A representative of Wendy’s contacted us recently and asked if we’d like to try some of their menu items, particularly their new “Pick Two” promotion, where you get two items for $4.99. Neither Naseem nor I had been to Wendy’s in years, so we decided to give it a go.
I decided to try their half BLT Cobb salad and a Junior Bacon Cheeseburger. I’ll start with the burger and keep it brief, as the less said, the better. I understand this is a “junior” burger, probably made with small children in mind. However, that was one seriously small, flat bun with an even smaller beef patty. The veggies were unimpressive and the flavor was bland. The one good thing I can say about this burger is that the bacon was crispy, and therefore stood out in texture and flavor on the sandwich. More often than not, fast food bacon is sort of limp and greasy; this bacon was an exception. However, that’s where the compliments end.
I was pleasantly surprised by the salad. The greens were fresh and plentiful, as were most of the other ingredients. The chicken breast was fairly moist and flavorful, and the bacon, again, was crisp. Sadly, there was only one small slice of bacon. For a salad claiming to have its roots in the noble BLT, bacon should probably get a more prominent role. That said, this was an overall good salad, especially for a fast food restaurant.
Naseem went a different route and ordered the fabled Baconator. Her burger experience was much better than mine. First of all, the Baconator comes on a Kaiser bun, which was a nice touch. The beef patty was actually larger than the bun, and there were three (crispy!) slices of bacon. Point and point. The only real drawback here was the condiment mixture of ketchup and mayo, but I’ll admit that’s a matter of preference. Neither of us likes the two mixed, especially on a burger with no veggies. I’m sure if ordered without the condiments, she would have liked it even better. I’m not sure this burger really deserves the name Baconator, but maybe if you added a few slices like some have done at Burger King…
4 whiting fillets, about 175 grams each, skin on
12 slices of thinly sliced streaky bacon
2 tablespoons olive oil
25 grams shallots, peeled and very finely chopped
4 tablespoons dry white wine
2 tablespoons water
1 tablespoon cream
125 grams unsalted butter, diced
salt and freshly-ground pepper
freshly squeezed lemon juice, to taste
Grill the bacon until crispy, keep warm. Place the shallots, white wine and water in a heavy-based pan and bring to boil. Let it simmer until reduced to a quarter. Add the cream and boil for one minute. Reduce the heat and add in all the butter. Whisk vigorously until you have a lovely silky sauce - do not let the sauce boil or it will separate. Remove from the heat, season and keep warm. Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil.? Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 1 minute.
bacon recipe courtesy of: Bord Bia: Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland
TurBaconEpic Thanksgiving - Epic Meal Time
A bird in a bird in a bird in a bird in a bird in a pig (and bacon in ever layer)
Submitted by crazyfishor
Oscar Mayer gave us some coupons for a free package of their new Super Thick Cut Applewood Smoked Bacon. We want to share with you. Simply send an email to us at lordsofbacon (at) gmail (dot) com with the subject line FREE BACON and you are entered. As promised I have deleted the emails from the first contest so if you entered before you will need to enter again. Deadline to enter is Noon on the 24th. We will pick a random entry and send them a coupon for Free Bacon!
Eric Choi and I flew from SF to Chicago for Baconfest 2010 (http://baconfestchicago.com/). It was a fun show with some of Chicago’s best chefs competing to create the best bacon dish and some vendors selling bacon related goods (J&D’s, Bakon Vodka, Vosges, etc.). We’re now part of the club — bacentrepreneurs.
Here’s a few write ups on the event… http://bit.ly/cBnSu1 and http://bit.ly/aVUHvt.
Thanks to Andre and Michael for having us. We’ll see you in 2011 (at Wrigley?).