why did bacon become trendy in the later 2000's?

[OverVolt]

Bacon was always popular on the internet its just that facebook and shit became mainstream.

Its not healthy man!

 

[OverVolt]

Or, if you have more money than sense, just buy a Keurig and be done with it.


I suspect that it has something to do with the change in public perception of high-fat foods, which lags behind the change in scientific perception of the same. Remember, high-fat was considered to be really unhealthy back in the 70s-80s, which must have led to a decrease in bacon consumption. Once newer studies came out that contradicted this paradigm, high-fat diets such as Atkins, Paleo etc. started getting popular, and that set the stage for bacon's comeback. Combine that with the onset of social media, and modest shifts in the average diet turned into "OMG THE HOTTEST NEW THING!!!" as smartphone-obsessed gourmand-wannabe kids started giving bacon a chance and liking what they tasted.

Way to miss the mark. Bacon is practically an internet meme. Ermagerd bacon wrapped fried twinkie ermagerd I'mma post it on facebook.

I actually haven't had bacon in a long time.

https://www.youtube.com/watch?v=m8u8Z3bUQfs

Epic meal time bro

 

[mmntech]

Organic.

I always cringe when I see the city slickers buying that stuff. It's twice the price. There's no scientific proof that it's better for you. Proves that you really can sell ice cubes to Eskimos, or overpriced carrots to "enlightened" yuppies. Wish I was making the money that allowed that to be an option.

Speaking of yuppies, I did get on the craft beer tend. I don't have anything against the national brands, but it's all larger and I'm an ale kinda guy. Beer's expensive here, so on the odd occasion I do buy it, I like to get something decent, or try out some new ones. You will never see me with PBR though.

 

[Carson Dyle]

I suspect that it has something to do with the change in public perception of high-fat foods, which lags behind the change in scientific perception of the same. Remember, high-fat was considered to be really unhealthy back in the 70s-80s, which must have led to a decrease in bacon consumption.

Bacon and pork products, in general, took a hit as people tried to eat leaner in the 80s. That's why the pork people made such a push to create leaner pigs - "the other white meat" and all that.

Once newer studies came out that contradicted this paradigm, high-fat diets such as Atkins, Paleo etc. started getting popular, and that set the stage for bacon's comeback.

I don't think it had anything to do with medical studies. It had everything to do with marketing. And the fact that Americans aren't the brightest ... You can market anything to them, regardless of its health implications.

Combine that with the onset of social media, and modest shifts in the average diet turned into "OMG THE HOTTEST NEW THING!!!" as smartphone-obsessed gourmand-wannabe kids started giving bacon a chance and liking what they tasted.

There's nothing not to like. Well, unless you have an unnatural aversion to excessive amounts of salt and grease in your diet.

 

[balloonshark]

I hate when stuff gets trendy. That means I'll be paying more for something I like.

I've always liked pork fat. When I was a kid I would always peel off the crispy fat from my sisters pork chops so I could have a double serving. My grandparents would take me to G.C. Murphy's for lunch and I always ordered a BLT. My grandmother made killer gravy from bacon grease. Baby back ribs and deep fried pork chops are probably the most delicious foods I have eaten. I love swine regardless if it's trendy or not.

 

[Eug]

Hipster crap.

I'd consider buying this hipster jewellery:

 

[SSSnail]

This is how it's done for ages, hipster douchebags.

 

[BurnItDwn]

Bacon has been popular since at least the 1980s when I was a kid I don't know about before that since I wasn't around.

And sriracha is not that trendy here (Illinois), I do love Sambal Oelek though, its fantastic. It is insane how trendy srircha is in the south though. They use that stuff like ketchup in South Carolina. It does kinda taste like kechup though, mild, and vinegary ...

 

[Ns1]

This is how it's done for ages, hipster douchebags.

Not the same approach to coffee at all.


<---- self loathing vietnamese hipster

 

[SSSnail]

Not the same approach to coffee at all.


<---- self loathing vietnamese hipster

You haven't lived until you sit there staring at that drip coffee listening to this https://www.youtube.com/watch?v=HABADtW6tgc.

Completes the picture, doesn't it?

 

[Ns1]

You haven't lived until you sit there staring at that drip coffee listening to this https://www.youtube.com/watch?v=HABADtW6tgc.

Completes the picture, doesn't it?

this is more my style


NSFW

http://i51.tinypic.com/2gxjs69.jpg

 

[poofyhairguy]

I have learned though my wife Crossfit has a pro-bacon culture.

 

[Mayne]

yuck! I hate bacon.

but I do love this kind of bacon.

 

[Childs]

Probably related to the rise of Atkins, and the general FU people do when you tell them not to do something over and over again.

