He’s got the perfect name for the job: Brig. Gen. Bacon to be judge for this year’s Salvation Army

Donald Bacon, former commander of the 55th Wing at Offutt Air Force Base, will be a civilian come November. After two years at the Pentagon, he has?…

Originally posted 2014-08-20 20:26:15. Republished by Blog Post Promoter

Bacon Thing of The Day: Darth Bacon

“May The Grease Be With You”

Darth Bacon (aka The Dark Lord of Bacon) is the creation of artist Dan Goodsell. You can own his crispy and imposing image on a T-Shirt for just $20 by visiting the Mr Toast Online Store at This Link.

Thanks to Al Stone For The Tip!

Originally posted 2011-12-10 11:00:20. Republished by Blog Post Promoter

Between comfort and culinary flash, Carson Kitchen hits the sweet spot

Exhibit A is the bacon jam ($12), a formidable mix of smoky pork and smothered onions and peppers with a sweet kick, served with grilled baguette.

Originally posted 2014-08-20 21:22:30. Republished by Blog Post Promoter


makes 6 servings

8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts

In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.

Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)

Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.

bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009

Originally posted 2011-05-18 09:04:00. Republished by Blog Post Promoter

Posted in Uncategorized

Say Hello to Our Little Friend

Truffle_American0063_0054_Pair_pThere are 3 flavors that make up our culinary pyramid: Bacon, Sriracha and Truffles.

Truffles? No, not chocolate. The fungus. If you haven't had truffles before, trust us – they're unreal delicious. Much like bacon, they can be used on almost anything. Much unlike bacon, they are not made of pigs – but pigs often have a big role in finding them. They use their acute senses of smell to help truffle “hunters” dig them up from the roots of trees in certain regions in Italy, France and even the US with just the right soil conditions.

Our newest product – Black Truffle Crisps – may just be the best thing we've ever made. They're available in Western Canada Costcos for a limited time and at www.TruffleCrisps.com. They're great with cheese, cured meats/salumi, as a gourmet snack, or as a side to your favorite soups and salads. Buon appetito! 

Originally posted 2013-10-24 18:21:10. Republished by Blog Post Promoter

Bacon Thing Of The Day: Chocolate Bacon Pogo On A Stick!

Yummy! (Image Source)

Hey, guess what? March 28th is actually Something on a Stick Day! No kidding! And what better way to celebrate than by enjoying this impossibly delicious looking chocolate-dipped, angel food cake-wrapped, battered and deep fried bacon, served on a stick. Mama Mia, that’s good eatin’!


Originally posted 2010-03-28 07:18:50. Republished by Blog Post Promoter

Posted in Uncategorized

Crystal Bacon Sculptures

Here at the Republic of Bacon, we do all that we can to support up and coming bacon entrepreneurs – or bacontrepreneurs, as we like to call them. The reason that bacon occupies such a hallowed place in popular culture (other than its sheer deliciousness, of course) is the fact that smart, savvy, and creative […]

Originally posted 2012-07-16 18:25:11. Republished by Blog Post Promoter

Posted in Uncategorized