There was some scientific discussion a few months ago that discussed the possible link between bacon and hangover cures. The connection had something to do with amino acids and their reaction with something or other in the body. (Very scientific, I know.)
There’s a new study now that expands even further on this concept and begins to explain why we like bacon in the first place. The story from the Telegraph includes the following tibit:
“At the centre of it all is the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours.”
This could mean that bacon is not a choice, but a way of life that’s hard coded into our DNA.
Stop denying the bacon love that lives within and start to shout the love without.
BACON! BACON! BACON!
– Mr. B
At the Fat Boys cafe in the UK’s town of Thorton Heath, owner Farouk Hassanein has devised “a 4,500 calorie behemoth containing a packet of bacon, two jumbo sausages, two eggs, tins of beans, mushrooms and tomatoes and a fried slice.”
Writer Harry Miller took on the mammoth breakfast and reported his valiant defeat in the Epsom Guardian. Read the article.
According to Wikipedia (yes, the most complete and factual web site ever), Max Bacon was
“the former lead singer for 1980s arena rock supergroup GTR as well as the frontman for lesser known bands like Moby Dick, Nightwing, Phenomena, and Bronz.”
We here at Bacon Today consider Max Bacon to be the single best rock star name in the history of mankind. Homer Simpson had his “Max Power” he got from the hairdryer, but Max Bacon is a true original if we’ve ever heard one.
Lucky us, we found an original Max Bacon autograph on a stained, wrinkled, & water damaged piece of paper — opening bid about $4 USD on eBay. Who can resist?
