On Monday I posted a link to New York Magazine who had a recipe for a bacon infused Old Fashion and directions for making bacon infused Bourbon. I remain skeptical about Bacon infused bourbon. Regardless, showing themselves a little love, Grub Street, one of New York Magazines Blogs picked up the post and added into their daily email.
So now we have an AmericanMadness post linking to New York Magazine being linked from New York Magazine. They even give an oh-so-brief commentary on Bacon “We said it here first: Bacon has jumped the shark.”
Fantastic, loving the love-fest (and clearly contributing to it as I write this), but it goes a level deeper. I got an email from New York Magazine last night informing me about a video they shot of the bacon-infused bourbon and it’s creator Don Lee mixing up an Old-Fashion. They were addressing my concern (and gag -reflex) from the previous post where I said a bacon cocktail seemed a bit much:
I noticed you linked to New York’s bacon-infused old-fashioned recipe the other day. We shot a video demo of PDT’s Don Lee preparing the drink, which makes the bacon infusion a little easier to swallow.
So that makes this post an AmericaMadness post about a New York Magazine post about an AmericanMadness post about a New York Magazine post.
And of course I am going to link the video (watch the ball of congealed bacon grease bobbing in the bourbon, if that doesn’t make you want to try this, I don’t know what would).
So, you might think this is going to be a post about boats and bacon or seafaring bacon or even bacon life preservers or something, but no, when I say going overboard, I mean too much bacon.
New York Magazine has a recipe for a Bacon-Infused Old Fashion from PDT. Part one of the recipe is making Bacon Bourbon.
Here is where I am torn: Bacon and Bourbon are two flavors that go really well together. I know this from mixing up some Bourbon Maple Syrup and pouring it all over my waffles and bacon. Great flavors. The richness of the bourbon complements the smokiness of the bacon really nicely.
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So, it is obvious we are fans of New York Magazine. We’ve used their content (usually crediting them). They’ve used our content (sometimes crediting us).
Any-hoo, it just came across my inbox that they are doing a website re-design which will probably launch next Friday. If you’d like to see a little preview of what the new New York Magazine homepage will look like, check it out here.
According to their announcement: “the new homepage has a more consistent organization—now you’ll always know where to find whichever type of news you’re looking for, and you’ll be able to search our restaurant listings, runway galleries, and product guides more easily.”
While it might seem like I all of a sudden have found a ton to say after quite a bit of silence, what really is going on is that when I come across a link I want to write about I keep it open until I have some free time (or bookmark them until I have a chance to get back to it or it is no longer timely). I am just going through my various windows right now and finding those things I have been meaning to write about.
Fortunately some of them fall into similar categories and can be linked together n a post just like this one.
There is a movie out now called “Be Kind Rewind” the premise is, essentially, that Jack Black and Mos Def remake a bunch of classic movies. The process is apparently referred to as Sweding
(I have yet to see the movie so I am basing this on the preview, hearsay from friends and this article). To coincide with the release of the movie last month Esquire made up a list of The Five Most Awesomely Sweded Movies.
New York Magazine did a little leg work of their own to come up with their annual Best of New York list which has everything from “Fitness Classes for Kids” to the best steak. You can even check out the list broken down by neighborhood or as a straight A-Z list.
Last up for our list of lists we have another Esquire piece: The Best Sandwiches In America. At first I wasn’t too sure about this list, I mean it is one thing to find good sandwiches across the country, I am sure there are some great ones, but a Reuben from outside New York City? And a non-traditional one at that. Come on… Read more »
When it was just a few articles here and there posted days after we posted them folks started saying it was just a “coincidence” that New York Magazine had written about the exact same thing that we had just covered.
Now, I am getting a little scared. I have had a small bottle of Lucid Absinthe sitting in my apartment for the last two months now waiting to be tasted and reviewed. The biggest problem I was encountering in getting around to tasting it was not having an absinthe spoon. Though technically not necessary you know me when it comes to my reviews I like to drink alcohol the “traditional” way. In terms of absinthe, this means with an absinthe spoon, sugar cube and water (and maybe some flame as well… we’ll see about that).
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The staff of American Madness would like to thank the 