All 'bacon' Posts on Grub Street - New York Magazine's Daily Food Blog

All Posts Tagged: ‘bacon’

NewsFeed

7/10/08

12:00 PM

The Horror! Marco Pierre White Microwaves Bacon

Zap-happy.Photo: Getty Images

A British journalist is crying “Say it ain’t so, Marco.” In a development no less devastating than Roger Clemens being accused of juicing, it seems Marco Pierre White, who just a few weeks ago shared with us his love of meaty goodness, ordered his bacon microwaved on his U.K. TV show, Marco’s Great British Feast. The Guardian’s Tim Hayward finds it so outrageous and unbefitting of a great chef — indeed it brought “hot, salty tears” to his eyes — that he wonders whether it isn’t a publicity stunt. Which in turn makes us wonder what Marco will wolf down to promote Chopping Block in the U.S. — we can see a Hot Pocket debacle on the horizon.

More: NewsFeed »bacon, boiling point, hot pockets, marco pierre white

Mediavore

7/10/08

10:00 AM

Salmonella Outbreak Over?; Scores Can’t Pay the Rent

• More than 1,000 people in 41 states plus D.C. and Canada have now fallen ill from the Saintpaul strain of salmonella. The good news is that no illnesses have been reported since June 26, so maybe the outbreak is over. [WSJ]

• Sorry, Tom. Graydon Carter doesn’t like the corporate feel of Colicchio’s Craft on the West Coast, so he’s looking to take Vanity Fair’s Oscar party to one of the BLT restaurants next year. [NYP]

• With less than 24 hours until the release of the iPhone 3G, you should probably be lining up outside an Apple store now in order to snag one of the technological treats. But be sure to reference this convenient restaurant guide first, so you know where to get some decent grub nearby. [Serious Eats]

More: Mediavore »bacon, blt, craft, gordon ramsay, graydon carter, hell's kitchen, peter meehan, salmonella, scores, scores west, tom colicchio, vanity fair

Mediavore

7/ 8/08

10:00 AM

Bar Boulud to Expand; Mia Dona Delivers

• With the neighboring Chase bank soon to be out of the picture, Bar Boulud can expand its bar space and add another kitchen. [NYP]

• If you’ve got the money and the willpower, turning a ten-pound pork belly into bacon at home is a cinch. [Salon]
Related: Bacon: No Need to Overanalyze

• Despite what the packaging says, a British court ruled that Pringles are not technically potato crisps because they are made from dough, not potato slices. [WSJ]

More: Mediavore »bacon, bar boulud, calorie posting, lobster, mia dona, pringles, sasabune, starbucks, sushi

Beef

7/ 7/08

6:00 PM

Bacon: No Need to Overanalyze

Bacon: it's not just for fetishists anymore.Photo: Mitchell Feinberg; food styling by Sarah Jane Crawford

Salon launched “Pork Week” today, the online magazine's tongue-in-cheek answer to Discovery Channel’s popular Shark Week. But it isn’t getting off to a very promising start with “Bacon Mania.” The article, which enumerates seven theories why bacon is popular, is even more tiresome than the bacon fetish it questions. The theories include “Bacon is sexy,” “bacon is rebellious,” “bacon is kitsch,” “bacon is funny,” and so on, each one less convincing than the one before. Salon consults some go-to bacon aphorists, with predictable results: John T. Edge (“Bacon is a sort of 21st century tattoo, a marker that declares the wearer to be a badass, unbeholden to convention.”) Bacon of the Month Club founder Dan Philips (“Bacon is the ultimate expression of freedom.”), and Sex and Bacon author Sarah Katherine Lewis (“Pour me a drink, light me a smoke, fry me up a pan of bacon, and let's get it on.”) When will the anti-bacon backlash come? Surely it’s overdue already. Not that bacon – the food, not the fetish – has anything to fear from it.

Bacon Mania [Salon]

Correction: Sarah Katherine Lewis was originally identified as Sarah Katherine Phillips. We gret the error.

More: Beef »bacon, bacon of the month club, dan philips, john t edge, salon, sarah katherine lewis

NewsFeed

6/19/08

2:05 PM

Scented-Bacon Suit Confirms the End of Bacon’s Coolness

Just what your closet needed.Photo: Mcphee.com

You may remember our assertion, last year, that bacon had finally jumped the shark. Well, with the appearance of the bacon suit from Seattle novelty company Archie McPhee, we consider our prediction justified once and for all. Which isn’t to say we wouldn’t buy, and wear, the suit; after all, “each tuxedo is tailored from chemically treated latex-print fabric in one of four different sizes. Best of all, it smells just like bacon sizzling in the pan.” The chance to smell more like bacon than we already do is an irresistible one, even without the added cache of dry-cured couture.

