tag:blogger.com,1999:blog-32997513800446576912024-03-05T16:12:19.512-05:00Culinary EmpiricismFood is indescribable. Therefore, it must be experienced. Given even the most detailed description about taste, one can never truly understand, until it is savored upon the tongue. Food can evoke emotion and recall a favored childhood memory with a single taste. Taste can be a comfort or a new adventure. A meal should always begin before reaching your mouth. Culinary empiricism - experiencing life through food.Marcus Richardsonhttp://www.blogger.com/profile/06141032244500978738noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3299751380044657691.post-35182447955112608672009-11-26T00:56:00.005-05:002009-11-27T02:08:17.147-05:00A Turkey Norman Rockwell would be proud of...<span style="font-size:180%;">The Thanksgiving Turkey</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabK1VqdI9jjODmHYDhtwpw3M3c1T-KNelWKLqyeaDgXNGLgBEg1HOxyNJq0dXIl8cyWXyRVoJ1Vpy9AdxpoqwnUAcWGRhw7qkcLAUNqKvYTHLA6Eoe0_YHSgfGMAlcYfskGuDqb_egKe8/s1600/DSC_4846.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabK1VqdI9jjODmHYDhtwpw3M3c1T-KNelWKLqyeaDgXNGLgBEg1HOxyNJq0dXIl8cyWXyRVoJ1Vpy9AdxpoqwnUAcWGRhw7qkcLAUNqKvYTHLA6Eoe0_YHSgfGMAlcYfskGuDqb_egKe8/s320/DSC_4846.jpg" alt="" id="BLOGGER_PHOTO_ID_5408584190028046546" border="0" /></a><br />Bring on the libations, go for the dark meat or suffer through what seams to be intolerable dryness. Is your turkey moist enough to stand on its own with no gravy in sight? If not here are some tried and true tips for a successful Turkeyday.<br /><br />Who knew that roasting a turkey could involve such complex science? Osmosis you say, a delicate and mellifluous exchange of liquid and meat. Imagine a through flavor injector without the fake syringe.<br /><br /><span style="font-size:130%;">The Turkey Brine</span><br /><br />Imagine a large room filled with water sitting directly next to an equally large but empty room, a wall separating the two. Now within that wall are small port holes, which open and close intermittently allowing the water to travel between the two rooms. This is essentially what will be taking place between your turkey and the brine that surrounds the outside of your turkey. However, remember that whatever you place on the outside will be reflected on the inside (meat) of your turkey, so mix your flavor concoctions carefully.<br /><span style="font-size:130%;"><br />Here is a basic guide that I use:<br /><br />Ingredients</span><br /><br />6 quarts of tap water<br />1 1/2cups of Kosher salt<br />1 1/2 cup brown sugar<br />1 1/2 cups honey<br />4-5 cherry peppers<br />1 tsp dried sage<br />Large bunch of fresh thyme/rosemary<br />2 heads of garlic - smashed<br />1 medium piece of ginger - smashed<br />2 trays of ice cubes<br />14-18lbs turkey, washed, innards removed<br />2 lemons - squeezed and quartered<br />3 oranges - squeezed and quartered<br />2 bay leaves<br /><br />Essentially you want a 1 to 2/2.5 ratio of salt to sweet. You can use any combination and variety of salt, be it expensive french sea salt or a mix of kosher/soy. Sweet, same thing, use whatever you have, sugar, honey and or both. Everything else is a flavor bonus. Your mixture should taste like salty sea water with a flavorful twist.<br /><br />Start with a large stock pot quarter filled with water, bring to a warm simmer and add sugar and salt, dissolve then add your additional aromatics. Once you have added everything to the mixture, use the ice cubes to cool everything down. Place your turkey in the solution breast side down and refrigerate overnight or for 12hrs.<br /><br />After your turkey has soaked overnight , wash it under cold running water to remove the excess salt. You will notice that the turkey has plumped up and may have changed color a bit. Make sure to pat your turkey bone dry this will help with the browning process that will ensue in the oven. I liberally had a coating of a compound herb better under the skin of the turkey and it's off to the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPB-BKSG80_ITlYTH_I7ziHMlO2rRk9W6kTdn-jf-lv0RwbNInAByrM_8gzpbg21PIg6LmEG-YpcGLtPM7uRNHsSnJCPDbUaLMhBurknRyWKVqrcCwHrwTVXqM2xtQyw5pCU2pgWJN8eBK/s1600/DSC_4835.