Created in the aftermath of World War II, Painting (1946) is likely a veiled portrait of Neville Chamberlain, the British prime minister who often carried an umbrella and has gone down in history for his policy of accommodation of the Nazi regime. His dark suit is punctuated by a bright yellow boutonniere, yet his bared teeth and concealed gaze suggest brutality. This sense of menace is accentuated by the cow carcasses suspended behind him. The drawn window shades evoke those found in a widely circulated photograph of Hitler’s bunker, an image that Francis Bacon included in mulipleworks. Bacon claimed that this work was an accident; he had originally set out to paint a bird descending onto a field.
I think you will all agree that it has been far too long since we have featured a quality Bacon Thing of the Day post on this here Rad Blog, but that dry spell has officially come to end! I recently received a shipment of Godshall’s Uncured Turkey Bacon to review for The Gig, and, trust me, it was worth waiting for. Fans who love the delicious, smoked taste and versatility of Bacon, but would prefer to avoid the greasy mess and clean up — not to mention the time it takes to fry it up to crispy perfection — are going to want to check this out!
Godshall’s Uncured Turkey Bacon is the same real meat, with the real wood smoked Turkey Bacon taste, but with no nitrates or nitrites! It is gluten free with no MSG, and 50% less fat than USDA data for Pork Bacon. And since this Turkey Bacon it is already fully cooked, it can be heated up and ready to eat in just a few seconds.
Out of the wrapper, the Bacon looks very much like a piece of high quality meat jerky, but it remains tender to the bite.
The meat is not greasy to the touch and warms quickly earth in the microwave, or in a skillet on the stove top, which is what I did, since I do not own a microwave.
As you can see, the Godshall’s Turkey Bacon has no fat on it, so this bacon will not become crisp like regular pork bacon. It only needs about 25 seconds on each side to warm, so be careful not to over cook it, because that can lead to toughness.
Here is what my finished Bacon and Egg breakfast looked like! Except for the absence of crispness, the Bacon-taste of Godshall’s Turkey Bacon is going to please any bacon lover.
If you can make decent pancakes, here is another serving suggestion for this tasty bacon. I have also used Godshall’s Turkey Bacon in a cheese and bacon omelet, and in an easy Pasta Carbonara, both with excellent results!
With a bit of culinary creativity, I am sure you could use Godshall’s Uncured Turkey Bacon as a substitute for pork bacon in many recipes! Find out more about Godshall’s fine meat products at This Link!
Meat America is an eye-opening and artery-clogging tour of the American spirit, as told through meat. This photo by Dominic Episcopo, winner of a PDN Taste Food Photography Award, was snapped by me at the Photo Plus Expo, held at NYC’s Javits Center in October 2016.
Hippopotamus Poison (1965) belongs to a series of Technological Reliquaries, which Paul Thek (1933 – 1988), began in New York after a summer spent in Sicily. The work engages the Roman Catholic tradition of venerating saintly bodies that Thek had observed first-hand in the catacombs near Palermo, and simultaneously offers a critique of the art of the time, Pop and Minimalism in particular.
Within a visually seductive display case made from colored Plexiglas sits what appears to be slab of rotten meat, realistically rendered in wax.
Inscribed on the vitrine is a paranoid quote that nods to a generation’s underlying fears. “The world was falling apart, anyone could see it,” Thek has explained. “I was a wreck, the block was a wreck, the city was a wreck; and I’d go into a gallery and there would be a lot fancy people looking at a lot of stuff that didn’t say anything about anything to anyone.”
At last month’s Summer Food Fete, we discovered a few favorite new specialty foods, one being a South African cured, dried meat snack called Biltong – which is very tasty – from an indie company called Jonty Jacobs.
Jonty Jacobs Store Interior
Jonty Jacobs is so crazy about Biltong (the owners are from South Africa) and so convinced that New Yorkers will love it as well, that they have just opened a small Biltong and gourmet packaged food shop on Christopher Street, in the heart of the West Village.
Fresh, Hand Cut Biltong!
The Jonty Jacobs brick and mortar shop will allow patrons to custom-order their biltong by choosing the type of biltong (traditional, grass-fed or aged), lean or traditional, with or without spice and cut-style (chunks, shreaded or – for the aged biltong – prosciutto-style thin-cut).
We attended the shop’s soft opening in early July and had the chance to further sample not only their Biltong and other dried meat products, but to also enjoy wine pairings from the Mandela family vineyard and delicious South African style braai (BBQ)!
Mandela Family Wines Flowed Freely
South African chef and entrepreneur Hugo Uys (whom Jonty Jacobs has retained to consult on menu development) was on hand to grill up some delicious sausage and kebabs.
Grilled Sausage Sandwich
The store will also offer prepackaged droewors (dried beef sausage) available with or without spice, boerewors (south-african style sausage) available in regular beef, grass fed, lamb or pork, sosaties (marinated and skewered meat) available in all beef, beef, lamb and pork or lamb and beef. Additionally, they will carry a select range of truffle products, caviar, cheese, smoked fish, dips and South African snacks such as cookies, chocolate, dried fruits and teas.
Surely Jonty Jacobs can be to South African expats what Meyers of Keswick is to NYC’s transplanted British!
Jonty Jacobs is located in the heart of the West Village at 114 Christopher Street (between Bleeker & Hudson), NYC. Visit them on the web at Jonty Jacobs Dot Com for Store Hours and More Information.