Who Can Tell me What This is For?

[scruffuk]

*applause!* Awesome!

I usually add roasted garlic instead of fresh garlic to my pesto, and yeah make sure the parm is added at the end. Otherwise, jolly well done ol boy!

Thank you sir.

It had been a long day 8)

 

[averageiowaguy]

So on Tuesday evening I wanted to rustle up some pasta.

I cut an approx two inch strip of the Supracure

Removing the rind, I then sliced that into 1/4" rashers

And then cut into lardons

Next up I took a 250g bag of Spinach, rinsed it with cold water to wash the grit off and then wilted it with a kettle full of boiled water, then rinsed again in cold

I slung about 20-30g of pine nuts, two cloves of chopped garlic, the spinach, rapeseed oil and some Grana Padano (not the smoked one) into a jug

And used a hand blender to produce this....Soylent Green aka. Spinach Pesto

In hindsight I think I should have just stirred the grated Grana Padano in at the end, once I'd seasoned it with salt, pepper and nutmeg. Ah well.

Now I cooked the bacon, in a smidgen of oil

I thought it would never go golden....but i was just being impatient

I then let the bacon sit in the pan and cool a little whislt the pasta was cooked, drained and tossed in with the bacon, half the pesto and two beaten eggs to make some kinda Spaghetti Verdi/Spinach Carbonara type affair

The missus arrived just in time....I would have started without her

More bacon to be consumed this evening!

OMG that looks good! I'm gonna make that first thing when my bacon is done. Only 16 more days.

 

[scruffuk]

Thanks sir. Yes, I was really pleased with how the bacon has turned out and the saltiness.

The pesto looks kinda funky, it being so (light) green and all (due to the early addition of the cheese I guess), but it is really tasty and that bit of wilting makes the irony taste less so.

I hope you can get the kids to eat it.

16 days....now I understand all the videos. They take your mind off the waiting!

 

[Bladite]

there's a right way to cut bacon?

 

[scruffuk]

there's a right way to cut bacon?

If you want 10-12" rashers there is!

Divvied it all up for those folks I'm too tight to buy presents for

Had a nice 'off cut' sarnie with smoked bacon and cheese.....

.....saved the bacon fat for this

I love jambalaya 😍

 

[averageiowaguy]

I love jambalaya ��

DUDE! You're effing killing me. 15 more days I have to wait. That looks so good I want to scream.

 

[averageiowaguy]

Yeah. Here it comes.

Bacon shock and awe. I've sampled the batch, and I'm declaring this the best bacon I've ever tasted. It is truly a step beyond.

 

[Survivormind]

Dude, you are awesome. I will be doing this at some point.

 

[wasatchdan]

Bacon shock and awe. I've sampled the batch, and I'm declaring this the best bacon I've ever tasted. It is truly a step beyond.

That looks amazing. I hope we'll get to see a few cooking vids using this bacon.

 

[averageiowaguy]

Here is video of the process:
[video=youtube;kQtfwdHUaKA]https://www.youtube.com/watch?v=kQtfwdHUaKA[/video]

 

[Guyon]

Yeah. Here it comes.

Bacon shock and awe. I've sampled the batch, and I'm declaring this the best bacon I've ever tasted. It is truly a step beyond.

Pure porn. Screen savers, all of them.

 

[cbwoods67]

You win.
Good God.

Bacon.

 

[wasatchdan]

Thanks for posting the how-to vid, AIG. I need to get a pig now.

 

[scruffuk]

Corrr...that looks delicious!

Glad it was worth he wait.

I'm away to check your vid now....

...he he he! I see you couldn't hold out the full 28 days!!

Not surprising though, a bacon breakfast to start the new year would be nice.