Infected with baconitis

Bacon is magical. It is a breakfast meat, a garnish, a source of fat for sautéing, a manipulator of other meats like shrimp, scallops, and filet mignon. When I was little my Oma kept a cast iron pan in the over for bacon and eggs. Most of the time it had about a quarter inch of congealed bacon fat in it. She had a coffee can that the excess got poured into (through cheesecloth) which EVERYTHING was cooked in.

It is the only meat that J doesn't complain about the smell of it cooking.

When I worked in the test kitchen at Martha Stewart I learned to cook it on a sheetpan in the oven. No splatter on the cooktop and it takes care of itself while you do other stuff.

The first time we hosted Thanksgiving I wrapped the turkey in it. Crispy skin, crispy bacon, juicy turkey.

I know a group of magazine food/photo editors who have a bacon club. Potluck once a month, every dish must contain bacon. I have heard tales of bacon desserts, but they are a secretive group. And it is a ladies only group.

People blog about how to cook it in different shapes.

Lately I have been seeing/hearing of some really fun stuff. My friend Stasia made chocolate covered bacon with her family over the holidays. I need to try that.

Bacon apple pie can be done in two different ways.

And my favorite, the bacon stuffed bacon wrapped sausage.

I wonder if you could make ice cream out of hard apple cider and bacon fat? I would need to figure out a way to emulsify the fat. Honey Mustard? I would want it sweet, but not too sweet.

My cast iron pan is getting jealous.