This is probably one of the most favorite renditions of pork. However, the supermarket versions of it tend to be heavily plumped with salt water and, god forbid, other liquids. This often results in a juicy bacon but you end up with a pork product shrunk down in a pool of foamy liquid in a hot pan.
The point here is that you have no idea what’s injected inside that bacon. And sometimes, you just want a thick slice of bacon.
In total I have 3+1: a 14″ Chef’s Knife (Wusthof), a small Japanese Paring knife and a bread knife with a serrated edge. The +1 is a Ceramic workman’s knife which I use for the really really fine work. I’ve had them for the past 10 years.
The 14″ Wusthof is wonderfully handy because of the length. I can slice through large roasts easily without having to slice at various angles with a shorter knife. And it has a nice weight to it.
The small Japanese paring knife was something I picked up for $29. It’s a stamped blade (c’mom, at $29 you really shouldn’t complain) but it maintains its sharpness quite well.
I love cast iron cookware. I have 5 in various shapes and sizes.
The non-enamel ones require seasoning and there’s no better place to learn how to do this than Sheryl Canter’s blog post: Chemistry of Cast Iron Seasoning: A Science-Based How-To.
Kenji Alt-Lopez dispels some myths about Cast Iron pans here and, as always, he’s a great read.
And if you want more reading up, Dave Arnold has additional insight here.
Busy. Back soon.
Just a quick observation: I watched Julie & Julia the other day and I didn’t enjoy Julie’s scenes. Anyway I noticed that when she made Julia Child’s Boeuf Bourguignon, her casserole (or Dutch Oven or whatever) was very messy and dirty. In fact a lot of photos I’ve seen of other people’s attempts at Julia Child’s Boeuf Bourguignon show the same mess.
If you really followed Julia’s directions carefully, the sides of the Dutch Oven should be clean or at least without that gunk.