This Week in Bacon
There is really no limit to what you can do with bacon. This much is clear. The latest in creative bacon ideas: bacon candles. Imagine sitting down to a romantic dinner with the aroma of burning bacon fat filling the room. Well, now you don’t have to imagine that anymore:
Rather than oh-so-predictable bacon vodka and bacon chocolate, Rick Gresh, the chef at David Burke’s Primehouse in Chicago, is serving guests bacon candles. The votives are made of rendered bacon fat and a vegetable-based wick, and as they melt, are poured over dry-aged steaks and rare scallops to impart a rich, smoked aroma.
What a wonderful idea — a great way to get a taste of bacon in your scallops or steak, without overwhelming the main dish. Just don’t be tempted to treat the bacon votive like a shot . . . liquid bacon. Mmmmmm.
