I’m starting a new regular feature here on Bacon Unwrapped in which I will summarize some of the things the Bacon Nation is talking about in the blogosphere.
- John at Walkin in New Orleans blogs about a diner called Elizabeth’s that serves a praline bacon that is so good, it’s like crack. “Food that good shouldn’t be that cheap and be produced from one guy in a kitchen the size of a walk-in closet.”
- The author of Forest Street Kitchen makes a BLT pasta using bacon cheddar sausage from her local farmer’s market.
- This week’s Bon Appetit Podcast (Episode 56) features Chef Wolfgang von Wieser from the Bellagio in Las Vegas. Chef von Wieser demonstrates how to make bacon-flavored salt.
- Whale bacon?