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November 4, 2010

You asked for it -- Bacon Soda!

bacon sodaIt debuts today.

Created in partnership between J&D's Foods and the Jones Soda Co., and available right now as part of a gift pack.



Posted by Richard Gorelick at 5:02 PM | | Comments (9)


Good gravy! ( as a declaration of shock and ew) However, if anyone uses it as gravy, do tell.

No ... I did not ask for it.

I will acknowledge the humor of something like this, and the "let's see if we can get X to be/do Y" and perhaps even groan at the culture of multi-tasting that derives from multi-tasking. But in the long run, I prefer my guilty pleasures to be discrete -- as in one at a time.

Sugar, fat, cholesterol ... it boggles the soul to figure out what one should say to one's confessor!

Say what you will about the product/concept but that label makes me happy.

Courtney gets points for that one. I hadn't taken a close look. In my experience, a lot of the best home brew comes in the best homemade labels. (Think about that too long, and you will tumble into a chicken&egg dilemma!)

Huh. I did not know they made a Baconnaise Lite. The things people think up.

This soda appears to be savory, which means it should be better than most of the contents of Jones Soda's Thanksgiving Dinner meal replacement pack, which were sweet.

"'Disgusting' bacon soda turns stomach of New Yorkers who tried it"

Granted, this is from the New York Daily News, which often turns MY stomach.

No. No. Especially not from Jones Soda. I still have not recovered from the physical and psychological scarring I received when a co-worker brought in a Jones Soda Thanksgiving dinner pack. That had to have been at least 7 years ago, if not longer, and I still become nauseous every time I see a bottle of Jones Soda.

Bacon soda. Just the thought makes my stomach do flips!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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