Nevertheless, when others, such as Bacon Today, proclaim something like Neil Caldwell’s “colored bacon,” to be “pure genius,” we can not hold our tongues, we must call it what it is, an abomination. It is a waste of perfectly good bacon.  It will be a dark day if Perez Hilton’s desire to see the commercialization of colored bacon ever comes to pass.  If good men and women do not raise their voices in protest when such travesties are held up for acclamation and praise, then still more good bacon will be wasted as others are inspired to sacrifice it to horrid and twisted ends.

It was the very last of 120 Bacon Maple Bars baked as a prototype at TopPot Doughnuts‘ flagship store in Seattle (where the excellent staff often has my favorite doughnut, a cinnamon-sugar ring, ready for me before I get to the counter).

After a photo-op, the knives came out, we cut it up and sampled it. Reviews were universally positive, though I wouldn’t be me if I didn’t note that the bar itself was a little on the doughy side, and I’m not sure about the provenance of the bacon. It was, however, quite tasty, and I would have liked more than the two bites I tried, though not a whole bar’s worth.

Details, including a step by step directions on turning a pack of bacon, and pillsbury dough into these bacony-delicious treats on Cakespy.

(via A Half Cup, give or take.)

Fortunately, I was on my way to breakfast. An extra order of bacon takes the edge off.

He takes strong issue with both the taste of Bacconaise Lite (“I think my tounge just took a shit”):

and also what Bacconaise says about American character:

After the general bitching about how Bacon Salt tasted more like Bacos than bacon, we expected Baconnaise to taste like Bacos in mayo, but Baconnaise is actually much richer and more bacony by far than Bacon Salt.

But that wasn’t an unequovocal good thing:

It’s so rich and meaty that it’s actually a bit overwhelming both in smell and flavor. It should probably be used more moderately than we used it, and maybe cut with regular or light mayonnaise for recipe purposes.

One of their staffers summed up his objections to Baconnaise by crontrasting it with what is wonderful about real bacon:

Scott Tobias came through toward the end and delivered an entire polemic on the concept of Baconnaise: “The fun of bacon is that it’s crispy and it has a texture. You put bacon and mayo together, and you have a winning combination. But bacon needs to exist as something to chew on, not something that lingers in your mouth as some horrible… it shouldn’t be a chemical aftertaste. It’s real food. I want bacon, not a bacon aftertaste.

While voicing sympathy with that point of view, the writers still found that Baconnaise had its merits:

And you know what? We agree with him. But we still think Baconnaise is a pretty genius idea, and it won about the closest thing to A.V. Club taste-test approval we’ve seen from something that wasn’t entirely made out of sugar.

The satircal wing of the American popular media is by no means united though.  John Stewart doesn’t like what it symbolizes, or how how it tastes.

Details of the experiment are available on the BBQ Addicts website. Jason Day has provided all the information you need to create your own Bacon Explosion, including a deceptively short list of ingredients, and detailed assembly instructions, complete with helpful photos.

I’ll be honest, I admire the passion for Bacon in some of these projects, but I wouldn’t want to eat the end result.  That’s not the case with Bacon Explosion.  My mouth is watering, and not just because it is past lunch time.

Bacon Explosion: The BBQ Sausage Recipe of all Recipes.

]]> http://baconisthenewblack.com/2009/01/bacon-explosion-poses-the-question-is-there-such-thing-as-too-much-bacon/feed/ 0 http://baconisthenewblack.com/2009/01/sweeet-sweeet-bacon/ http://baconisthenewblack.com/2009/01/sweeet-sweeet-bacon/#comments Tue, 20 Jan 2009 17:26:00 +0000 admin http://baconisthenewblack.com/?p=35 Check this out, candied bacon, complete with DIY instructions.

It’s candy coated!