Monday, September 6, 2010

Test #302: Bacon + LITTLE DONUTS

The subject
The quality of food varies widely, depending on where it's made/sold, and who's making it. White Castle's crappy little burgers, for example, are light years apart from the beefy behemoths available at Kuma's Corner in Chicago. Similarly, there's virtually no comparison between the lovingly made pastries at Bleeding Heart Bakery, and the mass-made lumps at Dunkin Donuts, and (further down) the crusty, wax-coated nuggets of mediocrity available in sacks at the grocery store. We picked up a "trinity" pack (chocolate, powdered and cinnamon) donuts at our local discount retailer and wrapped them in bacon.

The result
This is the first time we did a three-part test--that is, wrapped each flavor in bacon separately, thinking maybe one flavor of donut might stand out. Not so much--each donut was as underwhelming as the next. We had high hopes for the chocolate, believing that (as is the case with many chocolate-covered or -laden test subject) the chocolate would evolve from mediocre to heavenly and velvety; instead, it just turned into melted brown wax. Ick. Cinnamon was probably the best, but that's like saying a kick in the shins is preferable to a boot in the groin--neither would be the bestest option. In the case of these donuts, we recommending leaving the ""pastries"" on the shelf and saving the bacon for more worthy wrapping recipients.

The conclusion: Bacon + little donuts = fair to middlin'

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