The Baconnaise Trials


baco jon stewartFunny man Jon Stewart eats it, so why don’t you? The fatty food acquisition team (aka the fatty FATs) has finally obtained a jar of Baconnaise Light, the bacon inspired spread promising to deliver pork fat goodness to even the dullest of lunch boxes. The makers (J&D Foods) offer a multitude of recipes to get you jump-started in your own Baconnaise adventures, but we’re hoping to be smacked with some divine inspiration and eventually come up with a few new ideas of our own. When opening the jar for the first time you are welcomed with the smell of bacon. However, the texture is something else. It’s not quite as creamy as classic mayonnaise, and it’s speckled with suspicious secret spices. Think more hills and valleys rather than swoops and swirls. Either way, we’re diving in, but to get us going, we went along with their suggestions to start…

baonnaise deviled eggsDeviled Baco-Eggs: Immediately upon creation the appearance has a bit of an issue – the brown tinge of the spread effectively dulls the usual bright yellow insides of the deviled eggs… sort of making them look like they’ve been hiding out in the back of the fridge for the past week. Of course once I got passed that, I was pleasantly surprised with the results. Even though I used my own family recipe, I subbed just half the mayo for the baco and the result was the delivery of a mouthful of bacon/egg flavour, a combo which is proven to be a winner every Grand Slammed day.

Turkey Baco Sandwich: Just as the BaconSalt is not a substitute for salt, but rather a co-pilot to the original preservative, I found that Baconnaise is also best served as a BFF with regular ol’ mayonnaise. I opted to spread one slice with the Baco and the other with the old classic mayo. The result is that you get both the creaminess of mayonnaise, a must-have to support an otherwise dry turkey sammy, along with the savory bacon zest to accompany the occasionally dreary lunch box staple. It’s not only a winner, it’s downright yummmm-y.

baco chickenBaco-Glazed Chicken: So I just slathered a spoonful on top of a chicken thigh, showered it with a few spices and threw it in the oven. And here’s what we ended up with – a smoky crust seared onto the skin which provided a good sharp tang.

I think Baco will work even better on boneless skinless chicken strips, using the Baconnaise as a first coat, then dunked in some sort of crumbs (cracker, bread, cereal) and baked to a crispy conclusion. The final chicken fingers could even be dunked in a Baco-Ranch Dip (Baconnaise, sour cream, ranch dip mix). We’ll leave it up to you fatty fans to send us recommendations for other Baco-creations.

So join the fatty FAT’s fun: Get a jar for yourself an whip up some Baco magic of your own.


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