For the "bacontelligentsia" and bacon addicts alike...

edited per complaint from David Bueker

"For Ari Weinzweig, the co-founder of Zingerman's, an upscale deli and mail-order food business in Ann Arbor, Mich., the answer is boom. He wrote (in the current issue of his very literate monthly newsletter), "If you were to ask me next what single ingredient is going to alter American cooking in the next decade as olive oil did in the last, I'd put big bucks on bacon."

To read more, click below...

http://www.salon.com/mwt/feature/2008/07/10/long_live_bacon/

[David M. Bueker]

Dave - a link is more appropriate for copyrighted material. We should not be putting it up wholesale. Please edit down to maybe a paragraph or two to get the feel of the ariticle. Thanks!

Here's the link: http://www.salon.com/mwt/feature/2008/07/10/long_live_bacon/

Dave - a link is more appropriate for copyrighted material. We should not be putting it up wholesale. Please edit down to maybe a paragraph or two to get the feel of the ariticle. Thanks!

Here's the link: http://www.salon.com/mwt/feature/2008/07/10/long_live_bacon/

Sorry David! I thought as long as the author was credited it was ok to post as is. I'm relatively new here and do not know all of the unwritten laws on this board. I will not make the same mistake again though!

[David M. Bueker]

Dave,

No problem at all. All I would ask is that you edit your post to a short excerpt. If you have trouble doing that just let me know & I can help you.

I will also put something up about the policy so that all our new folks can see what the rules are.

Yawn. Peter needs a life.

[David M. Bueker]

Thanks Dave!

I wonder if this is simply a trend that will soon die out. While I love bacon, I think it is one of those foods that I could quickly grow tired of. I use it two ways, bacon and tomato sandwiches and bacon and eggs. I've never cared for it much wrapped around figs or fillets or anything. I guess, with me, bacon has it's place either with a tomato or an egg!

[Jenise]

I wonder if this is simply a trend that will soon die out. While I love bacon, I think it is one of those foods that I could quickly grow tired of. I use it two ways, bacon and tomato sandwiches and bacon and eggs. I've never cared for it much wrapped around figs or fillets or anything. I guess, with me, bacon has it's place either with a tomato or an egg!

Karen, what about the Italian classic, Bucatini alla Amatriciana (which, coincidentally, I'm making for dinner tonight)?

[David M. Bueker]

What about bacon toffee, bacon pizza, bacon bacon & bacon sandwiches?

Mmm...bacon...

Karen, what about the Italian classic, Bucatini alla Amatriciana (which, coincidentally, I'm making for dinner tonight)?[/quote]

I love that dish. I use Mario Batali's recipe. This bacon thread is timely. I have some baking in the oven right now. BLT is on the menu for lunch!

What about bacon toffee, bacon pizza, bacon bacon & bacon sandwiches?

Mmm...bacon...

Bacon candy: Almond-stuffed date wrapped with bacon and baked in the oven. Yum...

[Jenise]

How about a BLT pizza?

[David M. Bueker]

I've always liked the idea of BLT pizza, but the lettuce thing never works out. You can't bake the pizza wit hthe lettuce, and if it goes on afterwards it's too blah & dominates with its blahness.

[Jenise]

I've always liked the idea of BLT pizza, but the lettuce thing never works out. You can't bake the pizza wit hthe lettuce, and if it goes on afterwards it's too blah & dominates with its blahness.

David, the BLT pizza I make at home foes into the oven with tomato sauce, fresh tomato, several cheeses, sometimes whole roasted garlic cloves, and pre-cooked bacon. When it comes out, on top goes cold romaine tossed with a vinaigrette of oil, vinegar, salt and crushed fresh garlic. Nothing blah there!

[Robin Garr]

David, the BLT pizza I make at home foes into the oven with tomato sauce, fresh tomato, several cheeses, sometimes whole roasted garlic cloves, and pre-cooked bacon. When it comes out, on top goes cold romaine tossed with a vinaigrette of oil, vinegar, salt and crushed fresh garlic. Nothing blah there!

It would be less like a BLT, but I'm thinking that radicchio might be really good here.

[Robin Garr]

This bacon thread is timely. I have some baking in the oven right now. BLT is on the menu for lunch!

Tomatoes are IN in the Ohio Valley! Our garden just started producing, and we had our first BLTs of the season on the traditional first-tomato day, July 4.

(Actually, we've been getting Romas for a couple of weeks, but you can't make much of a BLT with Romas. )

YUM BACON...definitely one of my favorite food groups. Jenise, that pizza sounds fabulous!

What about bacon toffee, bacon pizza, bacon bacon & bacon sandwiches?

Mmm...bacon...

Mmm is right!! I love bacon and cheese sandwiches with mayo.

BLT Dip

4 slices bacon
3 green onions, thinly sliced
1/4 c each: mayo and Greek yogurt
1/4 c argula, chopped
1/4 teastpoon salt
freshly ground pepper
1 pint grape tomatoes, quartered

Place the bacon in a medium skillet over medium heat; cook, turning until crisp, about 6 minutes. Transfer to a plated lined with a paper towel. Combine the onions, mayonnaise, yogurt, arugula, salt and pepper to taste in a food processor; pulse until chunky, about 5 times. Transfer to a medium bowl. Crumble the bacon into the bowl; stir into the mayonnaise mixture. Stir in the tomatoes.

I wonder if this is simply a trend that will soon die out. While I love bacon, I think it is one of those foods that I could quickly grow tired of. I use it two ways, bacon and tomato sandwiches and bacon and eggs. I've never cared for it much wrapped around figs or fillets or anything. I guess, with me, bacon has it's place either with a tomato or an egg!

Karen, what about the Italian classic, Bucatini alla Amatriciana (which, coincidentally, I'm making for dinner tonight)?

I guess I don't think of pancetta as a bacon although I have heard it called "the Italian bacon". I use it to make an Arrabbiata Sauce, that is wonderful over Turkey and Artichoke Stuffed Shells. Are you using pancetta or regular bacon in you Amatriciana?