Comments on: What a Meatgasm Looks Like

By: Dr Paisley

Dr Paisley — Sat, 30 May 2009 05:19:21 +0000

The fact that it has taken me a week to weigh in here is testament to how amazing ConQuesT 40 was. But I am he who spent last Friday afternoon making the Bacon Explosion for the Great and Powerful Scalzi’s delectation. And I must admit that when I looked upon it, having rolled it up, my first thought was “my god, this belongs in a porno.” And beyond the amazing tastiness of the thing itself, the fact that a friend asked if I would make one for him if he provided the ingredients* and that my wife the co-chair (as opposed the my wife the con suite ghoddess) asked if I would make one for her, was validation enough.

Thanks again for your fine work as GoH, and I do hope, for your family’s sake, you are no longer sweating pork. Come back soon.

*The fact he is gay and has, after watching me suck down a Blow Job, wondered whether we shopped at the same mall, is irrelevant to the discussion at hand

By: Edward

Edward — Fri, 29 May 2009 04:44:13 +0000

I’m sorry that I missed the handouts after opening ceremonies.

By: John Scalzi

John Scalzi — Tue, 26 May 2009 16:02:09 +0000

It was a surprise to me too, Lydia.

By: Lydia

Lydia — Tue, 26 May 2009 15:23:40 +0000

Hm. Well, now (and only now) I *am* sorry that I missed opening ceremonies.

By: Deb Geisler

Deb Geisler — Tue, 26 May 2009 04:04:19 +0000

Male baconistas need to go to Hunter College. (This is not the nonsequitur it appears to be.)

By: GregLondon

GregLondon — Mon, 25 May 2009 03:06:33 +0000

My cholesterol spiked just looking at the picture.

By: Tina Black

Tina Black — Mon, 25 May 2009 01:01:37 +0000

CaseyL — it already existed, invented by some KC local guys. The instructions are on the web. I will say, however, that Jim is a superb smoker of meats, and I am sure his Bacon Explosion was exemplary.

By: Harry Connolly

Harry Connolly — Sun, 24 May 2009 05:38:06 +0000

What that plate needs is a sprig of parsley.

By: Irene Delse

Irene Delse — Sat, 23 May 2009 23:35:06 +0000

For the truly adventurous, how about Russian raw bacon appetizers? Yes, raw. With garlic.
http://englishrussia.com/?p=2777#more-2777

By: Chris Byrne

Chris Byrne — Sat, 23 May 2009 16:22:10 +0000

Josh, I agree, they are indeed blessed; as are we for having access to their products.

Phoenix isn’t exactly noted for great food (even great Mexican); but we do have a few standout gems.

Stanleys homemade polish sausage, on 22nd and Mcdowell is one of them.

They do all their own butchery and smoking; and it is to die for. The sausages are incredible, but their real crowning glory is their bacon. Belly bacon, back cut (rasher), loin cut (canadian), all spectacular.

I don’t even make sauces without some of their beautiful smokey bacon fat in them any more.