So last Friday I finally made some chicken-fried bacon. At work (one of the perks of working in a test kitchen). I'd blogged about chicken-fried bacon earlier, and it came in as No. 17 on my list of 1,001 things to do with bacon.
The results? Love. At first bite.
Of course, the wonderful aroma of frying bacon tends to spread quickly, and within minutes the Test Kitchen was packed with people from throughout the building eager to help me "test" the recipe. (There was literally a logjam outside the door at one point.) Luckily, I had enough ingredients to make a rather large batch of the bacon, and a big bowl of creamy ranch dip.
Most "testers" were quiet as they sampled the bacon — they simply closed their eyes and nodded their heads in agreement. Others were able to put their reactions into words. "This makes my whole body smile!" said Chris Erskine gleefully as he tore into a second strip.
Now, if you've been following the latest string of bacon posts, you know that the Health section is located smack-dab against the Test Kitchen, right next to Food. And Health Editor Tami Dennis has been ... well ... frustrated at all the wonderful bacon goings-on in her midst.
So I wanted to make it up to her. I sliced a large carrot lengthwise on a mandoline into thin strips resembling ... bacon. And then I chicken-fried it. I plated it nicely and brought it to her with a cute little bowl of the dipping sauce.
Tami inhaled it. And then came in the Kitchen for seconds. So maybe bacon doesn't work for everyone, but chicken-fry a vegetable and you might even have a Health editor clamoring for more.
Anyway, the chicken-fried bacon — and carrots — were a success. My take on the wonderful dish follows the jump.
— Noelle Carter
Photo credits: Noelle Carter / Los Angeles Times