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Seattle meets the NYT, take two

j
jenn Jan 8, 2010 02:02 PM

the story of Bacon Jam .....come to think of it, a day like today would be perfect for bacon jam. If only I could figure out where the Skillet wagon was hiding. . .if only it was still in Columbia City on Saturday afternoons. . . sigh. . .

http://tmagazine.blogs.nytimes.com/20...

  1. f
    FoodDee Jan 10, 2010 04:06 PM

    Order online at www.skilletstreetfood.com

    2 Replies
    1. re: FoodDee
      b
      bluedog67 Jan 11, 2010 12:01 PM

      I tried to bring a tub to our east coast fam for the holidays, but it was confiscated by TSA! I hope they enjoyed the spoils of my efforts to get the dang stuff in the middle of winter!

      1. re: bluedog67
        m
        Ms.chef Jan 18, 2010 06:38 AM

        I am so sorry that your food was confiscated! :-( I tried to bring a tub of Trader Joe's hummus on a plane and that was a no-no too. (I knew about liquid etc ... I didn't think hummus counted - but it is a "gel" according to them) I gave them my best cute - bewildered face and they scanned it with their magic wand and let me take it.)

        Now I always pack a small insulated bag with gel bags that will easily fit in my check ins.

    2. m
      MillCreek Jan 10, 2010 07:41 AM

      An interesting recipe from Not Quite Nigella

      Bacon Jam

      An Original Recipe by Not Quite Nigella

      * 500grams/1 pound smoked bacon (or use regular bacon and liquid smoke)
      * 4 cloves garlic, chopped
      * 1 medium brown onion sliced
      * 3 tablespoons brown sugar
      * Tabasco sauce (according to taste)
      * 1 cup coffee
      * 1/4 cup apple cider vinegar
      * 1/4 cup maple syrup
      * Black pepper to taste
      * extra water

      1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.

      2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

      bacon jam cooking

      After 5 minutes of cooking

      3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.

      bacon jam cooking 1 hour

      After 30 minutes-1 hour of cooking

      bacon jam cooking 2 hours

      After 2 hours of cooking

      4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.

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