Warning: While the dirty images after the jump are perfectly safe for viewing at work, they may permanently change the way you look at BLT sandwiches. They also make us wonder: Has bacon finally jumped the shark? Is this is equivalent of leaking a sex tape? [Kitchen Scraps via The Morning News] Read More »

Bacon has alternately been praised and vilified. Viewed as divine or anti-religious, delectable or disgusting, high brow or low class. I am talking, of course, about Francis Bacon. But the same could be said of bacon the meat. (See what I did there?) Right now both are at their cultural peak: one of them is the subject of a new book and the other has a show at the Metropolitan Museum of Art. I’ll let you guess which is which. Read More »

Back in January we spoke with Matthew “Chili Takedown” Timms about the growing popularity of his themed cook-off series and his place in foodie culture. On Sunday, he threw his most successful event yet, the Bacon Takedown, where amateur chefs competed over the most tasty and improbably pork-packed treats. Some bacon lovers braved long, pungent lines to sample and eventually vote for their favorites among 30 bacony dishes, including avocado ice-cream, cupcakes, soup, applesauce, and truffles. Even Good Morning America was in attendance (back in the studio, one host got excited enough to describe the bacon bourbon ice-cream as “Kentucky porn” — good morning, indeed). Flavorwire checked in with Timms again, and then spoke with two of the event’s winners, Jonathan Proville (Judge’s Winner) and Mike O’Neill (People’s Choice/Grand Prize) to discuss the competitions, food trends, and swine. Read More »