Effervescent Bacon Drink Tablets -$3.50
Even I think that the bacon madness may have gone a little too far with this but…it is kinda cool in a weird novelty way. I’m pretty sure the people at Archie McPhee are high all the time, you need to be to think up things like this. If you drop one of these magic tablets into a glass of water it will instantly begin to dissolve, creating a cascade of bubbles that will infuse the water with a delicious bacon flavor. They say they work just as well in milk or juice but that’s kinda gross. Each tin contains about fifteen tablets.
Thanksgiving Gumballs – $3.50
There’s no bacon in these Thanksgiving gumballs but I think they’re neat although I don’t expect them to be that tasty. They remind me of the three-course dinner gum from Willy Wonka although I hope these don’t require a trip to the Juicing Room. Each tin contains about twenty-two gumballs in the classic flavors of Thanksgiving – turkey, cranberry and pumpkin pie. While we’re on the subject, scientists are working on gum that would taste like a three-course mean. For realz.
In other exciting bacon news, a few weeks ago, I was checking out an amazing looking recipe for Praline Bacon Ice Cream on the excellent ice cream blog, Scoop Adventures. Ice cream maker extraordinaire, Lindsay, made some for the Bacon Takedown in New Orleans.
She was also giving away 10 pounds of bacon from Hormel and an awesome Bacon Takedown apron. I entered and actually WON! I’ve been handing out free bacon to friends and family and the Bacon Takedown apron looks great hanging in my kitchen. Thanks so much to Lindsay and please check out her blog, it’s got some really interesting ice cream concoctions!
I’ll be on vacation in L.A. starting later this week and my goal is to find the Lardon Bacon Truck. Wish me luck!
Originally posted 2010-10-27 04:09:00. Republished by Blog Post Promoter
I added a blog roll to the right side there with all ofthe bacon blogs I subscribe to, sorted by most recent post. Am I missing one, or worse more than one?? Let us know in the comments.
Originally posted 2009-07-23 20:06:00. Republished by Blog Post Promoter
On a recent trip to NYC, my man and I stopped at Crif’s Dogs. We were actually trying to go somewhere else (extra cool points for you if you can guess where), but that didn’t work out, because it turns out that most things in NYC involve a 2 hour wait and we’re not really into that sort of thing. But I decided to make the most of it, and examined their menu. Obviously I was going to have to try a bacon-wrapped hot dog. I settled on the tsunami, bacon wrapped dog, pineapple, teriyaki, and green onion.
The pineapple was almost certainly from a can, and not a very tasty one at that – it was slightly cold and somewhat flavorless. The teriyaki, when I could taste it, was fantastic and a great compliment to the other flavors involved, but most of the time, I couldn’t taste it. The green onions were nice! And the bacon wrapped dog was AWESOME.
In conclusion: hot dogs are better when they’re wrapped in bacon.
Originally posted 2011-01-05 03:22:00. Republished by Blog Post Promoter
Bacon Lollipops I had this idea and I couldn't let it go. I held it with everything I had, even as it struggled to get away. I clenched my hands and teeth?…
Originally posted 2014-08-20 18:36:12. Republished by Blog Post Promoter
Thinking of pork shortages, check out the bounty I received from my mother recently (she flew here from Poland):
A pile of kabanosy, similar to slim jims but much, much tastier (some of these are actually made of goose, not pork, but whatever);
A whole log of my favorite coldcut in the world, kindziuk. Porky, spicy deliciousness. I’ve only ever seen it in Poland, but it’s a Lithuanian food. The internetz inform me that it’s a fermented sausage that is smoked but not cooked. And that it’s legendary for its longevity. I hadn’t realized this, so mine is sliced and wrapped in separate little bundles in the freezer, along with the other pork I brought from the States.
The kabanosy, I’ve eaten already. They exude a powerful porky smell, and I was worried that they’d offend my cleaning lady.
Originally posted 2012-09-29 05:50:00. Republished by Blog Post Promoter
1/2 lb. bacon, cut into small pieces
1 1/2 cup cheddar, shredded
1/4 cup sour cream
1/2 brick cream cheese
1/2 small onion, diced
1 clove garlic, minced
Cook the bacon and set aside. Reserve some of the bacon fat and cook up them there onions. Next you want to whip up the cream cheese, sour cream and garlic until it’s nice and fluffy Add the bacon, cheddar and onion until just blended. Store in the fridge
bacon recipe courtesy of: Cathy Bray, The Hungry Hollow, January 2012
Originally posted 2012-04-04 08:15:00. Republished by Blog Post Promoter
12 large eggs
8 pieces of bacon cooked until crisp and crumbled
5 tablespoons mayonnaise
3 tablespoons dijon mustard
1/2 teaspoon white truffle oil
2 tablespoons chives, finely chopped
Large pinch salt
Small pinch of cayenne pepper
Chives cut into 1/2 inch pieces for garnish
Place the eggs on the counter and bring to room temperature, about 45 minutes. In a medium pot cover the eggs with cold water going about 1” above the eggs. Over high heat, bring the eggs to a rolling boil. Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Remove the eggs and submerge in an ice bath for 10 minutes. Peel the eggs and slice them in half lengthwise. Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or preferably a deviled egg tray. Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish.
bacon recipe courtesy of: Leslie Green, The Hungry Housewife, February 2, 2011
Originally posted 2012-01-13 09:04:00. Republished by Blog Post Promoter