Avec Eric: Everything is Better with Bacon

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Avec Eric Everything is Better with Bacon

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Eric visits a mountaintop village in Italy where he learns all about making and eating lardo.

Season 2 Episode 3|Not Rated|24:16|| mark as favorite

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Episodes (23)

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A Dream DinnerSeason 2 : Ep. 13 (24:12)
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Dinner SocialSeason 2 : Ep. 12 (24:11)
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Farm to TableSeason 2 : Ep. 11 (23:45)
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Service with FlareSeason 2 : Ep. 10 (24:15)
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Chef's TableSeason 2 : Ep. 9 (24:07)
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List of Episodes (23)

Season:Episode	Title	Runtime	Air Date	User Rating	Queue
Season 2					All
13	A Dream Dinner	24:12	12/25/2010
12	Dinner Social	24:11	12/18/2010
11	Farm to Table	23:45	12/10/2010
10	Service with Flare	24:15	12/04/2010
9	Chef's Table	24:07	11/27/2010
8	Building Flavors	24:16	11/20/2010
7	City Harvest	24:13	11/13/2010
6	Cayman Cookout	24:17	11/06/2010
5	Cultivating Taste	24:10	10/30/2010
4	Becoming a Chef	24:13	10/23/2010
3	Everything is Better with Bacon	24:16	10/16/2010
2	Catch and Cook	24:13	10/09/2010
1	Least Deadliest Catch	24:11	10/03/2010
Season 1					All

about 1 year ago

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Who are you to question what Eric Ripert does!?!? He can serve you whatever he whats, and you'll like it! See 4 other replies

about 1 year ago

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I prepared his recipe for bacon-wrapped pork tenderloin and peas "a la francais" today for dinner. I was skeptical about adding the lettuce, but I did anyways. It was absolutely delicious and there wasn't a morsel of food left! This is something, I will make much more of in the future. Next time though, I will be sure to have twine for the meat!

about 1 year ago

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Seriously? You think a chef of his stature would cut raw meat and lettuce with the same unsanitized knife? Chefs are anal about cleaning..

If you look closely you can see that his cutting board and knife are clean of bacon fat/pieces before he cuts the lettuce. Also, his knife and cutting board is clean when he cuts the pork.

Does he need to go over simple cleaning procedures too so people like you won't sue him when you copy his recipes and fail to clean your equipment? See 4 other replies

about 1 year ago

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A. he's cooking for himself, and can do whatever he likes
B. You can't see what's not on camera
C. I'm sure he's designed HAACP methodologies for his restaurants that are beyond world class. I'd bet on it.
D. Having done one myself I do know that those color coded cutting boards and other strict separation techniques you allude to are nice... but not required. There are other legitimate methods to avoid cross contamination. See 4 other replies

about 1 year ago

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Agreed. Like the show and The Seeker of Truth books. However, how are you sure he is using the same cutting board and knife? Secondly he is not preparing this for the general public, it is in "his" kitchen for his consumption. See 4 other replies

about 1 year ago

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Interesting stuff, especially about the lardo, which I had always wondered about after reading about it in one of the Terry Goodkind Seeker of Truth books.

However, the end of the show, the guy cuts the raw pork tenderloin and the raw bacon then the finished, cooked meat, and the salad greens (which admittedly are later cooked), all on the same cutting board with the same knife...and he's supposed to be a professional? Any health inspector seeing that would shut him down in a New York minute.

about 1 year ago

The Chef's name is Eric. 'Avec' is a french word meaning "With".

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Avec Eric Everything is Better with Bacon

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