LAist: LA Times 'Discovers Bacon'

Hindinwood

Thu, 04 Dec 2008 10:49:37 -0800

Now let's talk pupupas!

farmersdaughter

Thu, 04 Dec 2008 10:29:52 -0800

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.

Alexcantsee

Wed, 03 Dec 2008 22:21:22 -0800

WAIT WAIT WAIT!!! Are Those Pupusas on the Bottom Left!!!!

Jessica Pauline

Wed, 03 Dec 2008 15:43:52 -0800

i don't have any bacon recipes but i love this post. and bacon.

msmerymac

Wed, 03 Dec 2008 15:26:59 -0800

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.

twowheelsgood

Wed, 03 Dec 2008 15:24:51 -0800

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.

Ali Miller

Wed, 03 Dec 2008 15:09:12 -0800

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

Cyg

Wed, 03 Dec 2008 14:42:29 -0800

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.

motomiles

Wed, 03 Dec 2008 14:39:56 -0800

i don't get the pig's pussy part. is it me?

Joshua Pressman

Wed, 03 Dec 2008 14:30:46 -0800

Carrie, you rule.

Alexcantsee

Wed, 03 Dec 2008 13:43:12 -0800

You don't "Discover Bacon." "Bacon Discovers You."

Carrie Meathrell

Wed, 03 Dec 2008 13:42:27 -0800

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!

Caroline on Crack

Wed, 03 Dec 2008 13:34:39 -0800

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?