Comments on: The word I swore I’d never use…

By: julie

julie — Sat, 03 Oct 2009 21:43:52 +0000

The one thing my Kindle isn’t good for: cookbooks. I love Ruhlman’s books– it’s on my Amazon list.

By: Robert

Robert — Fri, 02 Oct 2009 15:20:50 +0000

IF you dont have his book it is well worth picking up. As a confirmed Charcuterie lover it a must have.

By: julie

julie — Fri, 02 Oct 2009 02:38:08 +0000

I can’t wait to try the Chipotle Honey Spice! Thanks so much for commenting!

By: julie

julie — Fri, 02 Oct 2009 02:32:46 +0000

We’ve talked about curing and smoking our own pork belly– but haven’t yet. I think it would be far easier to try to duplicate the sugary coating.

I *really* want to make Ruhlman’s duck prosciutto.

By: Robert

Robert — Thu, 01 Oct 2009 15:10:24 +0000

http://formerchef.com/2009/09/07/makin-my-own-bacon/
If you are thinking of trying to make your own. Good luck

By: Christina Baita

Christina Baita — Thu, 01 Oct 2009 12:40:31 +0000

Woah. I think I may even have to go out and try it. I do like bacon but not as much as you guys. Although I did find some Sargento cheese that had bacon right in it I forgot to tell you guys about! Have a great day! .-= Christina Baita´s last blog ..SugarFree GF Chocolate Chip Scones =-.

By: CincyCapell

CincyCapell — Thu, 01 Oct 2009 04:27:17 +0000

OMG, I’m taking an extra Crestor tonight and getting some of this bacon!

By: Cord Rogers

Cord Rogers — Wed, 30 Sep 2009 17:42:21 +0000

Wow, I’m thrilled you liked it. My name is Cord Rogers, and I’m the Corporate Chef for The HoneyBaked Ham Company. I developed our flavored bacons over a year ago but we just launched them in a few Biggs stores back in July. Very soon, you will see them in all of our HoneyBaked store locations here in Cincinnati as well.

Be on the lookout for some new flavors including Cajun Honey Spice, and Chipotle Honey Spice as well as the existing Three Pepper Bacon, Hand Rubbed Honey Spice, and Fire Glazed bacon.

By: gina

gina — Wed, 30 Sep 2009 17:16:37 +0000

not sure if it’s nearly the same as the fire roasted (which i will have to pick up) but i make a maple syrup glazed bacon with thick center cut bacon. i bake it on a raised rack on top of a jelly pan (cookie sheet with sides) and baste the bacon with real maple syrup about 4 times during the baking process. so good. so evil. so worth the trouble.

By: Dan

Dan — Wed, 30 Sep 2009 14:06:27 +0000

You had me at “Fire-Roasted Bacon”. Sounds amazing. I’m struggling with the urge to leave work immediately to squire myself some of this “stuff”.
.-= Dan´s last blog ..19 Days to Disney: I’m Siiiiiiingin’ in the Rain =-.