Originally posted 2011-09-15 19:48:49.
It was a family shopping Sunday last week and we found ourselves in Buy Buy Baby.
Lil’ wanted to go check out the toys so off we went. Next thing I know, I see this wooden breakfast…
What the hell is that thing on the left? Is that…no, it’s got to be something else. Let’s see sausage, boiled egg, fried egg, cheese, toast, salt, pepper, roll…they can’t be serious, they call that….BACON?????!!!!??????
Worse toy EVER! I will no longer even think of purchasing anything from this company STRICTLY based on this poor excuse of wooden, toy bacon.
“We are throwing another bacon party. This year is the 3rd. About 20 people attend bringing any dish with bacon. Last year I made the chicken bacon wraps and chocolate dipped candy bacon strips. Mmmm Bacon!”
“Since it is also my birthday, I plan to have some Bacon chocolate chip cookies made with a shot of Maker’s Mark!”
“By smoking some bacon in my smoker and adding it to almost everything I cook that day! Maybe even put some in ice cream!”
“We are having a cookout. I’m making bacon wrapped pork tenderloin and bacon wrapped scallops and jalapeños. We will have about 20-30 people and they are to bring a side that MUST HAVE BACON IN IT!”
“I work for a public radio station, so I’m celebrating Bacon Day with eight on-air announcements encouraging people to put a little more meat candy in their lives with a link to the Bacon Today blog!”
“Wake up to a bacon-featured breakfast, followed by Facebooking my latest bacon finds, followed by a BBBLT, because a single portion of bacon is ludicrous. Then maybe a nap so I can dream of bacon, followed by a bacon-wrapped something with a bacon-infused sauce. Dessert will have bacon mixed in and sprinkled on top. At that point, all I’ll be able to do is pass out due to my self-induced bacon-o-thon, but I’m not complaining. And since my doctor may read this, I will follow this day with a mega workout so I may eat more bacon at will.”
“I will be celebrating International Bacon Day by attending San Diego’s 2nd annual Bacon Fest. I will be introducing my boyfriend to this wonderful event as well. My plan so far is to wear my specially-selected apparel (a t-shirt that reads ‘this girl loves bacon’) and to eat and/or drink all the bacon delicacies that are available to me. I can honestly say that International Bacon Day is my favorite holiday!”
“I will recite all the lyrics to “Rappers Delight” by the Sugarhill Gang, but instead of the normal lyrics, “I don’t mean to brag, I don’t mean to boast, but we’re like hot butter on your breakfast toast…” I will substitute the lyrics, “I am sick with gout, my doctor’s not fakin’, my LDL’s so high because I’m crazy for bacon.”
The post How To Celebrate International Bacon Day appeared first on Bacon Today.
As noted in a recent post discussing supplementing andouille with lamb’s heart, I happened upon a treasure trove of odd bits while walking through a Wisconsin farmer’s market. In addition to the lamb hearts, I found a pound of bison liver for a dollar. I had no idea what to expect. I figured it would be similar to beef liver and I was concerned with what the animal ate while it is was upright. I had an idea of the answer when I saw the prices of the more desirable cuts, but the grass-fed provenance was confirmed by the farmer, so I picked up the pound.
Extrapolating a few lessons I learned from cooking beef, pork and chicken livers, I knew to cook it hard and fast. As I have smelled an apartment after cooking beef liver, I knew I wanted to cook this outside, over charcoal. From here, with uncertainty regarding bison liver flavors, I chose to slice the liver, dip it in a gochujang, ginger and garlic sauce which is vaguely Korean. I wanted something strongly flavored to balance and, if needed, obscure the unmistakeable liver flavors.
So I soaked the liver in milk briefly to soften the liver flavors a bit, then dried the livers and finally stirred in the hot pepper paste mixed with soy, molasses and aromatics. A few hours later, I skewered the liver and lit a fire. Strategically speaking, I wanted the grill grate to be as close to the coals as possible. Once I accomplished that by setting the grill grate on the coals, the skewers rested nearly on the fire for a minute per side. As a final safeguard against any overly minerally liverness, I topped the now crispy skewers with cilantro, scallions and peanuts.
With all of the safeguarding, it seems as if I was eating something completely vile. In the end, the liver was sweet, richly textured and completely free of any strongly metallic flavors. A touch stronger than good chicken livers and a bit sweeter than most pork liver I’ve had. The additions of the marinade/sauce, then the greenery and peanuts were good additions, but in the end were probably not necessary.
Gochujang Sauce/Marinade1″ of peeled ginger, grated 2 cloves of garlic, grated 2 tablespoons gochujang 1 tablespoon molasses 1 teaspoon soy sauce
Mix and put on everything you can grill
Take Little Debbie's super-addictive, crackalicious snack cakes. Here it is 2010, and you can still purchase an ENTIRE box (between six to 12 items, usually) of the Tiny Temptress of Taste Treats' morsels for less than two bucks. Great news if you're a budget-minded mom packing desserts into your offspring's lunch boxes, or a hippie who's spent all his food money for the week on a Phish ticket but still desperately requires a palliative for his raging munchies.
Happily, this low price point also is perfect for your loyal BDJ Lab Techs, because after purchasing a box of Diminutive Deborah's Swiss rolls for today's mad bacon experiment, we still had plenty of dough left over to procure--what else?--more bacon (priorities, people). We wrapped some of that precious bacon around some Swiss rolls and baked those fatty mofos right up. Here's how it went...
The conclusion: Bacon + Little Debbie's Swiss roll = snackeriffic!