- Feb 12, 2007
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In this thread, we celebrate BACON, a basic food group.
A true devotee's report on the ultimate Bacon-quest: a burger made entirely of BACON.
Its important to pace yourself when on a geek quest of any sort, and this is especially true of those that, like mine, present a certain amount of personal risk. Having last week eaten a (beef) hamburger wrapped in 10 slices of (pork) bacon, I felt it wise to wait a week before attempting another such feat of consumption.
I had read online about several people, over the past five years or so, trying their hand at a burger made out of ground bacon, with no other meat included. I hadnt intended to try it until later in my Great Bacon Odyssey, but several people suggested it after last weeks triumph, so I started thinking about it more and more. Then it occurred to me: In order to be truly worthy of me, and of the GeekDad name that means so much to me, my quest would have to take me beyond what other people have already done. And to make that possible, I would first have to prove that I was serious. I would have to conquer the bacon burger.
First, I needed to figure out how many slices I would need. I wanted to use the uncured bacon again, with no dry rub or any such thing, because I knew that if I were to have a prayer of eating the whole thing, I would need the burger to have as little salt in it as possible. I wanted a burger weighing about one-third of a pound, but I dont have a kitchen scale.
The package had 22 slices and, according to the package, weighed 12 ounces. Assuming all slices were cut uniformly (which appeared to my eye to be the case), each slice weighed about 0.55 ounces. That would mean 10 slices (after rounding up), because 1/3 of a pound is about 5.33 ounces. But I wanted the burgers cooked weight to be 1/3 of a pound, not its raw weight, and of course bacon loses a lot of fat during cooking. A little research indicated that the likelihood was that my bacon would lose about half of its weight during cooking. That seemed a bit high to me, especially since the bacon Id bought had a good percentage of meat in each slice, so I figured starting with 19 slices, for a weight of 10.45 ounces, would cover me....
The Great Bacon Odyssey: Bacon, the Other Crispy Brown Meat | GeekDad | Wired.com
A true devotee's report on the ultimate Bacon-quest: a burger made entirely of BACON.
Its important to pace yourself when on a geek quest of any sort, and this is especially true of those that, like mine, present a certain amount of personal risk. Having last week eaten a (beef) hamburger wrapped in 10 slices of (pork) bacon, I felt it wise to wait a week before attempting another such feat of consumption.
I had read online about several people, over the past five years or so, trying their hand at a burger made out of ground bacon, with no other meat included. I hadnt intended to try it until later in my Great Bacon Odyssey, but several people suggested it after last weeks triumph, so I started thinking about it more and more. Then it occurred to me: In order to be truly worthy of me, and of the GeekDad name that means so much to me, my quest would have to take me beyond what other people have already done. And to make that possible, I would first have to prove that I was serious. I would have to conquer the bacon burger.
First, I needed to figure out how many slices I would need. I wanted to use the uncured bacon again, with no dry rub or any such thing, because I knew that if I were to have a prayer of eating the whole thing, I would need the burger to have as little salt in it as possible. I wanted a burger weighing about one-third of a pound, but I dont have a kitchen scale.
The package had 22 slices and, according to the package, weighed 12 ounces. Assuming all slices were cut uniformly (which appeared to my eye to be the case), each slice weighed about 0.55 ounces. That would mean 10 slices (after rounding up), because 1/3 of a pound is about 5.33 ounces. But I wanted the burgers cooked weight to be 1/3 of a pound, not its raw weight, and of course bacon loses a lot of fat during cooking. A little research indicated that the likelihood was that my bacon would lose about half of its weight during cooking. That seemed a bit high to me, especially since the bacon Id bought had a good percentage of meat in each slice, so I figured starting with 19 slices, for a weight of 10.45 ounces, would cover me....
The Great Bacon Odyssey: Bacon, the Other Crispy Brown Meat | GeekDad | Wired.com
