Bacon!
July 9, 2008 10:04 PM Subscribe
Bacon is dead! Long live bacon! is the title of a Salon.com article on the current wave of popularity the pork product is now surfing. Featuring a killer doughnut photo on the first page.
Oh sure. You ignore the three earlier Salon bacon stories by women and post the 4th one written by a man. Swine!
posted by spock at 10:22 PM on July 9, 2008 [2 favorites]
posted by spock at 10:22 PM on July 9, 2008 [2 favorites]
I had one of those maple bacon bars the other month. They're delicious!
posted by OverlappingElvis at 10:25 PM on July 9, 2008
posted by OverlappingElvis at 10:25 PM on July 9, 2008
"Frankly, there isn't much that can't be improved by either adding cheese or bacon. Or adding cheese AND bacon." This message brought to you by TripleBypass.org a wholly owned subsidary of the State of Wisconsin.
posted by spock at 10:27 PM on July 9, 2008 [1 favorite]
posted by spock at 10:27 PM on July 9, 2008 [1 favorite]
"This is catnip for kook-seeking sites like Digg and Metafilter."
posted by dhammond at 10:34 PM on July 9, 2008
posted by dhammond at 10:34 PM on July 9, 2008
YES! I live in Portland and love how much press Voodoo Donut seems to get. It's the best little donut shop in the west as far as I'm concerned. And yes, the bacon-maple bar (or macon-baple-mar as I call it after a long night of vodka-tonics) is possibly the best confection I've ever had.
posted by Parannoyed at 10:43 PM on July 9, 2008
posted by Parannoyed at 10:43 PM on July 9, 2008
Parannoyed - on the bacon-maple bar ... really? Because I'm tempted to go down there this week and pick some up
posted by Auden at 10:46 PM on July 9, 2008
posted by Auden at 10:46 PM on July 9, 2008
Is bacon actually more popular these days? As in, more popular to eat and not as an internet meme like ninjas, monkeys, pirates, etc?
posted by delmoi at 10:51 PM on July 9, 2008
posted by delmoi at 10:51 PM on July 9, 2008
I was gonna say that Salon must read MeFi if they have finally picked up that this is a "trend". That quote cinches it.
posted by spock at 10:51 PM on July 9, 2008
posted by spock at 10:51 PM on July 9, 2008
Whatever. You see this donut, yeah? I was having a bacon maple bar when that donut was being eaten. Three of them.
posted by sleepy pete at 10:54 PM on July 9, 2008
posted by sleepy pete at 10:54 PM on July 9, 2008
For the record, my partner and I made a batch of maple bacon cookies. And they were truly delicious, and likely to be made again. It was like a full breakfast in cookie form.
posted by evilangela at 10:54 PM on July 9, 2008
posted by evilangela at 10:54 PM on July 9, 2008
Would this be a good time to say that I don't understand the bacon craze? I'd never had it until recently, and sure it was good, but it wasn't life-altering or anything. Yeah, yeah, poork me...
posted by moonshine at 10:57 PM on July 9, 2008
posted by moonshine at 10:57 PM on July 9, 2008
Also, it should be noted that I ate so much bacon in high school (late 80s/early 90s) that I had high cholesterol. My parents both worked when I was home, so they couldn't stop me from eating that sweet, sweet meat candy. So, I'll not only die "early," but I was way ahead of the bacon love on the internet.
I'm not sure whether I should be happy or sad.
posted by sleepy pete at 10:58 PM on July 9, 2008
I'm not sure whether I should be happy or sad.
posted by sleepy pete at 10:58 PM on July 9, 2008
"Bacon is that good. I bet you if you put bits of bacon on a strip of bacon, you could travel back in time." --Jim Gaffigan
posted by hootch at 11:05 PM on July 9, 2008
posted by hootch at 11:05 PM on July 9, 2008
I always held that bacon's extra deliciousness came from its shape - it's a fatty, salty strip of pure Maillard reaction crust. Very few things get fried to a crisp to the extent that we fry bacon, and the ones that do (e.g. french fries) are also quite pleasant.
