Ode to Bacon

I wrote this back in 2005 but I think it still stands up.

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Ode to Bacon

Oh bacon, fruit of the pig
the sound of your frying lights up my heart
with dreams of crispiness
when the slices are big

I pan fry potatoes in your fat and your grease
hardening my arteries and hurting my stomach
but my taste buds go wild
when the portion sizes increase

I like you for breakfast or as a midnight snack
and blt’s are priceless while
a clubhouse sandwich makes me happy
why worry about a heart attack?

I have it with liver or drape it on duck
if it didn’t give me worms I’d eat it raw
when I take it from the freezer I wait
and pine for it to thaw
and then, oh what luck

Oh bacon, I can smell it
in my dreams sometimes
cause its just so goooooood
can you tell it?

Urban Digs Farm – Burnaby BC

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Heritage pork tenderloin. the smaller portion sizes are mainly because of the lack of fillers and additives. Denser meat without being tough, the pork is incredibly filling.

We found this great farm just “over t’road” from us last summer. We popped in to try their vegetables a few times and later we discovered that they also do pig shares, meaning we invest in a real piggie and get a share of it when its ready to be butchered. Of course having a small interest in bacon and other bacon related items, we decided to give them a try. Plus we’ve been trying to support local farms more and more. For years I knew next to nothing about local (sustainable and ethical) farming except for tomatoes and garlic at the farmer’s markets we usually go to. I have to tell you that after the first bite, I was hooked. So was my wife. Heritage pork is to store bought pork as wine is to water. It was (and still is, we bought a lot) delicious!

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Pork neck chops. Not terribly common in Canada, but so good!

I struck up a conversation with Julia, one of the dedicated owners, and mentioned how much we loved the food and oh, by the way, I am also a food photographer. One chat led to a few more and after some discussion, we decided to work out a deal using her foods and my photography. So far, its working out well!

new york strip steak

New York strip steak, done to a juicy medium rare with some mushrooms and onion.

new york strip steak

Urban Digs also supplies chicken, duck, seasonal vegetables, eggs, memberships, and they have sausages, beef and honey. And as you can see below, pickles, sauces and spreads. Their biggest and awesomest product though, is their Beasty Box. Check it out.

Seriously go right now. You’ll like it. I promise.

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British slices, an elegant and positively civilized pickle.

A little banana pepper mustard for my braut made this a perfect meal.

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Heritage pork bratwurst sausage.

I have a tonne more photos to shoot, and food to eat. Urban Digs is located t 4992 Byrne Road Burnaby, BC. Pop in sometime when their market is open.

To be continued…

 

On wings & pork…

_DSC9944We decided to splurge yesterday and so we bought a big package of chicken wings. If you follow me or my photos you know that I love photographing and eating these tasty little meat bombs of decadent goodness.

Last night we decided to do a ginger, garlic and soy sauce based glaze. We sauteed the wings for a few hours, and then after we tray-ed them and started them roasting in the oven, my wife strained and boiled the leftover marinade into a thick, gooey and tasty sauce that we brushed over the wings as they cooked.

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Phở, soup of the gods…

Phở

Growing up in rural Nova Scotia here in Canada, I spent the vast majority of my youth outside, summer of course was spent working or on the beach, fall and winter in the woods hunting, fishing, cutting wood and a myriad of other chores or fun things to be done there. Because winters can be so harsh, our family almost always had some comfort food ready to go regardless of time. On our wood stove there rested a steaming cauldron of brothy goodness.

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A little experimentation

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broccoli and goat cheese stuffed in a chicken breast with lemon sauce.

I was lucky enough to finally buy a lens that I have been lusting after for a couple of years. Almost my photo photog friends all use it, and they laughed at me and teased me for not having one (just kidding). I bought the Tamron Micro 90mm DI. So far, it is pretty spectacular, but is a bit more difficult for me to master after using my nice 17-55 wide angle.

It;s very cool and I can finally shoot what my friend Dave calls (the shot in the shot, look for him on “the Taste” one of these seasons, he’s a brilliant chef and photog). Before, I used to have to crop to get that tight a shot. Which very often made it unusable as a stock photo since it would be too small.

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