Bacon Brackets: First Round, Supermarket Style

Gentle Readers, the people have spoken. Here is the Round 1, Bacon Brackets: Supermarket Style. Remember, the goal is for you to play along at home, so feel free to test these fine bacons yourself. Some themes have been emerging.

I love bacon this much. And coffee isn't half bad either.

Bacon Trends:

1. Keep it thin. I’ve seen several posts condemning floppy bacon, though thick-cut is marketed left and right as being gourmet (possibly pronounced with a hard “t”). Thick has been equated with “chewy” and generally unpleasant. Who knew?

When in doubt: bacon is the answer.

2. Crispy rules, briquette does not. See above.

A BLT, recently ordered and consumed with glee by The Practical Cooks Junior

3. People like bacon. A given, but bears repeating.

So how do you cook the bacon? Though Cook’s Illustrated promotes the oven-baked method, which I’ve used, I have never been completely satisfied with the crispiness of the results. They advocate 400 degree oven, rotate, I think 20 minutes total. For me it worked okay, but caused a lot of smoke and heartache.

Bacon on a Baking Sheet

I like the skillet method, working in batches, draining the grease for disposal (can headed for the recycling bin) or use (glass jar). My friend, FoodEngineer, advocates cooking bacon in your cast iron skillet on the grill. Why? Because you can re-season your skillet and avoid a mess, all at once. If you’ve never cooked in your cast iron on the grill, you should try it. It’s fun and functional.

Enough with the pre-game commentary, the Supermarket Bacon Bracket is as follows:

Supermarket Bacon Brackets: Round 1

If you can’t read that, it’s Oscar Mayer Uncured, Hormel Black Label, Wright Hickory Smoked, and Smithfield Hickory Smoked. Thanks to all who submitted favorites, and there’s still a little time to submit for the other categories, listed here, so get on it.

Ideas, compliments, queries? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

On Sunday, it’s time for Weekly Menus!

Three Reasons to Host a Potluck

Gentle Readers, today’s post is inspired by a chance conversation The Practical Cook had across the pond, in merry old London, reinforced by a recent jaunt to Colonial Williamsburg. You see, apparently when we revolted, we also embraced the concept of the potluck (I think it’s covered under the right to gather unencumbered, especially involving cream of mushroom).

Let us fight for our right to congregate around stews and casseroles!

When you have “people round for dinner,” it is apparently unheard of to ask anyone to bring anything. But if you distribute the labor, you can hold them more often, I argued. My English companions were not impressed.

A spot of tea, anyone?

Perhaps the original potluck, the Boston Tea Party, still grates.

Three Reasons to Host a Potluck

Having recently attended a potluck hosted by The Eldest Practical Cook Junior’s class, I can say with authority that even the youth of today can join in and enjoy the experience. A huge shout-out to everyone involved in the planning, it was fantastic.

1. Community. I’ve said it before, I’ll say it again, sitting down with people to eat builds community. We don’t do enough of it these days.

Pass the carbs, join with your neighbors.

2. Opportunity. It is a chance to share, to teach, and to learn. The 1st graders provided dessert, each class producing one. The Eldest was a “whipped creamer” for the pudding sundae. Check out the presentation, the written instruction, and the class project, all great learning opportunities. And for someone like me, the chance to taste everyone’s food is not to be passed up.

Potlucks can teach us something, too: manners, cooperation, new recipes, and even how-to.

3. Frequency. It’s easier and less daunting to provide the space if you don’t have to cook everything too. The Eldest is already checking our calendar to schedule a potluck of our own. The more you do such things, the more you get back. Give it a try. And if each person/group/family is assigned one course or category, it is all easily done.

Meet the Pudding Cup Sundaes, resplendent with whipped cream and crushed cookies!

Ideas, queries, lucrative offers? Email them to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

On Friday, we’ll update the Bacon Brackets!

Weekly Menus: Week of 2/19/2012

Gentle Readers, it is that time again, when The Practical Cook looks into her crystal ball, or at least her crystallized freezer, and plans the meals for the week. Once again, she is also traveling during that week. And while that leads to some expertise in plane food (do NOT try the pizza), it is less conducive to complicated sit-down dinners.

Deep Fried Moonpie at The Pig in Chapel Hill: Speaking of Cravings

And I have been craving some serious field research lately. I am having a moment like the Chairman did before creating Kitchen Stadium. I don’t think I’ll bite a whole pepper, but I want some new ideas. Spring can’t come fast enough.

