Dispensary Corner 27 May 13
May 27, 2013
CHOLESTEROL is definitely on the
menu at a selection of American
eateries which were honoured in
a new book called ‘Bacon Nation’
which was released this week.
Author Peter Kaminsky said
“Bacon is a noble ingredient like
truffles and sea salt...in small
amounts it can make anything
taste better”.
One of the offerings featured
is bacon-cheddar hush puppies
served with chipotle mayonnaise
at a restaurant called Chicago.
“You have your fried food group,
your bacon food group and your
salted food group - you can’t
miss,” Kaminsky said.
He also highlighted the only-in-
America experience at so-called
Camp Bacon in the town of Ann
Arbor in Michigan - a “fourday
pork-belly extravaganza”
sponsored by a gourmet food deli
called Zingermans.
“If you can’t get enough bacon
at one meal, this is all-bacon, all
the time,” Kaminsky wrote.
And while we’re on the subject
of US cookery, a celebrity
chef from Los Angeles has
attracted attention with his new
demonstrations of insect recipes.
One of David George Gordon’s
specialities is tempura-battered
tarantula.
Apparently he has a freezer full
of spiders, which he defrosts one
at a time before cutting off the
abdomen, singeing the hairs with
a lighter and then putting the rest
into some batter.
“You just have to brown it up for
a couple of minutes. Then I add
my secret ingredient, a pinch of
smoked paprika for flavour.
“The best part are the legs,” he
said during the third annual Bug-
A-Thon at Ripley’s Believe it or
Not in Hollywood.
Other dishes on offer include
a selection of tasty snacks made
from grasshoppers, dung beetles,
wasps and termites, with the
event aiming to showcase the
nutritional potential of creepy
crawlies.
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