“Whether it’s a crisp shard garnishing bread pudding or crumbles on maple ice cream, bacon is subtly making its way into desserts. And not so subtly: When bacon impresario Dan Philips of the Grateful Palate collaborated on a bacon-themed dinner at The Brown hotel in Louisville, Kentucky, pastry chef Brian Logsdon created this bacon-studded baklava for dessert.” Thanks Food & Wine Magazine!
All you need to know is “ You’ll reach pork Nirvana is no time flat!”
These giant fish are definitely nothing I want to come across while swimming in South American and Chinese rivers. The ones that will really knock your socks of are 7, 9 and 12. The 12th one is actually choking on a fellow ginormous fish of its same species.