We here at MEATA are obviously very pro-meat, but we’re by no means anti-vegetables. I mean they make delicious side dishes, and what else am I going to stuff into my turkey for flavor – AFTER the chicken and then the duck inside that? (see MEATA basics: the Turducken) Well, I’ve just discovered one organization that goes a little farther in their praise of meat, from an entirely different agenda: that of protecting the vegetables themselves.
If god didn’t want people to eat animals, why did he make them out of meat?
I mean, right? And this argument is backed by a reference to a July 2007 report out of Oxnard, CA that notes research showing that plants register sensations that might be classified as pain when ripped out of the ground by force or “harvested”, as the heathens would like you to refer to it! Check out the whole story at their website www.petv.org – where they also sell t-shirts!
I’m not sure if I’m completely swayed yet, but it’s all good food for thought. And you know what else is good food for thought? Steak. I’m gonna get one of those now.
Let me introduce you to one of my favorite drinks in America, from one of my favorite bars in New York. PDT is the home of the Bacon-Infused Old Fashioned (yeah, you fucking heard me right), a cocktail that is already delicious, but now combines one of nature’s greatest foods WITH its greatest liquid that can get you K-R-U-N-K.
PDT’s resident bad-ass mixologist Don Lee is famous in NYC for creating amazing drinks using lots and lots of in-house created infusions, and the bar has a menu that Lee alters seasonally to bring different flavors and creations to the people to suit the weather and holidays. But the Bacon-Infused Old Fashioned was so amazing that they kept it on the menu for way more than one season. And special thanks to PDT an extra-special shout-out for releasing this incredible meat-inspired recipe to the public, because their bar name actually stands for “Please Don’t Tell”, because it is a semi-secret bar that you can only reach by going thru a secret door inside of a phonebooth, built inside of a hot dog joint in the East Village called Crif Dogs. The bar features walls accented with taxidermy, drinks accented with meat infusions – AND the hot dogs are delicious too. TRIPLE THREAT, BITCHES.
In the past week, the search word “baconnaise” became one of the #1 most searched words on Google. Thanks in part to a bump from The Daily Show with Jon Stewart in this clip, the first ever combination of bacon and mayonaise has been making it into American consciousness fast. Proving that Americans can do anything.
From the people that brought you Bacon Salt, J&D are back with BACONNAISE. And this time they’re not fucking around.
It’s been reviewed by , Slashfood, Serious Eats, and Daily Fork. Itt’s now at your supermarket, and if you can even believe this: IT’S KOSHER.
What a wonderful world we live in, America. A world where anything is possible, and not only can anything can taste like bacon, but you can fucking SPREAD a partially solidified mayonaise solution OF BACON onto anything you goddamn well please.
We want you to tell us where else you’ve heard Baconnaise mentioned in the past week. Just leave us links in the comments section below and we’ll incorporate them into the continual story of the country’s latest beautiful obsession.
You can see the whole myth of how Baconnaise came to be in this aptly titled video: Baconnaise Fight To The Death: Bacon vs Mayo.
Two words. Bacon. Salt.. A condiment so obvious, so DELICIOUS, that we’re shocked that we didn’t think of it first. Now, you can add the flavor that has been missing from so many dishes on your table to ANY MEAL with J&D’s Bacon Salt.
The J & D from “J&D’s” are Justin and Dave (featured above) who state on the website for Bacon Salt that it’s their “dream to make everything taste like bacon”. These are two industrialists and self-described “baconpreneurs” with the right focus and an amazing story of the product’s creation too. The first round of funding for the miracle condiment came from Dave’s 3-year old son winning the $5000 prize on America’s Funniest Home Videos (which you can see below).
From there, it took only a few years to get their salt off the ground and in grocery stores across the country. It comes in a Natural Bacon flavor, as well as several Limited Flavors like Applewood, Jalapeno, Mesquite, Cheddar and the haunting Maple Redux. They’ve even gone an expanded with the new sister condiment “Baconaise” (OF. COURSE.).
Find a complete list of stores near you that carry J&D’s Bacon Salt as well as their whole creation story at their website www.baconsalt.com. And, they say, this product is appreciated a lot by vegetarians who don’t eat meat but still crave the flavor of bacon (HYPOCRITS). But maybe you can convince some friends to get “back on the hog”, by luring them in via bacon salt.
Saving the world – by making everything taste like bacon.
Stop….just stop. What I’m about to show you literally is incomprehensible. While watching this video, you might get the sudden feeling to shake your head side to side and say “audi audi audi” really fast like I did…because this makes my belt tighter just watching it! I’m totally gonna give it a try and report back with my findings!
So the other day I went to lunch at a local watering hole. As I sat down, I heard someone talking about “Fried Bacon”….well, all bacon is fried. But when I saw the plate come out of the kitchen, my jaw dropped to the floor and I began to tear up a little. What I saw wasn’t just a plate of battered and deep fried bacon, what I saw was evidence of man’s culinary whit.
It’s well known that anything fried is good. It’s also well known that anything with bacon is also good. But my brain began to bleed when I even thought about what it takes to combine the two. I have to say, it was AMAZING! The bacon and breading dance around in my mouth like Anna Pavlova on crack (just google the name, she’s like the most famous ballerina in the history of ballerinas) ((ok, I had to google famous ballerinas to find it, but gimme a break))
Not only was it good, if you think about it, it’s really not all that bad for you…..right? Ok, gonna lost that argument…but I’ll move on.
Apparently, making it really isn’t all that hard. It came from the Mexican Restaurant school of thought. Just take things that are already in the kitchen, and use it together. Has anyone else ever noticed that everything on a mexican restaurant menu is made of only about 7 different ingredients…sorry, I’m getting off course. All you do is you just dip it in some egg and milk, and then toss a little breading on it, and bada bing…you have Chicken Fried Bacon!
Spring break is just a few weeks away, and since I’m out of college, I won’t be able to hit the white sandy beaches of Panama City, but I will be there in spirit. I’d like to share with you one of the hot new fashion trends I have just discovered. It’s called the “Bacini”. I’m pretty sure it’s not French, Brazilian, or Italian. Nope, this fashion statement is right out of good old USdA (The D is silent). What I’m about to show to you actually is a combination of man’s two most treasured items in the world. Bacon and Boobs. So, with no further ado, let the feasting being.
Over the years, man has pushed the boundaries of what his body would do. Lance Armstrong pushed himself to a comeback, neh, miraculous comeback after testicular cancer. Michael Phelps’ body is a testament to such dedication (as is mine). Well, at “The Big Texan Steak Ranch” you can’t do anything like this….but you can stuff your face full of beef, beans, and bread! They dare their clientele to consume 72 ounces of steak….dubbed the “Texas King,” this “Mount Everest of Meat” is almost 5 pound of cow. Just think about this for a second. That’s like eating 1,200 M&M’s (which I have done twice), 70 slices of bread, or $9 in pennies (900 pennies)! Read more…
Over the years, man has pushed the boundaries of what his body would do. Lance Armstrong pushed himself to a comeback, neh, miraculous comeback after testicular cancer. Michael Phelps’ body is a testament to such dedication (as is mine). Well, at “The Big Texan Steak Ranch” you can’t do anything like this….but you can stuff your face full of beef, beans, and bread! They dare their clientele to consume 72 ounces of steak….dubbed the “Texas King,” this “Mount Everest of Meat” is almost 5 pound of cow. Just think about this for a second. That’s like eating 1,200 M&M’s (which I have done twice), 70 slices of bread, or $9 in pennies (900 pennies)! 
