|Instructables user made this möbius bacon strips by twisting rashers of bacon around a rolling pin, then gluing them in place with a meat adhesive called transglutaminase. After letting the glue sit for a day, he removed the bacon from the rolling pin and baked it.
"For generations, crazed dreamers and bold pioneers have searched for a method to turn ordinary bacon into a perfect loop of uninterrupted beauty. A loop with a single, seamless, salty surface. Never ending or beginning. Ever continuing, ever bacon.
For just as long, mathematicians and butchers alike have sworn it couldn’t be done. “No,” they said. “We won’t give you a research grant,” they said. “There’s no such thing as a Department for Experimental Topo-charcuterie,” they said.
Today, with the unveiling of the astonishing Möbius bacon, I intend to prove them all wrong."
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