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

Posted in Uncategorized

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

Old Spice Man is Truly a Genius…When it Comes to Bacon!

Click here to view the embedded video.

Click here to view the embedded video.

Have a great weekend everyone.

SHOUT OUT to FoTDB John who sent me the first one…which then caused me to literally waste about an hour watching all the other videos on the Old Spice Man’s YouTube channel.

Originally posted 2010-07-24 12:14:07.

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Originally posted 2013-01-12 18:26:26. Republished by Blog Post Promoter

Welcome to the Relaunch of Mr. Baconpants & Bacon LIVE

Mini Bacon PantsIt’s almost been a year since I last updated this website and it feels good to be back. I had a lot going, like starting my freelance career and getting ready for another announcement coming near the end of this post.

Even with lack of blog updates Sean and I have been still doing Bacon LIVE weekly for our fans. You can find all the shows on uStream.tv. But dont worry about bookmarking that link, because we are now using Google Hangouts to record the show. So make sure you subscribe to my Youtube Channel to get the new shows.

How we record Bacon LIVE is not the only thing has changed. I also made some small changes to the design of the site and removed some pages that where never getting updated.

Sean and I have a lot of new content planned and are excited for the new Google Hangout Bacon LIVE.

Lastly, the biggest change to the site will not be happening till the end of July. Beth and I will be bring a Mr. Baconpants Jr. in to the world. The photo attached to this post are little bacon pants made my Sean’s wife Molly.

I will try not to turn this website in to a daddy blog, but please be ready for a few posts that may feature my new baby. Especially once he can fit in to those pants.

Originally posted 2013-06-14 07:01:02. Republished by Blog Post Promoter

2890. HALIBUT with YUZU and BACON AIOLI

quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces?
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish

To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.

bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV

Originally posted 2013-04-07 01:45:00. Republished by Blog Post Promoter