Comments on: Lamb’s Tongues, Turnips, And Bacon

By: Turnip Bake | Nose To Tail At Home

Turnip Bake | Nose To Tail At Home — Tue, 24 Aug 2010 02:04:06 +0000

[...] matter of fact this is only the second time I’ve ever cooked turnips, the first being for the Lamb’s Tongues, Turnips, and Bacon recipe I made a few years back. Even then I admonished myself to use them more often. I [...]

By: Ryan

Ryan — Tue, 01 Jul 2008 14:24:26 +0000

Thank you very much Melissa! Now that you mention it, they do look like extra large slugs. I wish I had noticed that before I had updated, it would have made for more color commentary.

By: Melissa P

Melissa P — Wed, 25 Jun 2008 16:59:42 +0000

Oh my lord. Hat’s off to you, sir–that’s an ambitious dish. I can’t get over how much those things look like leopard slugs, especially in that pretty little pyramid you stacked them in.

Still, I’d try it if I had the ingredients, and I’d eat it with gusto if it were in front of me. Sounds like a winner. Nice work!

By: Ryan

Ryan — Mon, 23 Jun 2008 17:39:10 +0000

Thanks for the compliment, enassar. I’ve got a gas grill, and pork belly isn’t a problem. I like the idea of smoking my own meat for a few things though, and my father-in-law has an awesome jalapeno, cheddar, and bacon appetizer that he smokes that I’m in love with. I see a smoker in my future…

I’ve got Ruhlman’s Charcuterie as well, though I’ve not done anything from it yet. I’ll thumb through it tonight to see if I can make some bacon with what I have now. If I can’t, I would be happy to credit you for any bacon related donation. It’s a very kind offer, thank you.

By: enassar

enassar — Thu, 19 Jun 2008 19:57:48 +0000

Ryan-
This is nothing short of a mouthwatering dish. It looks great and I’m sure it tasted fantastic!
This is the second time if not the third you complain about not finding good smoked slab bacon. Trust me, you do not necessarily need a smoker to make some. Just a decent grill and a piece of pork belly. email me if you are interested in more details.
I will be also happy to send you a piece of my own smoked bacon. I’ve been curing my own Pancetta and bacon since I got Ruhlman’s book a couple of years ago. I cure about 10lbs at a time and I’ll be happy to send you a couple of pounds to try out.