{"id":1197,"date":"2008-12-19T17:54:13","date_gmt":"2008-12-20T00:54:13","guid":{"rendered":"http:\/\/bigjimindustries.com\/wordpress\/index.php\/2008\/12\/lets-get-crazy-dear-and-wrap-the-turducken-in-bacon-this-year\/"},"modified":"2008-12-19T17:55:16","modified_gmt":"2008-12-20T00:55:16","slug":"lets-get-crazy-dear-and-wrap-the-turducken-in-bacon-this-year","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2008\/12\/19\/lets-get-crazy-dear-and-wrap-the-turducken-in-bacon-this-year\/","title":{"rendered":"“Let’s get crazy, dear, and wrap the turducken in bacon this year.”"},"content":{"rendered":"

from the LA Times<\/a><\/span><\/p>\n

Bacon recipes galore!<\/span>
\n\"*\"\u00a0Bacon has a place at the table morning, noon and night. And venture beyond its natural pairings to the unusual yet sublime — in an apple coffeecake or as a martini garnish. Enjoy.<\/span><\/span><\/p>\n

By Noelle Carter, Los Angeles Times<\/span><\/p>\n

<\/p>\n

We were opening Christmas gifts last year when my much better half dropped a package on my lap — a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalape\u00f1o-spiced and apple-cinnamon, varieties hailing from Virginia to upstate New York, Texas to Tennessee.<\/p>\n

Now if that’s not true love, I don’t know what is.<\/p>\n

I’m a bacon fanatic. In or out of the kitchen, sometimes it’s all I can think about: the vibrant red as it cooks, the smokiness, the subtle crunch, the sizzle, the wonderful aroma that will not be denied.<\/p>\n

And bacon works so well in so many dishes, from soups and salads to chili and stuffed pork chops. Layer it in burgers or use it as garnish, wrapped seductively around fillets or brats for a little extra flavor.<\/p>\n

<\/a>For Thanksgiving, I added bacon to a turducken — a pound of it carefully lining the turkey breast just beneath the skin. Officially, it was to keep the meat moist as the 40-pound behemoth cooked. Secretly, I knew that turkey, duck and chicken weren’t enough — that monster needed bacon, just because.<\/p>\n

[ click to continue the turducken at LATimes.com<\/a> ]<\/p>\n","protected":false},"excerpt":{"rendered":"

from the LA Times Bacon recipes galore! \u00a0Bacon has a place at the table morning, noon and night. And venture beyond its natural pairings to the unusual yet sublime — in an apple coffeecake or as a martini garnish. Enjoy. By Noelle Carter, Los Angeles Times We were opening Christmas gifts last year when my […]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-1197","post","type-post","status-publish","format-standard","hentry","category-mirth"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/1197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1197"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/1197\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}