Tuesday, August 17, 2010

Some recent failures, and my other blog

I know, I know, I haven't been posting much. The thing is - the bacon related things I've tried to make lately have not been very good. And if you're already feeling lazy about updating your blog, it's kind of hard to motivate yourself to tell the world about your failures.

So, right quick:

Bacon Hush Puppies.
These could potentially be good, and I will revisit them. The bacon wasn't the issue here, it was the hush puppies themselves, which were awfully dry and kind of tasted like a mouthful of dust.

Bacon vodka.
I've mentioned, I think, several times that I was working on infusing my own bacon vodka. So, I did do it, but for whatever reason, I didn't feel like actually trying it. By the time I did, it had been sitting in the freezer for over a year. Which may explain why it tasted so ungodly awful. Another potential reason is that while I did skim the fact off the top, there was clearly some still in there. Next time, I'll try to strain it through a coffee filter before I dump it down the sink.
BUT I will say this: it DID taste like bacon. Intensely so, in fact. In a very pleasing way. So I really ought to give this another try. All I did to make it was fry a few pieces of bacon and stick them in a jar with some vodka, which I then stuck in a dark corner of the pantry for a few weeks.

Accordioned baked potatoes with bacon:
This too could have been ok, but for some reason wasn't. I suspect the problem was that I was using small red potatoes, which have a kind of sweetness to them that was really not good for some reason. Those, though, were fairly easy to make. Take a potato, wash it, then take a sharp knife and slice almost down to the botton, every centimeter or so. It fans out as it bakes, and it does look kind of cute. You can do just that (you probably wanna rub yr tater with some olive oil and salt), or you can squish a bit of bacon in between the slices, and that's very nice too. You can do the same thing with an onion, though the slicing gets a little more complicated there. You bake it for about 15 minutes at around 350 if it's a wee potato, maybe longer for bigger ones. When you pull it out, before it cools, you can get some cheese involved too, that's nice.

So those are three things I could've posted about and didn't. I think the real clincher is that I feel like I should upload pictures, but man, that takes more effort.

Anyways, one other piece of news:
I have yet another blog, which I've also been lazy about updating but vow to be better about. It's called Leave Room for Delight, and it's about restaurants. Check it out. Mostly Chicago based, as that's where I live, but who knows.

No comments: