Whoa. I finally got around to cutting the fresh bacon slab I ordered from Arganica last week.
(For those of you in the DC area, an Arganica membership is worth it just to get this meat; if you live in Pennsylvania, then you can just walk your sweet ass over to Schmidt’s – assuming you can find Steelton, PA – and pick up a slab.)
And yes, you heard me correctly: the bacon arrived fresh in a slab, meaning it was uncut. That’s why it’s extra fun and super special.
Tonight I hacked the pound into “lardons” (see THIS for an explanation if – like my sister – you think a lardon is a hard-on caused by bacon), and decided to fry up a few to make a Salade Paysanne for dinner. I haven’t had a true Salade Paysanne since I lived in France, but tonight’s meal brought it all back. If only I’d had a glass of Cotes du Rhone to go with it, my memory would be complete.
It was awesome.
And since I had a skillet seasoned with fresh bacon grease, what did I do? I dumped in a couple dozen of the most petite button mushrooms a person could hope for (also from Arganica, though these came in my mixed produce box as a surprise bonus). Ten minutes later and a few shakes of salt/pepper, I had golden brown nuggets of joy.
As someone who didn’t like mushrooms until about three years ago, I understand that not everyone is a friend of the fungi. But I think these ‘shrooms could’ve converted even the most stubborn critic. They tasted like delicate stuffed mushrooms, but without all the hassle of preparing the stuffing. I ate them with my fingers, tossing them in my mouth as if they were buttery kernels of popcorn.
So it turns out that a slab of bacon is all that is needed to create your own magic mushrooms. If only Arganica had existed in the 60s, Timothy Leary could’ve saved himself a lot of trouble.
pithypants 
OOOOOOOOOOOOOh. That sounds absolutely delish.
My god you just made me hungry reading this. I’ve been pondering the idea of home delivery, we have a company in Richmond that’s very similar, but without the extra goodies like chips, wine, etc.
Seeing as how my appetite is back (and with a vengeance I might add), I’m gonna run out and pick up mushrooms, bacon and lettuce and try a variation of that salad using balsamic vinegar. Thanks for the inspiration!
BTW – Arganica has expanded delivery to Richmond, allegedly! 🙂 I won’t do it during farmer’s market season, but for the off-season, it’s awesome. And the ground beef was the best I’ve ever had. Tonight’s lardon use: sauteed with collard greens, garlic and a touch of rice vinegar. YUM.
Delicious! After all, I’m a friend of the fungi myself. Oh, look, there he is. Bye!