Bacon-Scented Bacon-Print Tuxedo [Archie McPhee, via Racked]
Related: Bacon Has Jumped the Shark

Update: Archie McPhee has called to tell us that the bacon tuxedo, far from being a rococo bit of bacon excess, is nothing less than an April Fools' joke still hanging around on the Website. We still believe that bacon has jumped the shark, however. It's just a matter of time until someone develops a scented bacon tux.

More: NewsFeed »bacon, meat

NewsFeed

6/ 2/08

5:30 PM

Tailor's Absinthe Gummi Bears: Is the Green Fairy Jumping the Shark?

We're not sure how we feel
about this.Photo: UrbanDaddy

Now that it’s legal, is absinthe doomed to become the new bacon — a sacred product that is endlessly corrupted for the sake of a cheap laugh? We suspected as much when we saw absinthe lollipops get the sort of press attention that bacon lollipops did, and now that UrbanDaddy has alerted us to Tailor’s absinthe Gummi Bear, we’re really worried. Of course, it’s a good sign that the treat, which is served with a cup of espresso, is 85 percent absinthe with just a bit of sugar and gelatin (Eben Freeman wouldn’t corrupt this hallowed drink too much), but to lesser artisans who are planning on serving absinthe cupcakes or turning Tucker Max’s infamous “absinthe doughnuts” into a reality, we beg you to stop the insanity.

Served Up: Absinthe Gummi Bears [UrbanDaddy]

More: NewsFeed »absinthe gummi bears, absinthe lollipops, bacon, eben freeman, tailor

NewsFeed

5/13/08

3:45 PM

Bacon: Not Just a Breakfast Side, a Lifestyle

The one and only bacon bowl.Photo: Asylum

We don’t need a bacon flowchart to tell us whether or not to eat it. We love the stuff. Sure, it may have jumped the shark somewhere around the time bacon salt hit the market, but we just have to share this slideshow of bacon products in all of their inspired permutations — from toothpicks to breath mints to air fresheners. No bacon perfume, but, in all other respects, this photo tour is phat.

The Most Bizarre Bacon Products Ever? [Asylum]

More: NewsFeed »bacon

VideoFeed

4/ 8/08

3:30 PM

Make PDT’s Bacon-Infused Old-fashioned at Home

In the magazine this week, maple syrup was a key ingredient in the "In Season" recipe. Don Lee of PDT may use maple syrup to make his old-fashioned, but we couldn't get past the bacon-infused bourbon that is the base of the drink. Bacon? Bourbon? We're in. And since we took our camera to PDT yesterday to watch Lee prepare the drink himself, we can all practice at home. Frequently.

"In Season": Maple Syrup [NYM]

More: VideoFeed »bacon, bourbon, don lee, nightlife, pdt, video

Mediavore

4/ 8/08

10:00 AM

Starbucks Has Got a Brand-new Blend; NYC ICY to Reopen at Last?

• Starbucks begins selling its new Pike Place Roast today, and the new coffee blend promises to be less gag-inducing than its other brews. [WSJ]

• And if you want to taste that new blend, all Starbucks locations will be handing out free eight-ounce samples for 30 minutes starting at noon. [NYP]

We said it here first: Bacon has jumped the shark. [American Madness]
Related: Bacon Has Jumped the Shark

More: Mediavore »bacon, coffee, dumplings, frank bruni, john delucie, mars 2112, nyc icy, patti lupone, starbucks

In the Magazine

4/ 7/08

9:30 AM

Pizza, Pretzels, and Bourbon — Sounds Dreamy

The true successor to DeMarco's?Photo: Zach Desart

Rob and Robin dominate the food section in the magazine this week, first with their Underground Gourmet review of Artichoke, an East Village pizzeria fit to be compared to the late, lamented DeMarco's. Missing the pretzels of your youth? Rob and Robin researched the city’s bread baskets and bar menus and compiled a guide to the salty treats. This week’s "Openings" include the Jason Denton’s highly anticipated Bar Milano, and the "In Season" recipe taps maple syrup’s role in Don Lee’s delicious bacon-infused bourbon at PDT. Gael Greene eats at Madaleine Mae this week, but if you want to eat in, Rob and Robin have compiled a high-end grocery list for you. And if all this makes you need a drink, Emma Rosenblum visited Weather Up on a recent Saturday night to survey the crowd.

