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Author Topic: Baconaise?!  (Read 1278 times)
ikkleste
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« on: November 07, 2009, 03:56:40 pm »
http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html?ref=se-do2
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« Reply #1 on: November 07, 2009, 07:26:56 pm »
http://www.firebox.com/product/2468/Baconnaise?via=ser

Get with the times!  Grin
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ikkleste
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« Reply #2 on: November 07, 2009, 11:16:03 pm »
Believe it or not, Baconnaise is suitable for vegetarians, especially all you pretend ones who secretly crave the unmistakable taste of shredded piggy flesh without the bacon guilt. It’s also kosher. How come? Well despite its incredibly realistic taste, it doesn’t actually contain any bacon. Amazing!

not impressed with that like... seems more like mayonaise with bacon flavourings rather than actual egg/bacon fat emulsion. The dude on that site has done it proper style.
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« Reply #3 on: November 08, 2009, 09:07:51 am »
aye & at £5 a jar plus P&P i'd rather make my own!
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« Reply #4 on: November 08, 2009, 02:20:58 pm »
Yeah is a litte steep like, get the heinz garlic mayo shit bang some bacon in it and i reckon it would taste better.

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« Reply #5 on: November 08, 2009, 02:48:35 pm »
or just use 2 eggs, some vegetable oil and bacon fat like the guide tells you to!
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« Reply #6 on: November 09, 2009, 12:07:47 pm »
Im to lazy to look to even look at the link, plus the whole eggs in mayo thing frys my bonce.

I know there in there, but I dont want to see em in there.
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« Reply #7 on: November 20, 2009, 10:57:48 pm »
on second thoughts im going to try this, only question is whats the difference between canola oil and olive oil.

As in can i use olive oil instead, im so hungry.
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« Reply #8 on: November 20, 2009, 11:01:14 pm »
I'd imagine the olive oil would work but would probably flavour it. Normally olive oil would be quite a strong flavour on its own, but I'd imagine it would be quite subtle compared with the bacon.


Let us know how it goes.
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The recreational pursuits that made you shine have worn thin.
& it's oh so fine getting out your mind as long as you can find your way back in.
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« Reply #9 on: November 21, 2009, 11:06:17 am »
I will, but i'm going to do a few test runs first, I have comtemplated making people it as a stocking filler and putting little lables on it. (not sure how to seal a jar to preserve though, any ideas?)

I dub thee "Simons Fucking Fantastic Bacon Juice", Im also tempted to make a chilli version. I got some dorset nagas in the fridge and nothing to do over the weekend.

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claire
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« Reply #10 on: November 21, 2009, 01:00:05 pm »
To prepare jars for preserving you just need to sterilise them first (including the lids) either by putting them in the oven on a really low heat for about ten minutes, or boiling in a pan of water for a bit then allowing them to dry completely. Then you put the mayo in, and screw the lid on tightly. Now that I've helped, do I get a jar? Grin
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« Reply #11 on: November 21, 2009, 04:42:31 pm »
Thats helpful and yes I will give you a jar, providing it doesnt taste like pain.

Ill pm you once its done and post it.

How does that sound?
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claire
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« Reply #12 on: November 21, 2009, 05:53:37 pm »
Haha seriously? I was only joking (Wouldn't say no like Smile )
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« Reply #13 on: November 22, 2009, 10:23:11 am »
Ahh I thought you were being literal, but yeah ill send some.
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« Reply #14 on: November 22, 2009, 07:07:21 pm »
probably not the best idea to post mayonnaise thats not been sealed in a protective atmosphere as it should remain refrigerated once opened!
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