So perhaps you may remember my BV post on the Holy Hog's Hell Chili; I made about five gallons of pulled pork and bacon chili.
This year's baconcamp will be held August 25, 2012. If you recall from last year this is an event held by Wild Goose Creative. Last year's entry for me capped an April through August run of emotional upheavals and other fun. So anyway, what is a vegan to do at BaconCamp?
Well I couldn't let the event slip by unnoticed. They have a savory category and a sweet categories for the swine-inclined. My BV entry had four pounds of bacon and eighteen pounds of smoked and pulled pork And for the truly swine-inclined, qua doesn't-go-raising-animals-just-to-kill-them, the fakin' category.
So how does fakin' go about hitting the dance with the bacon? Well, basically we are just going to let them know that we can kill them with vegan food loving too. In the spirit of the FakeAPStyleBook:
Food sections should run articles about maybe grilling some zucchini this year in our continuing efforts to keep our readers alive. #USAUSA
— Fake AP Stylebook (@FakeAPStylebook) July 4, 2012
So how am I trying to respond to this?
This vegan just got his ticket to bacon camp. Looking forward to some laboratory work. Trying a Mac 'n chz 'n filet-o-fresh 'n bac'n stack
— mfg (@mfgink) August 15, 2012
Basically, I want to make my own vegan bacon (likely a shiitake / seitan mock meat) to begin with. All salty and sweet and smokey and umami. To build, I want to start with a fake filet o' fsh, covered in a velveeta style mac no chz, then crumbled with the vegan bacn.
I would love to post some would love to post some questions at ye olde stackexchange, but for fear of being screamed down at the atrocities I would purportedly be committing I shall refrain from referring to veganizing any pig parts (c.f. vegan naked fatties).
Anyway, BaconCamp has more meaning to me than the average cooking competition. It's not because I was raised with some proclivity for bacon or other swine products. It's not because as a vegan, bacon or pork generally holds any kind of BV sway at heart. It's because all of last years turmoil smoked and pulled away like slowly heated collagen suspended in rendered bacon fat.
I spent some thirty or so hours, a sleepless night, and about two hundred dollars chasing down some thing in my head. The result tasted great, but the work was better.
This year I hope to put forward a solid effort. I would love to do an excessive amount of lab work to get this done, but I am just plum out of time.