So without further delay, here are the Weekly Menus:

Weekly Menus: 2/19/2012

And the Four-Square Grocery Shopping List:

Four-Square Grocery Shopping List: 2/19/2012

Which will hopefully translate into:

Sunday: Something Traditional
You might even say “revolutionary.” Any guesses where we’ll be doing field research?

Monday: Frozen Pizza and Salad
Sometimes, it’s just best to Punt! in advance. This will be most necessary after our journey!

Tuesday: Salmon and Brussels Sprouts
I need more fish in my life, my brain needs all the support it can get. And I’m craving sprouts, don’t judge.

Wednesday: Tacos!
We need to use up some ground beef, and nothing says “festive” like tacos.

Thursday: Beans and Sausage
My kids could eat this constantly. I love it because the variations are endless, just choose a bean, a sausage, and a green. Tomatoes optional but encouraged.

Friday: Chinese Take-Out!
I feel an extreme need for Field Research coming on. I believe it will be a two-fer.

Saturday: Dine Out!
The problem with scheduling in advance is that I sometimes create my own cravings. Sigh. I’m not committing to where the dining will happen, but I’m thinking a lot about Turkish food.

Send your menus, leftovers, and cooking questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

On Wednesday, Three Reasons to Host a Potluck.

Gentle Readers, It’s Time for a Change

Gentle Readers, after over 365 days of daily blogging, the time has come to change gears a bit. On occasion, The Practical Cook must sleep. Fueled by ice cream, bacon, and chocolate, I can accomplish much, but eventually one must make time to braise and stew. For the month of March, I will be moving to blogs on Sunday (Weekly Menus, probably a bit expanded), Wednesday, and Friday.

Coffee Unadulterated: Better Bitter Than Sweet

My goal is to spend more time in the kitchen, more time doing field research, and more time engaging with all of you. That said, as always, I want to hear your thoughts. This is a trial run, and I’ll let you know the results at the end of March. We’ll be running the Bacon Brackets just the same, and there will be recipes, reviews, and more. In fact, let’s take a poll, shall we?

Thanks to one and all for your support and for your readership. Please feel free to tell me what you think in the Comments section below. Good, bad, or indifferent, I’d like to hear from you.

Fuel for The Practical Cook (Dark Chocolate Peanut Butter Cups from Trader Joe's)

Send your feedback and thoughts to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Tomorrow, back to our regularly scheduled, Weekly Menus!

Bacon Brackets: It’s Not Madness, It’s Delicious.

Gentle Readers, thought it is just a little early, March Madness has struck The Practical Cook. Traditionally, this means basketball. Here in the test kitchen, this is going to mean bacon. Yes, we will be working on Bacon Brackets, which will culminate in a Final Four, judged by a panel of fried pork experts. Why? Because how else do you know which bacon is the very best one.

When in doubt: bacon is the answer.

Special thanks to Improv Cook for this challenge, and for her able assistance in executing. Here is how it will work, and what we need from you.

Bacon Brackets

We need nominations from you Gentle Readers. Here are the brackets, and we’ll have 4 contenders in each category. We’ll declare a winner from each, and then host a final four. All nominations for these categories must be submitted by February 23 to be considered. So here we go, let the games begin.

Bacon Frying in the Pan

1. High-End Mail Order. The catalog stuff, but still accessible by everyone.

2. Organic. High-end, but available in the local store or butcher. We’re looking for the national brands here.

3. Local. You may have met the pig. This will be local to you. Feel free to submit suggestions for your region, we’ll share them with sourcing info as we have it.

4. Grocery Store. Bring it. If you want to nominate Oscar Mayer, and have a case for it, let’s hear it.

We’ll compile the brackets and report in on Fried Fridays during March, ending up with the Final Four. What do you get out of this? Hopefully some serious bacon know-how and some favorites. Because if you’re going to eat bacon, shouldn’t it be the very best?

Smile, You've Got Bacon!

So post a comment, send and email, tell a friend. Let March Madness begin, potentially with a BLT. Send us your bacon suggestions!

Compliments, queries, and challenges can be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Tomorrow, Gentle Readers, It’s Time for a Change.

Strawberry Almond Buckwheat Pancakes Recipe

Gentle Readers, though The Practical Cook is inordinately fond of breakfast for dinner, she is not fond of the sugar crash or trying to herd wild sticky children to bed post the meal. So how does one offset the necessary simple carbs the menu demands? A little wheat, and a little sweet. Read on.

