Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
40 minutes ago, chromedome said:Just gonna leave this here...
See now, I'd try this. It's like french toast with cinnamon sugar and bacon slices that I've eaten hundreds of times. I bet it smells amazing cooking.
I guess candied bacon has hit the mainstream.
also, I am still onboard with the gravy-flavored mayo from a few months back.
20 minutes ago, chromedome said:Just gonna leave this here...
See now, I'd try this. It's like french toast with cinnamon sugar and bacon slices. I bet it smells amazing cooking.
I guess candied bacon has hit the mainstream.
also, I am still onboard with the gravy-flavored mayo from a few months back.
