Burgers, Dogs, & Pizza, Oh My!

Archive for the ‘Ham & Bacon’ Category

I have been known to take road trips in search of small producers of processed pork products, especially hams. Jumping off the interstates, traveling back roads, stopping in diners to inquire about local products. Never disappointed.

The other day, I had been to a “pick your own” tomato farm, had a bushel of the beautiful red fruit, stopped at a great bakery and scored a loaf of rustic bread, so I knew I needed one more thing, some bodacious bacon to make BLTs (I had lettuce in the garden at home).

And with great delight, I happened upon Lake Geneva Country Meats, on State Road 50, a few miles east of the beach in Lake Geneva, WI.

The establishment is a large store of meats butchered and processed on the spot (factory/store picture below), dozens of kinds of sausages, hams, chops, beef, as well as specialty grocery items. It’s a modern, spacious, sparkling store, with friendly and knowledgeable help.

I scored the bacon, as well as an outrageously good ham steak. Both products were nicely cured with seasoning and just the right amount of
smoke. The thick cut bacon had great flavor and was very meaty.

Products are a little bit on the spendy side, but I’m good with that, to get diligently prepared products that actually taste like the animal they come from. I’m a snob about that. So much of the mass produced pork product in groceries these days doesn’t resemble actual pork in either taste or texture.A real disappointment.

Lake Geneva Country Meats is open from 8 AM Monday through Saturday.

Most importantly, pay them a visit. If you can’t, follow them on FB, Twitter, Instagram, Pinterest, Google+. They have regular specials with good discounts. They sell some house-made rubs and spices on their website as well and there are some good recipes.

Family owned since 1965. P.S. The char on the ham? No, I didn’t burn it. I like it that way!

Prepared Bacon

Reward! Ham & Eggs!!!

Store Front

State of the art plant

Lake Geneva Country Meats Review

I love ham, and I’ve been fortunate to run into some great ones lately. Most recently the notable one was local, from All Grass Farms.

But I screwed up this week, didn’t do my research, and tho I was going to be close to a Missouri processor named Frick’s Meats, whose product I have enjoyed before, I completely spaced on it, missed an opportunity, other than to pick up a ham steak in a nearby grocer.

I had the ham once before, as a sliced half-ham product, and I liked that. I also had a Fricks product in Aldi’s braunschweiger.

Now I want more, and regularly.

The ham steak is a half inch thick, and charred up nicely in a cast iron skillet.  It’s smokey and salty with texture you’d expect from quality pork, and the flavors that remind you of a lengthy cure.

I’d buy it again, don’t usually see it in my local stores, but I’ll look again. If you can’t find Fricks in your store, they do sell a few products online.

Out of the package

5 mins each side

Washington, MO Factory

Fricks Ham Review

Fricks Ham Review

If you’re even an occasional reader, you know how much I like great ham. Fresh from the farm type ham. Ham that tastes like a hog.

I’ve driven around the country in search of great suppliers, so I was delighted to be driving down a back road just outside of Chicago the other day, and spotting a hand painted sign with the inquiry “Got Pork?”

“Why no, I don’t,”  sez I to myself, so I turned in the driveway.

All Grass Farms is a small producer in Dundee, Illinois, who can take care of your beef, pork, poultry, eggs and raw milk needs 7 days a week, from a little shop they have on site.

These are grass fed animals, hormone free, and you’ll note the difference in taste and texture.  I picked up a slab ‘o ham, and it was spendy, but worth it. The carmelization you see is causing not by burning it (tho I like charred ham) but by the fact brown sugar is used in the cure. It’s also nicely smoked.

The muscle texture is superb, it hasn’t been pulverized to death by tenderizers or “brine injections.” I loathe meat like that. I’ll but this again, and may even venture into a quantity of pork. I’m certainly going to get some raw milk in the future, which you can’t find in main line grocers, but if you do have some you can make great cheese and butter at home, lickety-split. Or lemony snicket.

You can order online, but they don’t ship, you’ll still have to pick up. They’re open daily from 10-6. If you’re looking for something specific, you might want to inquire prior (847-852-7081) to making the trek – they do run out of popular items on occasion.  They can also set you up with bulk packages – say if you wanted half a hog or cow.

