The Bacon Backlash
The Bacon Backlash
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The Bacon Backlash
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Post #1 - October 2nd, 2010, 8:32 pmWhen bacon appears in cocktails, mashed potatoes and cupcakes, you know it's time for chefs to find a new trick. Those on the forefront are experimenting with a new wave of flavor boosters. Make way for smoked salt and mango vinegar. http://online.wsj.com/article/SB1000142 ... ader_RightNever order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #2 - October 3rd, 2010, 11:07 pmInteresting article.
I think I'm going to try that miso and butter combo next time I make noodles. I love both flavors and can see how that would be tasty."All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #3 - September 5th, 2011, 3:48 pmIt's never over when you have International Bacon Day celebrated on what appears to be the first Saturday in September:
The Nick D Show 09-03-11 (Part 3 - International Bacon Day)
We celebrate International Bacon Day with Rocco from Baconfreak.com and Gus from Wiener and Still Champion!
http://www.wgnradio.com/shows/nickd/wgn ... 91.mp3fileCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #4 - September 6th, 2011, 6:30 amCynthia wrote:Interesting article.
I think I'm going to try that miso and butter combo next time I make noodles. I love both flavors and can see how that would be tasty.
I've tried the Miso Butter thing on corn (David Chang's Momofuku is the source), and I wasn't as thrilled as I thought I'd be. Just too much salt. I'd rather parmesan (but leave off the mayo, please).What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
