Blogging & Bacon: The Bacon Explosion

Two people (thanks Mom and Cheese) sent this NYT article to me yesterday, so I felt obligated to blog about it.

Also, it's about bacon.

A little something called the Bacon Explosion, a concoction of woven bacon-wrapped sausage-wrapped bacon. A yule log of pork. This thing is simply incredible. I would love to be able to try it one day, although I can feel my blood pressure rising just looking at it.

It's a neat little article, but its main point isn't about the obscene nature of its subject food, but rather the efficacy of social media in getting the word out.

Whiteout Conditions

The best wintertime New England Sundays involve glazed bacon (apple cider & brown sugar), a leisurely breakfast over the Globe, and a snow game drubbing of the week's opponent at Gillette. Nothing like a good snow game. Today's was ridiculous.

Looks like we'll have a white Christmas this year, although it'll probably be nasty gray slush by Thursday. Either way, this weekend's blizzard was quite enjoyable if you enjoy being a shut-in. If I have to tolerate winter, then pour the snow on.

Mulled cider on the stove (rum-less, alas), Paul Simon on the hi-fi, and cellentani with meat sauce on the menu for tonight.

The rest of '08 should be easy.

Bacon, Glazed

Mobile post sent by MRh using Utterz. Replies.

Bippity-boppity-bacon!

Brought me to tears. This is a hilarious bit on everybody's favorite food! Gaffigan's a genius.

Sincerely,
Water Chestnut, III

A Very Bacon Saturday

For breakfast this morning I made glazed bacon (of course) and a frittata of sorts. Both came out so good that I have decided to regale you with tales of my culinary dabblings.

For the glazed bacon I poured apple cider into a bowl and let a few strips of bacon marinate in there for a while. I followed my normal recipe for glazed bacon, retaining maybe a couple tablespoons of the apple cider and adding brown sugar for the glaze. The bacon came out really delicious, with a very strong apple flavor.

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For the frittata I took four slices of bacon and chopped them up pretty fine. I fried this up in a pan, rendering the fat, and then added the following:

3 small mushrooms, diced
1 celery stalk, diced
1 small carrot, diced
1 small onion, diced
1 small Yukon Gold potato, diced
a few pinches of salt & pepper

I fried this over high heat for a while, then turned it down to med-high and covered it, letting it cook a bit in its own steam, occasionally stirring it up. I scrambled three eggs and then poured it over the mixture. I could have easily used 4-5 eggs to really cover everything, but at this point I already had more food than I needed for myself. I let the egg make its way throughout the mixture, giving it some gentle stirring. After a few minutes the egg bound the mixture together and created a sort of frittata. It came out really tasty, and with very little seasoning. The bacon flavor permeated throughout, and the mix of veggies worked great.

I'm thinking 2008 might be the Year of Bacon.