Image credit: Bacon by cyclonebill, on Flickr
National Bacon Day celebrates all things bacon! Smoked meat lovers will celebrate the food that serves as the center of their world - bacon. There are two different dates for Bacon Day, and we are happy to observe both (International Bacon Day is on Aug. 31).
The History Of Bacon How about a shout-out to those ancient Middle Easterners who domesticated* the wild boar as early as 9,000 B.C.E., in the Tigris River basin. (The boar was domesticated independently in Asia.)
To these brave and hungry hunters and boar-wranglers we owe ham and bacon—although the modern bacon we know and love wouldn’t appear until the mid-1700s.
While boar and pig meat was cured from earliest times (smoked, salted and/or dried), it was in the early- to-mid 18th century in which a transformation began that distinguished “bacon” as the side of pork (the pig’s sides), cured with salt. Numerous food historians credit pig farmers in the English countryside for noticing that some breeds of pig had meatier sides.
The British system for making bacon became widespread in the 18th century, and spread to other parts of Europe.
By the 1700s in England, bacon was defined as meat cut from the side of the pig and cured with salt. If you come across the word gammon in books or films from the U.K., it refers to the entire side of bacon. A rasher is a thin slice of bacon or ham for frying or broiling or a portion of three or four slices.
According to The Oxford Companion To Food, the first large-scale bacon curing business was established in the 1770s in the county of Wiltshire, in south-central England, by one John Harris.
According to some accounts of the history of bacon, John Harris of Wiltshire set up one of the first bacon curing shops in the country. The place has certainly become known for its production of bacon.
In the late 18th and early 19th centuries, Asian pigs were introduced to Europe and crossbred to create breeds with qualities that made them better as bacon pigs, lard pigs, ham pigs and so forth. Today there are more than 70 breeds in commercial production.
Bacon Wrapped Cinnamon Rolls by Colin Joliat
|Bacon Wrapped Meatloaf by Perfecting the Pairing|
|Toasted Cashew and Bacon Brittle Recipe by Aida Mollenkamp|
December 30, 2014
June 12, 2014
Patriotic Stars Stripes Freedom Flag 4th of July Card Deck
Getting Ready For 4th Of JulyTo celebrate the 4th of July, we have compiled a list of things that might get you extra ready for a day celebrating all things American – whether it be an all out BBQ or a small rooftop picnic to watch the fireworks, we’ve got you covered.
|The backyard BBQ is a great American tradition. Great barbecue parties are easy, whether they are held in the back yard, apartment terrace, or outside spaces where grills are available. The best days and times to have your barbecue are Fridays, Saturdays or Sundays (this year the 4th falls on a Saturday), either late afternoon / evening (5-9), or during the day (12-4). Having a larger block of time this way keeps things feeling casual, and it allows your guests to do what they have to do on the weekends, while still being able to attend your barbecue.
If you are having a big barbecue, then invite everyone you know, and increase the number of hours of the party, so that everyone will have an opportunity to stop by. If you are expecting a lot of people, then plan on accepting guests' offers to bring drinks or simple desserts that require little set up or cleaning on your part. Some good example are beer / soda, or cookies / brownies. Avoid having guests bring appetizers or side dishes. If a guest wants to bring their grandmother's "famous" German potato salad or a fruit pie that they "only" have to warm up in your oven for 10 minutes before serving, then politely tell them that you have all of the food handled, but can they please do you a giant favor and bring a six pack, some more ice or some soda?
Small barbecue parties are just as much fun, and easier to do, because you get more time to mingle with your friends. And there is less food to prepare and cook, as well as less clean-up. Also, the cost of the party is less. Some people prefer to have several smaller barbecues over the summer, as opposed to one large one. Many experienced barbecue party hosts come to find that they actually prefer to have these smaller, more manageable barbecues.
RSVP's are Important! Make sure that you communicate with your guests, to make sure that they are coming! This cannot be overstated when it comes to larger barbecues. Guests may say that they're coming, but then they fail to show up (or they do not respond at all to your initial invitation). It's easier to plan the right amount of food and drink, once you know for sure how many guests are coming.
March 5, 2014
Don't Get Pinched!
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|30% of the shirt and/or button net sale price will be deducted when one or more qualifying shirts and/or buttons are purchased. 15% of the product net sale price will be deducted when one or more qualifying products are purchased. The coupon code STPATS30DEAL must be entered at checkout to receive this offer. For most products, the net sale price is the price of the product (excluding shipping and taxes). For Zazzle Custom Stamps, the net sale price is the difference between the price of the Zazzle Custom Stamps (excluding shipping and taxes) and the face value of the postage. Offer is valid through March 7, 2014 at 11:59PM PT. This offer does not apply to screen printed apparel. This offer does not apply to past purchases and may not be combined with any other Zazzle promotional or volume discount offers. If a volume discount applies to your order, you will receive either the discount set forth in this offer or the standard volume discount, whichever is greater. Offer valid on Zazzle.com only.|
March 3, 2014
The Disney movie "Frozen," a fairy tale about the bond between two sisters in an icy Scandinavian kingdom, won the 86th Annual Academy Award on Sunday for best animated feature film.
'Let It Go' performed by Idina Menzel, from Disney's Frozen was the recipient of the Academy Award for 'Original Song,' with music and lyrics by Robert Lopez and Kristen Anderson-Lopez.