Most of you prefer crispy bacon to its chewy counterpart — but how about bacon in candle form instead?
Rather than oh-so-predictable bacon vodka and bacon chocolate, Rick Gresh, the chef at David Burke's Primehouse in Chicago, is serving guests bacon candles. The votives are made of rendered bacon fat and a vegetable-based wick, and as they melt, are poured over dry-aged steaks and rare scallops to impart a rich, smoked aroma.
What do you think of the newfangled idea? Does it hold a light to this year's other bacon innovations?
Azzedine Alaia
Gerard Darel
7trends
That sounds so gross. YUCK!
1Disgusting.
2I already keep a jar of bacon fat in the fridge, and I just spoon out a little (or a lot) and heat it up when needed. I use it for dressing greens, making hashbrowns, and to add a little flavor to potato soup, soup beans, etc. I've never thought of pouring a little over my steak... but I won't need a candle to try it.
3When do they go retail!!!!!!!!!!!!
4Sorry, that's just disgusting. I'll pass.
5I'd rather not have pure fat poured over my food right before I'm about to eat it, thanks...
6No thanks
7bacon bacon bacon bacon BAAAAACON!
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