From sharkbomb comes this story, and isn’t it just an awesome idea. Not as nauseatingly sweet as the original, but rather with a resplendent taste of our favourite meat:
Archive for the ‘snack’ Category
User Contrib – Bacon Cotton Candy
Monday, February 4th, 2008User contributions – part 1
Friday, February 1st, 2008In the past months, while the site has been largely in stasis (“master bacon” has been on paternity leave, teaching his young son to eat more pork), our loyal visitors have been actively submitting recipes and stories.
So, i’ve taken it upon myself to revitalize bacontarian, by posting some of the backlog of posts from the queue. Probably one a day or so.
I’ll start with a very time-sensitive submission from Diane at Hormel Foods:
The Big Game [editors note: The superbowl for our non-US audience] is this weekend! Experts are predicting more than 100 million viewers this Sunday, and they’ll all be looking for tasty game day treats. To prepare fans for a perfect game day party, Hormel Foods is offering a play-by-play to create three SUPER easy, delicious BACON dishes. In an easy-to-follow “how-to” video available on www.hormelrecipes.com, the experts at Hormel Foods’ test kitchens guide readers as they prepare Onion Bacon Dip, Bacon Cheese Dogs and Monterey Ranch Ham Sandwiches. All the recipes feature bacon, which, makes everything that much better! To view the video, click here: http://hormelrecipes.com/Resources/easygamedayrecipes.aspx. Sincerely, Diane Lewis
Thanks Diane.
Finally, research that matters
Tuesday, April 10th, 2007Forget web 2.0, forget medical research, forget space exploration, finally, out of Leeds University, comes research that really matters.
Experts at Leeds University discovered the secret to the ideal sandwich lay in how crispy and crunchy rashers were.
Leeds University: The LARD of bacontarianism salutes you.
Link
Get Cracklin!
Saturday, March 18th, 2006I’m well into my ham from Emile over at Caw Caw Creek. My rendered lard collection was at a critically low point this morning, but I have been saving the rind and fat that I trim from the ham for just such an occasion.
I tossed the rinds and fat in a pan, covering them with water so that they wouldn’t burn as they rendered, and turned up the heat.
Bacon and Cheddar Tea Sandwiches
Monday, January 9th, 2006What to bring when you’re invited to a Wine and Fondue party? Well, after making sure the party isn’t a throw back to the wife swapping 70′s, you then need to figure out how to incorporate bacon into an app (not hard). We contemplated just sticking bacon on a fork and dropping it in the fondue oil but, messy, and border line “too-bizarre” for this crowd. So – we settled on Tea Sandwiches… because, well, what is more Wine/Fondue than the addition of Tea Sandwiches (easily one of the sillier things to come out of very silly England). Verdict? Not a bad spread.
BTW: If you don’t drink wine (yah, I’m that backwards) then dress up a bottle of Jack and bring ‘em along. Note, by the end of the party the Jack was gone, everyone was still (just barely) with the wives they brought, but there was still plenty of over priced wine, with complex nose/florals to be had.
Bacon Chicken
Wednesday, January 4th, 2006
While Paula Dean‘s southern twang and general demeanor gives me vivid nightmares of all things southern and evil she does use a lot of bacon.
Bacon Chicken Recipe
We made Chicken wrapped bacon last night.
Verdict? Not tofu. Not bBacon. Not bad. Tasted a bit like beef brisket. I’d add even more cayenne the next time around. The chicken dried out a bit by the time the bacon was done… so maybe do this at a higher temperature or par cook the bacon first? This would make a good party app.
Big ‘ol plate of Bacon Chicken
Bacon Cookies Baked
Sunday, December 18th, 2005Kat and I made Bacon Cookies last night at a party as promised.
Kat perhaps did the best review when she said:
Needs gravy
They were pretty dry. Some people said they’d be great with split pea soup. They were definitely good for shock value “You’re making what???”. Probably just needed more bacon (but I already put in twice what the recipe called for).
