29 July, 2009

Cold Smoke

Bacon cold smoked

Cold smoked bacon

Cold smoker rig

cold smoker rig

We're heading to Columbus, and I like to bring an offering of bacon to the Buckeye.

A couple of weeks ago the New York Times had an article about Rock Star Butchers. It an annoying article about hipster foodies trying to obtain some earthy grittiness by watching some dude cut up a pig. I think you will get more enlightened (and get a better bang for your buck) by simply buying a whole chicken and cutting it up. Do it once a week for a month. Figure out how to use one bird for several meals. Seriously.

But wait a minute, one of these dudes get thirty bucks a head for a pig demo. A butcher shop charges $10,000 for an 8 week program. I gotta see what all the fuss is about.

Instruction books

I got some instruction books from the library and my mom talked to somebody at the Worthington farmer's market.

Put on your foodie helmets (chinstrap extra tight) we're going for a ride.

Oh and yeah it's official,


I don't have to take anymore guff.


1 comment:

Rondell said...

Ooh that's a fancy certificate! You should put it up in a frame and over your fireplace right next to your Dad of the Year award!