Post 100: Of Course It's About BACON

This is the most exciting day I've had in quite a while. Well, the most exciting food day anyway. There have been a few doozies in the past couple of months. But this snarky voyage through my mind and stomach is about the food. And food, is about the flavor. And really people, if you don't think bacon is the food most all about the flavor, I have taught you NOTHING.

But I'm here today to reflect on 100 posts, and the joy I have in knowing I will be eating some portion of a pound of artisanal bacon in the coming week.

Put it in the freezer?

Savor it?

Fah, I say, full porky-goodness ahead. I will be scouring the internets of tubes for recipes. I will cook at least two pieces in my cast iron skillet to get the old-school bacon-y goodness in its purest form.

Perhaps my dearest little Sunday blog-readers have a suggestion? What delectable treat will be wrapped in this smokehouse cured loveliness? Probably not the best bacon for wrapping fruit, although I did just see a recipe for Bourbon-Peach Roast Pork Chops that would allow for double-pork.

Savor that people, let it's lardy unctuousness seep in to your pours. Double the pork, and BOURBON. Mmmmmmm.

This is some of the most gorgeous swine I have ever seen in my life. It's so meaty, so thick-cut, and so mine.

Let me take a moment to thank Serious Eats, the random selection of a comment that got me here, and Robyn for e-mailing me to give me the joyful holiday news.

I wonder. I wonder if I need to put this bacon into as many recipes as it will stretch or if I need to deliver the 8th Symphony of Bacon in one fell, crispy swoop. I wonder if I will ever get the chance to visit the folks who made this pound-package of goodness. I wonder if I'll ever be able to scratch the little porker who will become a pound of next year's winner behind the ears and thank him for his noble sacrifice.As I type this I realize that I may have to sacrifice more than two slices to the skillet. It may be a moral imperative for two slices to be cooked floppy and two slices to be cooked crispy. Only then will I be able to truly understand the bacon.

And then I might have to cook a couple slices in the oven.

I am rapidly running out of bacon here folks.

And do I buy some store brand premium and not-so-premium bacon to do comparison tastings?

Yes, Chez, I know that's a good idea. We'll talk.

Bacon in Mac & Cheese?

Of course the most hysterical part of this entire experience is that my latest issue of Cooking Light arrived the same day as my latest issue of BACON. C'est la Vie.

What can I do? Return the bacon? Fah. Double Fah.

I just need to find Cooking Light recipes that involve bacon. They exist. Maybe they even exist in this issue.

Okay, you all get ready for your Oscar parties with your herbed goat cheese spreads and pita chips, I'm going to the Cold Spot for trivia and to discuss the finer points of Bacon with Greco.

That man knows swine, and we can't really go wrong talking about how to fry bacon for a few hours.