Image courtesy of www.lastappetite.com
Apparently, the economic downturn has also resulted in fewer bacon-related culinary innovations. Belt tightening indeed. So, instead of something bacon related, I give you something from its cousin: how about a french fry-coated hot dog. Frankly (zing!), I am surprised that this was not invented for the Texas state fair. Instead, it was invented by the Koreans and perfected by the genius at lastappetite.com. I would be remiss, however, if I did not mention that it would be better with bacon. And American cheese.
Edit: my dreams have been realized. This is a clear sign that the bacon-onomy is in pork-covery.
The Bacon Explosion, courtesy of http://www.bbqaddicts.com
I know it’s been a long time, but I’ve been busy. There is one thing that could have woken me from my retail season slumber, forwarded by my friend Dylan: the bacon explosion. This work of pure genius must be seen to be appreciated in all of its artery-hardening, salivation-inducing glory. Check it out at BBQAddicts.com.
Work and work-related travel have taken their toll on me recently, and you, my two readers, have undoubtedly suffered because of it. I imagine you asking yourselves “where are my pork-related updates and heroic examples of stunt eating?” while restlessly pacing your kitchen. We’re all concerned for you. While I work on my next porky oeuvre (I assure you, it will be porky), I thought I would give you this great recipe a friend sent me. I love the technique – like many minor strokes of genius, it’s pretty easy and has the additional benefit of producing bacon.
You may be asking yourself, as I did recently, how one would consume bacon during a nuclear holocaust, alpine expedition, or god forbid, a kitchen renovation. Survivalists, end-timers, and kitchen-lacking bacon lovers, your prayers have finally been answered in the form of canned bacon.
This can should have a halo. A somewhat crispy, somewhat chewy halo.
