I've got my buddy Di trained up real good. She sees bacon, she thinks of me.
She recently bought me some bacon flavored mints. Mmmm. Bacon. And she urged me to try that bacon-garnished Manhattan at Moxie. This morning, she forwarded a link a company making bacon salt: baconsalt.com.
Man, if there's anything I like as much as bacon, it's got to be salt. I've got salt from Italy, France, Hawaii, but my favorite, the one that sits in a well by my stovetop is a blend of kosher salt and cracked black pepper invented by Mr. Nick Vergos of the World Famous Rendezvous Ribs in Memphis, Tenn. I keep nagged Nick to market this stuff, he would make a bundle.
Around our table, the fam calls this magical mixture "salt-pep", or it's more lyrical full name, Nick's super fantastic seasoning extraordinare.
I still cannot get over how so many restaurants refuse to give diners the salt/peppering option by keeping shakers/grinder off the table. And I'm not talking about shaking it before you taste the food! What about you? Pro salt or anti?
What to Cook: Gas or Charcoal? - The answer is complicated. Why not explore it with recipes for grilled flounder and soy-basted chicken thighs?
23 hours ago