February 16, 2007

I Made That!

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This post could alternatively be title: An Ode to Charcuterie and Michael Ruhlman. What you see above is a picture of THE BEST blt sandwich I have ever had in my life. It’s made on my homemade bread, but most importantly, with my homemade bacon! There are some things that I’ve just never even considered making and bacon used to be on that list, but not anymore. Thanks to that genius Ruhlman, I’ve now made bacon, cured salmon, corned beef and made chorizo sausage. I’ve even ordered a sausage stuffer attachment for my beloved Kitchenaid. There’s no stopping me! I can’t even begin to describe to you the difference between that stuff you buy in the grocery that they try to call bacon and what you can make at home. And when you make your own bacon you can customize the flavour so that it’s just the way you like it, in my case, with a hint of maple syrup. In honour of bacon and Ruhlman, I’ve re-written a little ditty that I’m sure is familiar to all of you. If you need a refresher, just have a look at the following video and then add my lyrics to the tune.

An Ode to Bacon (and Ruhlman)

I made it in my kitchen
Somehow I made it through
Didn't know how lost I was
Until I made you

It was neat, can’t be beat
Made with ease, I was pleased and knew
That I made it real
Yeah, I made it real
Easy to do

Made some bacon
Made it for the very first time
Made some ba-a-a-acon
It’s the best meat
Oh so fine

Gonna give you all my time, boy
My fear is fading fast
Didn’t know that it was true
When it’s cured it lasts

You're so fine and you're mine
Your so good, that you make me cry
How your taste came out
Yeah, your taste came out
Go give it a try!

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Make some bacon
Make it for the very first time
Make some ba-a-a-acon
It’s the best meat
Oh so fiiiiiiiine

Oooh, oooh, oooh
Oooh, oooh, oooh, aaaah
Oooh, oooh, oooh

That’s not all and there’s more
I made what, you can buy in stores
I can now smoke meat
And it’s great to eat
‘Specially when fried

Made some bacon
Made it for the very first time
Made some ba-a-a-acon
It’s the best meat
Oh so fine

Made some bacon, ooh, ooh
Made some bacon
Tastes so good inside
When I make it, and you taste it, and you love me

Oh, oh, oh, oh, oh, oh, oh, oh, oh
Ooh, baby
Can't you taste that bacon
For the very first time?

If anyone happens to be musically inclined, feel free to record this song, you know you want to...

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Bacon’s not just for breakfast either, it enhances ANY dish that it’s added to, like pizza. The pizza you see is topped not only with bacon, but also caramelized onions, garlic, my own smoked salmon and has cheese baked into the homemade crust. Upcoming posts will see me adding bacon to potato and cheddar soup, roasts, sandwiches and a multitude of other meals. You can’t go wrong with bacon, or Charcuterie. I have also been loving putting smoked salmon in everything.

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It’s especially great in salads and I think it goes without saying that smoked salmon and cream cheese on a bagel is delicious. As for the chorizo sausage, since I don’t yet have my sausage stuffer attachment, I just made it into free form patties which I threw in the freezer to pull out as a flavour enhancer to any soup, stew or sauce. Don’t you worry though, I’ve used chorizo as more than just a background flavour, it’s played a starring role in a breakfast pita with eggs and cheese. Unfortunately, I have no pictures to show you of the corned beef I made, but I had a great cabbage and corned beef supper, followed the next day by a corned beef sandwich. The following is my artistic rendition of what my corned beef sandwich sort of looked like.

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Anonymous said...

Hi Brilynn - great post - congrats! If homemade bacon is anything like other treats we make homemade - I'm sure that it truly is infinitely better than what's available at the grocery store.

Anonymous said...

You are awesome. Makin' Bacon. Watch out Jimmie Dean, Brilynn moving in.

Freya said...

I didn't know you were musically inclined as well as culinarily!

Lydia (The Perfect Pantry) said...

I don't even eat bacon, but I loved reading this post!

Marce said...

hahaha hilarious re-write!

And I´m sure homemade bacon rocks, will stop by for a bite or two whenever I happen to be in Canada lol

Rachel said...


FH said...

WOW!! What a great Ode to Bacon!;D

My family loves Bacon too,although as Hindus, I know where we are going to end up for eating that!:O

MyKitchenInHalfCups said...

Well, I mean the bacon is awesome and now you've become a song writer also! Incredible.
There is nothing I enjoy smelling more than bacon, and that probably includes coffee but that would be close.
Out of sight girl!

Anonymous said...

ohmigod i can just imagine how incredible that sandwich is. i'm charmed by your cured meats prowess. you probly have a line around the block right now. they know your in there with the bacon. RUN!!

Anonymous said...

Can you share how you make bacon please???

Veron said...

I love the charcuterie book. I made duck confit from it. I want to try smoked duck breast next and ofcourse bacon!

Carol Blymire said...

Bacon needs to be its own food group, as far as I'm concerned.

Anonymous said...

You crack me up!

Anonymous said...

We've made vegetarian chorizo and you're right, there is no comparing the homemade variety to that store bought stuff. Congrats on making your own bacon and thank you for sharing your excitement with us!

Ari (Baking and Books)

mickey said...

Very impressive-bacon rules the kitchen

Maggie said...

Fabulous - you are too clever for your own good!!! You aren't being fair to the rest of us!

Erika W. said...

Wow! I keep thinking about picking up that book. What an exciting thought- to make my own bacon!

K and S said...

Bravo! I'm very impressed!

Anonymous said...

That is so, so funny! You're the best!

Anonymous said...

One of my culinary classmates made bacon for one of our final show platters. It was pretty awesome. I made some chorizo sausage too that was really delicious and kicked some collective booty.

Congrats! Making your own charcuterie is not hard, and once you get the hang of it, you never go back.

Barbara said...

Love BLT's. Yours looks wonderful. I can almost taste it.

Anonymous said...

I don't know which I'm more impressed by, your bacon making or your lyric writing. I'm just waiting to see your video now.

Anonymous said...

Your enthusiasm is so contagious and your writing so livley that I want to make bacon NOW! Thank you.

Anonymous said...

This is completely awesome. It never occurred to me that mere mortals could make their own bacon, but now that I see what's possible...I'm not sure my life will ever be the same.

Anonymous said...

I think more credit might be due Brian Polcyn, who provides the recipes in the cookbook...

Regardless, it is a fantastic book, and I have made many of the recipes in it.

I must tell you, though, that you will inevitably find that stuffing sausages with the Kitchen Aid attachment to be an exercise in frustration.

I am considering buying ONE OF THESE

Anonymous said...

Wow, I make a lot of things from scratch, but BACON! I'm impressed, and envious.

Jeanne said...

OMG, we are not worthy! You *made* your own bacon?!? I am waaay impressed. So... are you going to tell us how you did it?

Brilynn said...

How did I do it? It's really quite easy. I suggest you buy Charcuterie, just because it has so many amazing things in it, not just bacon. Basically though, you go to the butcher and get a slab of pork belly, bring it home and make up a cure for it. Then it sits for about a week and does all the work on its own, you just have to turn it half way through.

And yes, credit is definitely due to Brian Polcyn as well. Perhaps the reason I am praising Michael Ruhlman is because I'd read 4 of his other books before getting Charcuterie and if I hadn't, I probably never would have picked up a book like that. I really enjoy Ruhlman's writing style, it was his books that encouraged me to start making things like bacon on my own.

To make this reply even longer, an update: I received my Kitchenaid meat grinder and sausage stuffer attachment and have now made my own sausage links! Ginger, sage and cranberry sausages to be precise, they're amazing!