Spring officially starts on March 20th, but here in New York City, we're still experiencing some chilly weather. Though we've gone on sipping many of our go-to libations - ice and all - through this unseasonably warm winter, it's time to squeeze in a few more winter beverages before the season changes.
For the most part, bacon is salt-cured, as it has been for centuries. This is accomplished by either wet-curing, or "brining," the meat in a salt solution or by dry packing it in salt. Salt-curing inhibits bacterial growth, preserving the meat and extending its shelf life. Many artisinal bacons are still produced in this traditional manner although commercially processed bacon relies less on slow cooker pork belly salt and more on modern refrigeration. Another advantage of Forex compared to other markets is that it is so much bigger than other pork belly mofongo. It is estimated that US$4 trillion changes hands every day. This means that no one can control the market. Even the huge central banks and hedge funds cannot control the market price for an extended period of time. This makes it much fairer of a game for everyone involved. Bacon is meat candy (especially when fried up with a little maple syrup). A fruity rose champagne like Nicolas Feuillatte Brut Rose or, if you are seriously celebrating, Armand de Brignac Ace of Spades Rose would pair well with slow cooker pork belly in slow cooker. I figure, if you are planning to put meat in your alcohol, why not select a $500 champagne. What does Ace of Spades taste like? The aforementioned rose wine has an extremely tiny and creamy bubble finesse paired with pomegranate and strawberry aromas with a long tingling acidity. Ace of Spades is very feminine and refined, but not dissimilar to a few other $90 champagnes I've tried. Bacon Factoid: As a vegetarian I will never admit to "giving it up," I just avoid it. Prosciutto is the Italian word for ham, but don't think hickory smoked. Prosciutto is aged, dry cured, uncooked, salted and spiced. The selected hams are rested for 24 hours to drain. They are trimmed of fat and skin, salted and spiced with flavors of the region, then set aside for another few months where they are gently, carefully pressed in order to exude as much of the liquid as possible. During that period, they are occasionally re-rubbed with salt and spices. After the curing process, the ham is washed over and over to remove the salt, then hung in a cool, dry, airy space for up to TWO YEARS! The pressing removes the juices, concentrating the slow cooked pork belly flavor and enhancing it with the spices and salt. Also on the Bakerloo and Northern line of the tube stations is Elephant and Castle stop. If you turn left into St George's Road then left again into Lambeth Road you will reach the war museum in around a leisurely fifteen minute walk. So who will walk away with the "Top Chef" title? As much as I loathe to even think it, the judges seem to have some kind of soft spot in their heart for Lisa. Her lousy attitude, temper tantrums, and poor performance have not once been noted. Could she go all the way? I'm afraid it is a distinct possibility. But I have to say the thought of such arrogance being rewarded makes me sick to my stomach.
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