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPB-BKSG80_ITlYTH_I7ziHMlO2rRk9W6kTdn-jf-lv0RwbNInAByrM_8gzpbg21PIg6LmEG-YpcGLtPM7uRNHsSnJCPDbUaLMhBurknRyWKVqrcCwHrwTVXqM2xtQyw5pCU2pgWJN8eBK/s320/DSC_4835.jpg" alt="" id="BLOGGER_PHOTO_ID_5408584440753783634" border="0" /></a>Pre-heat the oven to 350 degree and cook until meat between the leg and the thigh reads 180degees on a meat thermometer or until the juices run clear.<br /><br />Don't forget to baste your turkey every fifteen minutes after it starts to brown, either with the pan drippings or with a can of chicken/turkey broth. Your turkey will be succulent and moist. Don't overcook the bird. It should not take 6 hours to cook very many things. Make sure you check the temperature, invest in a good thermometer. After your hit your target, remove the bird and cover it with foil and allow it to rest, this will help all of the juices to even redistribute as the bird continues to cook residually. This is a good rule for all meats in general from steaks to a rack of lamb.<br /><br /><span style="font-size:180%;">Enjoy!<br /><br /></span><div style="text-align: center;"><span style="font-size: 85%;"><span style="font-size: 85%;">This has been a submission by <span style="font-size: 130%;">food blogger</span> Marcus Richardson</span></span><span style="font-size: 85%;"></span><br /><span style="font-size: 85%;"></span></div><span style="font-family: georgia; font-size: 100%;"><br /></span>Marcus Richardsonhttp://www.blogger.com/profile/06141032244500978738noreply@blogger.com0tag:blogger.com,1999:blog-3299751380044657691.post-30587952740106181412009-06-26T19:47:00.041-04:002009-10-22T00:43:42.157-04:00Pan-seared Porkchops<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxl0CNBfwtWfdmJ_HbL7F1DR36ZYLHpfd90XhF_oFwphol4h98QySH7m8pUU_qLoDauCnjZK9S6VX5QTWHMoQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /></div><span style="font-family:georgia;"><span style="font-size:130%;">Pork chops!</span> Who doesn't love a good pork chop? Whether it is seasoned, breaded and then smothered in generations old gravy, or is known simply as <span style="font-size:130%;">chuleta</span> it is one of the worlds most easily identifiable<span style="font-size:130%;"> </span><span style="font-size:130%;">comfort foods.</span><br /><br /></span><div style="text-align: left;"><span style="font-family:georgia;">In my culture; being a <span style="font-size:130%;"><span style="font-size:180%;">Trinidadian</span> </span>we really don't make pork chops, </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRF4r2d9fNl8CrpfFiOUxtnPWnR3orI9t9hXHvVN8JXLQob0x2EKJmYY71r1i7qyxPK5pu6mu1wIX9KXrhJAkr3Eq0kZ9jS9tvEDau-BQLWvNus8lwecFu_yNjWB34qh4kMf0L0cjpLZz/s1600-h/TrinidadLunch.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRF4r2d9fNl8CrpfFiOUxtnPWnR3orI9t9hXHvVN8JXLQob0x2EKJmYY71r1i7qyxPK5pu6mu1wIX9KXrhJAkr3Eq0kZ9jS9tvEDau-BQLWvNus8lwecFu_yNjWB34qh4kMf0L0cjpLZz/s320/TrinidadLunch.jpg" alt="" id="BLOGGER_PHOTO_ID_5352051192620887890" border="0" /></a><span style="font-family:georgia;">or steaks in the preparation most commonly known to Americans. </span><span style="font-family:georgia;">We cube our meat and allow it to richly develop in stews, curries and soups. </span><span style="font-family:georgia;">The dominant reason is an economic one - <span style="font-size:130%;">STRETCH YOUR MEAT.</span> </span><span style="font-family:georgia;">One can become satisfied easier with less. Meats are allowed to stew in rich brown sauces comprised of herbs, brown sugar, vegetables and seasonings for an hour or more. The sauce </span>then takes on the deliciously complex characteristics of the meat - what better way to stretch your meat than <span style="font-size:130%;">ladling</span> it over a bed of warm rice.