Florida Jim
Florida Jim
Baloney.
Best, Jim
TN: A few wines at Paul's baconpalooza
- Thread starter Brad Kane
- Start date
Baloney.
Best, Jim
Lou Kessler
Lou Kessler
I always under the impression that it was sheep. Nice to know southerners like variety.
Steven Spielmann
Steven Spielmann
Country and Western.
Jeff Grossman
Jeff Grossman
originally posted by Cole Kendall:
bacon in dcSaturday was BLT fest 2011 in DC:
photo by maureen
Nice tomatoes, Maureen!
Morgan Harris
Morgan Harris
The crucial question here is: did you cook the bacon in the oven or in a skillet? And do you favor crispy or chewy? Somewhere in-between?
Mark Davis
Mark Davis
Can you post the chart Brad? Sounds interesting...
Thanks,
-mark
Jeff Grossman
Jeff Grossman
Just rename it. No need to convert.
Cory Cartwright
Cory Cartwright
save as
This quote comes from foodtimeline.org.
"Hams and bacon were either dry-salted or barrelled in their own brine. The Romans recognized ham (perna) and shoulder bacon (petaso) as two separate meats, and different recipes for preparing them for the table. According to Apicius both were to be first boiled with dried figs, but ham could then be baked in a flour with paste, while bacon was to be browned and served with a wine and pepper sauce...Bacon fat or lard was in particular favour among the Anglo-Saxons who used it for cooking and also as a dressing for vegetables...[Medieval] Country folk ate their bacon with pease or bean pottage or with 'joutes'."
---Food and Drink in Britain: From the Stone Age to the 19th Century, C. Anne Wilson [Academy Chicago:Chicago] 1991 (p. 74, 77 & 88) "
Here's another article about bacon.
Bacon, We Have a Problem: An Infographic History of Everyone's Favorite Breakfast Meat.
Also, this about blt's from foodtimeline.org.
"Recipes are not invented, they evolve. In the case of the Bacon, Lettuce and Tomato sandwich (BLT), culinary evidence confirms this recipe descended from late Victorian-era tea sandwiches. The earliest recipes for BLTs were listed under different names in cookbooks.
Most of the ingredients of the BLT (bread, bacon, lettuce) were known to the Ancient Romans. Methods for toasting bread were also practiced during this time. Tomatoes were introduced to Europe in the 16th century. Mayonnaise? An 18th century French invention. According to the food historians, modern sandwiches were also invented in the 18th century. We searched serveral 19th-20th century European and American cookbooks to pin down the introduction of the BLT. It can be argued that the progenitors of BLTs are Club Sandwiches as they are similar in composition and ingredents. About club sandwiches.
The earliest recipes we find that begin to approximate the BLT were printed in the 1920s. Seven Hundred Sandwiches/Florence A. Cowles [Little, Brown:Boston] 1929 notes:
"Bacon sandwiches. Bacon is an ingredient of many of the sandwiches in this book, but in those under this heading it is the principal one. Sandwiches containing bacon are particularly good for on hikes or picnics. The recipe below is specially suited for such an occasion, when the bacon may be broiled over and open fire in the woods."
---(p. 31).
This book also includes recipes for "Summer Sandwich," "Bacon Salad Sandwich," Baconion Sandwich." and more. These sandwiches feature bacon, lettuce, mayonnaise, and other ingredients (pickles, onions etc.). They do not yet include tomato. Separate recipes for tomato sandwiches (p. 127) and lettuce sandwiches (p. 128-9) likewise do not include bacon.
Recipes for BLT-type sandwiches printed American cookbooks in the 1930s-1950s typically include cheese. "
Bacon, We Have a Problem: An Infographic History of Everyone's Favorite Breakfast Meat.
Also, this about blt's from foodtimeline.org.
"Recipes are not invented, they evolve. In the case of the Bacon, Lettuce and Tomato sandwich (BLT), culinary evidence confirms this recipe descended from late Victorian-era tea sandwiches. The earliest recipes for BLTs were listed under different names in cookbooks.
Most of the ingredients of the BLT (bread, bacon, lettuce) were known to the Ancient Romans. Methods for toasting bread were also practiced during this time. Tomatoes were introduced to Europe in the 16th century. Mayonnaise? An 18th century French invention. According to the food historians, modern sandwiches were also invented in the 18th century. We searched serveral 19th-20th century European and American cookbooks to pin down the introduction of the BLT. It can be argued that the progenitors of BLTs are Club Sandwiches as they are similar in composition and ingredents. About club sandwiches.
The earliest recipes we find that begin to approximate the BLT were printed in the 1920s. Seven Hundred Sandwiches/Florence A. Cowles [Little, Brown:Boston] 1929 notes:
"Bacon sandwiches. Bacon is an ingredient of many of the sandwiches in this book, but in those under this heading it is the principal one. Sandwiches containing bacon are particularly good for on hikes or picnics. The recipe below is specially suited for such an occasion, when the bacon may be broiled over and open fire in the woods."
---(p. 31).
This book also includes recipes for "Summer Sandwich," "Bacon Salad Sandwich," Baconion Sandwich." and more. These sandwiches feature bacon, lettuce, mayonnaise, and other ingredients (pickles, onions etc.). They do not yet include tomato. Separate recipes for tomato sandwiches (p. 127) and lettuce sandwiches (p. 128-9) likewise do not include bacon.
Recipes for BLT-type sandwiches printed American cookbooks in the 1930s-1950s typically include cheese. "