An abrupt end to the bacon-everything trend?

Antibiotic-resistant MRSA bacteria widely present in retail pork, new study says | Institute for Agriculture and Trade Policy wrote:New peer-reviewed research published January 19 found methicillin-resistant Staphylococcus aureus (MRSA) in pork samples collected from retail stores at a higher rate than previously identified....

MRSA is one of the most serious bacteria, causing infections resistant to multiple antibiotics, which are therefore costly and very difficult to treat. According to 2005 estimates, MRSA accounts for about 280,000 infections and nearly 19,000 deaths a year in hospitals. However, MRSA infections acquired outside of hospitals, in communities and on farms, have been rapidly rising.

MRSA is killed by heating above 160 degrees, I understand. So cooked bacon would be safe; bacon tartare, not so much. Handling any raw meat, fish or poultry with open hand sores (ewww!) would be inadvisable, as that would be a direct route for the pathogens to get through your skin and into your bloodstream. Safe practices would include immediately washing your hands after handling raw meat (don't infect the faucet by touching it, or else disinfect it after touching with dirty hands) and not touching your eyes, nose or mouth immediately after handling raw foodstuffs. On the other hand, this might be a good reason to start irradiating raw foods, as we seem to be getting a lot of vegetable coliform infections (spinach, bean sprouts, cucumbers, etc.) lately.

Hi- Yesterday when I was checking my email, I ran across a bran muffin recipe that had turkey bacon in it. That kind of defeats the healthy aspect of bran muffins. Thanks, Nancy

NFriday wrote:Hi- Yesterday when I was checking my email, I ran across a bran muffin recipe that had turkey bacon in it. That kind of defeats the healthy aspect of bran muffins. Thanks, Nancy

Turkey is pretty darn lean.

Bakers Square's 'Salty Hog' pie.

How low will it go?

Burger King's bacon sundae.

Baker's Square's bacon-topped pie.

And what's next?

We were at a Village Inn in the Quad Cities this past weekend and they also have the Salty Hog pie. I hadn't realized Baker's Square and the Village Inn are under the same ownership. We were tempted to try the Salty Hog, but decided pie after breakfast wasn't the best idea before a long drive.

LAZ wrote:
Bakers Square's 'Salty Hog' pie.

Maybe it is a style choice or my screen, this picture looks like it came from a 1950's hostess booklet featuring a dessert to impress your husband's boss.

Regards,.

I will be happy when this trend dies. Although I love bacon its not healthy and to put it on desserts and almost everything else is overkill. I was glad though to see Bakers Square alive and well and at least having some presence in the Chicago area as I thought most had closed. Although I prefer to make my own pies I still enjoyed stopping for a slice now and then especially their custard pie and the raspberry one.

Amen, toria. I've been burnt out on this bacon silliness for three or four years now. I can't believe how long this trend has been going on. It really needs to die.

That pie looks pretty good without the bacon.

Looks like over the next six months or so pork prices will be low relative to the other meat options. Should be a lot of bacon on food service menus.

Well for at least one San Francisco restaurant, the answer is yes ...

Neighbors complain of smell, San Francisco bacon restaurant shut down

In all fairness, when the authorities came to check about the odor complaints, they found permit violations.

The perfect solution

http://www.usnews.com/news/offbeat/arti ... ed-seaweed

Mmm, Bacon!
Scientists in Oregon develop bacon-flavored seaweed; new seaweed variety can be farmed.

What grows quickly, is packed with protein, has twice the nutritional value of kale and tastes like bacon?

Among the most promising foods created were ........... bacon-tasting strips, which are fried like regular bacon to bring out the flavor.

Bacon is wonderful.