bit wracked. But we arrived at a friends’ afternoon party, the girls were drinking proseco, the boys were preparing sausages for the grill… and my wife, a woman of rare insight and remarkable timing, commented on how good a bloody mary would taste.
the Ultimate Bloody Mary with Niman Ranch bacon stir stick
More
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