The meat is processed about 60 miles west by Eickman’s Processing Company, Seward, IL.  They also have a small retail shop on site, which is open until 5:30 Mon – Fri, and noon on Saturday.

It’s nice to know where your food comes from, especially these days when Washington is proposing eliminating many of the safe regs and inspections we’ve relied on in the past.

Store at the farm

Eickman’s Processing Co  – Storefront

Eickman’s Processing Co – Aerial

I love ham. Good ham. Not that chopped, pressed and formed in a slurry, pushed thru a mold deli slices like at Subway or grocery deli counters.

No, honest to goodness hog muscle, carefully cured and aged. I’ve driven the backroads of Kentucky, Virginia and other states in search of small producers.

I’ve had the pleasure of consuming ‘melt in your mouth’ jamon serrano at the Museum of Ham in Madrid. Same with Italian prosciutto.

And now I’ve found an American producer I can really get behind, Kentucky’s Broadbent Foods.

They’ve had it figured out for over 100 years, so much so they are constantly winning state and national competitions.

Available in “country” or “city” styles (the latter being a milder cure), you can purchase Broadbent hams in nearly any type of configuration you choose: whole, half, sliced, cooked, bone-in, boneless, uncooked, steaks, biscuit slices, seasoning bits and ground.

They also produce some mighty fine bacon and smoked sausages.

I loved their country ham, purchased slices and steaks. The cure provides for a stronger hog taste (I personally think meat should taste like the animals it comes from, especially beef and pork), and great texture. The biscuit slices are uncooked, so you can saute them in a fry pan with a little water added if you’re going for red eye gravy.

And why not?

Purchase Broadbent products online.

Broadbent Hams Review

Broadbent Hams Review

“No, we’re out,” said Adele firmly. I protested, and she replied “we had five servings left and I sold them all this morning. Won’t be more until the delivery truck comes.”

“I’ll wait.”

OK, I didn’t say that, and noticing the disappointment on my face that I wasn’t going to get to have Chicken Fried Steak for breakfast, she recommended the ham, without even knowing that’s my go-to 2nd choice.

“It’s off the bone.”

I drooled. “OK, ham and eggs, two over easy, hash browns real crispy, rye toast. Some char on the ham, please.”

“Done,” sez she.

I was at  Cary’s Family Restaurant on US Highway 14, 48.7 miles from Willis (nee Sears) Tower in downtown Chicago. Cary is one of dozens of burgs lining Highway 14, one of the original US highways. Depending on what direction you’re heading, it either starts in Chicago and ends at the eastern entrance to Yellowstone Park in Wyoming, or the reverse.

There are a buckets of restaurants along that highway, and it’s on my bucket list to hit all of them. In this neck of the woods, I’ve hit the Sugar Bowl in Des Plaines, the Big Foot Inn (in Big Foot), Mr. Beefy and Kojak’s (both Fox River Grove), to name a few, with obviously, many, many more to go!

Adele returned to the table bearing my plates, and it looked perfect, the kitchen had even cooked the ham the way I asked for it (I like a little char on ham, adds to the texture), and the rye toast was oversized. Eggs over easy, and I was ready to go. Lots of Chicago area restaurants have a bowl of butter pats on the table, and Cary’s Family is no exception, so I set about the task of buttering the rye toast before cutting the pieces in half and slamming a half into the egg yolk.

Growing up in my house, the act was called “mopping” and was strictly forbidden. No naturally, as an ‘adult’ the activity amplified to tease my mother while she did a slow burn on the other side of the kitchen.

Back to the task at ham (sic). The meat was delicious. Geez I love real ham. Not that chopped, pressed and formed stuff, but real muscle meat, the longer it has been cured, the better. I’ve driven the back roads of Virginia and Kentucky looking for exceptional ham. I’ve been to the Ham Museum in Madrid (seriously) (Spain, not Missouri).

Anyway, breakfast was good, Adele was a delight, I won’t bear a grudge that they were out of Chicken Fried Steak, and will give them another chance or six.

It’s a pleasure to run into servers who seem genuinely happy to be doing their job well. Remember to appreciate them.

Carys Family Restaurant Review

I’ve been a little hotter than usual for bacon. For about a year, I’ve been buying whichever pre-cooked brand was on sale.

Seemed like a no muss, no fuss opportunity to me, and often a lot cheaper than raw bacon.

