We didn't know what to expect, but the Grateful Palate is clearly running a solid operation. The bacon arrived in an insulated package with two gel ice packs:
This month's selection is maple-cured "North Country Cob Smoked Bacon":
There was an information card describing the bacon, along with a wine selection, and a recipe (North Country Cob Smoked Bacon Navy Bean Soup). According to the card, they slow cure the meat in maple syrup for days. I'm not sure I understand what it means to cure something in maple syrup, but I have a feeling I'll approve of it. There was also a second card with "The Most Popular Bacon Disguises of Halloween 2007" (that we could probably do without).
Stay tuned for a highly scientific analysis of this variety of bacon.
2 comments:
adding bacon to any halloween costume will instantly make it great! or at least greasy.. and a bit salty. can't wait to hear the analysis of this (possibly) magical maple-syrup-cured bacon. can i cure things in maple syrup at home??
What's the strategy, here-- Do you immediately break it down into frozen stocks? Or do you see it as a "single-use" package? If the former, are you going to label it with blue tape, your initials, and the date (dd/mm/yy)?
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