<br /></div><div style="text-align: right;"><span style="font-family:georgia;"><span style="font-size:85%;">(Above) - pictured food courtesy of Tante Yvonne*</span></span><br /></div><span style="font-family:georgia;"><br />But, stewed pork is not the subject of this post - maybe next time. </span><span style="font-family:georgia;">This post reflects upon my <span style="font-size:180%;">American upbringing,</span> where everything seems like more of a culinary indulgence. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkk3UcqgvHeUJfNlU5q-62UOlrmkFJthHvaHhSN89Lbm4wJ080O26WomYAGK39rjm1HrLvwj4VRb1SPvRJYbBCucx7qqTh9Tn1NV99IkAbMmfSbtZDq_M5BOUK0IPEW7QNm0tB1Ygp4fx/s1600-h/wolfgang-ribeye.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 244px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkk3UcqgvHeUJfNlU5q-62UOlrmkFJthHvaHhSN89Lbm4wJ080O26WomYAGK39rjm1HrLvwj4VRb1SPvRJYbBCucx7qqTh9Tn1NV99IkAbMmfSbtZDq_M5BOUK0IPEW7QNm0tB1Ygp4fx/s320/wolfgang-ribeye.jpg" alt="" id="BLOGGER_PHOTO_ID_5352045611890601890" border="0" /></a><span style="font-family:georgia;">Rarely, in my culture is a slab of protein, pork or otherwise laid upon a dinner plate. </span><span style="font-family:georgia;">I am reminded of a particular night at my house a few weeks ago. I was preparing dinner, grilled corn, chicken and vegetable rice. Two chickens were in the fridge, to me a whole bird just tastes better;<span style="font-size:130%;"> sweeter.</span> You will rarely see store bought chicken parts in my household. I preceded to cut these whole chickens into halves and subsequently into quarters - dark meat and white meat. A quick marinade and then onto the <span style="font-size:130%;">grill.</span> My uncle Marlon who seems to have his nose directly hard wired to my house when anything is cooking stopped by. He took one look at what he called a center cut chicken breast on the grill and claimed it for his own. Not before commenting, that if my <span style="font-size:180%;">Tante Si (Sandra)</span> who still lives in Trinidad would have seen that chicken breast, "she would have cut it into four pieces by now." So, pork chops in the preparation I am about to share with you is an innately American indulgence.<br /><span style="font-size:180%;"><br />CENTER CUT PORK CHOPS WITH<br />HERB ROASTED POTATOES AND ALMOND STRING BEANS.<br /><br />ENJOY THE VIDEO!<br /><br /></span></span><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='374' height='296' src='https://www.blogger.com/video.g?token=AD6v5dzIFA3Ly2Y9QFfLZRMqOibh9-Jsm3_oi5qEEUDFCUuEYb4zU86Qu3FBdYOEtvOJ3l-jwbI7EOlo2irSQTPY' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></div><span style="font-family:georgia;"><span style="font-size:180%;"><br /></span></span><span style="font-family:georgia;">Let us discuss for a moment a<span style="font-size:130%;"> </span><span style="font-size:130%;">brine</span>. A brine is a salt solution, more specifically salt, sugar and vinegar <span style="font-size:180%;">(acid)</span>, however you combine those basic requirement is creatively up to you. For this preparation I used apple cider. I brine many of my proteins, pork, poultry - specifically turkey, even shrimp. Just wait until you see my blog post on a brined thanksgiving turkey. My cousin was so shocked at the tenderness and juiciness that he spit it out and examined the meat to make sure it <span style="font-size:130%;">wasn't raw</span>. After he saw that it was fully cooked, but not over cooked turkey - he placed it right back into his <span style="font-size:180%;">mouth</span>. What a brine does is quite scientific, it places moisture into the protein via osmosis. That moisture is the brine liquid itself <span style="font-size:130%;">*so note that whatever you put into your brine, your are directly putting into your meat as well.