Back to the Drawing Board

This is a very cranky morning.

My second batch of bacon using the new recipe failed miserably.  Well, I should qualify: it’s not inedible.  What I have are very nice, crispy strips of seasoned pork.  But it’s not bacon: the belly completely failed to cure.  Grr.  It’s my own fault for trying to use the same recipe on a two pound piece of pork belly instead of a one pound piece.  I did proportionately multiply up all of the curing agents, and let it sit in the fridge for proportionately longer, but it obviously doesn’t work in so simple and straightforward a way. 

Also, I just finished making a tart crust for a going-away party that Teacherman and I will be attending tomorrow night.  I baked it a little too long, yes, but that only results in a more crispy-cookie-like crust.  The problem?  Less than 5 minutes after I took it out of the oven, the cat lept up onto the stove (where she NEVER goes, because she knows it’s almost always on), tore a piece out of the side of the crust and took off across the house.  Good grief.  She is possessed.  And now I have a tart crust with a hole in the side.  I can file off the edges of the hole, so it’s fit for human consumption, but it will look pretty ridiculous.  And the cat is under the sofa, gnawing on a piece of crust.  (It doesn’t even have butter in it!  It’s made of nuts!  What’s going ON?!)

The red-wine mustard is a conundrum: it tastes excellent.  But I just blended it up today.  I’ve never made mustard that didn’t take a few weeks to mellow, and now I’m afraid that this mustard–so fruity and round-flavored and only pleasantly sharp–will be bland and gloppy by the 15th, when I need it.  (Yes, I know that this isn’t anything like a unmitigated disaster, but it’s feeding into the rest of my mood).

It is with great dubiousness that I approach the making of my own lunch.  Cast iron grill pans are involved.  Be very afraid.

Published in: on September 5, 2007 at 8:40 am  Comments (1)  

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One CommentLeave a comment

  1. Howdy—enjoyed your post! I think the red wine mustard may mellow just a touch but it should hold its overall flavor. Good luck! chefjp

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