5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
If you're included in the majority of people getting positively tanked tonight, you know what's going to sound really good tomorrow morning? Bacon ... and a big cup of water ... aaaaaaand maybe an aspirin. We're a food blog, so we can only help you with the first one - the other two, well, hopefully you're not still so obliterated off your face that you can't figure those out.
But we're not talking any old Beggin' Strips here, we're talking about HOMEMADE bacon courtesy of Executive Chef Joe Schafer from PARISH: Foods & Goods in Atlanta, Georgia.
Here's to bringing home the bacon in twenty-eleven.
Five Steps to Curing Bacon … and What to Do With It Afterward: Joe Schafer
5. The perfect BLT
Lay about three slices [of bacon] on a sheet pan and cook until the center of the slice just loses its translucency. Drain slightly on paper towels. The bacon should be slightly crisp with a toothsome chew to it.
Toast a couple of slices of crusty sourdough, apply liberal amounts of mayo (I always reach for Duke’s, but that’s just me), lay on the bacon, a couple of slices of ripe tomato (Heirloom if possible - if not, just go for the organic. It’s worth it), top with some wild arugula and a few turns of fresh cracked black pepper and you are good to go. Now pat yourself on the back, you’ve just made bacon! The only problem is that once you’ve mastered the technique, you’ll never be able to eat grocery store bacon again."
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