0_Wizard
I really love bacon.  It is salt cured pork.
Bacon is a type of salt-cured pork.
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Bacon
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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".
I Love Bacon!
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. "I Love Bacon!" was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices. The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo, François Halard, and the professional photographer and storm chaser, Jim Reed.
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.
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.
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.
Pork in Ireland
Pork in Ireland has been a key part of the Irish diet since prehistory. Ireland's flora and fauna overwhelmingly arrived via a Neolithic land bridge from Great Britain prior to its submerging around 12,000 BP. When the very first hunter-gatherers arrived around 2,000 years later, the local ecosystem largely resembled that of modern Ireland. Dating back to Neolithic times, large amounts of pig bones have been found near habitations. There is evidence of wild boar consumption dating as early as 9000 BP, at a Mesolithic site in, about 1,000 years before farming began in Ireland. Evidence of Stone Age farming survives in the Céide Fields in north County Mayo.
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
Oh bacon is delicious! Its probably one of my favorites.
0_Wizard
There is a cookbook called the Bacon Cookbook that has over 160 recipes for bacon dishes.
Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes.
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The Bacon Cookbook
partner_2_The_Bacon_Cookbook
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.
I Love Bacon!
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. "I Love Bacon!" was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices. The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo, François Halard, and the professional photographer and storm chaser, Jim Reed.
Everything Tastes Better with Bacon
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by Sara Perry. She is an author, food commentator and columnist for "The Oregonian". The book was published in the United States on May 1, 2002, by Chronicle Books, and in a French language edition in 2004 by Les Éditions de l'Homme in Montreal. In it, Perry describes her original concept of recipes combining sugar and bacon. Her book includes recipes for bacon-flavored dishes and desserts. The book received mainly positive reviews and its recipes were selected for inclusion in "The Best American Recipes 2003–2004".
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).
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.
Cookbook
A cookbook or cookery book is a kitchen reference publication containing a collection of recipes, typically organized by type of dish. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. Cookbooks can also cover a wide variety of topics, including cooking techniques for the home, recipes and commentary from famous chefs, institutional kitchen manuals, and cultural commentary. The earliest cookbooks listed recipes of the finest cuisine of their day, either of the author's favorite dishes or to train professional cooks for banquets and upper-class, private homes.
1_Apprentice
Oh wow, I should check that out. I could always use more bacon recipes.
0_Wizard
Bacon is actually cured by soaking in brine, or just plan salt.  
Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain salt, known as dry curing.
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Bacon
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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".
Salt industry in Syracuse, New York
The salt industry has a long history in and around Syracuse, New York. Jesuit missionaries visiting the region in 1654 were the first to report salty brine springs around the southern end of "Salt Lake," known today as Onondaga Lake. Later, the Treaty of Fort Stanwix (1784) and designation of the area by the State of New York as the "Onondaga Salt Springs Reservation" provided the basis for commercial salt production from the late 18th century through the early 20th century. The salt springs extended around much of Onondaga Lake, originating in the town of Salina and passing through Geddes and Liverpool to the mouth of Ninemile Creek, a distance of almost nine miles.
Brine
Brine is a high-concentration solution of salt (usually sodium chloride) in water. In different contexts, brine may refer to salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Lower levels of concentration are called by different names: fresh water, brackish water and saline water. Brine naturally occurs on Earth's surface (salt lakes), crust, and within brine pools on ocean bottom. High-concentration brine lakes typically emerge due to evaporation of ground saline water on high ambient temperatures.
Great Salt Lake
The Great Salt Lake, located in the northern part of the U.S. state of Utah, is the largest salt water lake in the Western Hemisphere, and the eighth-largest terminal lake in the world. In an average year the lake covers an area of around , but the lake's size fluctuates substantially due to its shallowness. For instance, in 1963 it reached its lowest recorded size at 950 square miles (2,460 km²), but in 1988 the surface area was at the historic high of . In terms of surface area, it is the largest lake in the United States that is not part of the Great Lakes region. The lake is the largest remnant of Lake Bonneville, a prehistoric pluvial lake that once covered much of western Utah.
Brine mining
Brine mining is the extraction of useful materials (elements or compounds) which are naturally dissolved in brine. The brine may be seawater, other surface water, or groundwater. It differs from solution mining or in-situ leaching in that those methods inject water or chemicals to dissolve materials which are in a solid state; in brine mining, the materials are already dissolved. Brines are important sources of salt, iodine, lithium, magnesium, potassium, bromine, and other materials, and potentially important sources of a number of others. Around 500 BCE, the ancient Chinese dug hundreds of brine wells, some of which were over 100 meters (330 feet) in depth.