</span> You can also get really creative here. How often have you gone to a restaurant and tasted a deliciously seasoned crust or skin of your meat, but the meat itself is relatively <span style="font-size:180%;">bland.</span> Brines allow you to season the meat from the inside - out. I personally use a lite salt brine, which allows me to still season my food on the outside or skin. Your dinner guest will be none the wiser,<span style="font-size:130%;"> but enjoy their food being </span><span style="font-size:130%;">moist and thoroughly seasoned.<br /></span><br /><span style="font-weight: bold;font-size:180%;" >FRESH FROM THE MARKET</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRI13Z-zmKOc1YkG8jX9Z__Kee7fsVPgeYtFoSJce7f0g8FjJ5VTweyFj_47xM21PRmv8DZFeLCLTXbvWXcacH5NdcJuT_nOEeqoq-vJMdquI76f0GV0qskRMgolnNyyzlDqfbXl0eOJb/s1600-h/heirloom-tomatoes4.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRI13Z-zmKOc1YkG8jX9Z__Kee7fsVPgeYtFoSJce7f0g8FjJ5VTweyFj_47xM21PRmv8DZFeLCLTXbvWXcacH5NdcJuT_nOEeqoq-vJMdquI76f0GV0qskRMgolnNyyzlDqfbXl0eOJb/s320/heirloom-tomatoes4.jpg" alt="" id="BLOGGER_PHOTO_ID_5352047245860004434" border="0" /></a><span style="font-family:georgia;">As for the sides. I am a big believer in simple preparation with extraordinary ingredients. Maybe this is why I like rustic Italian cooking so much.<span style="font-size:100%;"> <span style="font-size:180%;">Get inspired!</span> You will not believe the difference fresh local organic ingredients make in your cooking. </span></span><span style="font-family:georgia;"><span style="font-size:100%;"><span style="font-size:130%;">Heirloom tomatoes are the </span></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><span style="font-size:130%;">epitome of summer,</span> </span></span><span style="font-family:georgia;"><span style="font-size:100%;">their color, size and obvious taste are just some hits that they lack mass production. </span></span><span style="font-family:georgia;"><span style="font-size:100%;"><span style="font-size:130%;">I bought some spectacular potatoes; fingerlings, red creamers and Yukon golds.</span> </span>I did a large rough dice, topped with good </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznUQOLJARvYKs8miOu5rF96W4OC58vbjWGaBWAW4P7VC24KjQmLZU2rXbdsZjaRcELBjO6AmPaghxRrW7VV6tjana7_2m-ep7Ifwtf1rq9uuVqEXTkqDcUYlJtXQQJyxCnzUyTxWzzsx8/s1600-h/fingerlingpotatoes.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 170px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznUQOLJARvYKs8miOu5rF96W4OC58vbjWGaBWAW4P7VC24KjQmLZU2rXbdsZjaRcELBjO6AmPaghxRrW7VV6tjana7_2m-ep7Ifwtf1rq9uuVqEXTkqDcUYlJtXQQJyxCnzUyTxWzzsx8/s320/fingerlingpotatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5352047942226944770" border="0" /></a><span style="font-family:georgia;">olive oil, salt, pepper and herbs and you will have some of the <span style="font-size:130%;">best roasted potatoes you have ever had.</span><br /><br />String beans are so yummy, large, medium or by any other name - <span style="font-size:130%;">haricot vert.</span> I quickly blanch mine in boiling salted water. Followed by a quick shock in a bowl of ice filled water, this technique helps retain the <span style="font-size:180%;">natural vibrant green color</span> - nothing is worst than freshly cooked veggies that look like they came out of a jar. You know that dull olive green color I'm talking about. I then heat up some butter in a saute pan, just until the butter is lightly brown and nutty, toss in beans and finish with some coarse kosher or sea salt. <span style="font-size:180%;">You will never go back to beans from a jar again</span>. I have also been experimenting with grilled green beans as the weather begins to change, more on that later.