I worked in a fancy restaurant in Boston once, and when I had cooked on the line for long enough, the chef pulled me aside and told me that the secret ingredient to everything they served was bacon grease. This knowledge altered my cooking significantly, and I believe for the better.
posted by Jon_Evil at 11:13 PM on July 9, 2008
I worked in a fancy restaurant in Boston once, and when I had cooked on the line for long enough, the chef pulled me aside and told me that the secret ingredient to everything they served was bacon grease. This knowledge altered my cooking significantly, and I believe for the better.
posted by Jon_Evil at 11:13 PM on July 9, 2008
I worked in a fancy restaurant in Boston once, and when I had cooked on the line for long enough, the chef pulled me aside and told me that the secret ingredient to everything they served was bacon grease. This knowledge altered my cooking significantly, and I believe for the better.
This power must be used judiciously: recently I substituted bacon grease for olive oil in a pasta salad. The recipe was not improved.
posted by breath at 12:01 AM on July 10, 2008 [1 favorite]
This power must be used judiciously: recently I substituted bacon grease for olive oil in a pasta salad. The recipe was not improved.
posted by breath at 12:01 AM on July 10, 2008 [1 favorite]
Agh, bacon is my kryptonite. Love it; it kills. Julia Child I believe was a big bacon fan. Bacon and butter, her big things. She lived to like 120 anyway, of course.
Fat is flavor. Bacon is at least half fat? That's half flavor in a very flavorous thing. Whoever gets lowfat bacon right gets rich.
posted by Camofrog at 12:04 AM on July 10, 2008 [1 favorite]
Fat is flavor. Bacon is at least half fat? That's half flavor in a very flavorous thing. Whoever gets lowfat bacon right gets rich.
posted by Camofrog at 12:04 AM on July 10, 2008 [1 favorite]
I made bacon from scratch two weeks ago. Ordered the bellies in, cured it in sea salt, molasses, and cider. Smoked it for eight hours before wrapping and cooking.
Five pounds dissapeared in a day. I now have friends and cow-orkers willing to pitch in so I can make stashes for themselves. No nitrates, sulfates, MSG, or smoke flavoring.
I used the reserved fat to baste a slow cook a Fourth BBQ that consisted of ribs, turkey breast, pork tenderloin, and brisket.
Between that and the Mario Kart, I hooked up.
Indeed Bacon (and real BBQ) has power.
posted by sourwookie at 12:52 AM on July 10, 2008 [1 favorite]
Five pounds dissapeared in a day. I now have friends and cow-orkers willing to pitch in so I can make stashes for themselves. No nitrates, sulfates, MSG, or smoke flavoring.
I used the reserved fat to baste a slow cook a Fourth BBQ that consisted of ribs, turkey breast, pork tenderloin, and brisket.
Between that and the Mario Kart, I hooked up.
Indeed Bacon (and real BBQ) has power.
posted by sourwookie at 12:52 AM on July 10, 2008 [1 favorite]
Dr. Melik: This morning for breakfast he requested something called "wheat germ, organic honey and tiger's milk."
Dr. Aragon: [chuckling] Oh, yes. Those are the charmed substances that some years ago were thought to contain life-preserving properties.
Dr. Melik: You mean there was no deep fat? No steak or cream pies or... hot fudge?
Dr. Aragon: Those were thought to be unhealthy... precisely the opposite of what we now know to be true.
Dr. Melik: Incredible.
"Sleeper"
posted by Skeptic at 1:04 AM on July 10, 2008
Dr. Aragon: [chuckling] Oh, yes. Those are the charmed substances that some years ago were thought to contain life-preserving properties.
Dr. Melik: You mean there was no deep fat? No steak or cream pies or... hot fudge?
Dr. Aragon: Those were thought to be unhealthy... precisely the opposite of what we now know to be true.
Dr. Melik: Incredible.
