2229. FRIED KOMATSUNA, BACON and SHIMEJI MUSHROOMS

serves two

1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper

Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3? lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.

bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011

Originally posted 2011-06-15 08:08:00. Republished by Blog Post Promoter

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Conan O’Brien White Chocolate Statue with Bacon Hair

I think I just pooped out a robot. Someone actually made a sculpture of Conan O’Brien and gave him bacon hair !

All I can say is I am a tad jealous and I can only hope that someday this will happen to me, but full body and using my actual skeleton as the framework and MUCH more bacon.

So, this bust weighs about 200 pounds and was seen at the Minnesota State Fair.

Click here to watch the video of the showing on the Tonight Show.

Originally posted 2009-08-27 14:32:00. Republished by Blog Post Promoter

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Backyard Beverages – Lilacs, Chamomile and Roses

Sitting outside and looking at the blossoms on the rose bushes growing in our backyard, my older daughter remarked, “I wish the bushes had those flowers all year.” It is interesting to see how my inability to enjoy moments without lamenting their fleeting nature has been passed down. I walk around my garden, thinking of how I wish my purple mustards would hold off from seeding for another month at the same time I beg the tomatoes to get color. It clarifies how it is not that I do not appreciate moments, but rather I am greedy for all of the peak moments. I get nothing from the low moments. Like little R, I want the roses blooming, the purple mustards edible without cooking, and the tomatoes soft, red and warm from dangling in the sun all day – and just like little R, I want all of those things all year long.

But I know this is not reality. Seasons are reality. Lilacs to roses to jasmine to the red maple to bare branches is reality, but I am a greedy child in an adult’s body.

It is with the greediness that I grabbed a basket and, with little R, I snipped all the roses from the bushes and bring them inside. After I had all the roses inside, I wondered what my greediness did to me. Granted, they’d eventually wilt and fall to the dirt, but now I had over a gallon of roses inside. Like I said, greedy. We put the perfect ones in a vase in the window. With the remaining, I looked to uses for backyard flowers earlier this Spring.

You see, the new car smell has not worn off this “having a yard” thing. When you live for over a decade in places where your flower options are potted flowers grown in full shade, once the limitation is lifted, things get weird. See my obsession with our lilac bush (or now bushes – yes, we got another) for an example. This year, I dried the flowers, made it into tea and then into kombucha. Next, our backyard chamomile got the dry to tea to kombucha treatment. Most of the Spring mornings were spent drinking tea and kombucha from the left over dried flowers from our yard. I made kombucha cocktails and vinaigrette, but my favorite use was chamomile kombucha poured over carrots and butter and they finished glazing inspired by David Posey’s kombucha glazed ribs.

As a warning, most kombucha folks will warn against using flowers in kombucha. Apparently the oils can cause rancidity. I tasted none of it. I drank or used all of mine in a matter of a week. If I get a rancid batch, I’ll just toss it, but I have not yet.

The thing about these roses is how I had so many, I’d be drinking more rose tea and kombucha than I cared for, so I split them three ways. I dumped equal parts by volume into a quart of rice vinegar and a quart of vodka. After a week in each, I drained the liquid from each. The vinegar takes the floral flavors in a more serious way, but the rose liquor has a nice softness. The remainder was dried. The dried petals reduced greatly in size and darkened significantly. The tea made from them was not the deep red of the liquor and vinegar however, but rather a shade darker than pink. The flavors of the tea and kombucha.

Late summer might bring wood sorrel greediness or star jasmine greediness or something I do not know will pop up greediness. Hopefully teaching the little one about the seasons, about appreciating their brevity, might stick with me. If nothing else this summer has taught me that enjoying them might mean seeing some of them hit the dirt. Hopefully I’ll learn I don’t need to grab them all and use them to enjoy them.

Backyard Flower Kombucha

1 cup dried flower petals
1 black tea bag
1/2 cup white sugar
2 quarts water
1 cup unflavored kombucha
A scoby

Step one: In a large jar, combine tea and sugar. Heat water and pour over tea and sugar.

Step two: When mixture is completely cool, add kombucha and scoby.

Step three: Let mixture ferment for 7-10 days.

Step four: Bottle and drink.

Originally posted 2014-07-24 23:02:54. Republished by Blog Post Promoter

2968. EGGPLANT with BACON MISO

makes four servings

1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.
Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

Originally posted 2013-06-24 01:50:00. Republished by Blog Post Promoter

April is BLT Sandwich Month – Bacon Lettuce Tomato Supreme

We are always looking for a reason to celebrate here at the Republic of Bacon, and this is a pretty good reason: April is National BLT Sandwich Month! I don’t know who instituted it, or why April was chosen (because it is the cruellest month?), but I’m happy enough to participate. After the jump, I’ll […]

Originally posted 2011-04-11 15:27:41. Republished by Blog Post Promoter

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