Years after publishing his tome on homemade charcuterie, prolific writer Michael Ruhlman was still thinking and writing a lot for his loyal, DIY community (even launching an app for his meat-cur(e)ous readers to connect). In June 2009, he blogged about how a home cook might approach salting and drying a pancetta at home, and some recommended applications for said pancetta—one of them a BLT. As is common among excited home cooks—and the most excitable of them all, online users—the comment section quickly snowballed from pancetta looks like bacon, why not just make bacon?, to I have lettuce and tomatoes growing in my garden right now, to BRB, making a BLT from scratch.
And so, Michael posted an official challenge to all of his readers: to make a BLT from scratch in one day. Hundreds of submissions poured in. Most notably, a letter from 10-year-old Emma Kate Smith, who successfully completed the challenge (relying on dad only to light the smoker and handle the meat slicer). This brought Michael—as it would anyone!—to happy, proud tears. This was living, edible proof that from-scratch cooking is not only accessible, but empowering.
from Food52 https://ift.tt/2qI543y
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