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Nope. That goes too far.

Posted by Bauhaus | November 6, 2007 3:15 PM

Ew ew ew ewwww

Posted by Amelia | November 6, 2007 3:19 PM

I made bacon brittle once.

1 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 Tbsp. unsalted butter
2 tsp. vanilla extract
1 tsp. baking soda
3/4 tsp. salt
3/4 cup chopped pecans
1 cup crispy cooked bacon, in bits (about 12 oz. uncooked bacon)

Grease or butter a large nonstick baking sheet, or line with a Silpat mat. In a heavy medium-sized saucepan, combine the sugar, corn syrup, and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil. Attach a candy thermometer to the pan, increase the heat to high, and cook without stirring until the mixture reaches 290 degrees. Immediately remove from the heat. Stir in the butter, vanilla, baking soda, salt, pecans, and bacon bits. The mixture will foam quite a bit. When the foam subsides, pour the hot mixture out onto the prepared baking sheet and, working quickly, spread thin using a silicone spatula or two forks. If the brittle starts to set up before you have spread it out thin, set the baking sheet in a hot oven until the candy softens and continue to spread. Cool at least 10 minutes before breaking into pieces. Store in a covered container.

Posted by Ziggity | November 6, 2007 3:21 PM


are we still at war?

Posted by Karla, downtown lady | November 6, 2007 3:21 PM

ah yes, Smarty Pant's bacontini!

Posted by SP | November 6, 2007 3:21 PM

That bacon looks like a rather ugly flacid cock.

Posted by Phelix | November 6, 2007 3:32 PM

The bacontini goes too far. It must be stopped!

Posted by kid icarus | November 6, 2007 3:42 PM

No, no, no. That is just wrong.

Posted by SDA in SEA | November 6, 2007 4:23 PM


Bacon-brittle is delicious!

And regardless of the truism that, "EVERYTHING is better - with bacon!", I must admit a "bacontini" does seem to be pushing the envelope. Still, I'd at least be willing to give it the benefit of the doubt until proven otherwise.

And really Kelly, comparing bacon to Pepsi Clear is just so insulting to our salt-cured porcine belly friend.

Posted by COMTE | November 6, 2007 4:25 PM

Is that bacon grease floating on top of vodka, or gin?

Posted by NapoleonXIV | November 6, 2007 4:43 PM

People who think bacon needs to be dressed up in cocktails, or brittle, or cake, or whatever, are not bacon lovers. Bacon is to be enjoyed on its own -- with other foods, certainly, but not cooked into them. Feel free to drink gin while eating bacon, but don't put the bacon IN the gin. It's not fair to either of them.

Posted by Fnarf | November 6, 2007 5:12 PM

They serve those stupid things at the Bev Hills Hotel for like $20 each.

For all I know they're incredible but that shit looks ridiculous. The idea is just trying too hard for me.

Posted by Nope, Not Goin' For It | November 6, 2007 5:27 PM

Here I must respectfully disagree with you, Fnarf.

Collard greens without the bacon cooked into them are just so much mushy plant leaves. Corn muffins without the little bits of bacon to add that salty/chewy texture are just baked ground corn and oil. Waffles without more little bits of bacon are just -- well, you receive my meaning, I believe.

I will grant you that gin-and-bacon does not, at first blush, sound like an ideal combination. But, I've yet to encounter any pairing of bacon with any other food or beverage that did not have some redeeming qualities.

In this regard, I defer to the wisdom of that greatest of bacon consumers, Homer J. Simpson: "As long as you're in my house you'll do what I do and believe what I believe. So butter your bacon! bacon your sausage, boy! I said, bacon it!"

Posted by COMTE | November 6, 2007 8:17 PM

Y'all haven't lived if you haven't tried the Bacon Mary! Nice crisp bacon serves as the swizzle for a spicy bloody mary - can't beat it!

Posted by toucan sam | November 6, 2007 8:59 PM

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