And the non-bacon items: sous vide strawberry and rhubarb compote. Fantastic plate.
But wait…that’s not all…the last pairing is below, and it was an awesome touch.
If the picture looks a bit grainy, I think it represents the mind-fuzz of everyone at the Bacon Heart Attack Dinner at that point. Wonderfully grainy-headed.
Laid out like tiny machines of loving grace, or like a Japanese sushi platter, Dissident Chef’s glorious bacon sampler was a fetishistic array of bacon delights. This displayed the spectrum and variety across the field of dreams otherwise called BACON.
The sous vide egg, cooked for 47 minutes at 47 C (116.6 F), has a marvelous soft and creamy texture, unlike any egg I’ve ever tasted. For texture and taste, the egg comes nearest to a custard, and the addition of a little fois gras-bacon vinaigrette over frisee transformed a simple breakfast staple into a little wonder. The egg sits inside a wrap of Fatted Calf bacon with a wicked crunch. The rough crunch vs. the silky custard, plus the greens and unique vinaigrette made this a crowd favorite.
Below is a shot of this dish prior to plating, which looks like a den of snakes. The bacon coils tightly, wound like an asp protecting its nest.
Light, softly crisp, and easygoing, I didn’t feel much of the Kung Fu Girl’s punch. Punching came later. Nicely balanced wine paired with our breakfast-at-dinnertime special of bacon & sous vide egg. The Kung Fu Girl wine comes from Columbia Valley, Washington.
Meat Meister's Food & Travel Blog: Beefy, Porky, Ducky, Deery 