The Flaming Bacon Lance of Death

The Flaming Bacon Lance of Death

http://www.boingboing.net/2009/04/15/bb ... aming.html

Funny to think of prosciutto as "engineering-grade bacon."

I read many years ago that one reason too much pork wasn't good for you is that it "burned hot" metabolically, like putting jet fuel in a car -- which of course makes me wonder if carpaccio would burn with less ferocity.

At least I'm comforted that simply adding brown sugar and spices to my bacon isn't the weirdest thing anyone has done with the stuff.

We could have an entire bacon version of the Soviet invasion of Afghanistan:

http://www.thisisfreakingridiculous.com ... -k-47.html

Did you know that bacon can kill?

Burn, bacon, burn.

TCouch wrote:Did you know that bacon can kill?

In the right hands, I'm sure it can...stretch it into bacon-y garrote wire...bake to a crisp & snap an end off at an angle for a bacon-y prison shiv...twist two together into a "plus" shape, bake & snap all four ends off at angles for a bacon-y shuriken...make a much bigger version of this scientist's bacon lance for a bacon-y bludgeon (gives new meaning to the term "bacon 'club'", eh? har har)....

The options are limitless!

I like that there's a vegetarian version. Even a vegan can use food to cut through steel...

NOT BACON! I am spending the rest of the day under protest.

Errr... it is just acting as a nozzle to direct compressed O2. The reason "fresh" bacon won't work is because it will fill in the space between the steel rods and the O2 won't flow. Bread sticks are also porous and will let the O2 pass through...

Stagger wrote:Errr... it is just acting as a nozzle to direct compressed O2. The reason "fresh" bacon won't work is because it will fill in the space between the steel rods and the O2 won't flow. Bread sticks are also porous and will let the O2 pass through...

Then why was the bacon "lance" so much hotter? (Because he couldn't burn through the steel with the cucumber/bread stick combo.) Better air flow? Or might the bacon not have contributed to the heat?

Cynthia wrote:

Stagger wrote:Errr... it is just acting as a nozzle to direct compressed O2. The reason "fresh" bacon won't work is because it will fill in the space between the steel rods and the O2 won't flow. Bread sticks are also porous and will let the O2 pass through...

Then why was the bacon "lance" so much hotter? (Because he couldn't burn through the steel with the cucumber/bread stick combo.) Better air flow? Or might the bacon not have contributed to the heat?

No difference... The dry bread just "back-burned" more quickly than the pan melted. If anything it proves dried animal protein is less flammable than baked bread flour.

Stagger wrote:

Cynthia wrote:

Stagger wrote:Errr... it is just acting as a nozzle to direct compressed O2. The reason "fresh" bacon won't work is because it will fill in the space between the steel rods and the O2 won't flow. Bread sticks are also porous and will let the O2 pass through...

Then why was the bacon "lance" so much hotter? (Because he couldn't burn through the steel with the cucumber/bread stick combo.) Better air flow? Or might the bacon not have contributed to the heat?

No difference... The dry bread just "back-burned" more quickly than the pan melted. If anything it proves dried animal protein is less flammable than baked bread flour.

Okay. Actually, without the "flaming lance" I probably would have guessed bread would be more likely to burn. But the demonstration appeared convincing -- and the presenter sounded convinced himself that it was the bacon that burned hotter. Or perhaps he was just acting convinced, to offset the absurdity of the entire exercise.

Thanks for elucidating.