Bacon, Bacon Everywhere…And, Oh My Pants Did Shrink!
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Filed under: Candy, Pork, America, Comfort Food, Meat, Ingredient Spotlight, Guilty Pleasures
What is the deal with bacon lately?
Admittedly, it’s not as if the delicious fruit of a smoked pig’s belly was ever all that obscure; stlll, over the past few weeks, it has been gaining a fresh, and sometimes repulsive cultural relevance. A little over a month ago, Marisa McClellan covered The Bacon Explosion, a spicy, smoked, barbecue-basted brick of pure pork. Truth be told, the explosion is kind of like a bug zapper: terrifying and vaguely dangerous, yet attractive and deeply compelling. Worse yet, for those of us who don’t have a meat smoker, the explosion’s creators have put together an oven recipe.
As if this wasn’t enough, over on RiffTrax Blog, Michael Nelson has announced his intention to eat nothing but bacon for an entire month. As he has struggled through February, a reader has produced a bacon effigy, dubbed FrankenBacon, to demonstrate the aftereffects of too much pork. For those of us who are sometimes haunted by the ghosts of our meat, FrankenBacon is actually a little scary.
Meanwhile, in my constant quest for the best boutique bonbons in New York City, I recently came across an article about Roni-Sue’s Chocolates, a company in New York’s Essex Street Market. Although Roni-Sue’s carries a wide array of truffles and candies, I was immediately drawn to their pig candy. Basically crispy-fried bacon dipped in chocolate, this hearkens back to the sugar-crusted pig candy that my wife and I used to make.
Meanwhile, I’m getting that old carnival feeling–the same one I have when the halcyon call of the deep fryer draws me in with its promise of batter-fried Oreos and funnel cakes. Must…resist…the call…
Who am I kidding? I’ll probably hit Roni-Sue’s this weekend. On the bright side, maybe it will make it easier for me to resist the siren song of the Bacon Explosion!
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