| Josh Ozersky shares his technique for basted eggs with bacon, a dish he learned to make from Virginia pork farmer, Bev Eggleston. Josh shows both his method for spooning bacon fat over the eggs and their presentation on a plate with crumbled bacon and broken yolk. Expert: Josh Ozersky Bio: Josh Ozersky is the executive producer and host of Ozersky.TV, writes the "Taste of America" column for TIME magazine and is the author of "The Hamburger: A History." Filmmaker: Carrie Leigh Series Description: Food writer and historian Josh Ozersky chronicles the dishes we use as cures to life's woes, from classic Americana comfort food like hamburgers and hash browns to new favorites like pasta and falafel. "Every trauma in my life has been answered by a medicating sandwich," Ozersky says. "And rare was the depression that couldn't be cured, for a few minutes anyway, by eating dripping mozzarella over the sink." |
