Today's cultural milestone: The Bacon Explosion, a piece in the New York Times about the proliferation of food blogging on the internet. New technology has provided a mechanism for rapid dissemination of recipes, causing food to "go viral," spreading around the world more rapidly than ever before. And what's more, online food writing is becoming a staple of our media landscape -- just last week I pointed to 12 Meals or Bust, a story from So Good, my favorite food blog. Anyway, back to the Times, here's a bit on the titular food (with some emphasis added):
This recipe is the Bacon Explosion, modestly called by its inventors "the BBQ Sausage Recipe of all Recipes." The instructions for constructing this massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce first appeared last month on the Web site of a team of Kansas City competition barbecuers. They say a diverse collection of well over 16,000 Web sites have linked to the recipe, celebrating, or sometimes scolding, its excessiveness. A fresh audience could be ready to discover it on Super Bowl Sunday. ...[the Bacon Explosion's inventor] bought about $20 worth of bacon and Italian sausage from a local meat market. As it lay on the counter, he thought of weaving strips of raw bacon into a mat. The two spackled the bacon mat with a layer of sausage, covered that with a crunchy layer of cooked bacon, and rolled it up tight.
Read the rest for the story of an epic internetborne foodsplosion. If bacon isn't your thing, check out Gordon Ramsay making "perfect" scrambled eggs. Now get to lunch, people! (But first, care to share your favorite food stories or recipes in the comments?