New product alert: Bacon Baby

BaconBABIES
 

As parents, we are always looking for a competitive edge for our children. Research about the importance of high protein/high fat diets for early stage infant brain development recently caught our attention. According to Dr. Bill Sears, author of the groundbreaking book The Nutrition Deficit Disorder, in a recent article on Brain Foods:

The most rapid brain growth occurs during the first year of life, with the infant's brain tripling in size by the first birthday. During this stage of rapid central nervous system growth, the brain uses sixty percent of the total energy consumed by the infant, and the brain itself is sixty percent fat. Fats are major components of the brain cell membrane and the myelin sheath around each nerve. So, it makes sense that getting enough fat and the right kinds of fat can greatly affect brain development and performance. In fact, during the first year, around fifty percent of an infant's daily calories come from fat.

This got our brains spinning. What about using bacon (which is 65% fat) to deliver these proteins and fats? we thought. Yet babies are not able to consume this most delicious of meats because they lack teeth and digestive systems that can break down solid foods.

So we consulted with pediatricians and began to experiment with drying and grinding bacon into a fine powder, then applying a patent-pending process to concentrate this powder into the most essential nutrients and ingredients for brain development. This potential infant superfood was then added to a test subject’s infant formula. 

The results were absolutely impressive.  By the age of 4 months, our test subject started to exhibit some amazing abilities including walking and talking. By 6 months of age, she could read and memorize her early stage children's books and showed an extreme level of coordination and balance – so much so that she was enrolled in gymnastics and ballet with children 5 years older than she was! At two years old, she read her first 300 page book, memorized the Declaration of Independence and (this is absolutely true) began composing her first symphony. 

Numerous other tests with similar results – including a very interesting A-B test using twins of an anonymous but very famous celebrity couple – have proven this formula to be just as effective at accelerating brain development in early stage infants.  

Based on this and a lot of other research, we are launching a new product: Bacon Baby Infant Formula. It ensures that your infants get the fat, proteins and complex nutrients that they need to excel at an early age, all in a savory, delicious tasting formula. (**Note that we can’t guarantee that your baby will become smarter or more athletic from using this formula, as those particular claims are still undergoing review by the FDA - but we think you'll be pleased!**)  

Currently, we are only allowing people to get on a waiting list for a very small run of this product, and the product will be sent out on a first-come, first-serve basis. We expect a very high demand and have limited production capacity for now, so we suggest getting on the waiting list as soon as possible. We are also launching a Bacon Baby Contest – just email us at BaconBaby@jdfoods.net with a few paragraphs about why your baby deserves to be one of the very first recipients of Bacon Baby Infant Formula. We’ll pick 20 of the best and send out a free lifetime supply of the product once it’s ready.

 

Yours in Bacon,

Justin & Dave

Bacontrepreneurs

J&D's Foods

Posted in Uncategorized

WHAT BACONJEW WANTS FOR EASTER

Thanks to my friend Zena for sending me this. I was already a fan of VOSGES CHOCOLATE because of their "Mo's Bacon Bar" but now they have brought a Jew like me into the Easter spirit with their "Bacon And Eggs" Easter Eggs.



The chocolate eggs are filled with Soft bacon caramel + 55% dark chocolate. With a description like this, I can't resist "Five dark chocolate half eggs arrive nestled in straw and are each filled with soft buttery bacon caramel. Bite, crack, ooze, salty-sweet delight."

WHAT BACONJEW WANTS FOR EASTER

Thanks to my friend Zena for sending me this. I was already a fan of VOSGES CHOCOLATE because of their "Mo's Bacon Bar" but now they have brought a Jew like me into the Easter spirit with their "Bacon And Eggs" Easter Eggs.



The chocolate eggs are filled with Soft bacon caramel + 55% dark chocolate. With a description like this, I can't resist "Five dark chocolate half eggs arrive nestled in straw and are each filled with soft buttery bacon caramel. Bite, crack, ooze, salty-sweet delight."
Posted in Uncategorized

Swagapalooza

Swagapalooza was an event put together by Alex and Allan at Launch Hear (launchhear.com) on March 23rd at the DNA Lounge in SF.

Bacon Hot Sauce was one of the companies presenting alongside Equmen, HelmetLock, FotoBabble, Whitey Board, Joby, and Black Garlic.

Enjoy the clip…
http://bambuser.com/channel/HansEriksson/broadcast/643643

Swagapalooza

Swagapalooza was an event put together by Alex and Allan at Launch Hear (launchhear.com) on March 23rd at the DNA Lounge in SF.

Bacon Hot Sauce was one of the companies presenting alongside Equmen, HelmetLock, FotoBabble, Whitey Board, Joby, and Black Garlic.

Enjoy the clip…
http://bambuser.com/channel/HansEriksson/broadcast/643643

Posted in Uncategorized

BROOKLYN BACON BAGEL

My favorite hangover food has always been the bacon, egg and cheese on a bagel. It's hearty, it's tasty, it's not kosher, it's perfect....well, what I thought was perfect. THE BAGEL STORE in Brooklyn has taken it a step further and actually baked in bacon, egg and cheddar into a bagel! I haven't ventured across the East River to try it yet...but next time I wake up randomly in some shiksa's bed in Williamsburg, I will be sure to get one.



The Bagel Store
754 Metropolitan Ave
(at Graham Ave)
Brooklyn, NY 11211

BROOKLYN BACON BAGEL

My favorite hangover food has always been the bacon, egg and cheese on a bagel. It's hearty, it's tasty, it's not kosher, it's perfect....well, what I thought was perfect. THE BAGEL STORE in Brooklyn has taken it a step further and actually baked in bacon, egg and cheddar into a bagel! I haven't ventured across the East River to try it yet...but next time I wake up randomly in some shiksa's bed in Williamsburg, I will be sure to get one.



