I’m a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it’s got salt. It’s got smoke. So why not candy it? Inspired by Michael Ruhlman, l wanted to see what would happened when they all got together.
Just in time for the winter season comes a recipe that is sure to bring bacon lovers some warm holiday cheer. Turbaconducken. Thatâ€™s right â€” a chicken stuffed in duck stuffed in a turkey, all wrapped in bacon. Otherwise known as a bacon-wrapped turducken. Just how did we create this meaty madness?
From The SunTimes:
And this month, we saw the unveiling of breaded, deep-fried bacon — dressed in country gravy — at Risque Cafe in Lake View.
If we know anything about these strips of cured and smoked meat, it’s this: Bacon is the new black.
It’s a billion-dollar-a-year business and that’s just retail sales alone.
At Risque Cafe, 3419 N. Clark, country-fried bacon ($6) is on the appetizer menu. Raw bacon strips are put in an egg wash, dredged in a heavily peppered flour and then deep fried in vegetable oil, says chef Andrew Niemeyer.
From Eli Cooks:
That quest, unfortunately, has not yet been completed. I have, however, created a very good bacon apple pie. Itâ€™s sweet, salty, a little meaty, just a bit smoky with a hint of spices. The thing is, it doesnâ€™t quite feel like a cohesive whole. Itâ€™s more like a good apple pie with some bacon. The flavors complement each other well, but they havenâ€™t quite merged into that transcendent whole-is-more-than-the-sum-of-its-parts experience that i just know this pie could (and eventually will) be. That said, this pie as is tastes pretty great; I have no qualms about posting this recipe. But that doesnâ€™t mean I wonâ€™t continue to tweak it in search of perfection.
(via Al Dente)
From Serious Eats:
A little more than a week ago, A Hamburger Today introduced the world to the Hamburger Fatty Melt, a burger with grilled cheese sandwiches as its bun.
And what did the world do?
It spit in our face. Here on this site, and on other sites where it was blogged about, all we heard was, “Where’s the bacon?”
Talk about looking a gift horse in the mouth. I went through several iterations of the sandwich, trying different breads and different patty sizes, to find the proper beef-to-bun ratioâ€”to create a burger you could actually fit in your mouth and one that a glutton of normal proportions might actually make.
But I guess with something like this, more is more, and so I heeded the call of the internets, and decided to make a second version of this burger with what you all said was the missing ingredient. What you are looking at above, ladies and gents, is the new, improved Bacon Hamburger Fatty Melt.
Juicy Jay’s Sizzling Bacon flavored/printed papers. Twenty-four booklets per box, 32 leaves per booklet. 1 1/4 Size. Natural sugar gum. Made in Spain.