Lately, I’ve noticed that most all of the pre-cook brands the slices are nearly translucent, and I like my bacon a little thicker.

Of course, there’s a certain joy of having that aroma waft through the house; it was one of the few ways I could motivate my ex to get out of bed. (At home anyway).

Applewood Farms is the in-house brand for bacon, sausages and ham at Aldi stores, a global chain of discount grocers. Aldi is part of the same German company that owns US lux foods retailer, Trader Joes.

I’ve reviewed a lot of Aldi products, including  braunschweiger, smoked sausage, ham, pre-cooked bacon, summer sausage, pizza and many others.

This bacon was more than satisfactory. Thick enough, flavorful, nice smokey aroma. I cooked the whole package at once, I bake bacon  (350 for about 12 minutes) on cookie sheets (some people cover their sheets with foil for quicker clean up).  There’s no flipping, less shrinkage, and your slices stay perfectly flat.

So I was happy. I’ll buy it again, as long as it stays price competitive, and with Aldi, you never have to worry about that.

Aldi contracts with established manufacturers to make products to its own recipes and specifications.  This bacon is produced in the Elkhart, Indiana plant (pictured below) of Plumrose USA, the American division of the European food company of the same name. Plumrose USA was sold in the past few weeks to the giant South American meat processor JBS.

They paid $230 million and picked up five plants and two distribution centers in the deal.

What did I do with my bacon? Why made a monster BLT of course!

Cooked Aldi Bacon

Impressive BLT

Plumrose Indiana Plant

Applewood Farms Bacon Review

I’ve never tried “liquid eggs” (industry term: breaker eggs), but I see them used quite a bit at charity breakfasts I attend. I do recall having powdered (dehydrated) eggs, which have been around for more than a hundred years.

My experience was on Scout trips – the eggs were pretty awful.  So I set out to do my home experience, and picked up a pint carton of Food Club (TopCo) brand “Great Egg0-Spectations.” The carton promises “contains 99% real egg product. (See full ingredient list at the end of this post).

I can see why they use these at the mass breakfasts, or in commercial bakeries and restaurants. Speed, little waste, consistent product. (As you know, “fresh” eggs can vary in taste and size).

So these were a buck. The carton contains the equivalent of eight eggs. 3 T equal 1 egg.  A reason for buying them would not be value, certainly at any store in any given week, you can find at least one brand at around 50 cents a dozen. Of course, you can pay up to $6 a dozen from the same display case, and obviously, people must buy them or they wouldn’t be there, but I sure don’t get the idea of $6 eggs.

I assumed I could use the product as I would fresh eggs, so I set out to make scrambled eggs, adding a dollop of milk to my mix, cooking them in a non-stick skilled at medium heat. They turned out just fine. Tasted like…………….spoiler alert……………scrambled eggs!

Food Club brand is part of Topco, which is based in suburban Chicago, and started as a co-op of producers in the 1940s. They sell thousands of different products (frozen, refrigerated and dry)  under their own brand names, to a wide variety of retailers. They also produce their products in three different value segments, from a economy type product to an added value kind.

My conclusion is that liquid eggs are tasty and convenient. Would I buy them again? Nah, like I said above, I really don’t “get it” for home use. Plus the carton instructs you to use in a week, and most people keep fresh eggs around for weeks without a care. If you’re really concerned with product longevity, powdered eggs can last 5-10 years, depending on the brand and storage method.

Do you use liquid eggs at home? How do you use them? Do you have a preferred brand?

INGREDIENTS

EGG WHITES (99%), LESS THAN 1%: NATURAL FLAVOR, COLOR (INCLUDES BETA CAROTENE), SPICES, SALT, ONION POWDER, XANTHAN GUM, GUAR GUM, VITAMINS AND MINERALS: CALCIUM SULFATE, IRON (FERRIC ORTHOPHOSPHATE), VITAMIN E (ALPHA TOCOPHEROL ACETATE), ZINC SULFATE, CALCIUM PANTOTHENATE, VITAMIN B12, VITAMIN B2 (RIBOFLAVIN), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIN B6 (PYRIDOXINE HYDROCHLORIDE), FOLIC ACID, BIOTIN, VITAMIN D3.

Food Club Liquid Eggs Review

The Sugar Bowl has been an integral part of downtown Des Plaines since 1921. It has, over the years, been a sweet shop, candy store, ice cream parlor and restaurant. Today it’s heavily into the restaurant biz.