Sliced Strawberries on Almond Buckwheat Pancakes

First, let me fully admit that this barely constitutes a recipe. Though you can make delightful buckwheat pancakes from scratch, I am a big fan of this box mix. I actually like buckwheat pancakes more than white flour ones. They’re sweeter and more interesting. If you want to go from scratch, try adapting my Whole Wheat Waffles recipe. They work quite well as pancakes.

Bacon also goes with pancakes. Just saying. (Cherrywood smoked, drool.)

Strawberry Almond Buckwheat Pancakes Recipe (or Guidelines, as We Like to Say)

I just doctor the mix to suit my needs. Pancakes don’t really need to rise, they just need to not be too runny nor too thick, and to have some inherent sweetness.

Hodgson Mill Buckwheat Pancake Mix for the win!

3/4 cup Buckwheat pancake mix
1/4 cup, generous, almond meal
3/4 cup milk
1 egg
1 Tablespoon oil
2 Tablespoons applesauce
1/4 to 1/2 teaspoon pure almond flavoring

Stir. Don’t overstir. Heat a griddle or frying pan to pretty hot over medium heat. Add butter. Make pancakes. Serve with sliced strawberries and maple syrup. Makes about a dozen smallish pancakes.

Hodgson Mill Buckwheat Pancake Mix suggested recipe.

Send maple syrup, kudos, and food pictures to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Up next, Bacon Brackets, in time for March Madness. What am I talking about? Tune in to find out.

Can this chocolate be saved? How not to have a seizure when your chocolate does.

Gentle Readers, late last night The Practical Cook dipped over 50 strawberries into melted chocolate. It sounds like fun, until about 3/4 of the way through, things went terribly wrong. The chocolate seized. Something got in there, and my emergency measures turned it into ganache. Coated in chocolate, I had a back-up bag of chips (always come prepared to a chocolate party), but what to do with the fudge-like mass that was meant to be smooth creamy dipping chocolate?

Emergency Chocolate Peanut Butter Crunch Candy Bars

Make candy bars. The chocolate could not be saved for dipping berries, but it was in fact still chocolate. Though I need more chocolate and peanut butter combos like I need a hole in the head, here’s what I did.

Emergency Chocolate Peanut Butter Crunch Candy Bars

1/2 cup melted semi-sweet chocolate chips (the microwave should work, unless it doesn’t, as in my case)
1 Tablespoon Karo syrup
1 Tablespoon butter
1/4 to 1/3 cup peanut butter
2 or 3 Tablespoons powdered sugar
1/2 cup crispy rice cereal, corn flakes, etc. (any plain crunchy cereal will do)

If your chips were melted for another purpose, now is the time to take a deep breath, or utter some curses. I’ll pause while you choose the best method for you. Now, while the chips are still melty and warm, add the syrup, butter, and peanut butter, and stir. Reheat to combine if needed. Add the sugar and form a fudgy ball.

Press onto a wax paper covered plate or into a small dish. Sprinkle rice cereal on both sides (use the wax paper to turn it over), pressing the cereal into the chocolate. Chill in the fridge until it firms up. Eat with wild abandon.

I recommend it with apple slices, so you feel like you’re having a fruit snack. So the chocolate wasn’t salvageable for dipping, but it makes for some fantastic candy bars. These are so good, I sort of wish I hadn’t created them.

What are your tricks for working with bad-tempered chocolate? Post a comment below!

Deep thoughts, strawberries, and actual questions can be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Tomorrow, Strawberry Almond Pancakes.

3 Things I Love (in the Kitchen)

Gentle Readers, Valentine’s Day has never been a favorite occasion. There’s a narrow selection of foods that are highlighted, and I am over the roses thing. However, The Practical Cooks Junior are huge fans, from the ritual dipping of strawberries in chocolate to the crafting of homemade cards. There are hearts and glitter on every surface in my home. And not all of it is mine.

Glitteriffic X and O Valentine's Cupcakes!

If you can’t beat them, join them. I am celebrating their joy of the day this year. I may not have a school mailbox in which I’ll receive a card from every classmate, but I can share some love.

Sliced Strawberries on Almond Buckwheat Pancakes

Here are 3 Things I Love in the Kitchen:

1. Help. The Eldest Practical Cook Junior can set herself up for breakfast now, and does so without complaining. Both of them clear their dishes, and The Youngest presents herself repeatedly with a “Mama, what can I do?” This is truly a gift.

The Youngest Practical Cook Junior Hard at Work: Because Green Beans Don't String Themselves

2. Fearlessness. What is better than the joy of discovery? I know not everyone likes to cook without some guidelines, but I love the freedom of pairing things and seeing what happens. Yes, there have been some colossal failures. But there are wins, too. This same drive led me to try Beet Root Halwah this past weekend. And the Juniors and I are pondering Pancake Croutons for a salad we’re testing. Why not?

