Not satisfied with serving his customers heaping plates of steaks, french fries, and onion rings large enough to intimidate Fred Flintstone, one day Frank decided to chicken-fry a batch of bacon and the rest is culinary (and coronary) history.
The chicken-fried bacon is served with a generous side dish of cream gravy for dipping or topping.
If you’re curious (or just a glutton like me), you can see more photos of the food at Snooks in Yi’s Flickr photo stream here.
Below is a Youtube video from the Texas County Reporter showing how Sodolak makes his chicken fried bacon:
If you’re a true bacon fiend who likes to walk on the wild side, you might want to give this Chocolate Covered Bacon Recipe a try (with or without the multi-colored sprinkles), courtesy of Kevin’s Tech Ramblings.
As the late chef and food historian James Beard said:
“I’ve long said that if I were about to be executed and were given a choice of my last meal, it would be bacon and eggs. There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.”
Sounds pretty good to me!
Would you try Chicken-Fried Bacon or Chocolate Covered Bacon?
Please join us tomorrow to read our newest daily food and cooking feature on HuggingtheCoast.Com.
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