A few years ago, the bacon craze hit the cocktail scene, and we saw everything from bacon fat washes to candied bacon garnishes on sticks to all sorts of meat-y infusions and even full-on strips of protein floating in glasses.
We're okay with that trend dying down a bit, though we can't deny the fact that the smoky sweetness of bacon really does happen to complement the flavors of certain spirits, particularly whisky, quite well. So, instead of taking the bacon flavor to the whisky, let's take the whisky... to... the bacon.
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
Artists Lernert and Sander recently completed "Cubes," a 3D illustration for the Dutch newspaper Dutch newspaper de Volkskrant, featuring 98 raw foods
With all of its magical texture and immensely satisfying combo of flavors, it's easy to think that bacon is made of nothing but little fairy tickles and stuff on the other side of rainbows. But the ingredients list is amazing simple, and the technique pretty basic.
All of which means, of course, that you can make it at home.
If there's one thing you should read by Ernest Hemingway, it's his bizarrely specific hamburger recipe (just kidding, go read For Whom The Bells Tolls. Do it now). But what's less known is the number of other unique recipes the simplistic author kept at his disposal.
BaconMethod.com is a web site dedicated to one thing and one thing only: helping you turn out perfect bacon. The Bacon Method is relatively simple, and is a variation on the
Some days are everyday cocktail days. Straightforward, two or three ingredient drinks that taste great and require little prep work.
But some days are special cocktail days... Days where a little extra effort makes for all the difference. Days like Fourth of July on a Friday that happens to make for three-day weekend. Which is totally happening this year.
These Ron Swanson-inspired treats are an attempt to make "masculine" cupcakes. Which could end up badly, but these went far enough past the point of stereotype into humorous fun.
This recipe combines salty bacon, sweet white chocolate, silky cream cheese, and oaky maple syrup in one delicious baked treat. Extra added points for the Ron Swanson toppers, which you can print and stick on a skewer.
If baking is not your thing, this is the perfect excuse to get your food geek friends over and make it a party. Why not? Some beers, some butter, and some cupcakes at the end? That sounds like an evening well-spent.
For the full recipe
I'm sure I'm not alone in proclaiming: the BLT is a perfect sandwich. Not because it has bacon; many sandwiches have bacon. Rather, it's what it does with the bacon, playing it off of the other requisite parts: crunchy lettuce, a spread of tangy mayo, toasted but-not-too-crunchy bread, and the bright, acidic summer tomatoes.
Some argue that bacon is a trick: anything tastes that much more delicious when you put bacon on top of it.
But a bacon cheeseburger isn't just a cheeseburger with bacon on it...at least, it shouldn't be. The additional salt and smoke and texture call for changing the your whole burger strategy, finding a way to highlight the bacon rather than just waste inside all the standard toppings.
This ManMade guest post was written by Misty Birchall, founder of PubCakes, makers of craft beer-flavored cupcakes.
I have been making craft beer cupcakes for over four years now down in San Diego with my business PubCakes. I design my cupcakes for beer lovers (and I’m talking about the kind of person who drinks beer for the taste, not chugs for the buzz), but these cupcakes are super tasty, even if you don’t crave a sudsy beverage on a hot day.
Candida introduces this inspired/totally crazy how-to thusly, and I couldn't say it better myself. "Bacon Pixie Stix are the perfect combination of insanely awesome, and totally wrong. They are, as advertised, pixie sticks - with bacon. Make these award-winning treats for your next social occasion, and surprise your friends with a sweet, tart, bacon-flavored boot to the head." Done!
All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.
Homemade charcuterie - the craft of curing, aging, and preserving meat - is a centuries old tradition experiencing a renaissance by the "hands on" artisan set, who are eager to move beyond canning and infusing and get down to some hardcore butchery.
The search giant is mixing it's quality algorithms and sense of humor by adding a "Six Degrees of Kevin Bacon" into their standard search bar.
I am known, far and wide, as a true and dedicated tortilla lover. Like, soak your own hominy with slaked lime and grind your own masa and then press them out with a handmade tortilla press and cook them on a griddle over a wood burning fire kind of dedicated tortilla lover.
In fact, I can imagine only one thing in the world that would convince me to try a taco in anything other than a fresh, soft, warmed and slightly blistered tortilla, and it's certainly not those Dorito-flavored bright red U-boats that Taco Bell is hawking all over the country this spring.
For years, at least in the U.S., pork belly was simply understood as proto-bacon, that sumptuous, boneless cut from a pig's stomach that was destined to be cured, smoked, and sliced up for breakfast. And everything else.
But, we've finally caught up to the rest of the world, who've been taking advantage of this unique, tasty cut
To be filed in your "Why didn't I think of that?" pile, two words:
Yes, of course. The smokiness of bacon echoes the campfire without needing hot coals, the salty/sweet combo, the textural contrast of something chewy mixed with melty chocolate, fluffy 'shmallows, and crunchy crackers.
The Bloody Mary.
While it certainly has its share of key ingredients: tomato juice, vodka, horseradish, Worcestershire, it's also somewhat of open canvas on which to cast all sorts of flavors. Do you like some briny olives or pickled peppers in yours? How about some fresh lemon? Do you opt for hot sauce or a few twists of black pepper? Does the celery flavor come from a fresh stalk, celery salt, or both?
But, mainly, when you get right down to it: why doesn't your Bloody Mary have a bacon swizzle stick? I mean, think about it: bacon and tomato are classic. Bacon and vodka have to be good together. And all those salty, savory umami flavors are a perfect match.
So, let's make one. Shall we?