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMqy2XGBZMx0CL1sE27CJf7Yyq1q9faXJ9sfhCL2rJ_c2kwKogvudgUTDgHhpELXYB0g24ABnl344FQHuW8aDp2aAwHywK5owLv-s5Szr37XGIVibfMHZdABgvKcBvDRTCab1i6ATNxRH/s1600-h/haricot_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMqy2XGBZMx0CL1sE27CJf7Yyq1q9faXJ9sfhCL2rJ_c2kwKogvudgUTDgHhpELXYB0g24ABnl344FQHuW8aDp2aAwHywK5owLv-s5Szr37XGIVibfMHZdABgvKcBvDRTCab1i6ATNxRH/s320/haricot_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5352049978917159714" border="0" /></a><span style="font-family:georgia;"><span style="font-size:180%;"><br /><span style="font-weight: bold;">"TECHNIQUE"</span></span><br /><br />I am<span style="font-size:130%;"> </span><span style="font-size:130%;">not a formally trained anything</span>, except maybe as a video producer. But, there is one cooking technique I must share and that is called <span style="font-size:180%;">"Unilateral Cooking"</span>, it is the method by which you begin cooking on the stove top then transferring your dish to the oven. I particularly love this for meats, it allows you to develop<span style="font-size:130%;"> </span><span style="font-size:130%;">a wonderful golden brown crust </span>on the stove and finishes in the oven for even cooking throughout. If one were to leave their steak cooking in a pan on the stove you would burn that delicious crust by the time you got any sort of doneness on the inside. Beginning, on the stove also allows you to start with a<span style="font-size:130%;"> screaming hot pan</span>, this instantly sears the meat and allows the juices to stay in the meat, rather than running out. You know what I am taking about, how many times have you seen a steak bubbling away in it's own juices. <span style="font-size:180%;">This is not a good thing! </span>Instead no nicely seared brown crust, where so much flavor and desired texture develops under the right cooking conditions. I like my steak medium or medium rare, if you like it well done,<span style="font-size:130%;"> God bless you.<br /></span></span><div style="text-align: center;font-family:lucida grande;"><span style="font-size:85%;"><span style="font-size:85%;"><br />This has been a submission by <span style="font-size:130%;">food blogger</span> Marcus Richardson</span></span><span style="font-size:85%;"><br /></span></div><span style=";font-family:georgia;font-size:100%;" ><br /></span>Marcus Richardsonhttp://www.blogger.com/profile/06141032244500978738noreply@blogger.com1tag:blogger.com,1999:blog-3299751380044657691.post-91492612518123874942009-06-08T23:35:00.016-04:002009-06-09T11:41:08.244-04:00The Tasting of Bacon<span style=";font-family:georgia;font-size:100%;" > <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxwahKuMl73K52cIeYcdiF3dc4fGQkdxGqwV1J1YXPoynmICWQJxonD4oTEnC-Dsjy09D7U-AG-Caw2pGahrDZUb5y_E_gtAB9iZPw1FtSJFKD5zqRrpXW0p7mk_U3qqhkyo0YrAVWAsl/s1600-h/Bacon+light.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 327px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxwahKuMl73K52cIeYcdiF3dc4fGQkdxGqwV1J1YXPoynmICWQJxonD4oTEnC-Dsjy09D7U-AG-Caw2pGahrDZUb5y_E_gtAB9iZPw1FtSJFKD5zqRrpXW0p7mk_U3qqhkyo0YrAVWAsl/s320/Bacon+light.jpg" alt="" id="BLOGGER_PHOTO_ID_5345183185209730066" border="0" /></a> </span><br /><span style=";font-family:georgia;font-size:100%;" > </span><span style=";font-family:georgia;font-size:100%;" ><span style="font-size:180%;">The Introduction</span> came</span><span style=";font-family:georgia;font-size:100%;" > </span><span style=";font-family:georgia;font-size:100%;" > by way of third party - Ti</span><span style=";font-family:georgia;font-size:100%;" >ffany and Catie. They had finally</span><span style=";font-family:georgia;font-size:100%;" > </span><span style=";font-family:georgia;font-size:100%;" > found a third roommate - Berlin. Already it was interesting. Tiffany duri</span><span style=";font-family:georgia;font-size:100%;" >ng one of our many daily chats, we sit directly across from one another at work mentioned; he's a butcher.<br /><br /><span style="font-size:180%;">He's a butcher!