Local places I like
CAT | bacon
5) Peel the skin off your carrot, and then use extra pressure on the the peeler to slowly slice the meat of the carrot into thin, bacon-like strips.
6) To remove any vitamins, minerals, and/or lingering taste of carrot, deep-fry in 375-degree canola oil for a minute and a half. Batch size: the thin-sliced flesh of one very large carrot.
7) Blot gently with paper towel.
Sprinkle with truffled salt.
Hello my name is Frank and I am a baconholic…….
Thanks for sending this in Grimey. I watched this episode and that place seemed awesome.
vinegar based, with a Carolina-style BBQ first bite, followed by not-too-heavy hints of cayenne pepper and New Mexico chilies, before finishing with a solid burst of bacony goodness and a whisp of liquid smoke, also the by-product of an effective electric slide.
Thanks Gary
The clerk looked at me strange when I bought them. Told her I needed to blog about it. Read the ingredients on the way to work. Artificial flavor is the only thing that sounded bacony to me. The smell and after taste have a fake bacon twang. I did not find it pleasant at all. Blech
Dave sent this in and it looks killer. Seems bacon is added to all sorts of stuff and most seems to be a bit out of place, but this looks really good. A google brought two places selling it.
The Redhead bacon peanut brittle
Salty and sweet. Yes please.