The Bagel Store
754 Metropolitan Ave
(at Graham Ave)
Brooklyn, NY 11211

Finally, Ethiopic Restaurant Comes to H Street!

It's been a long week already, so to cope, Mr. Luz and I spent the night tucked into a huge pile of some amazing comfort food at Ethiopic Restaurant.

Ethiopic just opened behind Union Station on H Street NE, and the space and staff are as welcoming as the food.? Mr. Luz and I sat in a romantic alcove with a large window, so we had a little privacy while also sharing the softly lit dining room and piano music with the rest of the guests.? (Ethiopic is lined top to bottom with windows, and I can't wait to go there for a sunny Friday lunch.) Sam, the owner, accepted our ecstatic compliments on the food and the decor but said in the same breath "please tell us if anything changes, we are always looking for feedback."? Everything was so wonderful, I think we'll just have to go back at least once a week to stay on top of that for Sam.

If you've never had Ethiopian food, you'll love Ethiopic.? It serves richly flavored, spiced and stewed meat dishes with lamb, beef, and chicken and dark, delightful vegetarian dishes like curried potatoes with garlic, herbs and jalapeno, and split red lentils stewed with red pepper sauce.? And yes, you eat with your hands.? Like people used to do for thousands of years, until someone somewhere around 1800 B. C. (Before CrateandBarrel) decided to make a quick buck by telling folks that they should eat with metal shards.? In a comparably civilized manner, at Ethiopic you pick up each bite in spongy injera (a soft, sometimes sour flat bread).? And after you've scooped up the last bit of each dish off of your communal plate, you can fight over the large curried-potato-lentil-lamb covered injera that sat under it all.? Mr. Luz always manages to distract me when this time comes, and he always gets the lentil-sauce-drenched section of injera.? It happened again tonight, but make no mistake, I'm already plotting for next time. (And wondering if employing a wardrobe malfunction would be "so 2004")

On the flip side, if you're experienced with Ethiopian food, you'll also love Ethiopic.? We ordered the Lamb Tibs, and the Vegetarian Platter for one (with 4 vegetarian dishes and the spicy lemon tomato salad) with crispy fish.? Everything was cooked to maximize the flavor of the ingredients, meaning it was simmered so the flavors just melded without reducing everything to berbere-flavored mush. And speaking of the berbere (a fragrant and earthy blend of chilies, ginger, cloves, coriander, paprika, and other spices), everything was so fresh that each bite held one hundred flavors at once.? Even their collard greens-a dish done so often that now when it's bad it's still okay-tasted sweet and fresh rather than bitter or bland.

Invariably, Ethiopic will go through growing pains as all new and ultimately successful restaurants do.? But if Ethiopic's food continues to exhibit the same loving care and fresh ingredients that we experienced tonight, I predict that Mr. Luz and I will happily spend a good portion of our summer waiting in a line around the block for a table at our new favorite Ethiopian restaurant.

Finally, Ethiopic Restaurant Comes to H Street!

It's been a long week already, so to cope, Mr. Luz and I spent the night tucked into a huge pile of some amazing comfort food at Ethiopic Restaurant.

Ethiopic just opened behind Union Station on H Street NE, and the space and staff are as welcoming as the food.  Mr. Luz and I sat in a romantic alcove with a large window, so we had a little privacy while also sharing the softly lit dining room and piano music with the rest of the guests.  (Ethiopic is lined top to bottom with windows, and I can't wait to go there for a sunny Friday lunch.) Sam, the owner, accepted our ecstatic compliments on the food and the decor but said in the same breath "please tell us if anything changes, we are always looking for feedback."  Everything was so wonderful, I think we'll just have to go back at least once a week to stay on top of that for Sam.

If you've never had Ethiopian food, you'll love Ethiopic.  It serves richly flavored, spiced and stewed meat dishes with lamb, beef, and chicken and dark, delightful vegetarian dishes like curried potatoes with garlic, herbs and jalapeno, and split red lentils stewed with red pepper sauce.  And yes, you eat with your hands.  Like people used to do for thousands of years, until someone somewhere around 1800 B. C. (Before CrateandBarrel) decided to make a quick buck by telling folks that they should eat with metal shards.  In a comparably civilized manner, at Ethiopic you pick up each bite in spongy injera (a soft, sometimes sour flat bread).  And after you've scooped up the last bit of each dish off of your communal plate, you can fight over the large curried-potato-lentil-lamb covered injera that sat under it all.  Mr. Luz always manages to distract me when this time comes, and he always gets the lentil-sauce-drenched section of injera.  It happened again tonight, but make no mistake, I'm already plotting for next time. (And wondering if employing a wardrobe malfunction would be "so 2004")

On the flip side, if you're experienced with Ethiopian food, you'll also love Ethiopic.  We ordered the Lamb Tibs, and the Vegetarian Platter for one (with 4 vegetarian dishes and the spicy lemon tomato salad) with crispy fish.  Everything was cooked to maximize the flavor of the ingredients, meaning it was simmered so the flavors just melded without reducing everything to berbere-flavored mush. And speaking of the berbere (a fragrant and earthy blend of chilies, ginger, cloves, coriander, paprika, and other spices), everything was so fresh that each bite held one hundred flavors at once.  Even their collard greens-a dish done so often that now when it's bad it's still okay-tasted sweet and fresh rather than bitter or bland.

Invariably, Ethiopic will go through growing pains as all new and ultimately successful restaurants do.  But if Ethiopic's food continues to exhibit the same loving care and fresh ingredients that we experienced tonight, I predict that Mr. Luz and I will happily spend a good portion of our summer waiting in a line around the block for a table at our new favorite Ethiopian restaurant.
Posted in Uncategorized