How to Add Bacon To Just About Everything You Make

04/29/2014 at 01:20 PM ET

How to Put Bacon on Everything

Ali Rosen is the host and founder of Potluck Video, a food and drink website that takes you behind the culinary scene with celebrity chefs, restaurateurs, producers, mixologists and more.

It’s been said that everything is better with bacon. But can you really add bacon to everything?

Chef Peter Sherman from N.Y.C.’s Bar Bacon says yes. (We’d hope so, given the restaurant’s name!)

“Bacon is a chef’s best friend,” he says, calling the meat “the combination of the two most important things for a chef: salt and fat.” With those elements on your side, you can add flavor to any kind of dish.

The trickier part: deciding how to add bacon to your breakfast, lunch or dinner. Sherman starts by looking at all the elements of a dish — flavor, texture, components, preparation — to decide how to add in the meat.

If you’re making a chowder, for example, adding bacon to the stock (rather than sprinkling bacon bits into the bowl) infuses the flavor across the entire dish. But if you’re building a sandwich or dressing a lobster roll, adding bacon as another layer works just fine.

Sherman also insists on a high quality bacon from a reputable producer, since the better the bacon is, the better the dish will be.

One thing is for sure: If you’re adding bacon, you can count on the dish being a crowd pleaser. Watch the video below for all of Sherman’s tips.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 7 comments

John on

Ugh. The nitrated and cooked muscle of dead pigs. I think I’ll add bacon to nothing I make.

Just Sayin' on

mmmmmmmm BACON!

Kate on

Has everyone just lain forgotten how bad bacon is for them? It’s like there’s a hit out on pigs these days. Pork industry must be stronger than I thought.

whatever on

2 slices of turkey bacon on Sunday morning with 2 egg whites is enough for me…I prefer my arteries unclogged

Meredith on

Yeah everybody. Let’s get fatter. Screw moderation.

Megan on

How to Add CANCER To Just About Everything You Make… Just as you make s tu p i d people famous, you make terrible food desirable…

Rick Dimattia on