Comments on: What a Meatgasm Looks Like http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/ I FORGET WHAT EIGHT WAS FOR Fri, 10 Feb 2012 00:36:45 +0000 hourly 1 http://wordpress.com/ By: Dr Paisley http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-147960 Sat, 30 May 2009 05:19:21 +0000 http://whatever.scalzi.com/?p=7466#comment-147960 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 http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-147421 Fri, 29 May 2009 04:44:13 +0000 http://whatever.scalzi.com/?p=7466#comment-147421 I’m sorry that I missed the handouts after opening ceremonies.

]]> By: John Scalzi http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146806 Tue, 26 May 2009 16:02:09 +0000 http://whatever.scalzi.com/?p=7466#comment-146806 It was a surprise to me too, Lydia.

]]> By: Lydia http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146803 Tue, 26 May 2009 15:23:40 +0000 http://whatever.scalzi.com/?p=7466#comment-146803 Hm. Well, now (and only now) I *am* sorry that I missed opening ceremonies.

]]> By: Deb Geisler http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146777 Tue, 26 May 2009 04:04:19 +0000 http://whatever.scalzi.com/?p=7466#comment-146777 Male baconistas need to go to Hunter College.

(This is not the nonsequitur it appears to be.)

]]> By: GregLondon http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146722 Mon, 25 May 2009 03:06:33 +0000 http://whatever.scalzi.com/?p=7466#comment-146722 My cholesterol spiked just looking at the picture.

]]> By: Tina Black http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146717 Mon, 25 May 2009 01:01:37 +0000 http://whatever.scalzi.com/?p=7466#comment-146717 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 http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146664 Sun, 24 May 2009 05:38:06 +0000 http://whatever.scalzi.com/?p=7466#comment-146664 What that plate needs is a sprig of parsley.

]]> By: Irene Delse http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146656 Sat, 23 May 2009 23:35:06 +0000 http://whatever.scalzi.com/?p=7466#comment-146656 For the truly adventurous, how about Russian raw bacon appetizers? Yes, raw. With garlic.
http://englishrussia.com/?p=2777#more-2777

]]> By: Chris Byrne http://whatever.scalzi.com/2009/05/22/what-a-meatgasm-looks-like/#comment-146634 Sat, 23 May 2009 16:22:10 +0000 http://whatever.scalzi.com/?p=7466#comment-146634 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.

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