For those who have never lived in south Louisiana, you may not be familiar with the term lagniappe.
Lagniappe (pronounced: lan-yap) means “a little something extra” in Cajun country.
Each week, I try to post a “Lagniappe Blog” that is just me scattershooting about whatever pops in the old skull.
So here we go….
The Golden Hawg
Each week, Gregg will be announcing the winner of the coveted Golden Hawg Medallion. This week it the award goes to Mindy Segal chef and owner of Hot Chocolate in Chicago for her Bacon Chocolate Chip Cookies. I found these little pig-flavored confectionary gems at 3 Floyds Brewpub and they were delightful. Great use of the pig Mindy and everyone at “And They Called It Pork” appreciates your effort and congratulations on the win.
Joe…Say It Ain’t So
In an earlier Lagniappe post, I waxed poetic about my utter contempt for Joe Lunardi of the self-proclaimed worldwide leader. If you remember, one of the things that I pointed out was how that this clown ranked only 27th among the bracketologists according to The Bracket Project. Well, I have an update for you. After his 2012 NCAA Men’s Basketball Tournament picks, “Joey Brackets” actually dropped nine (9) spots to a cool 36th in the updated Bracket Project matrix. I guess that would cement Joey in as a “Mid-Major” program. Glad we will not have to see this slap again for eight months.
Carolina On My Mind
I don’t really like either side of the Duke-North Carolina rivalry but there is a new book out that has peaked my interest.
Duke Sucks: A Completely Evenhanded, Unbiased Investigation into the Most Evil Team on Planet Earthwritten byTarheels Reed Tucker and Andy Barnwell. This tome should make Duke fans and all the Krzyzewski apologists furious.
One of the things I like about this type of book is how it tends to break down facades created by the media/advertising spin doctors and perhaps no coach in the history of sport has benefited more from this than Coach K. I am not a Coach K hater by any means and I have respect for the program he has built at a highly ranked academic institution but he is not some basketball deity to be worshipped. He has his faults just as we all do.
His use of profanity has long been known by those in and around the Duke program…weaving a virtual tapestry of the profane. An old acquaintance worked for Coach K back in the 1990’s and told many stories that paint a much different picture than the sanitized public image.
If you want to get a quick preview of the this book, here is an excerpt from Deadspin.
Featured Bacon Product
Frequently, the staff at “And They Called It Pork” will stumble upon an item or product that uses the “Candy of Meats” to help make this crazy old world a much better place. This week, one of our researchers unearthed Magical Magnetic Bacon. Why does it seem like every bacon product out there has to be a cartoon piece of bacon with a creepy face?
Mark It Bacon Dude: Upcoming Events Featuring Pig Products
The weekend kicks off with the Bacon Ball on Thursday May 31. Bacon Camp continues on Saturday June 2 with an all-day event at Zingerman’s Roadhouse and here is a tentative list of speakers/presenters:
Emile de Felice: owner of Caw Caw Creek Farms in South Carolina – speaking on the ins, the outs and what have you’s of sustainable hog farming
Allan Benton: founder and owner, Benton’s Country Hams – the tradition of pork curing in the Appalachians
Audrey Petty: author and poet – bacon and African-American foodways
Geoff Emberling: PhD archeologist and museum curator – hog raising in the Middle East before Mohammed
Ji Hye Kim: founder of San Street – a brief survey of bacon cooking and eating in Asia
Ari Weinzweig: co-founding partner of Zingerman’s and author of Zingerman’s Guide to Better Bacon – a look at bacon history in Hungary
Mindy Segal: chef and owner of the James Beard-nominated Hot Chocolate in Chicago – hands on how making bacon chocolate chip cookies
Thanks to all the fine folks in foggy London town for reading this blog regularly. We don’t know who you are but here is a tip of the cap for each of you from Gregg and the entire staff.
As the temperatures continue to rise, many folks are getting out their grills so it is time to start posting some grill-friendly recipes. Whether you are cooking PORK, beef or chicken, nothing is a better side than grilled corn on the cob. I tried this method recently and it was delicious.
- Corn on the cob with husks
- 1/4 cup of softened butter
- 1/2 teaspoon lime juice
- 2 tablespoons shredded Parmesan Cheese
- Tear off the husks and silks.
- Soak the corn for about 10 minutes in cold water.
- Blend the butter and lime juice in a small bowl cover with plastic wrap and place in the refrigerator.
- Preheat the grill to medium to high direct heat.
- Place the corn on a grill rock and grill for about 10-12 minutes.
- Turn the corn a few times while it is grilling to get it evenly cooked.
- Remove from the grill. Spread the butter mixture evenly on the corn, and sprinkle with parmesan cheese.
- Add Virgil’s Seasoning or salt and pepper to taste
That is all for this week…enjoy and stay classy.
QUOTE OF THE WEEK: “And most recently of all, a "Roman Toga Party" was held from which we have received more than two dozen reports of individual acts of perversion SO profound and disgusting that decorum prohibits listing them here.”
COMING UP: Gregg’s Trip to Blue Chip Casino
Tags: Bacon, Bacon Camp, Big Lewbowski, Bracket Project, Bracketology, Chef Mindy Segal, Chicago, Craft Beer, Duke and Coach K, ESPN, Food, Hot Chocolate, Joe Lunardi, Joe Lundardi, Lagniappe, LAGNIAPPE: Golden Hawg, NCAA Tournament, Pork