We’ve been talking about healthcare and – possibly – living a long time. Let’s kick that idea in the head and move on, thanks to Susan Kirkland, Master Designer. She called my attention to a chocolate-covered bacon confection created by Roni-Sue Chocolates in that pleasure dome of culinary creation: New York City. Called Pig Candy, it’s crispy fried bacon strips, dipped in either milk or dark chocolate. (There is also a devilish item yclept Bacon Buttercrunch.)This is in addition to the collections of truffles and other goodies which you can browse right on Roni-Sue’s website. ‘Course, this being NYC, there’s already an argument in print about just who makes the city’s “best” chockies. Along with the seven highlighted by the New York magazine article, a dozen or more people have pitched in with their choices…all scrumptious.
You can do this kind of word-of-mouth stuff in the City where there are ever so many glitterati and literati and cuisineers and just-plain opinionaters.
Kirkland points specifically to meat candy, though – and in this particular category, Roni-Sue doesn’t have an exclusive. For example, let’s look to the forums on Egullet.org and discover that Snowangel “Recently made Bacon Candy with bacon from Lenny’s meat market in New Ulm, MN. Also made some with ‘thin’ bacon ends from Hackenmueller's meat market in Robbinsdale.” Goodness, that’s tasty!
And then, from Vosges Haut Chocolat, there’s Mo’s Bacon Bar: “Applewood smoked bacon + Alderwood-smoked salt + deep milk chocolate, 41% cacao.”
Enough. Enough. My cardiologist(s) will see far more of me if I keep this up. I can’t read Kirkland’s mind; maybe she’s reminding me that all work (healthcare, e.g.) and no play (say, chocolate bacon bark – what a lark!) makes Ree-shard a dull boy. Thanks, Susan! The next box of bacon chockies is on me.
Photo: Hannah Whitaker, New York, with appreciation. It appears in the copyrighted article, “Cocoa Locals,” February 8, 2009.
1 comment:
Eeeew--no thanks. I don't eat food like that. It falls under the category of "instant death" in my guidelines. No drinkee, no smokee; gosh, I even cook my hamburger and sausage in water first to remove the fat. I think I'm a texture person; because I can't stand the feel of all that grease on my tongue.
But . . . that doesn't mean you can't imbibe. Just chug a large amount of red wine like the Italians and that fat won't lodge in your veins.
Be happy. Thanks for the PR.
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