Bac’n: however you spell it, it’s delicious.

Jer tweeted about this, and I had to pass it on.

Do you love bacon? If you said no, you’re lying. I will make exceptions if your religion says you can’t eat pig products, but aside from that you’re a big fat liar. Even when I was vegetarian (which I was for nearly 10 years), the mere thought of bacon drove me absolutely bonkers.

If you haven’t been to, thou shalt get there post-haste. It’s an entire site dedicated to – you guessed it – bacon. There’s an online store (buy bacon!), instructional videos (cook bacon!) and Bac’n swag (wear bacon!).

I would kill for a BLT right now.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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