</span><br /><br />*I am and forever will be a strong advocate of getting to know ones' butcher. Not only will you benefit from the</span><span style=";font-family:georgia;font-size:100%;" >ir wisdom </span><span style=";font-family:georgia;font-size:100%;" >in terms of trying new cuts of meat and preparations, but you will also get the <span style="font-size:180%;">personal touch</span>. And by personal touch I mean, your butcher shelping down to the basement or in the back, getting a fresh piece of meat and cutting it to your order.<br /><br />Over the course of the </span><span style=";font-family:georgia;font-size:100%;" >past few months that I have</span><span style=";font-family:georgia;font-size:100%;" > known Berlin, he has helped me out tremendously - in what he calls, me, <span style="font-size:180%;">"dropping bank on meat"</span>. I love cooking and when </span><span style=";font-family:georgia;font-size:100%;" ><span style="font-family:georgia;">I do it, it is never half assed. I have been known to walk into keg parties and picnics with 2-3lbs slabs of prime sirloin - courtesy of Mr. Berlin and Green Grape Provisions of course. </span><span style="font-size:180%;"><span style="font-family:georgia;">It is 100% grass fed goodness!</span><br /><br /></span></span><span style=";font-family:georgia;font-size:100%;" > <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_jb-y6mMPpZe6lLJBUPbzd7bJF-bopiQe-qXykvv5uRrgktjKTyj3_q_PrNTi3XaiSp8U5AcEjr71G4QEHWmrNw3BzEI-swF9u-hwfXr5UdHSf5jVKRv1iNVnIc_3ye1mVhsg5f-UQcH/s1600-h/The+Ethical+Butcher.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_jb-y6mMPpZe6lLJBUPbzd7bJF-bopiQe-qXykvv5uRrgktjKTyj3_q_PrNTi3XaiSp8U5AcEjr71G4QEHWmrNw3BzEI-swF9u-hwfXr5UdHSf5jVKRv1iNVnIc_3ye1mVhsg5f-UQcH/s320/The+Ethical+Butcher.jpg" alt="" id="BLOGGER_PHOTO_ID_5345184586741604130" border="0" /></a></span><span style=";font-family:georgia;font-size:100%;" >Finally, </span><span style=";font-family:georgia;font-size:100%;" >I get to the point of this </span><span style=";font-family:georgia;font-size:100%;" >first post. </span><span style=";font-family:georgia;font-size:100%;" >Berlin sadly will be moving to the w</span><span style=";font-family:georgia;font-size:100%;" >est </span><span style=";font-family:georgia;font-size:100%;" >coast this summer </span><span style=";font-family:georgia;font-size:100%;" ><span style="font-size:180%;">(lucky them!)</span> </span><span style=";font-family:georgia;font-size:100%;" >and I shall be rendered Butc</span><span style=";font-family:georgia;font-size:100%;" >herless, but not</span><span style=";font-family:georgia;font-size:100%;" > Baconless. In what he coins <span style="font-size:180%;">Bacon for Brooklyn</span> - a few lucky souls got in on his custom bacon creations. The concept is simple </span><span style=";font-family:georgia;font-size:100%;" >fresh pork bellies, a simple cure and flavors. I greedily se</span><span style=";font-family:georgia;font-size:100%;" >rcured three bellies for myself. Then came the hard part - flavor selections. Berlin and I sat down and came up with awesome flavors spawn from inspired ingridents.<br /><br /><br /></span><div style="text-align: center;font-family:georgia;"><span style=";font-family:georgia;font-size:180%;" >BELLY # 1 - RUM, NUTMEG </span><span style=";font-family:georgia;font-size:180%;" >AND </span><span style=";font-family:georgia;font-size:180%;" >MAPLE</span><span style=";font-family:georgia;font-size:100%;" > </span> <span style=";font-family:georgia;font-size:100%;" >Trinidad 1919 - 8yr old rum</span> <span style=";font-family:georgia;font-size:100%;" >Grenadian nutmeg</span><span style=";font-family:georgia;font-size:100%;" > </span><br /><span style="font-size:100%;">Vermont Maple syrup</span><br /></div><span style=";font-family:georgia;font-size:100%;" ><br /></span><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd-9re_pV-h5L-u5qERTmRoiyGe72WuroyNbZuyNhlH27be6s5dOotL2DgH6Sercb3CD9bkJsmKSG9l6IYRS-77jwSiLgyiJo1XgMp7OJulKonPHNSspN4YvbfHXo99u_uX45ANbwpbqM/s1600-h/Rum.