0_Wizard
Bacon is a very popular dish in many countries. It is made from salt-cured pork.
Bacon is a type of salt-cured pork.
chosen_Bacon_0
Bacon
chosen_topic_0_Bacon
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
1_Apprentice
I LOVE bacon.  I haven't tried bacon ice cream though.  Have you?
0_Wizard
I have not had bacon ice cream yet. Bacon is used to flavor may other dishes as well. There is even bacon toothpaste!
It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich).
self_Bacon_2
Bacon
self_1_Bacon
Bacon ice cream
Bacon ice cream (or bacon-and-egg ice cream) is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series "The Two Ronnies" as a joke; however, it was eventually created for April Fools' Day. Heston Blumenthal experimented with the creation of ice cream, making a custard similar to scrambled eggs then adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants. Ice cream is generally expected to be a sweet food, eaten as a dessert, even though there is evidence of savoury ice creams eaten in Victorian times.
Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
Bacon mania
Bacon mania refers to passionate bacon enthusiasm in the United States and Canada. Novelty bacon dishes and other bacon-related items have been popularized rapidly via the internet. The movement has been traced to the late 1990s when high-protein foods became a more prominent diet focus due in part to the Atkins diet. Since then, bacon-focused events and gatherings celebrating the food have been reported and bacon-related exploits have been featured in media accounts. Newer bacon creations have joined more traditional foods like the BLT, Cobb salad, clams casino, and club sandwich. Dishes include hard-boiled eggs coated in mayonnaise encased in bacon (the "heart attack snack") and Wendy's 'Baconator' (six strips of bacon on a half-pound cheeseburger).
The Fat Duck
The Fat Duck is a restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The Bell pub, The Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen has increased from four when it first opened to 42, resulting in a ratio of one kitchen staff member per customer.
The Bacon Cookbook
The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food is a cookbook on bacon by James Villas. It was published by Wiley in 2007. Villas is a former food editor for "Town & Country" magazine, and "The Bacon Cookbook" is his 15th book on food. He notes on the book's jacket that he was "beguiled by bacon since he was a boy." He describes the appeal of bacon in the book's preface, and in the introduction recounts the history of the product, as well as its variations from different locations internationally. Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes.
Heston Blumenthal
Heston Marc Blumenthal, OBE (; born 27 May 1966) is a British celebrity chef. He is the proprietor of The Fat Duck in Bray, Berkshire, one of five restaurants in Great Britain to have three Michelin stars; it was voted No. 1 in The World’s 50 Best Restaurants in 2005. Blumenthal owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, The Crown at Bray and The Hinds Head, which has one Michelin star. He invented recipes for triple-cooked chips and soft-centred Scotch eggs. He advocates scientific understanding in cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
Wow!  I don't know that I could tolerate bacon flavored toothpaste.  Wouldn't want to breath on anybody!