Preview Review 004: The Wolverine, The To Do List, and Frankenstein’s Army

BaconKnightMutants, Nazi Monsters, and a wannabe slut, go head to head in this week’s show as I Preview Review The Wolverine, The to Do List, and Frankenstein’s Army. I also chime in with my thoughts about the Superman Batman movie.

Download: Preview Review Episode 004
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Bacon Knight’s Preview Review

I’ve seen tons of movies, and since everyone says Hollywood is dead and can’t come up with new ideas then that means it should be fairly easy to review movies before I see them. That is exactly what I intend to do. Sit back, relax, and listen as I pass judgment on this weeks upcoming movies based on nothing but the trailer.

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New Studies Prove Bacon Is Healthy For You

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If you pay any attention to the latest diet fads, you’ve undoubtedly noticed that low-carb, high-fat diets are all the rage. Wheat is “out,” fat is “in,” which is great news for bacon fans. A plethora of recent studies prove that bacon is actually good for you. These studies also show that the low-fat diet fad has actually been detrimental to our health.

In his article “Bacon—The Next Health Craze,” Dr. John Salerno discusses the many health benefits of bacon. “Many think of bacon as one of the guiltiest pleasures possible, but it has also been shown to alleviate the effects of diabetes, heart disease and strokes,” says Dr. Salerno. In fact, bacon adorns the cover of Dr. Salerno’s latest “diet” book, “Fight Fat With Fat.” An important component of the diet is the inclusion of healthy fat sources including nuts, olives, avocados, and yes, your beloved bacon.

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Bacon has also been maligned for being part of the cured meat family. Older studies showed a link between eating cured meats and certain types of cancer. However, the original study connecting nitrates with cancer has been discredited. Check out “The Nitrate and Nitrite Myth: Another Reason Not To Fear Bacon” by Chris Kresser. Confused by nitrate-free vs. “regular” bacon? Read our article here.

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Several recent studies question the link between saturated fat, which accounts for about half the fat in bacon, and heart disease. Check out this article from the Wall Street Journal. And this one entitled “Time to bust the myth of saturated fat’s role in heart disease, says cardiologist.” In addition to saturated fat, bacon contains monounsaturated fat which increases HDL or the good type of cholesterol. Bacon’s high fat content also makes you feel full and satiated.

An addition, recent studies show that the vitamins found in bacon, niacin and choline, have incredible health benefits. Choline helps improve long-term memory, attention and memory processes. Researchers from ETH Zurich find that diet including niacin-rich foods like bacon may increase life expectancy.

And speaking of life expectancy, you won’t need any more proof of bacon’s health benefits when you hear about Pearl Cantrell, a 105-year-old women who made headlines last year when she claimed that eating bacon is the key to her longevity. Mrs. Cantrell eats 2 pieces a day for breakfast and sometimes at lunch. And Susannah Mushatt Jones, who recently celebrated her 115th birthday, eats 4 strips of bacon every day.

So the next time you have a bacon-hatin’ naysayer warning you about your bacon consumption, just send them this article to convince them otherwise.

The post New Studies Prove Bacon Is Healthy For You appeared first on Bacon Today.

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two


1 teaspoon sunflower oil
4 rashers of rindless smoked back bacon?1 teaspoon white wine vinegar?2 free-range very fresh eggs (fridge cold)8 cherry tomatoes, halvedgood handful of watercress?drizzle of good-quality balsamic vinegar?freshly ground black pepper
Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

Backyard Beverages – Lilacs, Chamomile and Roses

Sitting outside and looking at the blossoms on the rose bushes growing in our backyard, my older daughter remarked, “I wish the bushes had those flowers all year.” It is interesting to see how my inability to enjoy moments without lamenting their fleeting nature has been passed down. I walk around my garden, thinking of how I wish my purple mustards would hold off from seeding for another month at the same time I beg the tomatoes to get color. It clarifies how it is not that I do not appreciate moments, but rather I am greedy for all of the peak moments. I get nothing from the low moments. Like little R, I want the roses blooming, the purple mustards edible without cooking, and the tomatoes soft, red and warm from dangling in the sun all day – and just like little R, I want all of those things all year long.

But I know this is not reality. Seasons are reality. Lilacs to roses to jasmine to the red maple to bare branches is reality, but I am a greedy child in an adult’s body.

It is with the greediness that I grabbed a basket and, with little R, I snipped all the roses from the bushes and bring them inside. After I had all the roses inside, I wondered what my greediness did to me. Granted, they’d eventually wilt and fall to the dirt, but now I had over a gallon of roses inside. Like I said, greedy. We put the perfect ones in a vase in the window. With the remaining, I looked to uses for backyard flowers earlier this Spring.

You see, the new car smell has not worn off this “having a yard” thing. When you live for over a decade in places where your flower options are potted flowers grown in full shade, once the limitation is lifted, things get weird. See my obsession with our lilac bush (or now bushes – yes, we got another) for an example. This year, I dried the flowers, made it into tea and then into kombucha. Next, our backyard chamomile got the dry to tea to kombucha treatment. Most of the Spring mornings were spent drinking tea and kombucha from the left over dried flowers from our yard. I made kombucha cocktails and vinaigrette, but my favorite use was chamomile kombucha poured over carrots and butter and they finished glazing inspired by David Posey’s kombucha glazed ribs.

As a warning, most kombucha folks will warn against using flowers in kombucha. Apparently the oils can cause rancidity. I tasted none of it. I drank or used all of mine in a matter of a week. If I get a rancid batch, I’ll just toss it, but I have not yet.

The thing about these roses is how I had so many, I’d be drinking more rose tea and kombucha than I cared for, so I split them three ways. I dumped equal parts by volume into a quart of rice vinegar and a quart of vodka. After a week in each, I drained the liquid from each. The vinegar takes the floral flavors in a more serious way, but the rose liquor has a nice softness. The remainder was dried. The dried petals reduced greatly in size and darkened significantly. The tea made from them was not the deep red of the liquor and vinegar however, but rather a shade darker than pink. The flavors of the tea and kombucha.

Late summer might bring wood sorrel greediness or star jasmine greediness or something I do not know will pop up greediness. Hopefully teaching the little one about the seasons, about appreciating their brevity, might stick with me. If nothing else this summer has taught me that enjoying them might mean seeing some of them hit the dirt. Hopefully I’ll learn I don’t need to grab them all and use them to enjoy them.

Backyard Flower Kombucha

1 cup dried flower petals 1 black tea bag 1/2 cup white sugar 2 quarts water 1 cup unflavored kombucha A scoby

Step one: In a large jar, combine tea and sugar. Heat water and pour over tea and sugar.

Step two: When mixture is completely cool, add kombucha and scoby.

Step three: Let mixture ferment for 7-10 days.

Step four: Bottle and drink.