Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Saturday, June 15

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Foodporn Thu Apr 01 2010

Bacon. No Foolin'

I am a fool for all things bacon. Just ask my friends.

Some are really good (Baconfest Chicago, Neuske's Bacon), some "meh" (Bacon Salt, Bacon Mints), and some are hilarious (Squeez Bacon, Baconnaise).

But for April Fools '10, I decided to play the fool rather than prank other fools. So, I got up early and started wrapping. Bacon wrapping that is.

With a convenient stash of bacon, sufficient toothpicks, and a couple of kielbasa, I wrapped these sausages up like Martha Stewart on a X-mas present bender.

Bacon Wrapped Sausage 1.JPG Bacon Wrapped Sausage 2.JPG

After applying the bacon love, I then wrapped the sausages in several layers of aluminum foil, and slid them into a 350° oven, and walked away.

How long did I cook them? I didn't really think about it. I simply pulled them out when the entire apartment started to smell like delicious bacon-wrapped sausage, and I noticed neighbors licking the windows.

Bacon Wrapped Sausage 5.JPG Bacon Wrapped Sausage 6.JPG

If I were forced to set a time limit to the cooking, I'd say that an hour and a half would work. Your results may vary. Just remember to remove the toothpicks before serving.

This is usually the part where someone will tell you what to serve with the recipe. I've found that a fork and knife work well.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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