Bacon - - Page 33

by BS

Strangers with Bacon

The Internet may have more sites about bacon than about porn. I thought you all should know.

– The Bacon Show offers “one bacon recipe per day, every day, forever.” Not even kidding – it’s been going strong for three years and just broke the 900 recipe barrier with with bacon-fried quail with onion gravy. You can search by secondary ingredients, from alfalfa to zucchini.

– Bacon Unwrapped is a comprehensive chronicle of adventures in bacon-land. My favorite post is an amazing bacon-y story, the awesomeness of which should be obvious from the phrase: “we all gathered around the vat with our first round of beers at about noon on Saturday and watched the lard begin to melt.”

– You can all start pooling your money together, because the only thing I want for Christmas is one of these.

Photo: Diet Coke with Bacon

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by BS

Can You Spot the Clone?

Despite all the concerns about making sure everything we eat is organic and local and free-range, WIRED reports the latest trend in meatpacking is most decidedly not any of those things: cloned meat.

Remember that whole bruhaha about Dolly the cloned sheep and all those other animals crazy scientists from Scotland to Korea started cloning? Well it turns out they weren’t just doing that as a basis to create a Nazi scientist-esque world of human cloning where everyone looks like Brangelina. Apparently, there’s already a lot of money in cloning animals just for the sake of meat production.

All Popcorn, All the Time

Previously on ES, we told you how to pop your own corn, you didn’t listen, and we laughed at you when you got weird diseases from licking those microwavable bags clean.

Now, New York Magazine examines the shockingly high number of top-tier chefs who are following our popcorn lead. Of course, these fancy pants chefs jazz up their popping with all kinds of fatty goodness, because obviously, the problem with popcorn is that it’s just too healthy.

At Aquavit, chef Johan Svensson’s secret is to forget the oil, and instead he cooks his popcorn up in rendered duck fat. (Duck fat is so hot right now – cookthink has a good explanation why.)

But the clear winner has to be LES newcomer Spitzer’s Corner, where they wisely follow Endless Simmer Commandment #2 (there’s nothing bacon can’t improve). Their popcorn is cooked up in pork fat, topped with bacon bits, and then…wait for it….topped with more pork fat.

Bravo. Even G-d couldn’t find fault with such an ingenious use of pig.

Photo: 5 cent ride.

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by Liza

One, Two, Three, BACON!

The great philosopher Francis Bacon once said, “knowledge is power.” So you need to know that there is indeed such a thing as bacon that can be cooked in the microwave AND be ready in THREE seconds! Ok, well maybe not three seconds, but it only takes a minute at the most! And this Three Second Bacon is so tasty and wonderful that it has gotten approval from resident food snob BS!

I actually prefer this pre-cooked Three Second Bacon to real bacon not only because of the time saving/easy factor, but also because it is never too fatty or not crispy enough.

The best part of the Three Second Bacon is it allows you to add bacon to a salad, sandwich or anything you want without the hassle!

*** For all of you skeptics who don’t believe Three Second Bacon actually exists, check the deli meat section of the grocery store.

For a quick and de-lish bagel sandwich recipe, see after the jump!

Brooklyn Wiseguys, Meet D.C.’s Five Guys

I’m always looking for ways to connect the New York and Washington branches of this blog, and the rapid expansion of D.C.-area burger chain Five Guys provides the perfect opportunity. A long-time beltway favorite, Five Guys already has a place way out in College Point, Queens, and just opened their second NYC location in Brooklyn Heights.

Five Guys don’t screw around with anything fancy. Burgers, fries, dogs; that’s it. Blessedly, everything can be topped with bacon and fried onions, as well as standard condiments. But look elsewhere if you like your burgers with blue cheese or wasabi mayonnaise. Their cheap, quality burger is a much-needed addition to the NY food scene – perfect for when you want to avoid McD’s, but don’t feel like taking out a second mortgage to eat at Old Homestead or standing in line for an hour and a half at Shake Shack.

One of NY’s best ‘hood pages, Brooklyn Heights Blog, took a trip to the new 5G last week and has a good write up of the hot burgers and even hotter waitresses. Down in the comments section, the foodie police have a bit of a problem with all the peanut shells on the floor. Personally, I can’t bring myself to criticize free peanuts, although that could be a symptom of too much time spent bar-hopping in Wisconsin.

Photo courtesy of Tarting it Up

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by BS

Hott Links: Is There Anything Bacon Can’t Improve?

Hott Links is ES’ semi-regular roundup of the tastiest content on the web (aside from ours, of course)

One Bacon Chocolate Bar, Hold the Eggs [Chowhound]

Micro Food [Culinate]

Best NYC Street Food [NY Mag]

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