"Sleeper"
posted by Skeptic at 1:04 AM on July 10, 2008
I ate nutchuk (seal) fat and intestines for dinner tonight.
Don't give me this bacon bravado.
posted by fourcheesemac at 2:10 AM on July 10, 2008
Don't give me this bacon bravado.
posted by fourcheesemac at 2:10 AM on July 10, 2008
I've been to Voodoo Doughnuts. It is completely overrated. It's in a really divey part of town, and their products are inedible. If that's the best doughnut shop on the west coast, that's really saying something.
posted by Dave Faris at 2:46 AM on July 10, 2008
posted by Dave Faris at 2:46 AM on July 10, 2008
That's not a donut. There's no hole. Jelly donuts? Also not donuts! And don't get me started on crullers....
posted by Eideteker at 4:41 AM on July 10, 2008
posted by Eideteker at 4:41 AM on July 10, 2008
by "killer doughnut photo" of course, I mean "a really cool doughnut photo", not a doughnut that kills. Okay then.
I think that the sugary bacony treats pictured have a fairly low LD50 against humans, making them, indeed, killer donuts–holelessness notwithstanding.
posted by Mister_A at 4:55 AM on July 10, 2008
I think that the sugary bacony treats pictured have a fairly low LD50 against humans, making them, indeed, killer donuts–holelessness notwithstanding.
posted by Mister_A at 4:55 AM on July 10, 2008
That doughnut is an aberration and must be destroyed.
*shudder*
posted by flibbertigibbet at 5:15 AM on July 10, 2008
*shudder*
posted by flibbertigibbet at 5:15 AM on July 10, 2008
Bacon is so good that pigs are making it themselves now.
posted by mr_crash_davis at 5:26 AM on July 10, 2008
posted by mr_crash_davis at 5:26 AM on July 10, 2008
So the internet's fascination with bacon is all the fault of Metafilter's own jscalzi?
But of course.
posted by mr_crash_davis at 5:30 AM on July 10, 2008
But of course.
posted by mr_crash_davis at 5:30 AM on July 10, 2008
I agree. Voodoo Donuts is just a gimmick for drunk kids. "OMG this donut has fruit loops on it!!!" - And it tastes just like the box they came in! Yay!
Clearly the superior donut is the Krispy Kreme.
posted by device55 at 6:09 AM on July 10, 2008
Clearly the superior donut is the Krispy Kreme.
posted by device55 at 6:09 AM on July 10, 2008
The thing you need to keep in mind about bacon is that it tastes completely fucking awesome.
Also, anybody who has a problem with Voodoo is welcome to not eat there. More for me. Philistines.
posted by cortex at 6:36 AM on July 10, 2008
Also, anybody who has a problem with Voodoo is welcome to not eat there. More for me. Philistines.
posted by cortex at 6:36 AM on July 10, 2008
I wish I could favorite this comment from yesterday twice.
posted by fiercecupcake at 6:52 AM on July 10, 2008
posted by fiercecupcake at 6:52 AM on July 10, 2008
This is my "should I tell cortex about the cockroaches in the donut display?" face.
posted by device55 at 6:56 AM on July 10, 2008
posted by device55 at 6:56 AM on July 10, 2008
I call the smallest one "Lenny" and imagine he is wearing a Quality Control vest.
posted by cortex at 6:58 AM on July 10, 2008 [3 favorites]
posted by cortex at 6:58 AM on July 10, 2008 [3 favorites]
I wish The New York Times style section would hurry up and do an article on bacon so everybody on the internet would finally shut the fuck up about it.
posted by Lentrohamsanin at 6:59 AM on July 10, 2008
posted by Lentrohamsanin at 6:59 AM on July 10, 2008
I saw a slice of bacon on the sidewalk yesterday.
posted by dirtdirt at 7:02 AM on July 10, 2008 [2 favorites]
posted by dirtdirt at 7:02 AM on July 10, 2008 [2 favorites]
Here's something to put on your bacon (or anything) to make it more bacony. Also, it's vegetarian.
posted by assoctw at 7:33 AM on July 10, 2008
posted by assoctw at 7:33 AM on July 10, 2008
Has bacon use increased? In my house the answer is yes. At any one time now, my fridge has 4 packs of bacon in it. Between making bacon wrapped tater tots, grilling our bacon and making chocolates with bacon crumbles in them, we are firmly in the pro-bacon camp. Bacon maple cookies will be next, I think. DH wants a smoker specifically so we can make our own bacon.