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd-9re_pV-h5L-u5qERTmRoiyGe72WuroyNbZuyNhlH27be6s5dOotL2DgH6Sercb3CD9bkJsmKSG9l6IYRS-77jwSiLgyiJo1XgMp7OJulKonPHNSspN4YvbfHXo99u_uX45ANbwpbqM/s320/Rum.jpg" alt="" id="BLOGGER_PHOTO_ID_5345197074030022066" border="0" /></a><span style=";font-family:georgia;font-size:100%;" ><br /></span><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2f6E7CkxJD305D7ZcrSY2i6P3so6KOnokSJ-ZsZsszw7mPrU9mzyCDKPFMchwMiQxgI6vc3hw-21ShyTixtv3pgVdwrwiow4DnD8VxyxjXFNNmwJccopX7I0XTNX2cJMQUjX73QexY9l/s1600-h/rum2+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2f6E7CkxJD305D7ZcrSY2i6P3so6KOnokSJ-ZsZsszw7mPrU9mzyCDKPFMchwMiQxgI6vc3hw-21ShyTixtv3pgVdwrwiow4DnD8VxyxjXFNNmwJccopX7I0XTNX2cJMQUjX73QexY9l/s320/rum2+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5345196820878462130" border="0" /></a><br /><br /><div style="text-align: center;font-family:georgia;"><span style=";font-family:georgia;font-size:180%;" >BELLY # 2 - PINEAPPLE </span><span style=";font-family:georgia;font-size:180%;" >CLOVE</span><span style="font-size:100%;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HEEj1emo_DWH5Mg4o_c5YvP-EvlxFmgg3YB5vjrgE223d6om0X0eTvnTyZHTHE8eT9XwtrXX-Q9t6XY5W9aYRf7820_VvCqKRmBGdAKKRnOdZaABY2cQFVDTPCGPeir54KFmy6FpZ01m/s1600-h/Pineapple.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HEEj1emo_DWH5Mg4o_c5YvP-EvlxFmgg3YB5vjrgE223d6om0X0eTvnTyZHTHE8eT9XwtrXX-Q9t6XY5W9aYRf7820_VvCqKRmBGdAKKRnOdZaABY2cQFVDTPCGPeir54KFmy6FpZ01m/s320/Pineapple.jpg" alt="" id="BLOGGER_PHOTO_ID_5345197212635072786" border="0" /></a><br /></div><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx49ovSNLRhTfMuHXyTguCZbkIQ-senCk96iElfig5vzTpPYWhmxfINHh55b5ckem60s-lg0OsEc4kI5xu-ms4QGWPvwLEv04CuPzQFO1P9PwrAREG1_vHRlkkgwG6NJGjDYo891U3nA1d/s1600-h/pineapple2+%281%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx49ovSNLRhTfMuHXyTguCZbkIQ-senCk96iElfig5vzTpPYWhmxfINHh55b5ckem60s-lg0OsEc4kI5xu-ms4QGWPvwLEv04CuPzQFO1P9PwrAREG1_vHRlkkgwG6NJGjDYo891U3nA1d/s320/pineapple2+%281%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5345197409297276274" border="0" /></a><br /><span style=";font-family:georgia;font-size:100%;" ><br /></span><div style="text-align: center;font-family:georgia;"><span style=";font-family:georgia;font-size:180%;" >BELLY # 3</span><span style=";font-family:georgia;font-size:180%;" > </span><span style=";font-family:georgia;font-size:180%;" >-</span><span style=";font-family:georgia;font-size:180%;" > BLACKBERRY BRANDY MINT</span><span style="font-size:180%;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFXP52OyZnFuLNl2b-kgUTWFePaH_A79v3qEYum790k1uDiGmWvW1gNt-1Hb-9ATwBu4X0DPdqIlXZu3BiZjcrPSTGNpJB3CCHQ2cbvkViLnWJ9iKoSO3ejBBbD4DTNZa1evy-qoLBY-H/s1600-h/Blackberry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFXP52OyZnFuLNl2b-kgUTWFePaH_A79v3qEYum790k1uDiGmWvW1gNt-1Hb-9ATwBu4X0DPdqIlXZu3BiZjcrPSTGNpJB3CCHQ2cbvkViLnWJ9iKoSO3ejBBbD4DTNZa1evy-qoLBY-H/s320/Blackberry.jpg" alt="" id="BLOGGER_PHOTO_ID_5345197802208582802" border="0" /></a><br /></div><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaP2nIR1oVPu7lSvz8BZBvEs0g7yGFyt-7IW1EFciQR80PQoeIC0YWv3t1m4LmYiFfrmMpkVrtoZI7MlWjDFlAgfIDf2j_qYV_wn6JSYFkoEkf5PM9Nj74b1hOmE8iDqYRcLvn3uf_xokI/s1600-h/blackberry2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaP2nIR1oVPu7lSvz8BZBvEs0g7yGFyt-7IW1EFciQR80PQoeIC0YWv3t1m4LmYiFfrmMpkVrtoZI7MlWjDFlAgfIDf2j_qYV_wn6JSYFkoEkf5PM9Nj74b1hOmE8iDqYRcLvn3uf_xokI/s320/blackberry2.jpg" alt="" id="BLOGGER_PHOTO_ID_5345198069267204914" border="0" /></a><span style=";font-family:georgia;font-size:100%;" ><span style="font-size:180%;"><br />THE TEST</span><br /></span><div style="text-align: left;"><span style=";font-family:georgia;font-size:100%;" >I picked up my <span style="font-size:180%;">bacon</span> today and could not </span><span style=";font-family:georgia;font-size:100%;" >wait to try them out.</span><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2e6CmY10_gk7Ujs22Up0byQajyMdaTll4vFZhsk86rHefoMpWRVb8aS_SmB41VdAjWTHYbMPdnMezfbB-syju2OZfuvd_TExMHENB92McyZqZnZz0KxazVWyhEYIa0lOVIkYXRz772t8J/s1600-h/test.