Wednesday, March 21, 2007

The Wednesday Introspective: A Meat the Press Exclusive Interview: Sean Hannity, or Honey Baked HAmmity?

MTP - Sean, you're a strong supporter of Christ. What's on your wife cooking up this Easter after church?

SH - I'm glad you asked. What I wouldn't give to dive into her 5-flavor slaw, country chive buscuits, silky carrot bisque and - Christ almighty- some of that sweet, sweet ham.


Wednesday, March 14, 2007

The Wednesday Introspective: Katie Couric, or Katie COURiander


This week's introspective is a slight departure intended to add a sprig of the cheer of ole' Eire.

Wednesday, March 7, 2007

The Wednesday Introspective: Glenn Beck or, Glenn Speck?



*Speck - Produced in Alto Adige (or Südtirol, the German-speaking province of Bolzano), Speck received its name from the German word for bacon. An utter misnomer, Speck is a variety of cured ham that proves leaner and denser than its fatty, friable cousin. Produced in succulent rectangular blocks (known as baffe in Italian), Speck is brined in a perfect blend of garlic, black pepper, juniper berries and bay leaves. After being cold-smoked with sweet-scented maple and beechwood shavings, the hunks of meat are aged for a several months to give them a firm, yet moist texture. Less pungent than pancetta and more flavorful than prosciutto, Speck has a scrumptious array of uses in the kitchen. Its savory slices will add a mysterious hint of smoke and salt to any dish.
 
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