Brussel Sprouts with Bacon

I broke out the reserves for Thanksgiving and made brussel sprouts with bacon. I'm actually coming to think that the best way to eat brussel sprouts is to halve them and just toss them with some olive oil, salt and pepper and roast 'em, but this way, with bacon, isn't bad either.

I used:
2 packets brussel sprouts. Um. 1/2 pound maybe?
2 slices bacon
1 chicken bullion cube
some water
salt, pepper
olive oil


Wash brussel sprouts, trim off the ends, cut the bigger ones in half. Coarsely chop the bacon. Fry it with some olive oil. When it's cooked but not browned, add the brussel sprouts and fry until they begin to brown. Add water enough to almost cover and bullion cube, as well as salt and pepper, and cook until brussel sprouts are soft but not mushy, ~8 minutes, less if you added boiling water.

I thought they were decent but not amazing - perhaps because I'm not that into brussel sprouts - but my dinner guests adored them.

Bacon T-Shirts

I just got an email from Amy at Crazy Dog T-Shirts - they have a few different bacon shirts, and would like to offer the readers of this blog a discount. Enter the secret code Pork5 at checkout for $5 off.

I can't comment on the size, comfort, and quality of the shirts, though Amy mentioned they'd be willing to send me some samples - if it works out, I'll definitely let you know.

I should maybe point out that they've also got plenty of other, non-bacon related but amusing t-shirts, if you're into that sort of thing.

Bacon lube

I guess it was only a matter of time. But yes, from the makers of bacon salt, bacon lube. It's all over the internetz (the LAist piece on it is my favorite.

Buy it here and you should probably hurry - supplies are limited.

Piggie Plug Hub

Omg how adorable is this!

Can be found here, if you parlez the ruski. Note that this swine is a European, ie, will not work for American plugs.

Bacon infographic

Emailed to me by the makers, but nice looking, and interesting. I've never tried the bacon dates at Avec (the only thing I've had from the Chicago list is the bacon mignon at Fogo de Chao, and it definitely wouldn't have topped my list for Chicago bacon dishes), but I have had a bacon-wrapped dog from Crif's, and it was indeed delicious.

Created by GiftRocket gift cards

I love me some good animation

I just got an email with this video from a person who I think might be its creator. In any case, the video is pretty great.

Edit: Hmmm. It seems that it's getting cut off and only showing the left half because blogger is dumb. I think if you click on it, it'll take you to YouTube, where you can watch it properly.

Too hot for cassoulet

Actually, it's too hot for anything. Right now, as I type this at 3 am, it's over 30C in Chicago. It's pretty unbearable. I'm trying to not turn on my air conditioner, because the shock of stepping out of my bedroom into a thick blanket of heat makes me reconsider brushing my teeth and begin contemplating staying in bed all day. And I've talked to several people recently who don't even have air conditioners so it must be possible to survive. But what kind of life is this????

Paradoxically, I've been cooking a lot lately, which makes my apartment an inferno. I did Pork Salome last night, which wasn't so bad because it cooks quickly. Today, bizarrely, I decided to make lentils and sausage. I looked around online for a recipe and found something that touted itself as a modified approach to cassoulet, and decided to give it a try. Here's what I did. Do give it a try, but seriously, wait until autumn.

You need:
1 2/3 cups lentils
4 cups water (with maybe 2 tsps chicken broth powder)
Fresh thyme
I didn't have bay leaves but I'll bet they'd be nice
White wine

Chorizo (I used 3 sausages)
Chicken (I used 2 breasts. I don't really like thighs, but if you do, you'd probably prefer them).

1 bell pepper
1 onion
4-5 cloves garlic
2/3 cup chicken broth

Juice of 1/2 lemon

Put the lentils in a pot with the water/broth and thyme and bay leaves if you have em. Bring to a boil, lower heat, simmer for maybe 20 minutes. Add some wine when it occurs to you it might be a nice touch. A dry white would be good, all I had was an alvarinho, and I added about a glass. When they're done. Turn off or cook on very low heat while you do the rest?

Sprinkle chicken with salt, pepper, and maybe some dried thyme (or oregano? I love oregano. The dried thyme was kind of meh.) Chop your onion, pepper and garlic. Then chop the chorizo. Fry the chorizo until it's brown and the fat runs off it some. Add onion, pepper and garlic. Sauté until the onion is soft, add to lentil pot. Chop chicken. Add some oil to the pan, and brown your chicken in it. Then add that last little bit of broth and cook until done. Pour all of it into the lentil pot. Squeeze lemon juice into it. If you have and like it, maybe add parsley. I don't really care for it myself.

So, overall it was pretty delicious, except:
1. Omg who wants to eat when it's this hot out. Not me. I took a cold shower after cooking and even so, I had to force myself to eat half a bowl, tasty though it was.
2. The lentils kind of turned to mush. not really a problem. But the other night my sweetie and I had dinner at Avec and we had this amazing lentil dish where the lentils were totally cooked, but still kind of firm on the outside. Each lentil was autonomous, they kind of scattered beneath the spoon like giant grains of sand. It was great. My lentils, on the other hand, were almost like refried beans. How do I make them independent creatures? Did I cook them too long? Do they need a simmer followed by an ice bath? Wouldn't they lose all those great flavors if I did that? What do you think, Internet?