MDF, I also make a 'spicy' version of the bacon spread that I modified to use serrano peppers and tequila. Instead of using maple syrup like I use in the bacon-bourbon jam and instead of the brown sugar, I use white sugar and agave syrup for a 'lighter' taste with punch. It's great on flour tortillas or corn tortillas, and mates well with Tabasco or Tapatio or Cholula hot sauces. I bring any of it to my hispanic friends, they make sure I get tamales at Christmas and New Year's. I consider it an equitable thing to gift them, and they love it. One of my buddies is going to help me figure out a method to make bacon taquitos, so that's in the future, too. I already make great bacon quesadillas.
Rue Morgue - '08, '09
Black Rock Beacon - '10, '12, '13
(lux, veritas, lardum)
Bacon is forever.
Veni, vidi, pertudi. (We came, we saw, we DRILLED.) - BRC Division of Geology 2009-2013
I'm here until the serendipitous synchronicity is ubiquitous.