Sir Francis Bacon Peanut Brittle [crimes against bacon]

Some bozos (or genius, take your pick) decided to make bacon peanut brittle and attach Sir Francis Bacon's name to it. They even have a retro-looking website that evokes the 16th century.

Sir Francis Bacon (not to be confused with the 20th century artist whose work is currently on display in a retrospective at the Metropolitan Museum of Art) was a 16th century English philosopher, statesman, and scientist whose work "established and popularized an inductive methodology for scientific inquiry, often called the Baconian method or simply, the scientific method." As far as we're aware, he has no direct links to either peanut brittle or to the belly meat that bears his name.

Here at EMD we love bacon as much as the next red-blooded carnivore, but we're weary of the stick-some-bacon-in-it school of culinary thought. Still, this is creative branding and the packaging is attractive. So we put it to the test.

But how did it taste? The brittle itself is infused such a strong bacon flavor, it's like being hit over the head with a bacon hammer. Just too damned bacony. Subtlety is an art form, and this is anything but.

We've quoted it before, but the line from Jurassic Park applies in this situation: "Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should."

—Raphael Brion

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