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Bacon Chocolate-Chip cookies

admin — Tue, 06 Jan 2009 18:48:37 +0000

It started with a power outage in the Summer of 2007 in San Francisco’s Financial District. Some coworkers and I tool a stroll looking around the city and ended up at Fog City News. Now fog city news is a great little store for exotic chocolate (and magazines, newspapers, etc.) This is where I fell in love with bacon chocolate.

A few months later as I was looking for a way to “mix-up” some chocolate chip cookies and on a whim added some bacon. Brilliance! The recipe I use is:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter (works better if you let them soften first)
For an alternative approach use bacon fat for all or part of the butter required in the recipe.
1 1/2 cup sugar
1 tablespoon molasses
2 eggs
2 teaspoons vanilla extract
1 to 1 1/2 cups chocolate chips (I prefer a dark chocolate)
1 lb cooked & chopped bacon (I tend to avoid maple flavored)

Preheat oven to 375F

Mix butter, eggs, vanilla, sugar and molasses in a bowl till smooth and creamy.
Add the salt, baking soda, and slowly the flour until the dough firms up.
Add chocolate chips and mix
Add bacon and mix

(here is the part that is hard for me to get past)

using a teaspoon (or larger depending on desired cookie size) drop dough onto a cookie sheet

bake 9-11 minutes

Eat as soon as possible

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Tepache – pineapple goodness in a glass.

admin — Sun, 04 Jan 2009 23:32:05 +0000

When I moved to Gulfport, Florida I found that the once a week open air market gave away the pineapple tops left over from slicing them up for purchase. After a few conversations I was able to not only get the tops (which have subsequently sprouted about the apartment) but the other bits left over from the slicing up. I had my hopes on making some pineapple wine.. but after some research I discovered a lightly fermented drink called tepache. After some trial and discovery I have settled on the following recipe.

2L water
1 stick canela
3 cloves
2 cups sugar
2 Tblspn unsulphured Molasses
1 pineapple

Cut up pineapple skin and all and place into a clean bucket with all other ingredients. Let it set for about 48 hours at around 85F. Strain the mixture and bottle (I reuse 2L bottles) Let the newly bottled tepache remain at the same temperature of 85F for an additional 24 hours to complete fermentation and add carbonation. Place in the refrigerator and drink when chilled.

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Camping Sandwich

admin — Fri, 02 Jan 2009 22:22:48 +0000

One of those great discoveries that you make from a friend is the Camping Sandwich. I was introduced to the camping sandwich on my first trip to the Black Rock Desert that was not related to Burning Man. One of our group asked if I wanted something to eat and then handed me this simple bit of goodness.

A Camping Sandwich is easy to assemble requiring only:
Hummus
Pita bread
Salami

but these ingredients can be varied to produce some of the most amazing flavors.