They had it totally backwards!

You don't put bacon in bourbon -- you put bourbon in the bacon! In the brine solution using the wet curing process, to be precise. It makes for fantastic bacon.

Don't ruin bourbon by putting bacon in it. Ever.

This IS Salon, isn't it?

Oh, I see, it is.

Considering the headlines (or lack of them), couldn't have been Constitution Week, every day a story on an article of the Constitution or principle of government (separation of powers, checks and balances, Congressional power to declare war or compel testimony, life, liberty and the pursuit of happiness) and how it's suffered during the Bush years. Now there would have been some real summertime reading.

As it is -- what you mean, it's not the same with goat? Hey, cabrito, the other other white meat!

Now, how about pork roast? The way my garandma did it, all crispy on the outside, and all pure white inside, with litlle roasted potatoes, on remote control, while we were at church, with perfect homemade applesauce....

Oink!!!

You ARE what you EAT.

Have you not watched Top Chef at all? The magical ingredient is now called "pork belly" not just simple "bacon." The chief distinction being smoking/lack thereof. Every dish on Top Chef last season (even desserts) seemed to have included pork belly as a prime ingredient. Trend.

As for me, I am a lifetime bacon fan. If someone wants me to have it in a cocktail, hey, I'm up for that!!!

Recipe please!

I'd be more concerned about the Cardasians if I were you.

but when the pig dies you wil cry. the tofu bacon is not as good tho

i like it when they talk about bacon. their should be more bacon stories or maybe a bacon report every week

bacon!

It's sort of a lost in time thing. But, I believe they used to put some mustard on the outside of the meat. It was a large-ish, roundish cut of pork...

[Stay away from those plastic pre-packaged, skinny pot roasts you see at the supermarket. You want wide, fat but not fat in the sense of fatty/greasey.]

So, the mustard creates the ouside brown crush, but, you know what?.. I never have been able quite to get that great thick crust, so there must be something other than mustard. Perhaps they had a neighbor baste the roast while we were at church. Or! Try a covered pan, in the oven. When you get home from church, something will have built up, and you can take the cover off, and that "something" thickens, and goes brown.

Anyway... They put sliced-up potatoes around the roast at the start, and the roast always generated enough juice and such that the potatoes cooked juicily, but turned crisp outside, because they knew how to cook the juice down to the crispy point. I have come close, very close to this point several times, over the years, over the holidays.

Grandma's apple sauce would be a whole different universe. Too much to relate here.

Think how long you go to church for: About three hours, with travel time, no? I say cook fairly hot, maybe 400. That's what the angels cook at. Bon appetit! Oink!

I've often thought that if offered a last meal before dying, I'd probably want a pile of crisply fried bacon. I found out that I'm not the only one when I saw one prison's listing of last meal requests by their death row inmates - bacon was king. Or at least queen.

But if we love bacon so much in the U.S., why do we still lack that tasty treat you can find in every store in Great Britain - namely, bacon-flavored potato chips? Someone's missing a huge market opportunity by not combining two of Americans' favorite foods.

Bacon is wonderful, and I have loved it before its current moment, and I will love it after its moment, too.

Bacon!

Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon! Bacon!

I can never eat enough bacon. If I ate all the bacon I wanted to eat I would be dead in my 40s of every possible disease bacon can cause, and my family would have to pay extra to bury my 600 pound carcass.

It is truly impossible for anything to spoil bacon.

Bacon!

Do you love pork because it has the closest texture to real human flesh? Maybe you're really a LeCanibal at heart.

I'm going to be involved in my first whole pig roast this weekend. What great timing for bacon week!

Did I miss part three? I can't find it. There's no bacon week article in yesterday's listing.

Pork week. Woohoo! It reminds me of the week after Reagan died: endless coverage of a nauseating subject.

Ah well, let 'em have their fun. I expect Salon to have a PBR week next, but eventually it would be LOTS of fun for Salon have to written and video coverage of the suffering endured by pigs in factory farming.

The bacon swilling lesbian Muslim capital of the blogosphere.

Just So You Know

With apologies to William Carlos Williams

I have eaten

The bacon slices

That were in

The microwave

And which

You were probably

Making

For breakfast

Forgive me

They were delicious

So salty

And so hot

Ok, enough. Will somebody please tell me what the phrase "jump the shark," which appeared three times in this essay, means, and how it originated?

There is nothing 'ironic' or kitschy about bacon. I really am at a loss to even attempt to explain this hipster/bacon/irony thing you guys have going. It's facking breakfast or salad bar food. This is the most annoying object-irony-totemism since 7th grade when a few frie... associates ... of mine began touting the Spork as a utensil of choice and wore the sporks from taco Bell around their necks.