Pork often gets a bad rap but really, is there any dish (aside from desserts and they are not immune either) that can't be made tastier with just the tiniest dash of bacon?
I have lots of like minded, pork loving friends. Unfortunately, most live in the middle of the country (not far from "the source") and I do not. Which is why I cannot wait for HLSI to launch later this spring. Finally, my left coast, closet pork loving compadres can come out and unite. Together we can track the bacon truck; compare prices and quality; and maybe get together for a little Baconalia (I'm trade marking that so no stealing!).
And for you vegetarians, fear not. There's something in the is blog, and on HLSI, for you too. Because you can use the same forum to meet (not meat!) with people of your ilk. Even I have to admit a great fondness for Soyrizo, a vital ingredient in the Jane Dough Cinco de Mayo Breakfast burrito. And because I too have vegetarian friends I've found items infused with bacon-y goodness that are 100% animal free. My friend from San Diego introduced me to bacon salt, a great addition to any bean/chili recipe. And I love Liquid Smoke on almost any legume dish. It infuses food with a BBQ richness without the BBQ. Or the sacrifice of the pig.
So, bacon and facon (fake bacon, figure it out) lovers, I wish you a fine weekend. And stay tuned for more food products that make life better.
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What is the origin of the word "Ba-Ca-tion" did you make that up. Genius pure un smoked genius.
ReplyDeleteI would eat bacon off the bottom of a shoe, so who would have thought that combining two of my favorite foods would be so disappointing:
ReplyDeleteChocolate-Covered Bacon.
Ladies, try a little bacon scented perfume behind the ears.