Oh, and our love of pig is significant enough that on Mother's Day I received the necessary tools for making my own sausage. They've been used with great results. My son has even asked for a luau for his birthday specifically because he wants us to roast another whole pig. Who am I to turn down his birthday dinner request? I would be a bad mom.
posted by onhazier at 8:33 AM on July 10, 2008
Oh, and our love of pig is significant enough that on Mother's Day I received the necessary tools for making my own sausage. They've been used with great results. My son has even asked for a luau for his birthday specifically because he wants us to roast another whole pig. Who am I to turn down his birthday dinner request? I would be a bad mom.
posted by onhazier at 8:33 AM on July 10, 2008
Bacon wrapped tater tots!? BRB, gotta go to the store....
posted by Space Kitty at 10:29 AM on July 10, 2008
posted by Space Kitty at 10:29 AM on July 10, 2008
If William Carlos Williams had written that poem about bacon instead of plums, I don't think it would have resonated the same way.
Hmm.
I have eaten
the bacon
that was on
the counter
and which
you were probably
saving
for breakfast.
Forgive me
it was delicious
so salty
and so hot.
Seems okay.
Isn't Voodoo Donut the place where they were talking to Anthony Bourdain about how they had to discontinue a Nyquil donut because it turns out you can't serve medicine with food?
posted by nanojath at 10:34 AM on July 10, 2008 [1 favorite]
Hmm.
I have eaten
the bacon
that was on
the counter
and which
you were probably
saving
for breakfast.
Forgive me
it was delicious
so salty
and so hot.
Seems okay.
Isn't Voodoo Donut the place where they were talking to Anthony Bourdain about how they had to discontinue a Nyquil donut because it turns out you can't serve medicine with food?
posted by nanojath at 10:34 AM on July 10, 2008 [1 favorite]
...the secret ingredient to everything they served was bacon grease.
I had long thought that I understood this sage1 advice. I kept a bottle of drippings in my fridge. I used it to fry stuff. But I only had a shallow and naive understanding.
My epiphany came while making tortillas2. Not having any vegetable shortening, I happened to pick up the jar of bacon fat. "What could it hurt?" I thought.
My first inkling came upon frying the tortillas. The kitchen began to smell meaty, dense and smokey. I pressed on.
It was my custom to eat two tortillas for dinner and reserve the rest for lunches and breakfasts. That night, I was to eat six.
Somewhat later, I found that cooking with bacon could hurt a lot. Then I was able to unbuckle my belt and all was right with the world again.
1. Provided the sage leaf is deep fried then pressed firmly between panacetta and a half of a butterflied chicken breast, then the whole fried panacetta side first, followed by the chicken. To be served with grilled seasonal vegetables and a quinoa salad.
2. Following Mark Bittman's recipe:
1-1/2c (7oz) flour + extra
1/4 teasp salt (~1 g)
2 Tblsp (~30 mL) lard (bacon grease)
~1/2c (125 mL) warm water
combine flour and salt.
cut in lard (or grease).
mix in water a few Tblsp per addition until loose dough forms.
knead on dusted flour until smooth and very elastic
wrap dough, rest several hours
divide into 6
press out on a floured surface and roll thin.
In med. hot iron skillet, cook until brown spots appear (~30 sec), flip and cook reverse
keep in an air-tight bag (note that this last step may not apply).
posted by bonehead at 10:44 AM on July 10, 2008
I had long thought that I understood this sage1 advice. I kept a bottle of drippings in my fridge. I used it to fry stuff. But I only had a shallow and naive understanding.