More: In the Magazine »artichoke, bacon, cocktails, don lee, east village, gael green, madaleine may, pdt, underground gourmet, weather up

NewsFeed

12/14/07

11:30 AM

Bacon Club Recruits David Chang, Danny Meyer As Bacon Guides

Remember: Only you can prevent gout.Image courtesy the Grateful Palate

We’ve been loyal members of the Bacon of the Month Club, on and off, for almost its entire ten-year history. When it started, the Grateful Palate, which operates the club, barely had a catalog. But now, thanks to the Great Bacon Bandwagon of 2007, not only does the club produce “A Field Guide to Bacon,” it has even recruited David Chang as a “pork ranger” and Danny Meyer as a “bacon ranger” to add their celebrity mugs to its already florid copy. (A typical quote: “Sweet, salty, lovely, delicate powerful like an iron fist in a velvet glove, the kind of bacon to write odes and sonnets about. Silk, silk, silk…”)

More: NewsFeed »bacon, bacon of the month club, danny meyer, david chang

Mediavore

12/14/07

10:00 AM

Esca Chef to Work for Mets; Bourdain Back on Food Network

Esca chef David Pasternack will be right at home in the new Mets stadium come 2010, running a place called the Fish Shack. [Insatiable Critic]
Related: Hark! New Shake Shack to Open at Shea Stadium

Kim Severson just ruined our breakfast with a look at PETA’s "Got Pus?" campaign and the question of whether or not milk contains pus. Let's all share the nausea, shall we? [Diner’s Journal/NYT]

A Brooklyn pizza maker accused of gunning down a mobster was acquitted yesterday, but the case still reinforces those old mafia-in-cahoots-with-Italian-joints stereotypes. [NYDN]

More: Mediavore »a cook's tour, anthony bourdain, bacon, brooklyn, citi field, david pasternack, esca, food network, frank bruni, mets, milk, pizza, pork

Neighborhood Watch

10/23/07

3:12 PM

Trader Joe's Conquers Queens; Candy and Wine Pairing in Chelsea

Chelsea: Wondering which alcoholic beverage goes best with Halloween-themed Snickers? Head to Bottlerocket Sunday for a free wine and candy tasting from 2 p.m. to 6 p.m. [Grub Street]
Dumbo: The Treats Truck is hosting a Halloween party at the Pearl Street Triangle this Saturday from noon to 6 p.m. [Treats Truck]
East Village: Aaah, the uses for bacon: Double Down Saloon serves a house-infused bacon-vodka martini with a Slim Jim garnish. [Restaurant Girl]
Forest Hills: Trader Joe’s at 90-30 Metropolitan Avenue opens Friday at 9 a.m. [Super Vegan]
Midtown East: The Grand Central Oyster Bar is closed today after a "minor explosion" in the kitchen. [Eater]

More: Neighborhood Watch »bacon, bottlerocket, chelsea, double down, dumbo, east village, forest hills, trader joe's, treats truck

The Annotated Dish

9/13/07

5:29 PM

Lure Fishbar's Scallop Appetizer Makes the End of Summer Edible

Lure Fishbar is rarely on anyone’s list of the city’s top seafood restaurants, and we always wondered why not. Chef Josh Capon’s end-of-summer appetizer of scallops and slab bacon just reinforces Lure’s strengths. “Even at the worst catering event in the world, scallops and bacon are good. To me they’re just good eating,” the salty chef says. “Our version is nothing too froufrou. But it’s a good plate, with a little bit of everything, and you should try to see if you can get it all in one bite.” Done and done. As always, mouse over the different elements to see them described in the chef’s own words.

More: The Annotated Dish »bacon, corn, josh capon, lure fishbar, scallops

NewsFeed

9/11/07

2:07 PM

A Bacon Tribute Product We Can Get Behind

One bacon tribute worth eating.Photo courtesy Vosges chocolate

Despite our recent stance against all bacon-related products, which we continue to find too cute and not enough like actual bacon, we couldn’t help but sit up when we saw, on our own Best Bets, this bacon-flavored chocolate bar by Vosges. Normally, we would come down hard on such a thing, but (a) we hate to disagree with Best Bets and (b) it’s really good! We even singled it out for praise in our earlier post, so we’ll second the recommendation here.

