Bacon Love Friday: Bacon on the Grill

Spring has come very early to a lot of North America, and if you are anything like me you are absolutely loving it. If global warming means that I get to relax on a patio with a beer in March, then I am hard pressed to complain. The unseasonable warmth has gotten a lot of […]

Originally posted 2012-03-23 15:11:53. Republished by Blog Post Promoter

Bacon Lovers Food

Easter or not, what goes better with eggs than bacon. You know you like it. In fact, you love it. Here is something called the Bacon Explosion. Only 5,000 calories per log.

It is made of Kansas City style sauce rubbed Italian sausage, smoked slowly over hickory and oak wood and stuffed with bacon, then wrapped in bacon. There are variations, such as Jalapeño or Cheese. All are served on a big hot dog bun. For desert, you can have some chunks of crispy chocolate covered bacon in maple syrup ice cream.  If you don’t want to make your own, you can buy online at this LINK. Mmmm!

Originally posted 2011-04-22 13:12:27. Republished by Blog Post Promoter

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Bacon Pic of the Day – My Little Bacon Pony…

Some pictures are just stronger than any words could even hope to describe…so, enjoy!

via Obvious Winner

Originally posted 2012-05-24 20:15:47.

Related Stories:September 28, 2011 — Bacon Pic of the Day – Old English Bacon…January 19, 2013 — Bacon Pic of the Day – “A Delicious Cycle”…

Originally posted 2013-12-31 03:33:49. Republished by Blog Post Promoter


serves two?

3 or 4 young, slim leeks ?
6 slices unsmoked bacon
1 thick slice butter
1 clove garlic, peeled and smashed
2 lb. fava beans in their pods
2 loosely packed tablespoons fresh tarragon leaves, chopped
a handful of fresh?flat-leaf parsley, chopped??Bring a deep pan of water to a boil. Wash and thickly slice the leeks. Remove the rind from the bacon slices and cut each slice into finger-thick strips. Warm the butter in a shallow pan and add the strips of bacon. Let the bacon color lightly in the hot butter until its fat is starting to turn pale gold, then add the sliced leeks and the garlic clove. Partially cover with a lid and let the leeks soften but not color.?While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.
When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.

bacon recipe courtesy of:? Tender: A Cook and His Vegetable Patch by Nigel Slater, Ten Speed Press, 2010, p. 296

Originally posted 2012-11-16 09:02:00. Republished by Blog Post Promoter

Denny’s Baconalia BBBLT Review

In a bold move Denny’s for the Baconalia menu, decided to take on that age old question, “How does one improve the BLT?” That simple question has sparked debate in the bacon world for years. Some try by adding green peppers, cheese, or even avocado but people argued that when adding extra toppings it no longer can be classified as a BLT.

There are also people out there from the “don’t mess with perfection” school that claim there is no possible way to improve the BLT because it is perfect and only a fool would claim other wise.

Taking all that in to consideration Denny’s did the only thing that could be accepted in the BLT loving community, add more bacon!! Bacon has always been the star of the BLT but in Denny’s BBBLT Sandwich the bacon is the super mega star that leaves the tomato and lettuce jealously wishing that they too were bacon.

We are talking 8 (that’s right I said 8 ) strips of bacon on this monster.

  • Sean’s Review:If you’re looking for a sandwich that really packs that bacon punch the BBBLT is a sure bet. The beauty of the sandwich is they didn’t mess with the basics. It still tastes like the normal BLT but with more bacon. The price is a little higher than one would normally pay for a BLT but when you see the size and amount of bacon on this thing you will know its money well spent.

    As added bonus it comes with a side of some awesome fries. They are the cross between a crinkle cut and steak fry and have this amazing little crease that looks like it was made just for ketchup to lie in.

  • Jason’s Review: I am going to have to agree with Sean, this is how a BLT should be when you order it from a restaurant. Most people tell me that it’s standard to have 2-4 strips on a normal BLT. That’s all well and good if your eating at home and your trying to make one package of bacon feed a family of four. But when you got at to eat, you expect to get something you couldn’t make yourself. I would like to personally thank Denny’s for finally raising the bar for restaurant BLTs.

    If I could change one thing about the BBBLT it would be the lettuce. I am really not a fan of it shredded on sandwiches. Other then that its a great BLT and one of my favorite items on the new menu.

Originally posted 2011-04-01 20:06:46. Republished by Blog Post Promoter

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Better with Bacon – Bucatini Pasta

Food Alice Waters Pasta

Bucatini pasta with bacon tomato sauce.

This sounds so delicious and very simple.  The two things I look for in any recipe.

Eat up!

30 ml (2 tbsp) olive oil
3 slices bacon (or pancetta), cut into 5-mm ( 1/4-inch) pieces
1 large yellow onion, thinly sliced
6 medium tomatoes, peeled, seeded and chopped (or 8 whole canned tomatoes, drained and chopped)
Salt, to taste
340 g (12 oz) bucatini pasta (or other long, thin pasta)

In a medium saucepan over medium, heat oil. Add bacon and cook until lightly browned and fat is rendered. Use a slotted spoon to transfer bacon to a small bowl and set aside.

To fat in pan, add onion. Saute until soft, about 10 minutes. Add tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Add bacon and cook for another 2 to 3 minutes.

While tomatoes cook, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and transfer to a serving platter or plates.

Taste sauce and add salt, if needed. Serve over pasta.

Makes 4 servings.

Source:”The Art of Simple Food” by Alice Waters (Clarkson Potter, 2007).

Nutrition information per serving (values are rounded to the nearest whole number): 474 calories, 101 calories from fat, 11 g fat (2 g saturated, 0 g trans fats), 7 mg cholesterol, 78 g carbohydrate, 16 g protein, 7 g fibre, 455 mg sodium.

Originally posted 2009-04-07 17:30:03.

Related Stories:March 10, 2013 Better with Bacon – Bacon & Tomato Pasta…October 3, 2013 Better with Bacon – Bacon Alfredo Bake

Originally posted 2014-06-16 22:17:22. Republished by Blog Post Promoter