For some reason, bacon has been the subject of several blogposts the last several days. Here a post, there a post, everywhere a post-post.
Recently, I've seen bacon on cupcakes, on top of long johns -- I even read about putting bacon inside of cinnamon rolls (unroll some store-bought dough, then re-roll adding a piece of par-cooked bacon).
I thought I'd better weigh in.
I blame Anthony Bourdain for starting the hubbub, luring agnostics and vegetarians back into his carnivorous world by calling bacon "the gateway protein." I would add that bacon may be the only food that makes just about everything taste better (OK, chocolate's a close second.) So Homer Simpson was really on the right track when, in a dream, he imagined a collision between a bacon truck and a fudge truck. A piece of fudge-covered bacon hits Homey’s windshield … he reaches out, grabs a bite, and has a eureka moment: "Move over, eggs, bacon just got a new best friend … fudge."
I'm not sure if Carolyn Downs is a Simpson' fan ... but she understands the connection. After some experimentation (and rave reviews), she's finally put chocolate-covered bacon on the dessert menu at revival. I thought her secret may be the grade of the bacon or perhaps some exotic curing process, but I was wrong. It's good ol' Hormel bacon "triple-dipped in some very good chocolate."
My only advice is this: don't diss it before you try it. But try it soon. She changes her menu often. –- George Mahe
