i love the stuff. it’s versatility in the kitchen lends itself to having many uses from flavoring to grease to breakfast meat… bottom line… it rules! or, in the words of Emeril Lagasse, “pork fat rules.”

it’s even multicultural… panchetta (Italy), peameal bacon (Canada), samgyeopsal (Korea), collop (France) are all types of bacon!

my devotion for this versatile breakfast food runs deep, but i must also say that it is something that is saved as a treat and not something that is eaten at ever possible chance. with all that said, and my devotion clearly proclaimed… i dare say that i will never, ever make any attempt at trying the following…

yes, ladies and gentelman… it’s canned bacon. it was one thing when they put already cooked bacon on the shelf in the refridgerator section next to the uncooked bacon. and yet another thing when they placed in on a normal shelf without refridgeration (which is something i am still puzzled by). but now this… what has the culinary world come to for someone to consider canning bacon and thinking that it would be a good idea in any shape or form?


The VGT Omnivore‚Äôs Hundred

this comes from the blog very good taste. here is what you do…

  1. copy the list below into you blog, including these instructions
  2. bold all the items that you have eaten before
  3. cross out any items that you would never consider eating
  4. optional extra: post a comment on the very good taste blog

the vgt omnivore’s hundred:

  1. Venison
  2. Nettle tea
  3. Huevos rancheros
  4. steak tartare
  5. crocodile
  6. black pudding
  7. cheese fondue
  8. carp
  9. borscht
  10. baba ghanoush
  11. calamari
  12. pho
  13. pb&j sandwhich
  14. aloo gobi
  15. hot dog from a street cart
  16. eposisses
  17. black truffle
  18. fruit wine made from something other than grapes
  19. steamed pork buns
  20. pistachio ice cream
  21. heirloom tomatoes
  22. fresh wild berries
  23. foie gras
  24. rice and beans
  25. brawn or head cheese
  26. raw scotch bonnet pepper
  27. dulce de leche
  28. oysters
  29. baklava
  30. bagna cauda
  31. wasabi peas
  32. clam chowder in a sourdough bowl
  33. salted lassi
  34. sauerkraut
  35. root beer float
  36. cognac with a fat cigar
  37. clotted cream tea
  38. vodka jelly/jello-o
  39. gumbo
  40. oxtail
  41. curried goat
  42. whole insects
  43. phall
  44. goats milk
  45. malt whisky from a bottle worth $120 or more
  46. fugu
  47. chicken tikka masala
  48. eel
  49. krispy kreme original glazed dughnut
  50. sea urchin
  51. prickly pear
  52. umeboshi
  53. abalone
  54. paneer
  55. mcdonald’s big mac
  56. spaetzle
  57. dirty gin martini
  58. beer above 8% ABV
  59. poutine
  60. carob chips
  61. smores
  62. sweetbreads
  63. kaolin
  64. currywurst
  65. durian
  66. frog legs
  67. beignets, churros, elephant ears or funnel cake
  68. haggis
  69. fried plantain
  70. chitterlings or andouillette
  71. gazpacho
  72. caviar and blini
  73. louche absinthe
  74. gjetost or burnost
  75. roadkill
  76. baijiu
  77. hostess fruit pie
  78. snail
  79. lapsang souchong
  80. bellini
  81. tom yum
  82. eggs benedict
  83. pocky
  84. tasting menu at a three michelin star restaurant
  85. kobe beef
  86. hare
  87. goulash
  88. flowers
  89. horse
  90. criollo chocolate
  91. spam
  92. soft shell crab
  93. rose harissa
  94. catfish
  95. mole poblano
  96. bagel and lox
  97. lobster thermidor
  98. polenta
  99. jamacian blue mountain coffee
  100. snake

abby & the serach for the holy burrito

i have been thinking about burritos a lot lately. burritos come from a northern mexican border town. they were popularized in texas and then have spread across the country. living in california, epically in the sacramento, we are exposed to many variations of the burrito. from the more traditional found in the hispanic rich parts of sacramento to the commercialized mcdonald’s version at chipolte (which by the way is a smoked jalapeno pepper) burritos are found almost every where. you can’t drive down a street without seeing a burrito place.

then while in college, i found my burrito mecca… gordito burrito. not only were they close to my house, once i transfered to sac state, there was one on campus. where else could i get a big burrito, chips and salsa all for under four bucks? nowhere!

fast forward to now… i live in ceres, where there is no gordito burrito. on one of the man streets i count over 10 mexican restaurants within about a mile and half. so, with logical dedication applied, i should be able to find a great burrito establishment in the highly hispanic populace of ceres.

well, my hopes were fading and fading fast. but then i was inspired by my high school students to try burrito king one last time. under the great instruction of steven, i ordered the king burrito, no guac with carne asada.

i have found the holy grail of burritos. the search is over!

more on burritos later!