Originally posted 2011-02-14 00:44:22. Republished by Blog Post Promoter
Today was a crazy day of catching up on work after the past few days of March Madness, but I was still able to carve out an hour to chat with the boys from The Bacon Podcast? – listen here.
Originally posted 2014-03-24 17:45:34. Republished by Blog Post Promoter
BDJ Labs ventured out last night for dinner–this time, to The Cousins, a new restaurant not very far from our place–and of course, we had to order stuff with bacon on it. The menu said our beef-bacon sammich would be adorned with three strips o’ bacon, so that’s what we were expecting–instead, we got about SIX. Pay attention, Wendy’s, because this is what a bacon burger SHOULD look like. Nice, thick bacon slices–full length, not the sad, thin, truncated rashers atop the Baconator–to create a 1/2-inch layer of pork crowning the beef patty. For a measly $9–not too terribly much more than a Wendy’s Baconator value meal–we were treated to a hearty 1/2-lb. Angus burger with a satisfying amount of bacon, and a huge pile of steak fries on the side. It’s not quite Kuma’s, but it was pretty darned good for a small bit o’ cash and a short walk from home. If you’re on Chicago’s North side, go support this humble little restaurant, and applaud them for giving such good bacon.
Originally posted 2010-09-16 16:07:00. Republished by Blog Post Promoter
4 tablespoons peanut butter
1 small onion, grated
2 teaspoons ginger-garlic paste
2 teaspoons chipotle chili powder
2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon Kosher salt
Prepare the grill for medium-high indirect grilling. Prepare the stuffing for the okra, by combining the peanut butter, onion, ginger-garlic paste, chili powder, coriander, cumin, turmeric, and salt in a bowl. Make sure to mix thoroughly. Wash and dry the okra, chop off the heads and tail ends and make a slit from the top to the bottom end. Place the stuffing in a piping bag (or Ziploc bag, with a small hole cut on one end). Stuff the peanut butter mixture into the slits of the okra. Wrap each okra with bacon, cut off any excess, and secure with a toothpick. Place the bacon wrapped okra on the grill over indirect heat and grill till the bacon is nice and crisp and the okra has softened up.
bacon recipe courtesy of: Jason’s BBQ Adventures
Originally posted 2012-01-24 10:28:00. Republished by Blog Post Promoter
If there’s one thing that beats the smell of a fresh cup of coffee in the morning, it’s the smell of bacon. Thanks to Torani, the well-known maker of flavoring syrups used by coffee houses and bars everywhere, you can now have your bacon and drink it too!
Here’s what Torani says about it’s “Bacon Syrup” on its website:
“Bacon enthusiasts will recognize the same savory, meaty flavor as authentic bacon in this salty, sweet syrup. Torani Bacon syrup adds savory bacon flavor to cocktails, lattes, sauces and more. Just add 1/2 – 1 oz. of syrup to a 6-8 oz. beverage, and enjoy this innovative new flavor from Torani.”
Now there’s no excuse for baristas everywhere to not offer bacon lattes, and bartenders everywhere have a new secret weapon in the battle for cocktail supremacy. Expect this syrup to start appearing soon in the many places where Torani is sold, but if you don’t want to wait, you can order it online right now for a mere $6.95 (with discounts for those buying in bulk).
Originally posted 2010-05-07 18:22:26. Republished by Blog Post Promoter
2/3 pound tagliatelle
2/3 pound dried eryngii mushrooms, reconstituted
1/4 pound bacon
1/4 cup well drained ricotta
1/2 cup shelled walnut halves, chopped
a small onion, peeled and chopped
a small bunch parsley, finely chopped
a small bunch fresh thyme, chopped
1/4 cup dry white wine
extra-virgin olive oil
freshly ground green peppercorns to taste
Set pasta water to boil. When it does, salt it and cook the pasta. Slice the bacon into thin sticks. Dilute the ricotta with a couple of tablespoons of the hot pasta water. When the water is close to boiling, heat 2 tablespoons of olive oil in a broad deep skillet and sauté the bacon for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine. Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame. Remove from the flames, dust with the chopped herbs, and serve at once.
bacon recipe courtesy of: Olive Nation, 50 Terminal Street, Building 2, 7th floor, Charlestown, MA 02129
Originally posted 2013-07-04 01:49:00. Republished by Blog Post Promoter
OK, I understand how trends work, especially in the media and news industry. One TV news pundit or talk show Guru says something that is moderately clever, or momentarily interesting, and the next thing you know, it’s spreading like wild-fire, wherever you turn.
This sort of thing “sheep following the leader” conformity happens all the time on network news programs, where one commentator coins an off the cuff term to use on air, and suddenly everyone is spouting it as if it were gospel truth.
What really is beginning to bug the heck out of me is this latest “pet proposition” and proud public proclamation, that actress Betty White is this year’s bacon!
Hey, come on now, I eat bacon. Let’s not soil & spoil one of the true “por-ktastic” pleasures still remaining for those of us who earn less than a million dollars a year and leave the bacon comparisons alone.
I get it, bacon is a huge and progressively more and more popular, trending food item that is quickly making its way into the spotlight as the featured, favored, flavored flesh that is now staring either in or on practically every single restaurant menu and meal recipe on Planet Earth …
Meanwhile … yes …Betty White does seem to be almost everywhere we look these days, from television shows to movies and from commercial advertisements to late night, mid day and early morning news, variety and talk shows. It’s completely true, I totally get it! I myself have even joked around that soon they will be announcing the launching of the 24 hour a day Betty White television / radio simulcast.
But let’s not equate this 88 year old television veteran with over 70 years of TV stardom under her belt, from Password to the Mary Tyler More Show and from The Golden Girls to Hot In Cleveland with my all-time favorite food.
One of my favorite T-shirts is the amazingly popular Bacon Freak logo with the words, “Bacon is Meat Candy!” Now I’m sorry if this offends or hurts the feelings of Ms. White, because I certainly don’t mean to, and I think she is a phenomenally talented, comedic star in her own right, but the thought of Betty White being “Meat Candy” just opens up images in my mind that, much like “Pandora’s Proverbial Box, simply shouldn’t be opened, ever.
So, yeah, I love Betty White as much as the next guy, but let’s not get carried away and start equated her with the most sizzling hot and decadently delicious piece of meat on the planet … OK? Thanks!
Photo Credit: http://www.observer.com/files/full/betty_white_0.jpg
Originally posted 2010-11-26 10:00:09. Republished by Blog Post Promoter