Hog Heaven [Best Bets]
Earlier: Bacon Has Jumped the Shark

More: NewsFeed »bacon, bacon candy, chocolate, vosges haut-chocolat

Back of the House

8/ 9/07

5:33 PM

Bacon Salt Makers Agree: Bacon Has Jumped the Shark

The Fonz needs his Bacon Salt.Photo: Everett Bogue

Having dismissed Bacon Salt as the final sign that America’s favorite breakfast meat had jumped the shark, we received this ironic action figure in the mail from Bacon Salt’s makers, along with handwritten “care instructions for Fonzie.” They describe three meals and a snack, each to be liberally doused with the seasoning and served to the plastic Fonz. We’ve now tried the stuff, by the way, and found it every bit as awful as we had imagined it would be. But the truth is, we like things that represent jumping the shark, from Sinatra’s version of “Both Sides Now” to the Burger King quad stacker. Bacon Salt may be bad, but at least it’s an interesting kind of bad.

Earlier: Bacon Has Jumped the Shark

More: Back of the House »bacon, bacon salt, burger king

Back of the House

7/25/07

5:00 PM

Bacon Has Jumped the Shark

Yeah, yeah, we get it: You love bacon.Photo courtesy Bacon Salt

The nation’s infatuation with bacon gets stronger every year, but now it may have gone too far. We were members of the Bacon of the Month club from way back. We too fell in love with the bacon-flavored chocolate promoted at the Fancy Food Show recently. We even hosted occasional bacon tastings, and just for good measure included everyone’s favorite breakfast meat in our recent Grub Street grilling video. But to say “everything should taste like bacon,” like the zealous producers of Bacon Salt do, is perhaps taking the obsession too far.

More: Back of the House »bacon, bacon salt, fancy food show, pork, rub

VideoFeed

7/ 3/07

12:00 PM

How to Grill the Great Chain of Being, From Veggies to Steak

Just in time for Independence Day, we here at Grub Street would like to present this how-to guide to frills-free grilling. You will find no special spices, glazes, lavender-honey mustards, or wasabi rubs in this video. All you need is kosher salt, coarse pepper, good olive oil, a bag of Wonder buns, some American cheese, and the right meat and charcoal in order to cook right along with us. (We also recommend imbibing a little more beer than would seem reasonable on a typical afternoon.)

More: VideoFeed »bacon, burgers, grilling, steak

At the Greenmarket

5/ 7/07

2:07 PM

Local Asparagus Finally Shows Up, With Sorrel in Tow

Awesome. We've been saving up $8 all winter …Photo: Zoe Singer

Fiddleheads, peas, and strawberries shimmer, miragelike, in our near future — but don’t let them distract you from the bounty available right now. The market has never been greener.

More: At the Greenmarket »bacon, blt, cherry lane, fish, hoeffner, nine-jay, northshire farm, p.e. & d.d., produce, shad, sorrel, spinach, tia pol, tomatoes

Mediavore

4/17/07

10:09 AM

Liebrandt (Sort of) Linked to Montrachet; First Pulitzer for a Food Critic

L.A. Weekly’s Jonathan Gold is the first food writer to win a Pulitzer Prize in criticism. (Links to some of his recent reviews included.) [L.A. Weekly]

Work is going on at Montrachet, and owner Drew Nieporent is seen in public with brilliant unemployed chef Paul Liebrandt, lending some possible credence to the rumored Liebrandt-helmed relaunch of the place. [Eater]

Yeah, there’s some good food to be had in London, but the city’s still not there yet. [NYT]
Related: Has the Food Over There Really Become Edible? [NYM]

More: Mediavore »bacon, chinatown, cocoa bar, drew neiporent, jonathan gold, london, lower east side, montrachet, paul liebrandt, taste of chinatown, taste of the lower east side

Mediavore

2/21/07

9:56 AM

Pelaccio Opens in London; Hotel Gansevoort Boycotted

Zak Pelaccio’s new London restaurant (first announced here) finally opens and issues a press release with a menu. [Snack]

In a recent post, we called Michael Ruhlman a mandarin and critiqued his hauteur. Count us wrong on both counts: This response, titled “Grub Street Wankers,” and the vitriol that follows in the comment section, isn’t exactly high-minded. [Ruhlman]
Related: In Defense of Rachael Ray and the Food Network [Grub Street]

The big billboards erected on Hudson Street by the Hotel Gansevoort are so ugly that Pastis’ Keith McNally and 5 Ninth’s Joel Michel are refusing to take hotel reservations in protest. [NYP]