Do you remember when we told you about the Humphry Slocombe bacon peanut brittle?
Well, I just read in The New York Times that Humphry Slocombe is now making lard caramels.
And I quote:
“In just one try, he struck the perfect balance between burnt-sugar goodness and porcine umami. The first thing your mouth registers is something akin to saltwater taffy. Then you’re treated to the gustatory equivalent of the aroma of your favorite butcher shop: meaty fattiness. Next, waves of buttery sweetness alternating with a hint of salt and the smokiness of bacon.”
They started making these caramels after we were there.
So not fair.
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