Dreams do come true!

The Astor Center NY invites you to “Sample premium American whiskies while tasting an array of tasty bacons, from artisanal producers including Nueske's, RUB, and other surprise VIP's from the world of smoked meats.” at the 2009 Bacon and Bourbon Expo. 

If you plan to go, use the promotion code "Citysearch" to save $20 on each ticket! 

More bacon love...

I don't remember where I found this image but it speaks to what's in my heart (and my arteries).

Question...

Would it be absurd to make cookies using bacon fat instead of butter?

True (Bacon) Love

Via whatevertheweather via a bunch of other blogs. I too am waiting for this kind of love.

Three Layer Fat

It's about 8° in New York right now and I need to build up a good layer of fat to keep me warm this winter. Regular, thin, crispy bacon is not going to cut it. So last night at Won Jo, along with our typical array of meats, we ordered Sam Gyup Sal which literally translates to "three layer fat." Exactly what I need! (I should point out that I am only about 90 lbs.) I've never had Korean bacon before—it was quite tasty! The texture was a very interesting crispy/chewy combination. But (sorry Seong!) I have to agree with my friend Eric, I still prefer good old American bacon.

Would beef-flavored birthday cake make you cry?

From a great article in Time Magazine about bacon becoming ever more popular in desserts: 

“At some point in history, we decided to keep meat out of our dessert. Maybe it was to distinguish dessert from the rest of the meal, or maybe it's because beef-flavored birthday cake tends to make kids cry. But suddenly menus everywhere have deemed bacon an acceptable crossover.”

Thanks to baconista follower in love with the risk for the tip!

Review: Bridge Street Cafe

Lunch from Bridge Street Cafe in Irvington, NY.

Grilled cheese with bacon: