Culinary Genius

Chandler Goff, owner of Mulligan's in Decatur, GA, was recently on the Tonight Show with Jay Leno to share his gift to human civilization - "The Hamdog."

The Hamdog is "a hot dog padded with sliced cheese and a half pound of hamburger, dropped in the deep fryer, bedded like the reclining Olympia on a hoagie roll, then lavished with chili, bacon, onions and a fried egg."

Another item on the Mulligan's menu - "The Luther Burger" - is "a bacon cheeseburger with a sliced, glazed Krispy Kreme doughnut for a bun, supposedly a favorite of Luther Vandross."

With all the hype surrounding the so-called "obesity epidemic," it's comforting to know that culinary pioneers such as Chandler Goff still exist.

I hope to one day be a Hamdog Pilgrim.

Links to related articles:
It's a deep-fried train wreck, but I can die happy
In Praise of the Luther Burger

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Wake n' Bacon

"An alarm clock that wakes you up with the smell and sizzle of cooking bacon."

http://www.mathlete.com/portfolio/wakeNbacon.php

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Bacon-Inspired Products

The Grateful Palate (www.gratefulpalate.com) has unique bacon-inspired products:

BLT Candles


Bacon-of-the-Month Club


Bacon Air Fresheners


Bacon Soap

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Bacon Soap???

Read this - it's pretty damn funny:

http://www.blacktable.com/bacon030515.htm

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Hungry for bakony in Hungary

Ran into this little treat at the Arany Pince restaurant in Budapest. Bacon fat as a side dish. That's hard core.

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Berner Würstel im Wien

There really aren't words to describe this delicacy. A cheese stuffed sausage wrapped in bacon. Einfach Speckvergnügen.

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Bryndzové Halusky

We didn't have time to eat a meal during our stop in Bratislava, and apparently that was a mistake. Here's a recipe for a typical Slovakian food called Bryndzové Halusky.

Ingredients (serves 6)
- 1 kg of potatoes
- 200 g of flour
- 2 eggs
- 250 g of bryndza (a Slovak ewe cheese)
- 120 g of cubes of bacon
- oil
- milk
- salt

Preparation
Grate the raw potatoes, add some spoons of milk, the eggs and the flour. Salt and mix. Knead the dough : it must be supple. Make rolls, and cut small slices on a moisten plank. Bring a big pan of salt water to a boil. Boil the slices in small numbers. When they come back up, cook 5 or 6 minutes. Drain them. Serve with crumbled bryndza. Coat with a lot of oil and add the fried cubes of bacon.

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Ensenada Bacon

I have no idea what a Mexican 'bacon dog' is, and unfortunately this little shack was never open so I couldn't find out, but I'm sure it's muy bien.

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Je'adore lard

I'm in Brussels, it’s 3:00 am and I can’t sleep. So in honor of the recent death of the EU Constitution, following are translations for “bacon” in the official languages of the EU. This week I will have the opportunity to eat lard, speck, szalonna and slanina.

Vote for your favorite.

Baconen (Danish)
Speck (German)
μπέικον (Greek)
Bacon (English)
Lard (French)
Pancetta (Italian)
Spek (Dutch)
Toicinho (Portuguese)
Pekoni (Finnish)
Bacon (Swedish)
Slanina (Czech)
Peekon (Estonian)
Bekons (Latvian)
Bekonas (Lithuanian)
Szalonna (Hungarian)
Bejken (Maltese)
Bekon (Polish)
Slanina (Slovak)
špeh (Slovene)

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Cuddle with bacon

http://www.craftyplanet.com

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Waikiki Bacon

Bacon - the perfect cure for a Mai Tai hangover.

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The Road to Hana ends with a tasty breakfast sandwich

The contents are simple - sesame bun, American cheese, scrambled eggs and our beloved bacon. The result is heaven.

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SPAM - Hawaiian for "Bacon"

It may not be the real thing, but boy do those Hawaiians love it...

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Bacon on Vacation

No matter where you are in the world, all you need are a skillet and tongs.

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Bacon for the Seoul

The W Hotel in Seoul is one of the city's hottest spots. But eating a bacon, egg and cheese sandwich from the comfort of your hotel room - with a great view of the city and Han River in the background - is even hotter.

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Can you hear the sizzle?

BaconUnwrapped.com. It's here.

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About Me

Hi. My name is Heather Lauer. And I believe that bacon is the Best Meat Ever.

At the time I started publishing Bacon Unwrapped, I was living in Washington, DC working at a prominent public affairs consulting firm, but I was looking for a creative outlet outside of my professional life. My love poem to bacon is an idea that was conceived over cocktails with my brothers. After countless vodka tonics, we came to the conclusion that 1) everyone loves bacon and 2) there aren't nearly enough websites dedicated to the topic of bacon.

A few months later I was reflecting on that conversation with my brothers, and I started to think about how much fun it would be to undertake some sort of project to become a 'bacon connoisseur.' So one fine day in June 2005, I booted up my computer and created an account on Blogger. And thus began my love affair with bacon that is this blog.

My adventures with Bacon Unwrapped have led to me consuming a really impressive amount of bacon over the last couple years (and probably more than is recommended by the USDA or any respectable cardiologist). Now my friends and family automatically think of me every time they eat bacon, and there's nothing weirder than receiving an email or call from someone who feels the need to report to me that they had bacon for breakfast that morning. But my adventures with bacon have been the source of much amusement, some incredible meals, and even a few new friendships.

I've had bacon adventures all around the world, but most of my bacon consumption has occurred in Arizona (where I have lived since 1997), Washington, DC (where I have lived and worked at various points since the early 1990s), and Idaho (my native land and the place I'm moving back to during the Summer of 2008).

Have a look around the site, try the Bacon Wrapped Tater Tots, and in the immortal words of Homer Simpson, "bacon up!"

Click here to email me.

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