Bacon Cookies for the holidays
Friday, December 16th, 2005Courtesy of our hungarian bacontarian, here’s a recipe for german bacon cookies.
I haven’t tried these (yet), but it sounds too good to be true.
All Recipes | Cookie | Bacon Cookies
Happy december…..
Bacon Tempura. Or is it “Tempura Bacon”?
Sunday, November 6th, 2005The miracle of tempura?
It makes vegetables so tasty that you sometimes get a seasoned bacontarian to eat broccoli.
My friend Nathan, a passionate fan of Japanese cuisine, recently taught me a simple tempura recipe, as well as a truly repulsive mock ponzu sauce. We battered and deep fried sweet potatoes, carrots, onion, red and green pepper, brocoli and shrimp and ate them standing in front of the stove so nothing got cold.
It was delicious. But there was something missing.
Bacon.
If tempura could make me crave sweet potatoes, just think what it could do for that most blessed of foods.
With friends coming to celebrate Sukkot with us, I decided the perfect snack for our decidedly unorthodox household was tempura bacon. Our local butcher cut a pound of bacon very thick, and I fried it up, leaving it significantly limper than I’d usually serve it.
I whipped up Nate’s tempura batter – half a cup of warm water, a beaten egg, a big pinch of salt, sufficient flour to make a thin, lumpy batter, about 3/4 cup – and cut the bacon into bite-sized chunks. And I cut a couple of onions into chunks as well figuring that I’d want to accomodate the vegetarians as well.
This turned out to be a critical factor in the recipe’s success. My friend Seth Brown, master of all fried foodstuffs, showed up to help me batter and fry the bacon. (Seth is notorious in our circle of friends for having such a frying-centric approach to cooking that, in college, he briefly suffered from scurvy before friends diagnosed his bleeding gums and prescibed lime juice.)
We quickly discovered that tempura bacon, while crunchy and smoky, suffered from a surplus of batter. The payload needed more mass to properly balance the batter. Seth’s solution – pair a bite of bacon with a slice of onion.
The resulting tempura bites have an elegant balance of softness and crunch, and a pleasant melding of the onion’s sweetness with the bacon and batter’s salt.
We served them in the sukkah with a soy/garlic/red pepper dipping sauce.
Mmm. Sacri-delicious.
Saveur editors are closet bacontarians
Saturday, March 5th, 2005The editors of Saveur have clearly been reading Bacontarian.com. In a feature story in their March issue by Colman Andrews titled “The Best Food in the World”, they sing praises to the holy LARD: “It’s smoky, salty and sublime; it’s bacon.”
The article includes an amazing array of recipies, including Peanut Butter Bacon Chocolate Truffles, Stilton and Bacon Cheesecake and the truly imaginative Bacon Tempura, a recipe so over the top, it might be beyond me. (Saveur has an excellent online recipe database, including a half-dozen bacon-centric recipes, though the ones featured in this issue aren’t online yet.)
There’s a number of features of the article that will be useful to bacontarians around the world: an overview of excellent regional bacon suppliers, a conversation about bacon cooking options (frying, baking, broiling, microwaving) and an overview of nine bacon-like substances: canadian bacon, peameal bacon, salt pork, lardo, ventreche, fatback, pancetta, Irish back bacon and Chinese bacon. (In response to an earlier bacontarian debate, Saveur characterizes pancetta as Italian bacon despite the fact that it is not smoked.)
A recipe from the Saveur article:
Billionaire’s Bacon
Take 500 grams of thick-sliced bacon. Separate into strips and pat dry with paper towels. Put 200 grams of brown sugar into a wide dish. Put the bacon in the sugar, pressing firmly and covering bacon on both sides with sugar. Lay sugar-coated bacon on baking sheets and bake in a hot oven (425 degrees F) for 15 minutes. Break the candied slices into thirds and serve as an appetizer or snack.
