phillipfoss wrote:Thank you! I couldn't figure it out!

Here's another perspective on Chef Foss' dish, which I enjoyed recently.

=R=

thanks Foss...i need to stop by and see you soon (maybe sans Helen if she cant make it).

Saw these an bought a tin while in Iowa. Tasted like bacon with sugar.



Buy them by the case!

What?

You can enjoy some bacon infused vodka at Fat Cat! Great in Bloody Marys!

As far as a bacon preparation with the most potential, but unfortunately odd reality, there's the Publican's bacon:

happy_stomach wrote:Publican bacon


I think the Publican bacon had a lot of potential. It looked lovely, but the cut of the pork was utterly bizarre. It was cut with the grain (?) so that it was impossible to cut (we also didn't knives other than the ones we used to spread the cream cheese). Trying to eat it basically turned it to pork floss--very disappointing and just baffling.

Publican bacon turned to pork floss


I also couldn't really detect what was supposed to be the maple syrup with which the bacon was prepared.

Really odd stuff.... the choice of slicing bias just made it practically inedible.

-Dan

Not exactly strange, but the Signature Room is using dehydrated bacon strips as a garnish.

Watching TV this morning I heard about two newish bacon flavored products...

Bacon Salt
Add it to your popcorn!

Baconnaise
Spread it on sandwiches! Available in regular and lite.

Ooh yeah baby

Panther in the Den wrote:Watching TV this morning I heard about two newish bacon flavored products...

Bacon Salt
Add it to your popcorn!

Baconnaise
Spread it on sandwiches! Available in regular and lite.

MincyBits got the "gift set" of Bacon Salt for Christmas which cam with all the flavours & a jar of Baconnaise (which we regifted, actually, as we don't much like mayo)

But it also came with Bacon Lip Balm.

Llama wrote:...& a jar of Baconnaise (which we regifted, actually, as we don't much like mayo)

Seeing as there's no actual bacon in it, I'd get rid of it just on principle.

dansch wrote:Really odd stuff.... the choice of slicing bias just made it practically inedible.

I always carry a pocket knife. You just never know when a hunk o bacon, slab of ribs or garlic salami is going to need cutting and eating.

I had baconnaise on a sandwich just yesterday. I thought they were kidding when they said it was vegetarian and kosher. It was OK, not sure I'd eat it again on purpose.



Edited to add photo

leek wrote:I had baconnaise on a sandwich just yesterday. I thought they were kidding when they said it was vegetarian and kosher. It was OK, not sure I'd eat it again on purpose.

No joke.

Soybean Oil, Water, Egg Yolks, Gluconic Acid, Yeast Extract, Salt, Microcrystalline Cellulose, Cultured Dextrose, Distilled Vinegar, Modified Food Starch, Xanthan Gum, Guar Gum, Gum Arabic, Dehydrated Garlic, Sugar, Paprika, Dehydrated Onion, Spices, Natural Flavors, Natural Smoke Flavor, Cellulose Gell, Tocopherols (added to protect flavor).

Not a meat product to be found.

Avec has a new pasta dish with a chai cured bacon. Not strange, delicious.

Risqué Cafe has a heart-attack inducing Country-Fried Bacon that they serve w/gravy. It was good, but after 1 piece the grease got to me. Go figure. (Off topic, but if you go try it I enjoyed the fried pickles w/peanut butter much better, and no, I'm not pregnant. )

Worry not about attribution, friends and neighbors -

Looks like none of our help was required.

http://chicago.timeout.com/articles/restaurants-bars/75171/bacon-quest

Darwensi re: Uncommon Ground bacon wrote:It possessed heat like chlamydia.

Well, I'm sold! (I don't think that'll make UG's press pullquote list any time soon.)

Wow, that article has attitude to spare! I'd better not show it to any of the other ladies in my knitting circle -- the devil-may-care saltiness may put them off. Sassy!

Has this been mentioned yet? If so: I missed it.
http://baconfestchicago.com/

cilantro wrote:Wow, that article has attitude to spare! I'd better not show it to any of the other ladies in my knitting circle -- the devil-may-care saltiness may put them off. Sassy!

Yeah, I just read that piece as well and had to read it again just to try to figure out what the hell they were talking about. Can you use a simile in almost every sentence? Is this piece supposed to make me want to try these places? Black peppercorns and bacon - is this new?

In staying with the general theme of the issue, I would have liked to see something on the bacon at various breakfast places - what makes a good side of bacon? Thick or thin? Crispy or chewy? Local or commercial product? Maybe, in the long run, it's just not that important...

Our last jaunt was to Sweet Maple Café (1339 W Taylor St, 312-243-8908; $2.75), where we got a pound of bacon that took me straight back to Cackalack. SMC’s cooks do bacon like carnies do funnel cake. They wouldn’t relinquish the recipe, but it’s gotta be cast iron and dry meat rub. It’s not a mindfuck—it’s a swinefuck. Also known as reverse angioplasty. Or just the pork that officially marked our greasy love affair as rekindled.

Can anyone translate this into English?

Yeesh, that article was painful to read. It sounds like it was assembled in a conference room by a marketing team trying too hard to tap the teens and 20-somethings demographic. Especially the unnecessary overuse of "hip" words & terms like "cred", "crib", "OG", "get down with you" that sound like they came straight out of a focus group.

jesteinf wrote:

Our last jaunt was to Sweet Maple Café (1339 W Taylor St, 312-243-8908; $2.75), where we got a pound of bacon that took me straight back to Cackalack. SMC’s cooks do bacon like carnies do funnel cake. They wouldn’t relinquish the recipe, but it’s gotta be cast iron and dry meat rub. It’s not a mindfuck—it’s a swinefuck. Also known as reverse angioplasty. Or just the pork that officially marked our greasy love affair as rekindled.

Can anyone translate this into English?

sure, here you go:

TOC Article: "...we got a pound of bacon that took me straight back to Cackalack."
English: "it was a large serving similar to the type served in the American South."

TOC Article: "SMC’s cooks do bacon like carnies do funnel cake."
English: "The bacon was deep fried and sprinkled with powdered sugar before being taken to a drive-in movie for a makeout session."

TOC Article: "It’s not a mindfuck—it’s a swinefuck."
English: "The makeout session went further than expected."

TOC Article: "Also known as reverse angioplasty."
English: "I held the bacon really close and tight, constricting blood flow and thereby causing my smoky, powdery lover a premature death.

TOC Article: "the pork that officially marked our greasy love affair..."
English: "I needed a shower before returning to run the merry-go-round"

Hi,

I'm glad I didn't bother to follow the link. Between the various responses and Kenny Z's wonderful wrap up, I think I know everything I need to know.

Thanks!

Regards,

http://bacolicio.us/http://www.lthforum.com

Cackalack is slang for the Carolinas. When I was stationed at Ft. Bragg, we used to call it North Cackalacky. I always thought it was a military thing.

Blown Z wrote:http://bacolicio.us/http://www.lthforum.com

Awesome find!

My personal favorite juxtaposition:
http://bacolicio.us/http://en.wikipedia.org/wiki/Vegan

You might not want to eat this, but you can still taste it.

The Twisted Spoke, on Ogden and Grand, has a bacon tempura on their appetizer menu. Bacon breaded and deep fried, yum! Pretty good for the first few minutes while it is hot. A great idea. Bacon flights, why has no one done this yet at the fancy restaurants?