It’s been awhile, I think the world needs another BACON SUNDAY!


For all the new folks comin’ by, BACON SUNDAY is a day that you set aside to truly enjoy a breakfast! It could be you getting together with friends, family or even just a quiet morning at a greasy spoon with your newspaper.

As the name suggests, I select a Sunday and I encourage you to have bacon with that meal.

We have people who have wanted to “attend” BACON SUNDAY, but don’t dig on pork for various reasons. I have heard them and say that BACON SUNDAY is really morning about the act of taking time and enjoying that big breakfast than consumption of bacon. (Even though I’ll probably go through a pound of pork myself ;-) ).

So mark JUNE 7, 2009 on your calendars and make plans for BACON SUNDAY IV!

You can also visit The Daily Bacon’s group page on Facebook to “RSVP“.

Originally posted 2009-05-08 12:19:28.

Related Stories:March 11, 2009 “BACON SUNDAY” is Back!December 16, 2013 Reminder

Originally posted 2014-06-26 23:10:40. Republished by Blog Post Promoter

Treat Dreams are Made of This*…

Yesterday I made a beeline from my office to Treat Dreams in Ferndale for the unveiling of their newest ice cream in collaboration with The Hungry Dudes, a metro Detroit food blog.

And there it is!  A sweet combination of stout, caramel, chocolate, brownie and bacon!  Officially named “Snout & Stout Swirl“.

Eagerly I dug in, but all I seemed to get out of the first few bites was frozen creme and some caramel…where was the choco bacon brownie goodness?

Well I just had to dig a little deeper and turn that scoop upside down…there we go! Look at how gooey good that looks…and let me tell you, it was!

It was the first batch and with that knowledge I’d say a success! If I had to quibble, I would love to see the stout flavoring pumped up and the use of salted instead of sweet caramel.  I think the later would compliment that bacon.

We haven’t broken out our ratings scale in a while, but I think it is appropriate here…so we officially give the new “Snout & Stout Swirl”:

pigbacon3pigbacon3pigbacon3pigbacon3pigbacon3pigbacon3pigbacon3pigbacon3 pigbacon3_half

8 1/2 piggies eating bacon!

Well done folks! I’ll be back after work soon for another scoop.

* with apologies to the Eurythmics

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Originally posted 2011-07-27 00:44:25. Republished by Blog Post Promoter

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makes six servings

1 teaspoon vegetable oil
1 pound wild American shrimp, peeled, deveined, shells reserved
8 sprigs thyme
4 bay leaves
2 28-ounce cans whole peeled tomatoes with juices
1 pound slab bacon, cut into 1/2″ cubes, or thick-cut bacon, sliced into 1/2″ strips
4 celery stalks, finely chopped
3 carrots, finely chopped
2 onions, finely chopped
1 leek (white and pale-green parts only), finely chopped
3 garlic cloves, finely chopped
1/2 jalapeño (with seeds), finely chopped
1 pound new potatoes, peeled, cut into 1/2″ cubes
Kosher salt, freshly ground pepper
Hot pepper sauce (such as Cholula or Tabasco; optional)
1 pound black or striped bass fillet, cut into 1″–2″ pieces
1 pound black or red grouper fillet, cut into 1″–2″ pieces
6 slices baguette, toasted
6 cups cooked stone-ground grits or rice
Chopped flat-leaf parsley

Heat oil in a medium saucepan over medium heat. Add shrimp shells and cook, stirring constantly, until pink. Add 3 cups water and bring to a simmer. Cook gently until liquid is reduced to 2 cups. Strain stock, discarding shells. DO AHEAD: Can be made 1 day ahead. Cover and chill stock and shrimp separately.

Tie thyme sprigs and bay leaves into a bundle with kitchen twine; set aside. Pulse tomatoes with juices in a food processor until chunky purée forms; set aside. Heat bacon in a large Dutch oven over medium-low heat; cook, stirring occasionally, until some of fat is rendered and bacon is just beginning to crisp, 10–15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; reserve 2 tablespoons bacon drippings for croutons.

Add celery, carrots, onions, and leek to pot. Increase heat to medium and cook until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and herb bundle; cook for 2 minutes. Add reserved tomato purée; cook, stirring often, for 20 minutes. Add shrimp stock (or, if omitting the first step, add 2 cups fish stock or clam juice) and bring to a simmer. Add potatoes and cooked bacon and simmer until potatoes are tender, about 15 minutes. Season stew with salt, pepper, and hot pepper sauce, if desired.

Add fish and shrimp; bring to a gentle simmer. Cover; cook until fish and shrimp are just opaque in center, about 5 minutes.

Meanwhile, brush bacon fat onto toast to make croutons. Ladle muddle into bowls over grits or rice, sprinkle with parsley, and garnish each bowl with a crouton.

bacon recipe courtesy of: Frank Stitt, Highlands Bar and Grill, 2011 11th Avenue South, Birmingham, Alabama 35205 | Bon Appétit, February 2012

Originally posted 2012-02-03 09:25:00. Republished by Blog Post Promoter

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serves two

1 onion
1 bacon hock
½ cup chicken stock
1 cup frozen peas
2 cups baby spinach leaves
2 sheets fresh lasagna
2 tablespoons olive oil
4 rashers bacon

Peel onion and cut into quarters. Place onion and bacon hock in a saucepan and cover with water. Simmer for one hour, replenishing water to keep the hock covered. Drain, reserving one cup of cooking liquid. Cut skin from hock and discard. Remove meat from bone. Chop meat roughly. Bring reserved cooking liquid and chicken stock to the boil. Add peas and cook for five minutes. Add spinach and cook a further minute. Cut pasta sheets into 4cm wide, long ribbon lengths. Cook pasta in a saucepan of boiling, salted water for eight minutes. Drain and drizzle with oil. Return pasta to saucepan with pea mixture and bacon hock pieces. Mix to combine. Grill bacon. Remove rind and cut bacon into 4cm pieces. Serve pasta mixture in bowls with crisp bacon pieces.

bacon recipe courtesy of: New Zealand Woman’s Weekly, PO Box 90119, Victoria Street West, Auckland 1142, New Zealand

Originally posted 2011-06-30 09:09:00. Republished by Blog Post Promoter

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Finally something good about the state of Michigan…BACON CAMP. The Washington Post just ran a story on a camp I wish existed when I was a kid (though I’m sure my parents still would have sent me to the JCC). Read all about it HERE!

Originally posted 2010-06-24 08:32:00. Republished by Blog Post Promoter

Chilli Beef and Coconut Noodle Soup

This Thai-based one-pot comforting soup is perfect for chilly evenings. Strips of beef or lamb stir-fry strips are cooked with Thai curry paste, garlic, lemongrass, stock, stir-fry vegetables, coconut milk and rice noodles. Perfect for a main meal too.

Chilli Beef and Coconut Noodle Soup

Originally posted 2013-08-20 05:45:47. Republished by Blog Post Promoter

Bacon Scented Candles

Ohh how I love the smell of flesh in the morning. Well, now you can smell crispy bacon bits all day long!

For a measly $11 you can fill your home with yummy(bad ass) bacon smells. Go here to take a peek and then BUY that sucker.

Oh and btw… these beauties are triple-scented. Cause single or double is just freakin’ lame.

Originally posted 2009-09-02 13:10:00. Republished by Blog Post Promoter