I stumbled onto chocolate bars with bacon in them today. You wouldn’t normally think of bacon and chocolate (or do you) but these types of foods are what my culinary fantasies are all about.

There is a difference in opinion when it comes to bacon’s magical food enhancing properties. Some people (my wife) don’t think that bacon automatically makes food better. She obviously doesn’t know what she’s talking about.

Take this post from the always delicious Sushi Day Fried Pig + Nutty Monkey:

Ingredients

• 1 package wonton skins
• 3 cups sumeshi
• bacon
• bananas
• peanut butter
• ingredients for making tempura

Cooking Directions

1. Cook sushi rice.
2. Fry the bacon as crispy as you like it.
3. Place a dab of peanut butter in the middle of a wonton skin.
4. Place about 1 teaspoon of sumeshi on top of the peanut butter.
5. Place a slice of banana and a 1 inch piece of bacon on top of the sumeshi.
6. Fold all four sides of the wonton skin in. Place a dab of peanut butter on the last flap to keep it closed.
7. Dip in the tempura batter and tempura fry it.
8. Serve immediately and enjoy!

When I told Alice about this she was cool all the way up to the listing of bacon. “Ew… bacon?”

More like, “Duh! Bacon!! ,” although I have no idea what a smiley emoticon actually sounds like in real life. But it’s precisely the reason that makes this recipe so appealing.

Disclaimer: I didn’t use bacon when I tried this recipe because we didn’t have any at the time. And by “at the time” I mean for several months preceding and, incidentally, since. Why don’t we have bacon? It’s obviously because it has too high of a deliciousness factor and would embarrass all our other foodstuffs. And Alice had some high cholesterol and so we stopped eating it, even though I told her that the exercise we were doing should more than offset any porcine intake (I was right), and also even though MY cholesterol was lower than hers. But it was still really good and would have been even better with bacon.

So I wonder what else (specifically) would be better. Maybe since I’m exploring this new world of brewing… What about bacon and jalapeño porter?