The event is sold out, but I will keep you all updated with what I do with my bacon! For those of you lucky souls who have tickets, I look forward to seeing you and catching up at the event.
Vote for me! The newbie!
I think that there is a little bit of confusion among most people as to when life after the dissertation starts to look “normal” again. I only say this because I have found my friends to be genuinely befuddled:
“What?! You’re still not done?!”
Well, I respond, it’s kind of a long process. Yes, you have to write your dissertation — and that can take forever and a day. When it is done, you submit it to your committee members as early as you can before your defense. Then you defend it in front of them. You take their suggestions during the defense and you revise your dissertation to address — as best as you can in the time that you have allotted yourself to revise — their feedback. Then you submit the whole thing again and wait to see if there is anything else that needs to be done (formatting, paperwork, etc.). If everything looks okay, then you can start breathing again.
For myself, as of Monday, all revisions are finished, the dissertation is uploaded and sent to Proquest, and all my library fines are paid. So I can finally officially say that I am done!
I am only now slowly beginning to ease back into life: tidying up my apartment after almost half a year of neglect, doing laundry, seeing friends again, dealing with the crush of emails and electronic whatnot that have been accumulating since June.
And after so many months of being out of the kitchen, what is the first thing I do?
I sign up to compete in the 4th Annual Bacon Takedown in Brooklyn and cook for 200 people.
That’s right. And what kind of baconbiscuit212 would I be if I didn’t?
For those of you who are in the NY Metro Area, please do come out and cheer me on at my first Takedown!
October 14 at 2:00pm at The Bell House.
I will have 15 pounds of bacon to play with.
15 pounds, people!
There are just a few tickets left. $15 nabs you the chance to taste the 20 competitors’ dishes, including my own. For tickets, click here.
It’s gonna’ be greasy 😉
As a follow-up event to last fall’s Meat Week NYC, Jimmy Carbone of Jimmy’s No. 43 will be hosting NYC’s second annual Brisket Cook-Off tomorrow night at Santos Party House in Little Italy/Upper Chinatown.
Formerly named A Brisket A Brasket, this year’s event will feature over 10 chefs vying to be crowned the Brisket King of NYC.
High Point Farms (whose wonderful meat is all over this blog) will be paired up with Chef Jessica Wilson from Jimmy’s 43! I’ll be there taking pictures and cheering on High Point’s meat — which has been training super hard in a vat of marinade for the past few days.
So, ahem, be prepared to be there when the event gets renamed The Brisket QUEEN of NYC!
Tickets are still available for the event. For $55 you get to sample all the competitors’ briskets, in addition to UNLIMITED BOOZE in the form of Pickle Backs (shot of booze + shot of pickle juice) and Bull Shots (shot of booze + shot of BRISKET JUICE).
See you all at Santos!
* Update: Unfortunately, we didn’t win. We ran out of brisket in about an hour! Ticket-holders who got there right at the start of the event came back for seconds and thirds. They gobbled everything up before everyone had the chance to vote, all 500 PORTIONS!
Which means we are AWESOME! Kudos to Chef Jessica for pairing brisket with a punchy roasted grape chimichurri. It was a great counterpoint to the rich, beer-brased beef, and brought freshness and a bright acidity to the palate!
For the a list of the winners, click here.
Photos courtesy of the Reverend at burgerconquest.com.
Happy cows make delicious burgers! Congratulations to High Point Farms for taking the Best Burger award at last weekend’s Burger Cook-Off on Governor’s Island! Go CSA!
Read about the event here.
coolcookstyle 