There's a great new food blog that deserves a read called So Good. Written by a corporate communications professional by day/comic by night (insert joke here - there are so many ways we could run with that) named Jon Eick, he's one of the freshest, funniest and most entertaining voices to enter the food blogosphere.
And now there's a delicious review of Bacon Salt. His epiphany moment? A Bacon Salted Bloody Mary, one of our absolute favorite uses of Peppered Bacon Salt, which makes the world's best Bloody Mary (which, incidentally, is best enjoyed as a 7am pick-me-up before a college football game). A quick, well-written excerpt:
Over the next few days, as I began to try Bacon Salt on different foods, my initial hesitation turned to excitement. I mixed a healthy amount of the hickory into some burger patties I made and the flavor of the burgers was astounding. I put an ample amount of the original on some cheese fries and loved it. Bacon Salt on my corn on the cob proved to be fairly good, as did butter and Bacon Salt on my mashed potatoes.
But then, came the moment that made me a Bacon Salt fanatic. After mentioning to Dave that I wasn’t a fan of the peppered, he suggested that one use for it is to add it to Bloody Mary’s. It just so happens I am a huge fan of bloody mary’s and make them all the time, morning or night. Four nights ago I made my regular bloody mary and added in some Peppered Bacon Salt.
Ladies and gentlemen, what I tasted that night was a whole new world of flavor excitement. I love, love, love bloody mary’s. But now, I had a way to make them even better. I experimented with the amount of bacon salt I used, trying bloody mary’s with both overpowering and weak bacon flavor. Once I found the right balance, I was in heaven…a tasty bloody mary gets that much tastier with a subtle hint of bacon flavor.