I’ve been thinking for a while how nice it would be if I had my posts from Exit 51 here at Bon Appetit Hon. Actually, what I’ve been thinking is how much I wish I would have just been all BAH from the start of my life as a blogger but there’s no changing the past, only moving forward. So to kick off 2010, I’m introducing Flashback Friday. Each Friday I will feature a post from Exit 51. My terminology over there was slightly different so please translate Exit 51 as BAH and SFC as The Mistah. Without further ado, I give you Flashback Friday!
Originally posted 8/29/07 on Exit 51
From the 29 August Washington Post Food Chat:
Arlington, Va.: Has anyone tasted the chocolate bar made with bacon? Thoughts on how I can make a pie with that?
David Hagedorn: I have tasted it! My cooks always told me that chocolate dipped in bacon and rolled in cilantro would be my dream food, and they could be right. I love that chocolate bar.
Now I’m intrigued about how to use it. I’m thinking a banana pie with that chocolate shaved on top. Chocolate, bananas, bacon…it just sounds so Elvis!
Joe: I agree — I like it, too. Have some on my desk this very second. Believe it or not, the bacon is really well balanced with the chocolate. Of course, I expect nothing less from Vosges. The bar, called Mo’s Bacon Bar, contains applewood smoked bacon, Alder wood smoked salt, and deep milk chocolate. I think it wouldn’t be as good with dark chocolate rather than milk…
The ultimate salty/sweet combination. This definitely merits investigation.