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Discussion in 'Bad Dog Cafe' started by DrPepper, Oct 1, 2019.
“Looks like bacons back on the menu boys!”
Now that the facts are Finally Irrelevant, my opinion could be construed as fact!
I believe his point was that if you make it at home, it isn’t really a restaurant meal.
BACON IS THE CANDY OF MEATS
If you eat it with that in mind, I think you're probably okay.
On the other hand, I've been known to put away a pound of peanut brittle in a day.
You don't have one shred of verifiable evidence that the meat industry influenced the outcome of any medical studies.
There's no big push going on. Bacon doesn't need industry councils to push it. And if you think there's something wrong with an industry publicizing studies that show that meat is safe, the problem is you.
I fixed a bacon wrapped chuck roast for dinner. I sliced it up thin for French Dip sandwiches. Added the bacon to the sandwiches. Uhmmmm… Good....
All at once for a single meal? You can sit and enjoy the meal when you make that many courses? That meal alone requires curing the duck, baking four different loaves of bread, making pasta dough and filling the tortelloni, several sauces, all the prep and plating of all the other stuff on the plate... Not to mention the wine sevice (chardonnay, chenin blanc, pinot gris, pinot noir, Rhone rose, port). That's a lot popping, pouring, glasses to mess with while you're trying to sit and enjoy a relaxing meal.
Other flavors, and natural as well....need I say more?
I like how you order! Other than the cheese (which the restaurant isn't making either) none of those items are 'impossible' to make at home. Curing your own prosciutto is admittedly pretty adventurous, so I'll concede that, although I know plenty of folks who cure their own meat at home.
The rest of the dishes do require intermediate cooking skills but are far from "impossible" to make at home. I've made variations on all four numerous times. The trickiest would be the foie stuffed pasta, and ensuring that the foie doesn't melt out when you cook the pasta. Probably need to give the foie stuffing a hard hill in the freezer first before stuffing the pasta and cooking it.
Of COURSE not ... because no one ever does any advance prep!
A telecaster made entirely of bacon would be an interesting build challenge.
Sweet! I’ve been wanting to cure a duck breast myself. Could you share your method?
and when the veggie noshers need that long saught after toasted tomato sandwich that needs that little something........
First, find a duck ...
Stick it in salt for a bit ...
... hang it to dry for at least a week ... if’n not more ...
... slice it thin ...
... serve it to taste ...
Scientist Who Discredited Meat Guidelines Didn’t Report Past Food Industry Ties