My epiphany came while making tortillas2. Not having any vegetable shortening, I happened to pick up the jar of bacon fat. "What could it hurt?" I thought.
My first inkling came upon frying the tortillas. The kitchen began to smell meaty, dense and smokey. I pressed on.
It was my custom to eat two tortillas for dinner and reserve the rest for lunches and breakfasts. That night, I was to eat six.
Somewhat later, I found that cooking with bacon could hurt a lot. Then I was able to unbuckle my belt and all was right with the world again.
1. Provided the sage leaf is deep fried then pressed firmly between panacetta and a half of a butterflied chicken breast, then the whole fried panacetta side first, followed by the chicken. To be served with grilled seasonal vegetables and a quinoa salad.
2. Following Mark Bittman's recipe:
1-1/2c (7oz) flour + extra
1/4 teasp salt (~1 g)
2 Tblsp (~30 mL) lard (bacon grease)
~1/2c (125 mL) warm water
combine flour and salt.
cut in lard (or grease).
mix in water a few Tblsp per addition until loose dough forms.
knead on dusted flour until smooth and very elastic
wrap dough, rest several hours
divide into 6
press out on a floured surface and roll thin.
In med. hot iron skillet, cook until brown spots appear (~30 sec), flip and cook reverse
keep in an air-tight bag (note that this last step may not apply).
posted by bonehead at 10:44 AM on July 10, 2008
Is there a "rule 34" equivalent for the explosion of bacon applications? If not, there should be.
luser: "Dude, I just the most amazing thing at this site: a bacon eclair!"
you: "whatevs... rule 87"
Rule 87: If it's edible, some has paired bacon with or incorporated bacon into it.
posted by hambone at 11:24 AM on July 10, 2008
luser: "Dude, I just the most amazing thing at this site: a bacon eclair!"
you: "whatevs... rule 87"
Rule 87: If it's edible, some has paired bacon with or incorporated bacon into it.
posted by hambone at 11:24 AM on July 10, 2008
Isn't Voodoo Donut the place where they were talking to Anthony Bourdain about how they had to discontinue a Nyquil donut because it turns out you can't serve medicine with food?
That's the one. The fact that Bourdain didn't instantly proclaim that their donuts were crap compared to even the chainstore donuts out east caused me to lose all respect for him. Voodoo Doughnuts would have been more appropriately featured on Andrew Zimmern's show.
posted by Dave Faris at 12:15 PM on July 10, 2008
That's the one. The fact that Bourdain didn't instantly proclaim that their donuts were crap compared to even the chainstore donuts out east caused me to lose all respect for him. Voodoo Doughnuts would have been more appropriately featured on Andrew Zimmern's show.
posted by Dave Faris at 12:15 PM on July 10, 2008
Mail order bacon cookies. My girlfriend has had these and says they're incredible.
posted by jtron at 12:16 PM on July 10, 2008
posted by jtron at 12:16 PM on July 10, 2008
Mixing bacon with sweets is an abomination.
I would say "less is more", but this practice is probably an American thing.
posted by Zambrano at 12:49 PM on July 10, 2008
I would say "less is more", but this practice is probably an American thing.
posted by Zambrano at 12:49 PM on July 10, 2008
I have you all beat.
When I was a student, my summer job for 3 years in a row was working in a bacon factory.
That's right.
A bacon factory.
posted by titboy at 2:06 PM on July 10, 2008
When I was a student, my summer job for 3 years in a row was working in a bacon factory.
That's right.
A bacon factory.
posted by titboy at 2:06 PM on July 10, 2008
Bacon has been getting a lot of press lately, but this thread suggests peanut butter far outshines bacon in the "improves the most other foods" category.
posted by DevilsAdvocate at 12:43 PM on July 11, 2008
posted by DevilsAdvocate at 12:43 PM on July 11, 2008
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posted by zardoz at 10:06 PM on July 9, 2008