Tuesday, April 10, 2012
BEST DAMN BACON & EGGS YOU'LL EVER EAT
So how do you fix that? Adding flour would be unspeakable. Didn't have any bread crumbs. What kind of thickener could save the moment?
Then I remembered the bag of pork rinds that I'd bought a couple of days earlier on a road trip back from Gainesville. They were still nice and crispy. Heck, pork rinds stay nice and crispy almost forever.
What if ...
So I made pork rind flour. Took a bunch of them, tossed them in my coffee grinder -- along with a little coffee dust -- and then added the somewhat gooey result to the eggs. Problem solved. The pork rind flour sucked up the extra liquid and the deviled eggs took on a smoky, meaty character that gave them real stand-up-and-salute substance. In other words: deviled eggs that were even deadlier than the normal deviled eggs, two-bite cardiac bombs.
I put a tray of them out for my luvverly wife to sample and asked if she could i.d. the secret ingredient. She ate two of them before I told her, and then she ate another. So I would judge them a raging success.
Now I'm thinking what else would benefit from the goodness of pork rind flour? Pancakes perhaps?