You Got Some Stones Boy…

Okay, this isn’t bacon news, but it does tie in to my “Bacon Infused Whiskey” project.  Plus, I like drinkin’!


These are Whiskey Stones.  I was introduced to them through an email I got today from  I bought some holiday gifts there last year and find they have some interesting items every now and then.

Here is their description of the product:

How do you chill your favorite spirits just a touch without diluting their perfectly balanced flavors? Whisky Stones are made in Vermont from natural soapstone, by the craftsmen of the oldest soapstone workshop in the United States. The stones are nonporous, and will impart neither flavor nor odor. More gentle than ice, Whisky Stones can be used to cool down your favorite spirits just enough to take the edge off without “closing down” the flavors. Store in the freezer for at least 4 hours before use. Add 3 stones to a glass. Pour until liquid has reached the height of 1 stone (about 2 fl oz). Let stand for 5 minutes. Enjoy. Rinse and air dry following every use, storing in the freezer for next time. Set of 9 stones packaged in a gift box; reusable storage bag included.

Color me intrigued.  I too am bothered by the watering down of my drinks, yet I do like my bourbon cool.  With the subtle flavor that I imagine my infusion will add to the whiskey, ice could quickly kill it.  

So let us see how the infusion works…I just might be back to pick these up.

Originally posted 2009-07-08 19:00:11.

Related Stories:March 11, 2014 Bacon Bourbon…July 9, 2012 My Kinda Event – Pig & Whiskey 2012…

Better with Bacon – Candied Bacon Popcorn…

I think this is just going to be an all “Better with Bacon” week.  Everywhere I look, a tasty new bacon treat is there to great me.

Like this wonderful item passed along by FoTDB Tiffany (SHOUT OUT)…

Seriously, mouthwatering!

Candied Bacon Popcorn


10 cups air popped popcorn 1/2 cup light brown sugar 1/2 cup sugar 1/4 cup maple syrup 2 TBSP bacon grease (or butter) 1 tsp salt 1/2 cup crumbled cooked bacon


Want the directions – check out Funky Foodgasm on the Facespace. While you are there, like the page..he’s coming up on 10,000 so lets help him out.

Originally posted 2011-01-11 20:57:15.

Related Stories:February 15, 2014 Better with Bacon – Maple Bacon Caramel Corn…May 11, 2013 Better with Bacon – Dina’s Candied Bacon Edition!

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
[Read post to play audio samples]
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



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.


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.


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.


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