Wednesday, February 25, 2009

Bacon Mayonnaise

Oh hell YES.

Step by step, with photos.

(h/t Instapundit)

UPDATE 2/27: Antonio Mendoza comments--"It might actually be good for you. See, for example, this:

Hit the link, read and decide for yourself. Value added is the description in the linked article of margarine being manufactured:

This is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature-margarine and shortening. To produce them, manufacturers begin with the cheapest oils-soy, corn, cottonseed or canola, already rancid from the extraction process-and mix them with tiny metal particles-usually nickel oxide. The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high-temperature reactor. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam-cleaned. This removes its unpleasant odor. Margarine's natural color, an unappetizing grey, is removed by bleach. Dyes and strong flavors must then be added to make it resemble butter. Finally, the mixture is compressed and packaged in blocks or tubs and sold as a health food.

Pass the butter, please.


chesstiger said...

Oh my goodness. Are they serious?

Wahrheit said...

Oh hell YES

Rocky said...

They left off one last and absolutely necessary ingredient ... defibrillator.

Antonio Mendoza said...

It might actually be good for you. See, for example, this:

Wahrheit said...

See the update.

Polly said...

Margarine is nasty stuff. I would much rather put butter on my toast then save a few calories with margarine. I refuse to use the crap when I bake. BUTTER BABY!!!!

BlunderProne said...

Jon Stewart on the Daily show had a segment about bacon-aise that was hillarious. Did you know tehy even have Bacon-aise LITE?