[Sca-cooks] For the Bacon lovers
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Aug 7 17:50:46 PDT 2010
On Aug 7, 2010, at 8:44 PM, Stefan li Rous wrote:
> Adamantius replied to me with:
> <<< Someone has invented smoke-flavored , pur?ed rillettes... well, that's frequently the mark of a good invention , the ability to look at mundane items in new and useful ways... >>>
> In reference to: squeeze bacon ( http://www.thinkgeek.com/stuff/41/squeez-bacon.html ).
> Okay, what is a "rillette"? Sounds like it is something French. Is it period?
It appears that it is period in some form, although as with a lot of things, the period version may or may not be the same as the modern version. I believe Taillevent mentions rillons, which is the large, chunky-style big brother of rillettes.
Basically a confit of pork in fat (like confit of duck or goose, only this is pork chunks), but rillettes are shredded like finely-pulled pork barbecue (okay, I understand that to a Texan this may be an oxymoron; work with me here), which, when cool, is reduced to a spreadable, paté-like texture.
Here's a photo:
The meat is often, but not always, partially salt-cured before cooking...
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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