News item: Dunkin' Donuts to introduce bacon, egg, doughnut sandwich

"We've seen the savory and sweet combination becoming more and more popular..."

Artisanal Dough "Nuts" in the News

Glazed and Infused has opened its first two locations, at 1553 N. Damen Ave., near the Damen Blue Line stop in Wicker Park, and at 813 W. Fulton Market in the West Loop. A third shop, at 929 W. Armitage Ave.,opens in July.

According to Crain's:

The artisanal doughnuts are made fresh each day from whole ingredients (local butter, eggs, cream and fruit when available) and trans-fat-free shortening. The doughnuts are made with two distinct batters — light, fluffy yeast doughnuts and cake doughnuts. Flavors include: maple bacon long john (inevitably - Ed.), PB&J, vanilla bean glazed, crème brûlée, apple fritter and red velvet. 

Unlike Dunkin' Donuts, these really sound like they are legitimately artisanal, and knowing how much people eat up that artisanal s#i+, this should be a hit. My only criticism is that they passed up the opportunity to spell "infused" with a z -- "infuzed" -- which would have been phokking awesome.

Bacon: An Ongoing Celebration (Cont'd)

Twenty contestants, 300 pounds of bacon, one day: This is the Bacon Takedown, returning to Chicago for a second year this September. When asked what was the most creative item on the last Takedown’s menu, creator Matt Timms replies “bacon taffy” with little hesitation, but can’t choose a favorite dish.
~

We walk a single path from birth to death punctuated by cured meats

It looks better here.
~

JOHNNY BACONSEED: A POEM FOR THE HOPELESS ROMANTICS
by Joel Chmara

When strips of pork Godliness dance-crackle-curl on the pan,
I will be there,
puffing my chest
accepting pops of grease on my shirt
like a Deputy Ditka badge.

Garments perfumed with slight bacon splatter is no call for stain-lifter.
Nay, it simply ensures that one will carry the greatest foodstuff essence
for the rest of the day.
Take heed dear readers,
to love bacon is to carry the smokey scent with you
as an am-bad-ass-ador of the fine piggy belly brine.

I am that breed of bacon lover
spreading its virtues
as Johnny Baconseed.
Baconology mentored to friends
of how to incorporate it into every dish.
Caramelized, Hickory Smoked, Peppered, Mapeled
Sweet or Savory
Lardon or in Bits
I can baconate any menu
for the better of humankind.

When the final bite of a bacon treat
crunches in my mouth
leaving the perfect salty smoke sensation
I whisper to no one in particular,
“That’ll do pig. That’ll do.”

© 2011 Joel Chmara