Food trends can make or break an ingredient’s reputation. All it takes is the publication of a silly carb-less diet or the disclosed eating habits (or lack thereof) of a swanky A-lister and your favorite ingredient could go MIA – either blacklisted at most restaurants or too taboo to enjoy even in your own home. On Monday, Mark Bittman introduced a contest on his NYTimes blog, Bitten, to make a mayonnaise using the residual fat from your bacon. Before you go into a panic attack, take a deep breath and follow me. It’ll be OK.
As a blogger, I spend a substantial amount of time perusing other people’s blogs. Being that I blog about food, I confess that I frequent the token food porn sites on occasion (read: tastespotting). Who can resist?! Perfect scoops of ice cream, decadent cakes, oh my! This weekend, however, I did – I resisted. I stepped away from my computer and celebrated the 4th of July with the rest of America.