Can you believe it? We are still harvesting leeks we planted on March 8, 2010. This is what they look like. A bit worse for wear, yes. But once you peel away all the gnarly stuff, the leeks are still tender and delicious. But with spring moving in fast, and temperatures rising, we are trying [...]
Here’s what you do with 6.6 pounds of freshly smoked pork belly: eat it every chance you get. If there’s any left, we may freeze some of it. But are enjoying our homemade bacon too much right now. It slices like butter and fries up so easily. The big surprise: it tastes like real meat, [...]
Tags: bacon
Just as the sun was setting yesterday–eight and one half hours after I had first placed our cured pork belly in the smoker–the meat registered an internal temperature of 150 degrees. I declared our bacon done. The bacon might have cooked a little quicker if the outside temperature had been warmer than 56 degrees–pretty warm for [...]
Tags: bacon·Charcutepalooza·pork·smoking
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
