Food To Die For

Bacon Log In The NYTimesLast year a friend emailed me a Web site link with instructions on how to make a cheddar bacon log, a concoction of crispy, woven bacon and melted cheddar cheese. Woven bacon? Brilliant idea! When I learned about the cheddar bacon log, I swore to Laura I’d make it some day for us.

While that day has yet to arrive (and it will), I find it amusing that the NYTimes food department today featured the Bacon Explosion, a similar concoction which uses sausage filling instead of melted cheese. I think I’ll improvise and include BOTH melted cheddar AND sausage filling. This is food to die for.

Published by Max Kalehoff

Father, sailor and marketing executive.

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