Open-pan salt making
Open-pan salt making is a method of salt production wherein salt is extracted from the brine using vacuum pans. The brine is heated in a partial vacuum to lower the boiling point. In the past salt has been extracted by heating the brine in pans operating at normal atmospheric pressure, known as open pans. Virtually all European domestic salt is obtained by solution mining of underground salt formations although some is still obtained by the solar evaporation of sea water. Salt is made in two ways traditionally. Rock salt is mined from the ground. The other type known as white salt is made by the evaporation of brine.
Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion. The species is cultivated in many places and considered naturalized in all the countries of the Mediterranean coast, as well as in Argentina, Saudi Arabia, Java, Norfolk Island, California, and Bermuda. Olea europeana sylvestris is a subspecies that corresponds to a smaller tree bearing noticeably smaller fruit.
1_Apprentice
That's all? But it tastes so good!
0_Wizard
It is probably mostly from the fat.  It normally comes from the pork belly.
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.
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Brine
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Pork belly
Pork belly is a boneless cut of fatty meat from the belly of a pig. This dish is considered a delicacy in many parts of the world. Pork belly is immensely popular in Chinese, Korean and Philippine cuisine. In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and "Dongpo pork" (东坡肉) in China (sweet and sour pork is made with pork fillet). In Colombian cuisine, pork belly strips are fried and served as part of "bandeja paisa" ("chicharrón"). In Alsatian cuisine, pork belly is prepared as "choucroute garnie".
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".
Pork rind
Pork rind is the culinary term for the skin of a pig. It can also be fried or roasted in pork fat (lard) as a snack. The frying renders much of the fat that is attached to the uncooked rind, causing the size of the cooked product to be reduced considerably. This product may be known by alternative names, such as "chicharrón" in Spanish, "kaiings" in South Africa, and pork scratchings or pork cracklings in the UK, although "crackling" may instead refer to the rind on a roasted pork joint. Often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible.
Samgyeopsal
Samgyeopsal (, ), samgyeopsal-gui (), or grilled pork belly is a type of "gui" (grilled dish) in Korean cuisine. It is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with "ssamjang" (), vegetables, and lettuce leaves to wrap it in. The literal meaning of the word is “three ("sam"; ) layered ("gyeop"; ) flesh ("sal"; )”, referring to what appears to be three layers that are visible in the meat.
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.
Stegt flæsk
Stegt flæsk IPA [stɛkt flɛsk] is a dish from Denmark consisting of fried pork belly and generally served with potatoes and a white sauce with chopped parsley ("persillesovs"). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for "stegt flæsk" and the strips are cut about a 1/4 inch thick. "Stegt flæsk" is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce. Mmmm." An "alternative guide to Denmark" from the British broadcaster BBC described "stegt flæsk med persillesovs" as fried slices of pork with fat served with parsley sauce and boiled potatoes.
Red braised pork belly
Red braised pork belly or hong shao rou () is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine. The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. The dish has a melt in the mouth texture is formed as a result of a long braising process, during which the liquid reduces and becomes thick. It is generally served with steamed rice and dark green vegetables. Many Chinese provinces have slightly different versions, but the Hunanese one (often called Mao's family style red braised pork () is often said to have been one of Chairman Mao's favorite dishes, and is served at the many Hunan restaurants across China specialising in so called 'Mao-style cuisine'.
1_Apprentice
I never knew it came from there! I always just blissfully ate it!
0_Wizard
I can pretty much eat it in anything.  Nothing like breakfast with a side dish of bacon.  Or eating it on a club sandwich.
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).
chosen_Bacon_0
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.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
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.
International availability of McDonald's products
McDonald's Corporation () is the world's largest chain of fast food restaurants, serving around 68 million customers daily in 119 countries. McDonald's traces its origins to a 1940 restaurant in San Bernardino, California. After expanding within the United States, McDonald's became an international corporation in 1967, when it opened a location in Richmond, Canada. By the end of the 1970s, McDonald's restaurants existed in five of the Earth's seven continents; an African location came in 1992 in Cape Town,South Africa. In order to cater to local tastes and culinary traditions, and often in respect of particular laws or religious beliefs, McDonald's offers regionalized versions of its menu among and within different countries.
Burger King products
When the predecessor of international fast food restaurant chain Burger King (BK) first opened in 1953, its menu predominantly consisted of hamburgers, French fries, soft drinks, milkshakes, and desserts. After being acquired by its Miami, Florida franchisees and renamed in 1954, BK began expanding its menu by adding the Whopper sandwich in 1957, and has since added non-beef items such as chicken, fish, and vegetarian offerings, including salads and meatless sandwiches. Other additions include a breakfast menu and beverages such as Icees, juices, and bottled waters. As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs.
1_Apprentice
Have you had it on ice cream?