Chocolate Covered Bacon

This arguably may belong in "Not About Food":
"CCB"

I could see it. But not with semisweet morsels. With dark, bitter chocolate, though.... And maybe applewood-smoked bacon.

LAZ wrote:I could see it. But not with semisweet morsels. With dark, bitter chocolate, though.... And maybe applewood-smoked bacon.

One of the commenters on the original recipe site also suggested unsweetened chocolate, which is a valid choice. I'd like to do a flight of bacon/chocolate, which like a wine flight would move from light to heavy. Perhaps start with turkey bacon in white chocolate, move to maple-infused bacon with melted Toblerones, to dark, dark chocolate enrobing the funkiest pancetta ... with Hershey's on Oscar Mayer as a pallet-cleansing baseliner between courses. With the endless varieties and obvious attraction of this ethnic* dish, I think that one could live on chocolate covered bacon alone.


* Although the field is rife with internecine squabbling, most contemporary** scholars of CCB agree that CCB was developed by the Paleolithic Oompa Loompa tribe of the Canarie Islands. The" ur-CCB" was a dish consisting of rock-pounded cacao nuts sprinkled over a pig's foot preserved in palm oil and banana liquor and stored in a hand-woven conical basket of a size varying from 0.64 to 0.79 meters diameter and a height in the golden proportion thereto; rather different from and only nominally connected to the current culinary categories of "Memphis CCB," "Texas CCB" and the popular "Corpus Jelloensis Sus Ciocollatumque Chicagoensis."

** Excluding the post-modernist camp, and drawing a line between this and the jambon/cacao structuralist theoretical recipe developed, promulgated and later vehemently withdrawn and self-rejected by Claude Levi-Strauss (whose singular contribution to the field was an inedible -- but theoretically unimpeachable -- recipe for raw bacon cooked in a chocolate stew, served en croute at Truman Capote's Black and White party and the 1974 meeting of the MLA, but never, ever, again, anywhere, and perhaps with good reason.)

* Although the field is rife with internecine squabbling, most contemporary** scholars of CCB agree that CCB was developed by the Paleolithic Oompa Loompa tribe of the Canarie Islands. The" ur-CCB" was a dish consisting of rock-pounded cacao nuts sprinkled over a pig's foot preserved in palm oil and banana liquor and stored in a hand-woven conical basket of a size varying from 0.64 to 0.79 meters diameter and a height in the golden proportion thereto; rather different from and only nominally connected to the current culinary categories of "Memphis CCB," "Texas CCB" and the popular "Corpus Jelloensis Sus Ciocollatumque Chicagoensis."

** Excluding the post-modernist camp, and drawing a line between this and the jambon/cacao structuralist theoretical recipe developed, promulgated and later vehemently withdrawn and self-rejected by Claude Levi-Strauss (whose singular contribution to the field was an inedible -- but theoretically unimpeachable -- recipe for raw bacon cooked in a chocolate stew, served en croute at Truman Capote's Black and White party and the 1974 meeting of the MLA, but never, ever, again, anywhere, and perhaps with good reason.)"

FINALLY! A post I can understand on this board. Thanks, JILS, for the best laugh I've had in a good long time. I look forward to either a lengthier disquisition or more of the same.

This reminds me of a rather recent Ukrainian dish called chocolate salo, which is basically pork fat (salo) covered in chocolate. Read here for more:

http://news.bbc.co.uk/2/hi/europe/3825221.stm

Reminiscent of a drink at a dive bar here in Sin City called the Double Down Saloon: among their signature cocktails are the Assjuice and the much-discussed Bacon Martini

From the Las Vegas Weekly (Vegas' equivalent to the Chicago Reader):

The One-Minute Cocktail Critic: Bacon Martini at the Double Down

"Oh my gawd!" Those are the first words out of my mouth after taking a sip of the bacon martini at the Double Down Saloon. It really does taste like bacon. Bacon fat, actually. No scent to it, but an oily slick rests on top the vodka. I take a second sip. I'm torn. Half of me is stunned into disbelief; the other half thinks the best course of action might be to vomit. I ask the bartender what's in it.

Flames rise up around him, his eyes blaze red, and his laugh is straight from the pits of hell. "It's bacon-infused vodka!"

The vegetarian blonde next to me says, "You know, you're drinking a pig."

No. No, I'm not anymore.

Hello!
I haven't been on the board in a long time, as I've been busy getting married
On our wedding website, a friend of ours who worships bacon (and who built the site) thought it would be funny to add this link, and it's appropriate here:

www.baconrobots.com

Enjoy!

messycook wrote:Hello!
I haven't been on the board in a long time, as I've been busy getting married
On our wedding website, a friend of ours who worships bacon (and who built the site) thought it would be funny to add this link, and it's appropriate here:

www.baconrobots.com

Enjoy!

This site is an exact replica of one of my all time favorite websites, www.baconwhores.com, which has sadly gone dark. I'll bet there was some type of problem with the whiners or perhaps even the authorities and they changed it over to baconrobots.com. After all, who doesn't like robots...or bacon?

BaconWhores.com at the Internet Archive.

Ed,

Thanks for posting. The next round of bacon is on me.

Blackbird dessert menu wrote:milk chocolate semifreddo with sweet waffles, hazelnut butter, and bacon 9.

K this actually sounds really good. I'd try it. If people can eat chocolate covered ants, anything goes...