Beet Root Halwah from Udipi Cafe in Cary, NC

3. Generosity. Food is better when you share it. Cook for someone you love. Never do I feel more proud than when the Juniors ask before finishing something, even if it’s an irresistible treat. And, of course, thinking of people who don’t have as much. If you’re not much of a Valentine’s fan, perhaps you could redirect the energy to a worth cause, like fighting hunger. I’m an advocate and ambassador for The Food Bank of Eastern and Central North Carolina. Show your food love this season: volunteer or donate to them or to your local food pantry.

Strawberry Taking a Chocolate Dip

How do you celebrate Valentine’s Day? If you’re at home without a reservation, that gives you extra time to post a comment below!

Challenges, thoughts, good ideas? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Tomorrow, Can this chocolate be saved? How not to have a seizure when your chocolate does.

Valentine’s Day Smackdown: Peanut vs Peanut Butter M&M’s (with video)

Gentle Readers, never let it be said that The Practical Cook avoids controversy. Currently there is one brewing in the field of hard-shelled candies, better known as M&M’s. These days, you can get them filled with anything, not just plain or peanut. And, I hope you’re seated, there are those among us who prefer the upstart flavors.

Snacktime Smackdown: Peanut M&M's vs Peanut Butter M&M's

Today’s challenge is a head to head competition: Peanut M&M’s vs Peanut Butter M&M’s. I am not going to lie, I love Peanut M&M’s with a deep and abiding passion. But two people (looking at you Cpt Cranky and Miss Clairol), who love peanut butter like I love peanut butter, claimed the new kid on the block was king. Well, those are fighting words. Or at least snacking ones.

Which M&M won my heart? (Hint: Crunchy is better.)

Survey says, watch the video:

In the end, I still prefer the Peanut M&M by quite a large margin. However, tasters who dislike chunks in their food preferred the Peanut Butter M&M’s. If you like chunky peanut butter, stick with the original. But mint, pretzel, etc? I’m not even trying those without just cause. Sorry.

Peanut Butter Wars: Crunchy vs Smooth

What’s your preference, Plain, Peanut, or Peanut Butter M&M’s? Don’t try to say you don’t like M&M’s, because I will faint dead away. Post a comment below, the world awaits your pronouncement.

Do you have a challenge, food question, or blog idea? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Up next, 3 Things I Love (in the Kitchen).

Weekly Menus: Week of 2/12/2012

Gentle Readers, The Practical Cook has finally gotten wise in her old age. When a week calls for multiple “cook and take” moments, make the same thing. Why stress out if you can batch-cook (or at least batch-shop)? This week I’ll be making cornbread twice for special occasions, once in a tractor pan and once as corn muffins. Chocolate-dipped strawberries, same thing. I almost made four different dishes (for four different events), but decided it would be better to actually attend the events as opposed to nap through them.

Chocolate-Dipped Strawberries

But I digress. Here’s how the Weekly Menus shaped up:

Weekly Menus: 2/12/2012

And the Four-Square Grocery List:

Four-Square Grocery Shopping List: 2/12/2012

Which all translates into:

Sunday: Cornbread and veggie chili
Two for one here. I’m making Tractor Cornbread by special request, and I am going to test another bean recipe from the Bean by Bean Cookbook by Crescent Dragonwagon. Winning.

Monday: Breakfast for Dinner
It is cold, windy, and miserable here (I mean hello, get over yourself winter). That says “grits” to me. I’m Southern, what can I say.

Tuesday: Sammies and Soup
One of my favorite ways to repurpose leftovers and clean out the freezer, as you know!

Wednesday: Potluck!
Though my friends in the U.K. are surely shivering at the word and the notion, it’s a school potluck, and we’re taking corn muffins. The students are providing dessert, and rest assured, I’ll report on it.

Thursday: Taco Night!
Simple, festive, is there anything more fun?

Friday: Leftover Surprise
We are continuing our quest to eat down our reserves. I want to go into the weekends (when we often do field research) with a cleaner fridge.

Saturday: Dine Out!
This should be an adventure. More on that upcoming.

What do you take to potlucks, cookouts, etc? Do have a go-to dish?  Post a comment below. It’s fun. I promise.

Food challenges, thoughts, recommendations? Email me at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Coming up, just in time for Valentine’s Day: M & M’s Smackdown, Peanut vs Peanut Butter.