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Reader Food Pics

Time to see what some others out there are preparing.

First up is something I know a lot of you have seen around the general low-carb website Intertubes. It's The Bacon Explosion. This is a bit more involved than The Bacon and Cheese Roll. Frankly, I never had much interest in doing either of those. I'm not eating cheese except as a spice nowadays, and while I do eat bacon and quality made sausage (no Jimmy Dean), the thing just didn't appeal to me.

Now, reader Jessica has changed that for me and I do believe I'll give it a go. She made it much more palatable in my opinion.

She emails:

For my paleo version, I mixed 1 lb course ground beef and 1 lb ground pork with some fennel, sage, oregano, S&P, and used that for the sausage layer. I put olives and cheese in the middle instead of more bacon, and I used a seasoning blend of jamaican jerk spices, chili powder, smoked pimento powder, and a poultry seasoning from Whole Foods that contains red pepper, lavender and mustard seeds. I was going for something spicy, garlicy, a little bit smoky, and salty…It was phenomenal!

Picture 6

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Next up, reader Brigitte makes a delicious looking dish:

Flash fried spinach & mushrooms. Meatballs in a demiglase with green peppers and pineapple.

Richard, per your advice, I used a white plate. I flash fried the spinach in very hot grape seed oil for no more that 30 seconds,
wonderful.

IMG_2333

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

6 Comments

  1. robert c on February 4, 2009 at 12:50

    Wow

    Both dishes had me just about licking my monitor. Great stuff. Joyous, happy, real food.

    Watcha gonna do with all those drippings Jessica?

  2. Jessica on February 4, 2009 at 13:19

    Well, I've got the leftovers wrapped in foil, drippings and all, so I can pop it back in the oven tonight for dinner!

    I'm hoping that the bacon will retain its crispness if I heat it gently in the foil, then open it and broil it at the last minute.

  3. robert on February 4, 2009 at 15:35

    By no means am I a culinary expert and reheating is like anything, it can be trial and error.

    I would only caution that if reheated in the foil, that if the foil is somehow not vented that there may be a danger in inadvertently steaming the bacon limp. Just something to keep an eye on. Good luck!

  4. Jessica on February 4, 2009 at 16:37

    Well, sir, it's very likely that you saved the proverbial bacon! I just read this, about 20 minutes after I'd already put the meat in the oven, all tightly wrapped in foil. The situation has been rectified, and I am awaiting results. Seems promising so far!

    Ta! and Cheers!

  5. Pam Maltzman on February 7, 2009 at 17:37

    Bacon explosion indeed. What great food porn.

    Right now I have the gut feeling that I am going to have to be one of those folks who ups their intake of fats slowly… for years I have had a fullness over the gallbladder, and this past week I got symptoms which indicate both gallbladder trouble and a kidney infection. Not severe pain, but enough discomfort to make it difficult to get comfortable. I went to a clinic a few days ago and am now on antibiotics. I have a GB ultrasound scheduled for Monday; I will not merely submit to any kind of immediate surgery, though.

    I will say that for years I had a lot of junk food in my diet, along with some good stuff. I guess I'll just have to take it slow.

  6. Pam Maltzman on February 9, 2009 at 21:08

    As a follow-up to my above comment… I had a gallbladder ultrasound today, and the technician said it was normal!! All the symptoms were from the right kidney, most probably from passing a kidney stone.

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