Have seen this place many times when I’ve been zipping by on the train and had a hankering to try it, which I did early one Sunday morning.I went for ham and eggs, and I’ve been on a winning streak with breakfast ham in restaurants lately, like the Village Family Restaurant in Huntley, IL.

I have a penchant for “REAL HAM,” full muscle meat that’s been cut from a butt or loin, not that pressed, chopped, and formed stuff that so many restaurants serve. Please dear god, no.

The kind of ham I prefer, at least in Chicago area restaurants is called (some variation of) “Ham off the bone.” And it’s damned near porcine heaven to me. Especially heavily aged and smoked, and NOT cured or coated with any kind of sugar or substitute.

So, if you haven’t guessed, I’m sweet on the Sugar Bowl for breakfast. Great food, great service, good prices.  If you’re going to or thru Des Plaines, stop by. It’s also not far from the reconstructed first (Ray Kroc version) McDonalds, now a museum.

The Sugar Bowl serves breakfast and lunch menus, which you can peruse here.

Eggs & Ham, Sam I Am!!

Sugar Bowl Review

Sugar Bowl Review

Sugar Bowl Review

Exterior

Main Street of America, the Mother Road, Will Rogers Highway, all names for US Route 66,  established in 1926, and destined to become one of the most famous roads in America.

It ran from downtown Chicago to the Pacific Ocean, at Santa Monica (Los Angeles), California. Towns and cities grew up along side it, merchants prospered as America’s love of the automobile grew. It was a major route for families escaping the dust bowl in the 30s.

A TV show, which began in 1960, romanticized the road.

Lou Mitchells, open early, and serving breakfast and lunch menus seven days, there are certain things patrons of Lou’s have come to expect: being greeted at the door with a hot donut hole, being expediently served by a professional and happy staff, complimentary Milk Duds on the table, an orange slice and a single prune as an “amuse,” and an offer of free ice cream upon the completion of your meal.

Not to overlook the obvious, expect quality ingredients, meticulous preparation, and large servings of the menu items.I went with fried eggs and ham, 3 (4?) eggs served in a skillet along with home-cut hash browns, four strips of perfect bacon, and two thick pieces of toast. Like many Chicago diners, Lou’s has a giant dish of butter on the table, so feel free to overindulge. I did.

Whether you’re beginning or ending traversing the Mother Road for a vacation, or just passing thru Chicago on business or pleasure, be sure to include Lou Mitchell’s on your “must” list.  Especially for those who pine for a time when things were “better” in America, Lou Mitchell’s will transport you there.

Eggs Over with Bacon

Lou Mitchells Review

I admit I’ve become fussy about fast food (and C-store) breakfasts.  Think I’ve covered them all, and some are pretty good, some are absolutely dreadful. Some could be made better with very little effort or expense.

I stopped in a Hardees/Carl’s Jr on a recent road trip, in search of a menu item I’ve had before, the “Monster Biscuit (review)” which is egg, cheese, bacon, sausage and ham together!

Hardee’s gets extra points off the top for making their biscuits fresh, in house daily. Not sure anywhere else does that. In any case, the Monster Biscuit was nowhere to be found, so I thought I would try the Ham Biscuit, figuring I’d be disappointed cause they would probably use the standard fast food “ham” (which isn’t, is it?).

Lo and behold, behold and lo, no the biscuit had REAL ham on it, much like one of my other favorites, the ham biscuit at Bojangles, a southern chain.

So, surprise!  I’m ok with Chik Filet’s breakfast biscuits (also because they have tots), and Einstein’s (because they cook them to order).  I found a bologna breakfast biscuit in a c-store in Tennessee last week.  That was different.

I enjoy Sonic’s “Toaster” breakfast sandwiches (review), but I wish the toast was crisp instead of limp.  Could be if they toasted it on the spot.  Starbucks has a pretty good offering, which I will write about later this week.  But it’s spendy.

Finally, something else I will cover this week, spoiler alert, Dunkin Donuts toasted breakfast sandwich.  Just plain dreadful.  If you go to the search bar above, and use gas station or c-store as a search term, you can discover other stops I’ve made along the breakfast highway!

Hardees Breakfast Biscuit Review