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2e6CmY10_gk7Ujs22Up0byQajyMdaTll4vFZhsk86rHefoMpWRVb8aS_SmB41VdAjWTHYbMPdnMezfbB-syju2OZfuvd_TExMHENB92McyZqZnZz0KxazVWyhEYIa0lOVIkYXRz772t8J/s320/test.jpg" alt="" id="BLOGGER_PHOTO_ID_5345192978127996610" border="0" /></a><span style=";font-family:georgia;font-size:100%;" > I whipped out a <span style="font-size:180%;">saute pan</span> and quickly cooked one piece of each bacon. </span><span style=";font-family:georgia;font-size:100%;" >The pineapple bacon quickly browned and I thought this to be odd, after a couple of moments I realized that the <span style="font-size:100%;">natural sugars in the pineapple juice </span>was causing my bacon to burn faster than normal - I lowered the heat. I was quite surprised! </span><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN_iRZiffl0GLQwWaGX2Ye0ahaT9Kcmcb7miVRZylzBnVKhHXy7EgGuVDcGRoR5Pp7sPeB-uRs0gsdnIL7FP4Imq0WuQG2rkRO4I-biGd6lRaXSUaSerBTwpObT2er7lAX9ajX2syz8m-/s1600-h/test2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN_iRZiffl0GLQwWaGX2Ye0ahaT9Kcmcb7miVRZylzBnVKhHXy7EgGuVDcGRoR5Pp7sPeB-uRs0gsdnIL7FP4Imq0WuQG2rkRO4I-biGd6lRaXSUaSerBTwpObT2er7lAX9ajX2syz8m-/s320/test2.jpg" alt="" id="BLOGGER_PHOTO_ID_5345195188445097970" border="0" /></a><span style=";font-family:georgia;font-size:100%;" >Immediately, as the first piece of bacon made contact with the hot pan - <span style="font-size:100%;">aromas began the blossom</span>. Smells of pineapple and spices wafted into the air. I was cooking bacon partly by my own design, much credit must be given to <span style="font-size:180%;">Berlin <span style="font-size:130%;">- The Ethical Butcher </span></span></span><br /><div style="text-align: center;"><a href="http://ethicalbutcher.blogspot.com/" onmousedown="'UntrustedLink.bootstrap($(this)," target="_blank" rel="nofollow"><span>http://ethicalbutcher.blog</span><wbr>spot.com/</a><br /></div></div><span style=";font-family:georgia;font-size:100%;" ><br />I quickly cooked off the rest of my test bacon and thoroughly enjoyed the <span style="font-size:180%;">spoils</span> of my culinary <span style="font-size:180%;">victory</span>.<br /><br /></span><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWsJjWqufKgmoLW8R9Oexbb3AQzFXPY_v5fzgwQOcmK1zBoRDFeXKG39PZ4Oq5fckhwL5qcsakCHDQbiXIWfQkwb26cS12GR5BFJKknJWzjHY-fGPDIfRRCt5bfnOIUA76MgvqbvjI-Xb/s1600-h/test3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWsJjWqufKgmoLW8R9Oexbb3AQzFXPY_v5fzgwQOcmK1zBoRDFeXKG39PZ4Oq5fckhwL5qcsakCHDQbiXIWfQkwb26cS12GR5BFJKknJWzjHY-fGPDIfRRCt5bfnOIUA76MgvqbvjI-Xb/s320/test3.jpg" alt="" id="BLOGGER_PHOTO_ID_5345195374258804514" border="0" /></a><br /><span style="font-family:georgia;">I cannot wait to incorporate my bacon into <span style="font-size:180%;">pastas, antipastos, salads</span> and who know maybe even desert ;-)</span><br /><br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiSvHu53t-kSpx7VHfpd2ELucoyrnMhWFEUPaumVEvvLSlHxdEKLBmWB97u7g5AbBAYAk23FZfU5nu6RqzBWh9lPBwABYI1ml8Cooz71Iqa4HC2QaSVkNfFu9JkJxGGE5WCkU0o6gDbTR/s1600-h/bacon+light+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 330px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiSvHu53t-kSpx7VHfpd2ELucoyrnMhWFEUPaumVEvvLSlHxdEKLBmWB97u7g5AbBAYAk23FZfU5nu6RqzBWh9lPBwABYI1ml8Cooz71Iqa4HC2QaSVkNfFu9JkJxGGE5WCkU0o6gDbTR/s320/bacon+light+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5345195531035710450" border="0" /></a><br /><br /><div style="text-align: center;font-family:lucida grande;"><span style="font-size:85%;">This has been a submission by <span style="font-size:130%;">food blogger</span> Marcus Richardson</span><span style="font-size:85%;"><br /></span></div><span style=";font-family:georgia;font-size:100%;" ><br /></span><br /><span style=";font-family:georgia;font-size:100%;" ><br /><br /><br /></span>Marcus Richardsonhttp://www.blogger.com/profile/06141032244500978738noreply@blogger.com1