Today at the bakery: a maple bacon French macaron. Pretty damn delicious, too.
Unless what you had was a foam placed upon a lattice of Sriracha, it couldn't have been the apotheosis.
Was watching an episode of tripleD on Food where i saw this guy from Vancouver BC make a confit of pork belly then deep fried each portion!
That should be close to the apothosis!
I've eaten there -- it was delicious, especially with hollandaise! But that's only ONE food trend -- the bacon macaron was two!
Bacon macaron cupcake?
Was the bacon humanely raised by an artisanal producer from Brooklyn?
I prefer free-range pork, fairly traded, and raised by a wizened abuelita in Bolivia. And the maple must spring from an organic plot 28 miles west-northwest of Montpelier. Terroir, dontchaknow.
Ha ha ha ha!!!!!
Looks like the Terroirists have won!
But can you deep fry it?
Which bakery? Masse's was selling those a couple of years ago, so the curve was back down the line in the Bay Area.
Feel Good in Alameda.
Crispy pig lettuce wraps. Pig is the new chicken.
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