Bacon

This morning when I had awoken, I thought to myself....I'm in the mood for some bacon....not any old run of the mill supermarket bacon that has been suficating under a vacuum of plastic for months or more. I pondered and suddenly remembered the polish deli/butcher down Van Houten by School 13. They must be open and I always smell their smoker filling the air with a scent of fine woods burning..producing a seductive layer of flavorful smoke that surrounds fresh cuts of delictable foods. To my amazement they were open. As I opened the door the scent of smoked meats, stuffed cabbage and pierogi filled my nostrills sending my stomach into overtime turns since it was hungry. I patiently awaited in line while the old polish ladies helped the customers. Fear came over me as I realized they all were speaking only Polish! Then came my turn and the lady asked me what I needed...WHEW! she spoke English!..but wait did I have an english speaking only sign on my forehead? She sliced my pound of smoked bacon nice and on the thinner side. With the bargain price of $4.70..I should have bought two!
As I got home, I took my cast iron frying pan out...layed out several pieces and turned the stove on a med to high flame. In moments the fat stated to rumble and shake in the bacon slices..as the scent of that seductive smell started to eminate through the house. Turning the pieces as they cooked and bubbles in the pan. Removing them as i drained them on a white paper towel. Crisp lucious pieces of pork meat held together my a smoky band of crispy cooked fat. That's when I realized that two pounds would have been good. then as the last piece came out of the pan, I looked at the pan in amazement on the small amount of fat. But as swiftly as i could i drained that special hot molten liguid of vast flavors into a cup. Need to save it for another culinary delight to make this weekend. As the plate of bacon piled high started to twindle as the four of us attacked it...the flavor was nice..yes it tasted like pork with a slight undertone of a mild wood smoke but not salty like a processed supermarket bacon. I don't think I can ever go back to those packages of sufficating dying bacon meat since I have a bacon that is ALIVE!!!

Food Porn the Book

FOOD PORN THE BOOK

An Introduction by Pat Schuckman

When this idea first started to come to life I decided to look up the meanings of both “food” and “porn”. This is what I found.

Food as we all know is a material consisting essentially of proteins, carbs, and fats, to help sustain and nourish one’s body. Pretty much the meaning all of us know. Now porn that’s a whole different story. I found some pretty interesting meanings for that but in my research I did find one meaning which sums up what I was thinking about. The depiction of acts in a sensational manner so as to arouse a quick intense emotional reaction.

That’s what I am hoping happens to you with this book. As you look at the pictures read the recipes you have that emotional reaction. You can taste the food, smell it cooking, and hear the sizzle as some one flips a pan.

I personally have two meanings of Food Porn – 1 when you see a picture of some special food it can be an appetizer, main course, or dessert. You can taste it smell it and just want to have it. 2 the anticipation of going out to eat doesn’t have to be any place special or expensive just some place you go to. You think about that favorite meal there your thinking of exactly what you want to have. You look at the menu but always order the same thing because it’s your favorite. That first taste of your favorite meals is pure ecstasy. That my friend is Food Porn.

I unfortunately can’t really cook to save my life – people tell me that’s not true I know differently. Luckily I have to very special people in my life who have such a great love food and they both can cook better then any one else I know. Tom my husband Professional Chef – graduate from the Culinary Institute of America class of 1987. Holly my husband’s best friend professional photographer and at times a better cook then my husband especially when it comes to baking. I leave this book now in there very capable hands. Myself and Holly’s husband John by far will have the hardest job for this book we are the “lab rats” we get to test all of the food until they get it perfect just for you. It’s a tough job but some one has to do it.