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The LA Times Food section embarks on a perilous and ambitious project today: collecting 1,001 recipes featuring that porky product most commonly known as bacon (less commonly known as "Taste Explosion Happy Fat Yummy Time!" and "Vegetarians, Weep"). Why bacon? Well, apparently because "bacon works so well in so many dishes, from soups and salads to chili and stuffed pork chops". Uh, yeah guys: is a pig's pussy pork? Anyway, so far the list is only five items long, but includes such creative (if questionable) items as a Candied Bacon Martini (ew?) and a roasted potato salad (that's definitely more my steez). They're welcoming comments and suggestions from readers, so head on over and school those fools on how to add some dazzle to your dinner.
Of course, some contributors are taking the opportunity to advance an agenda: in the category of "missing the point," we have commenter "Rainey Reitman," who sanctimoniously requests "some recipes that aren't supporting the industrial factory-farming system that is polluting our waters, causing rampant obesity in our children, impoverishing family farms and torturing animals across America." THANKS DEBBIE DOWNER!! Way to spoil a good time! You're not related to LAist commenter "Paul," by any chance, are you?
Anyway, dude clearly hasn't read his Michael Pollan: it's corn, not bacon, that's proving to be the Downfall of Everything in America. Yes, including the economy! Including terrorism! Including the Jonas Brothers! and Britney's breakdown! I say: in this brave, frightening new world where humanely, sustainably raised piggy bellies are pearls beyond price (although you can get Niman Ranch bacon at Trader Joe's for a price much much less than pearls!), it is perhaps only bacon that can save us now.
Ok, so that in mind: what are YOUR best bacon recipes? (I'm allowing "Facon" recipes only because Zach "Cult of Vegetarian Masochists" Behrens is holding a virtual gun to my head right now via Gmail). If you're very nice, I might even tell you how to make the best BLT in the universe.
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That candied bacon martini sounds very intriguing and I definitely want to try making those candied bacon snacks...perfect as treats for holiday parties, no?
If I'm correct, I think Animal restaurant and Lou on Vine do "pig candy"...but I haven't tried either yet. But it doesn't sound too hard to recreate in the kitchen -- just bacon and brown sugar!
You don't "Discover Bacon." "Bacon Discovers You."
Carrie, you rule.
i don't get the pig's pussy part. is it me?
The writing style in this article is fucking awesome. Diggin it.
On to the best bacon recipe I know, perfect for the season:
Toasted Sourdough
Crispy Bacon
Leftover Turkey
Fried egg, Yolk unbroken
Lettuce
Tomato
Tillamook Sharp Cheddar (Pepper Jack for the willing)
Mayo + Brown Mustard, or whatever your choice of condiment
Slice the whole thing in half so that the yolk breaks and forms a delicious sauce that permeates the entire sammy.
Carrie, awesome post. And I'm sure you guys have seen this on the net, but this pic would have to be my vote for most succulent, death-inducting bacon recipe: http://i165.photobucket.com/albums/u41/siblog/siblog/F47O09VF2FRVHPN.jpg
Thanks for reminding me that I need to go to DTLA and try the bacon donut!
If it's half as good as the bacon and cheddar cheese waffle at Uncle Bill's, I'll be in hog heaven.
As a vegetarian, possibly the one meat I actually miss IS bacon.
Vosges makes the "Mo's Bacon Bar" - a chocolate bar with applewood smoked bacon. My coworker said it was amazing. Vosges other bars are, for sure.
Michael Pollan makes the point that pork, like whiskey, is one way to turn corn into a more "concentrated" product. In fact, those were the only ways to use corn to manufacture something else until the 20th century when chemists started doing crazy stuff to it.
i don't have any bacon recipes but i love this post. and bacon.
WAIT WAIT WAIT!!!
Are Those Pupusas on the Bottom Left!!!!
Pigs raised in confinement/industrial operations are a huge part of the pollution problems we are facing with our ground water and air quality in the midwest. An average confinement operation/barn holds about 2,500 pigs, often times you will see 3 in a row. Environmentally it becomes a hazard because huge liquid waste is collected beneath each building and can leak directly into the ground water. If this were a city a sewage system would have to be developed. Not to mention that because of the inhumane conditions the animals have to be medicated continually to survive until slaughter.
If you want to avoid all of this just know where your meat comes from....I suggest Niman Ranch because their farmer's raise their pigs outdoors on pasture in a dry-waste completely sustainable system. Let your meat ROAM... as Chipotle puts it.
Now let's talk pupupas!