30 food related career choices NOT including a restaurant chef – Examiner.com

Talk to any of your friends or family members who work in a restaurant kitchen, and they will tell you about the long hours working nights, weekends, and holidays. They will tell you about the burns and knife related injuries, their sore feet and back problems, and the fast pace life of a restaurant chef. Many of us really enjoy this type of atmosphere as a career choice, however, it is not a fit for everyone. Here is a short-list of food related career choices other than working in a restaurant…

Click here to read Chef Mike’s Examiner.com article 

Bacon Puree – The new ‘pink slime’ turned into a slider

Bacon.

It is my favorite food group.  In a previous post I used bacon puree to make bacon chips.  I have taken bacon slime to new heights with what I like to call a ‘3B slider’.  I wanted to make the ultimate bacon slider using fresh blended bacon puree seen below. This is 100% real applewood smoked bacon pureed in a food processor.

For the burger patty, I blended together:

 

• 2 pounds of 90/10 ground chuck (90% lean)
• 1-1/2 pounds of bacon puree
• 8 ounces of Gorgonzola crumbles
• 1 Tbsp. black pepper
• 1 Tbsp. smoked paprika
• 1 Tbsp. chili powder
• 2 Tbsp. granulated garlic

This mixture will be a lot looser than your average ground beef so I think it works best as a slider.  I formed these bad boys into small patties, then cooked them on a SUPER hot grill for about 1 minute and 30 seconds a side.  I assembled them on small dinner rolls with buffalo aioli, 2 hour caramelized onions, green leaf lettuce, and garlic pickle slices:

Juicy and flavorful doesn’t even begin to describe these little nuggets of joy.  I also recommend cooking them to about medium well (yeah thats right!) to have a super nice crust to the patty.  You have a combo of salty and creamy from the bacon-gorgonzola patty, sweetness from the onions, and heat from the buffalo aioli.  You can thank me later.

Let me know what you use bacon puree in!