Wired's Great Bacon Odyssey

Post #331,977 by Another Scott 8/28/10 8:54:10 AM Reply	Wired's Great Bacon Odyssey http://www.wired.com...at-bacon-odyssey/ (via Sullivan's blog) Cheers, Scott.
Post #332,020 by mhuber 8/29/10 6:59:27 AM Reply	I dissaprove Bacon's awesomeness is sufficient. Why taint it with other things? How could a bacon pancake or whatever compare with bacon? Sure, bacon can also be a modifier to other things, but for sheer baconny baconness, what could be better than bacon? Other than more bacon, but the way to end up with more bacon is to put more bacon (and nothing else) in the pan. I wrapped a pork roast in bacon, which added some salt and fat to the pork roast. A better pork roast, but really, not the bacon experience. Did something similar with a fillet mignon. Awesome. But not bacon. The awesomeness came from the beef and the sauce, the bacon merely prevented the beef from drying and added some salt. A good marinade would have done the job. --------------------------------------- I think it's perfectly clear we're in the wrong band. (Tori Amos)
Post #332,022 by folkert 8/29/10 8:48:10 AM Reply	Remember this? How about a bacon sandwich. made out of Pancakes, with Maple Syrup and butter and egg? I don't know how McDonald's screwed that up... McGriddle Unbelievable. It shoulda been all kinds of awesome.
Post #332,035 by drook 8/29/10 8:59:58 PM Reply	Easy to screw up Maple flavor syrup, margarine, and liquid egg. Don't forget the vegetable shortening in the pancakes. I just made the kids Egg McBurger-buns this morning. Didn't have any muffins, but had the buns left from dinner Friday. One egg, one slice of Canadian bacon, one bun, and a little bacon fat to lube the pan. Five minutes and they loved them. -- Drew
Post #332,036 by mhuber 8/30/10 3:49:24 AM Reply	I recently discovered that butter has a particular taste. Which margarine doesn't eve try to duplicate. This is besides the fact that, when you use margarine in cooking even something as simple as popcorn, you are melting down an emulsion of grease and water. So you end up with grease and water. Which makes what you are cooking soggy instead of awesome. --------------------------------------- I think it's perfectly clear we're in the wrong band. (Tori Amos)
Post #332,037 by Andrew Grygus 8/30/10 4:11:52 AM Reply	It took you till now?
Post #332,046 by mhuber 8/30/10 1:34:54 PM Reply	Yeah, it took me a while By "recently" I meant about 5 years ago. But I did go a long time without noticing it. I never used much spread of any kind, and most of my adult life I just didn't encounter real butter. When I was a kid, it all tasted the same to me. --------------------------------------- I think it's perfectly clear we're in the wrong band. (Tori Amos)
Post #332,038 by static 8/30/10 6:31:16 AM Reply	They don't even call it margarine anymore. It's "table spread" or "canola spread". I think butter has been making inroads. :-) Wade. Q:Is it proper to eat cheeseburgers with your fingers? A:No, the fingers should be eaten separately.

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