Could This Be More Self-Referential?

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).

Going Overboard With Bacon

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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Sneak Peek

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.”