 

[GagHalfrunt]

Bacon never got trendy, pork belly got trendy.

 

[NikolaeVarius]

I have learned though my wife Crossfit has a pro-bacon culture.

Just another reason to hate Crossfit.

 

[ponyo]

Bacon never got trendy, pork belly got trendy.

That's because Korean BBQ got trendy. I have to wait now when I go at peak times because of all the non-Koreans eating. Years back, it used to be Koreans only at Korean BBQ joints.

 

[dullard]

This is how it's done for ages, hipster douchebags.

I have that exact setup at home, but I can't get it right. Do you have any tips?

Here are my steps:
1) Grind the coffee (I've tried course and fine without much difference).
2) Place about 1 tablespoon of grinds in on the bottom mesh.
3) Screw down the top mesh until it is finger tight.
4) Add just enough near boiling water (about 190°F) to saturate the grounds.
5) Wait 20 seconds.
6) Fill the container to the brim with the rest of the hot water.
7) Wait 4 minutes (sometimes it drains a bit faster, sometimes a bit slower).

My result is good coffee that isn't bitter but basically it is just watery coffee. When I get the same thing in Vietnam or at Vietnamese restaurants, it comes out thick and packs a punch.

What am I doing wrong?

 

[Childs]

That's because Korean BBQ got trendy. I have to wait now when I go at peak times because of all the non-Koreans eating. Years back, it used to be Koreans only at Korean BBQ joints.

I discovered pork belly at ramen joints.

 

[SSSnail]

I have that exact setup at home, but I can't get it right. Do you have any tips?

Here are my steps:
1) Grind the coffee (I've tried course and fine without much difference).
2) Place about 1 tablespoon of grinds in on the bottom mesh.
3) Screw down the top mesh until it is finger tight.
4) Add just enough near boiling water (about 190°F) to saturate the grounds.
5) Wait 20 seconds.
6) Fill the container to the brim with the rest of the hot water.
7) Wait 4 minutes (sometimes it drains a bit faster, sometimes a bit slower).

My result is good coffee that isn't bitter but basically it is just watery coffee. When I get the same thing in Vietnam or at Vietnamese restaurants, it comes out thick and packs a punch.

What am I doing wrong?

You may not have enough coffee in there, try more coffee next time or a different brand of coffee. Also, try a finer ground; if you pour the water in and your coffee is done in a minute, it's too coarse. It's supposed to drip, hence the name. You may have to add just a little bit of hot water once it's done, but generally you don't.

In the picture is a layer of condensed milk at the bottom of that cup. You can drink it hot, or stirred and pour over ice for "cafe sua da". Yes, it takes a lot of trial and errors to get the consistency and taste just right. That's why not every coffee place is good. The kicker is that even once you get the formula just right, and you change coffee, you'd have to start all over again.

You can also drink it black, a la espresso, but I don't think it's meant for drinking straight up.

 

[Ns1]

I have that exact setup at home, but I can't get it right. Do you have any tips?

Here are my steps:
1) Grind the coffee (I've tried course and fine without much difference).
2) Place about 1 tablespoon of grinds in on the bottom mesh.
3) Screw down the top mesh until it is finger tight.
4) Add just enough near boiling water (about 190°F) to saturate the grounds.
5) Wait 20 seconds.
6) Fill the container to the brim with the rest of the hot water.
7) Wait 4 minutes (sometimes it drains a bit faster, sometimes a bit slower).

My result is good coffee that isn't bitter but basically it is just watery coffee. When I get the same thing in Vietnam or at Vietnamese restaurants, it comes out thick and packs a punch.

What am I doing wrong?

use at least twice as much coffee. i would run closer to 4x as much coffee. there's so much coffee I can't screw it down and can only press it down tight. after half the water has run through top it off again.

if you're using expensive coffee you're doing it wrong. this is assuming you're going for vietnamese restaurant style cafe sua da. also: more condensed milk for thicker mouthfeel.

 

[ponyo]

I discovered pork belly at ramen joints.

this too.

Good news is lean hogs futures are already down ~24% this year after falling the second half of last year. So pork prices should fall further after hitting all time high last summer.

 

[zinfamous]

This is how it's done for ages, hipster douchebags.

completely different--and that also tastes like shit. .....and moreso than the hipster-douchebag shit way of standing in line at Philz for 20 minutes.

The only positive to the latter approach is that you can chat with NS1 about bull penis cuisine. He is always in that line at Philz.

 

[Train]

"mmmmm, bacon" Predates this century. Hell I think it even predates the 90's

I've been rockin' that Homer Simpson quote for a lonnnnnnng time.