A Quote by Johnny Iuzzini
If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.
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I've long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
Bacon. Let's talk about bacon. There's no meat more glorious than bacon. You can add it to pasta instead of cheese. You can stick it in a sandwich, er... instead of cheese.
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.
Bacon, bacon, oh I love me some bacon! It's the secret ingredient to all my favorite recipes. I also could have it for breakfast, lunch, and dinner!
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh ingredients and seasonal fresh ingredients. There's nothing quite like the taste of a beautiful summer strawberry.
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
Oh, I ain't vegan, I'm good. I eat. I eat everything. Except pork, you know, I try to stay away. I like me some bacon, though!
What people often ask me is, 'What are the ingredients of Silicon Valley?' While the answer to that is complex, some of the ingredients I talk about are celebrating entrepreneurship, accepting failure, and embracing a mobile and diverse workforce.
I didn't eat pork either. Except bacon, of course. Everyone eats bacon.
I always use my 'Holy Trinity' which is salt, olive oil and bacon. My motto is, 'bacon always makes it better.' I try to use bacon and pork products whenever it can.
If you want to get really crazy, Brussels sprouts love cured pork. Crisp up some bacon, pancetta, or chorizo in a skillet; save the crisp bits; use the fat to roast the sprouts; then toss them together with the meat when they come out of the oven.
My wife, trying to be helpful, goes to the grocery store and buys this stuff called soy bacon. Let me tell you something: I know soy beans are good for a lot of things. Let's stay out of the bacon market! It says It looks and tastes like real bacon! No it doesn't! It tastes like somebody bacon-flavored a turd, that's what it tastes like!
At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.
In theory, I stick to how I could eat if I lived a thousand years ago. I take processed foods off the menu, and stick to things I could hunt or gather, with more fruits, vegetables, and nuts - and less meat.
It's good to have fresh ingredients, but let's not completely ignore some frozen ingredients. Vegetables are absolutely brilliant because as soon as they come out of the ground they are prepared and frozen instantly.
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