Candle / Condiment

Most of you know that I am anti-condiment. However, should there be a bacon fat votive adorning my table, I would certainly be inclined to drizzle the melting fat onto whatever I’m eating. Rick Gresh of David Burke’s Primehouse created this dual-purpose candle which is also available in a beef suet variety. If you can put one thing on your table to make your meal both prettier and tastier—this is the thing.

Thanks to Gavin for posting the article!

Sir Francis Bacon

Not the philosopher, but rather the philosophy—the “holy trinity of flavour: sweet, salty and savory.” Today’s Times describes Sir Francis Bacon Peanut Brittle as “The Love Child of Salt and Sugar.” And I’m prepared to love this child which looks like everything that I was hoping the Red Head’s bacon peanut brittle would be.

Elvis Cookies

The King of Fat meets the King of Rock n’ Roll... in a cookie! Elvis’ favorite sandwich (and General Greene’s ice cream flavor that I have yet to try!) was my inspiration. I used the Love me Tender recipe from an article posted last month with a few slight alterations. Instead of just butter, I used 1/4 cup butter and 1/4 cup bacon grease. A little extra bacon flavor couldn’t hurt! Another tip: use a fork to flatten the cookies to get that classic peanut butter cookie criss-cross pattern.

The original recipe called for praline of bacon which involves worcestershire sauce, pepper and cinnamon. A little too complicated for my tastes. I prefer something simpler (bacon doesn’t need much help)—especially with peanut butter & banana flavors. Instead I used bits of candied bacon from this ice cream recipe. I should also mention I made it with Wright Brand applewood smoked bacon. Samples were sent to me last week—some of which I had with a huge breakfast this past weekend. I♥Bacon can confirm that it is “damn good bacon.” Thick cut, smokey and flavorful... and perfect for baking too!

Bacon Sweets & Treats

If you’ve been following the baconista (or just eating out... or even just reading the newspaper) you know that bacon-centric desserts is nothing new. This article discusses the oh-so-crazy trend that’s sweeping the nation. Like me, I’m sure you don’t need to be convinced of how fantastic savory bacon goes with anything sweet. Just scroll past the story, straight to the bottom. There you will find several recipes by William Mueller known for the bacon delights he serves at Babblin’ Babs Bistro in Tacoma, WA. First on my list to try—Love Me Tender peanut butter, bacon and banana cookies. Maple bourbon with bacon praline ice cream is also high on the list. Yum!!

I Would Admit To This...

Making Bacon

How to make bacon at home (not in the bedroom, you perv!)—starting with a good cut of pork belly from your local butcher—is described here. 

Swine Flu

Reading the Daily News over a fellow straphanger’s shoulder, I read a bit about this crazy outbreak of swine flu. I tend to believe these things can get over-sensationalized but it’s good to be informed. One of the questions in the Q&A portion I found particularly amusing: 

Q: Should I stop eating bacon?
A: No. You cannot get the flu from eating pork products of any kind.

Ladies Love the Meat

There’s a misconception that bacon lovers (or meat lovers in general) are all a bunch of male fatties. I chose the name “baconista” specifically because it sounds very feminine. The Daily Beast has a great article that describes the relationship between women and meat. 

“Still, the old notion that meat is masculine remains internalized for many women. We suffer the tyranny of veggie plates when we’re hankering for something with charbroiled substance.”

I definitely do not suffer from that notion. I may be a mere 5' tall, 92 lb. chick but yes, it’s usually me who will order the steak and eggs AND a side of bacon (so please don’t set it in front of my male dining companion).

Meatpaper: The Pig Issue

Issue 7 is out now!! Run out and get your copy today! Meatpaper is a fantastic magazine devoted to art and ideas about meat—and the latest issue is all about our favorite subject here in baconista land: the pig! According to Gothamist, there's an article on a new medical treatment called Bacon Therapy, a profile on Allen Benton of Benton’s Bacon (of PDT fame and highly recommended by Mr. Cutlets himself), and a comparison piece on vegan bacon (is that even necessary??).

I love that the editors of this meaty mag (Sasha Wizansky & Amy Standen) are both skinny gals. I have a feeling that if it were run by two slovenly dudes it wouldn't be nearly as tasty. Kudos on the very elegant aesthetic, ladies! I want that Meatpaper tote!

Thanks to Gristle for bringing this to my attention!!

Bacon Explosion Unites All

This morning as I was reading the NY Times over the shoulder of a fellow subway rider, this article immediately caught my eye: Take Bacon. Add Sausage. Blog. It is the story of the bacon and sausage concoction called the Bacon Explosion—which the Times claims has the ability to "to unite conservatives and liberals, gun owners and foodies, carnivores..." And really, can't we all use a little unity right now? If bacon can't achieve that, I don't know what can. Find the recipe here.

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!