Ode to Bacon
We’re not the first ones and we won’t be the last ones to sing praises to the wonderful food that is bacon. We would eat bacon for breakfast, lunch, and dinner if we could, wrap it around every other pork-less food in existence, add it to every food and cocktail recipe imaginable, we would put extra bacon on our bacon. This is our ode to beautiful, beautiful bacon.
Here in the US, bacon is almost always made from pork belly, but elsewhere, is usually a combination of side and back cuts of pork. Bacon can be smoked, boiled, fried, baked, grilled, or used as an ingredient in countless recipes.
There is: bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese; brioche bread pudding smothered in bacon sauce; hard-boiled eggs coated in mayonnaise encased in bacon—called, appropriately, the “heart attack snack”; bacon salt; bacon doughnuts, cupcakes and cookies; bacon mints; “baconnaise”, which Jon Stewart described as “for people who want to get heart disease but are too lazy to actually make bacon”; Wendy’s “Baconnator”—six rashers of bacon mounded atop a half-pound cheeseburger—which sold 25 million in its first eight weeks; and the outlandish “bacon explosion”—a barbecued meat brick composed of 2 pounds of bacon wrapped around 2 pounds of sausage.
— Arun Gupta, describing the latest bacon craze dubbed “bacon mania”
According to Gupta, bacon possesses six ingredient types of umami, which elicits an addictive neurochemical response. The high profile flavors make bacon a “one-of-a-kind product that has no taste substitute.”
In 2013, the Blue Ribbon Bacon Festival in Des Moines, Iowa sold 8000 tickets in three minutes. Portland, Oregon hosts multiple bacon-themed events a year, including Portland Baconfest. These events have been described as “some of the happiest places in the world” by attendees.
bacon and dulce de leche pie recipe i love this shit man!
/via and recipe scarlettabakes