Some people say bacon has jumped the shark. We say mmmmm...shark bacon! Howard Winer is a Supervising Producer at CNN.
Thank goodness my parents never kept Kosher. Had they, I might not have discovered the joys of boiled Maine lobstuh, steamed Maryland crabs or the number one no-no - bacon. High five to you now, Mom and Dad, because these days– bacon isn’t just a side at breakfast. You can drink your bacon, have it on a burger in a whole new way or, even better, for dessert.
If you’re ready for a Bac-spedition, start with it shaken, not stirred, in a Bakontini. All it takes is some Bakon Vodka. Or, make any day a Sunday and go for a Bakon Mary, heavy on the Tabasco, please. If you’re in the mood for sweet, think about a creation from the Dionysus Restaurant & Lounge in Baltimore: the Waffle Shot. It’s one part Bakon Vodka, one part Pinnacle Whipped Vodka. [Editor's note: We in no way endorse this behavior. Because eeewwwww!]
Now that lunchtime's schmancy canapes and gâteaux opera have long since been washed down with nebuchadnezzars of bubbly and royal wedding guests have shaken their tasteful tail feathers all night long, what's to stop imbibers from being crowned by a king-sized hangover?
When the digestif of Benton's pig fat and Eagle Rare bourbon arrived at the judges' table on Sunday evening, it was not the first pork-based beverage we had been served. That distinction went to the "fat washed" cachaça and pineapple cocktail (replete with lavender bacon skewer) mixed up by the night's champion, chef Brad Farmerie of New York City's Public restaurant.
Farmerie went trotter to trotter against four similarly pork-obsessed chefs to win the New York City leg of Cochon 555 - and a space at the trough for the Aspen Grand Cochon finals. Atlanta-based Brady Lowe established the competition in 2009 to raise awareness of farmers who were going to extensive lengths to sustainably raise "heritage" breeds of pigs - like the Duroc, Red Wattle, Mangalitsa and Tamworth - that have fallen out of favor with U.S. purveyors and chefs.
Not only are the pigs harder to get - they also take longer to reach slaughter weight and are often smaller than those that are raised on factory farms. Farmers who opt for these rarefied breeds generally feed their precious herds on an open-pasture diet, free from hormones and growth agents, akin to how the pig would naturally forage. The process tends to hog a whole lot of time and cash. So why the bother?
UPDATE: We achieved Gergening. He ate a brownie and could not have been lovelier. Our work here is done.
Well we NEVER! And Ali Velshi just stopped by Eatocracy HQ to register his disgust at the notion IN PERSON. We're chalking it up to, as we mentioned before, his being Canadian and thus perhaps more receptive to, say, moose meat.
Nonetheless, we figured our pals at CNN Politics are in it for the long haul tonight and might need a treat. We've tweaked our managing editor's signature bacon bourbon brownie recipe to ditch the booze soaked pecans to lower the alcohol content (these folks have gotta talk all smart on air and whatnot) and minimize allergy issues, as well as swapping the standard hog bacon for uncured, smoked wild boar bacon - for fanciness' sake.
Early indications from colleagues who have sampled indicate that we will indeed be winning hearts and minds tonight through the sheer force of sugar, butter and the fat of feral swine, but we won't know for certain until we manage to coax a grin from David Gergen. Wish us luck, won't you?
Here's the recipe.