(Photo: TPC's Grilled Jalapeño Poppers with grilled Hot Wings. For Julie's take on my bacon cooking "prowess", click here.)
Tim Love says the bacon craze has gone too far:
To professional and amateur chefs alike, it has become more than just a potent tool for infusing fat and flavor. It has become a ubiquitous ingredient in everything from cocktails to crockpots, used by chefs a bit too liberally in favor of that big, familiar taste you've known since Mom first put it on your plate before school. Bacon coffee, bacon cereal, bacon ice cream--America, cut it out!
I hope Biggles and Chilebrown don't figure out where he lives.
Those poppers are the best!
Hmmm, yeah I get it though. It's been the muse for many a write or chef or blogger or wallet maker or whomever wants to jump on the wagon. Why? Because "everyone loves bacon".
Yeah, I get it though. The deal is, CB and I have doing it because we love bacon. And, we could give a rat's nut what anyone else thinks, we love bacon. You're going to hear about it because, we love bacon. What's not to love about bacon? Nothing.
xo, Biggles
Word, Biggles. Heck, I've made bacon mayo.
Who is Tim Love?
Reverend Biggles and myself have been reviewing, searching,(Gold standard) and embracing bacon way before it has become a pop culture item.
Heather Lauer has included me in her book "Bacon", I write about, cure and create bacon. My name is Chilebrown and I am a baconholic!
Who is Tim Love?
Daily Beast writer, I think. He ain't no John Galt!
Oops, I'm wrong:
He beat Morimoto, which is saying something. What, I have no idea.