It’s Bacon Grease Week!!

Yes, that’s right…I am declaring this week at TDB World Headquarters “Bacon Grease Week” as we explore just some of the great things those dripping from our favorite meat can be used for!

Like this “gem” from 1942…

Click here to view the embedded video.

So join us the week as we journey into bacon grease!

Originally posted 2012-09-17 20:04:37.

Related Stories:September 18, 2012 Bacon Grease Week – Best Storage Option…?September 19, 2012 Bacon Grease Pic of the Week – The More You Know…


Originally posted 2014-07-15 01:06:01. Republished by Blog Post Promoter

Bacon Grease Pic of the Week – The More You Know…

Okay, I know what you are saying…your saying “Hey Mike, this bacon grease week is good and all but I’ve heard that it’s really bad for you.”

Well my friends, you may be surprised!

This nutrition label spells out the value of one teaspoon (tsp) of bacon grease.  Personally, I’m surprised.  Of course it’s high in fat, I mean it’s FAT, but that’s all you really have to worry about.  So to add that great bacon flavor to your next dish, you’re really just giving up 38 calories.  I’d trade bacon grease for a cookie any night and I’d probably still come out ahead.

So now you know…and knowing is half the battle.

Yo Joe!

via

Related Stories:September 18, 2012 — Bacon Grease Week – Best Storage Option…?September 14, 2012 — Bacon Pic of the Day – Nature’s Bacon Pt 2.
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Originally posted 2012-09-20 00:47:19. Republished by Blog Post Promoter

Bacon “Hacks”…

Found this article over on Lifehacker today and while most of the “hacks” were things that have been floatin’ around the interwebs for a while, I did actually learn something from the article:

3. A Strip of Bacon Saves Meatloaf from Sticking to the Pan

Next time you make a meatloaf place a strip of uncooked bacon on the bottom of your pan before adding other meatloaf ingredients. The fat from one slice of bacon creates enough lubricant to prevent sticky or burned meatloaf.

Well there you go!  Now we know and we all know that knowing is half the battle ;-)

Read the rest of the article here…

picture via

Originally posted 2011-10-11 19:56:23.

Related Stories:February 18, 2014 Bacon is Amazing…September 26, 2013 Better with Bacon – Cheesy Beef & Bacon Burger Meatloaf


Originally posted 2013-02-22 15:48:34. Republished by Blog Post Promoter

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.

bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

Originally posted 2013-01-15 08:04:00. Republished by Blog Post Promoter

You’ll “Flip” for These…

It’s a Christmas miracle!  No more burning those fingers when flippin’ your bacon thanks to…

The Bacon Tongs!!

ce4a_fusion_silicon_finger_tongs_bacon

Normally this is where I would attempt to write something clever, but instead here is the beginning of the product description as written by the fine folks at ThinkGeek.  They are much more creative than I’m going to be this morning.

Imagine the situation: you’re cooking a meal – let’s say, bacon. Why bacon? Because it’s awesome, of course. Moving on. You reach into your pan to flip the sizzling bits of delicious cured pork, but you can’t seem to get a good grip on those slippery suckers with your tongs. They splat, flinging boiling hot grease all over. First, ow, second, what a mess!

What you lack isn’t culinary skill, it’s fingers made of asbestos!

Read the rest here and while you are there why not pick up this advancement in culinary science for yourself or that bacony loved one.

We here at TDB prefer to just cook our bacon in the stove ;-)

via ThinkGeek

Originally posted 2009-12-16 12:19:22.

Related Stories:April 20, 2009 A “Lesson” in Makin’ Bacon…May 23, 2012 How to Make the “Most Perfect Bacon Ever”…


Originally posted 2014-02-13 08:47:38. Republished by Blog Post Promoter

3053. PUFFBALL, LOBSTER MUSHROOM and BACON FRITTATA

serves 6-8

1 1/2 cups puffballs, halved or quartered if large
1 heaping cup lobster mushrooms, sliced (discard any brown-fleshed pieces)
1 tablespoons bacon fat
1 tablespoons butter
salt
several pinches Herbes de Provence
7 medium eggs (5-6 jumbo)
1/2 cup whole milk
1 cup cheddar cheese, grated
6 strips maple bacon, cooked until firm and roughly chopped
1/2 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Herbes de Provence

Preheat oven to 375 F. In a frying pan on low medium heat, sauté puffballs and lobster mushrooms with bacon fat, butter, salt, and several pinches Herbes de Provence. Cook until mushrooms are soft throughout, and begin to turn a caramel golden brown, at least ten minutes. Set aside. Heat an oiled cast iron skillet (9-10?) over low medium heat. Add additional butter, bacon fat, or olive oil to coat the pan if needed. In a large bowl, whisk eggs and milk, two minutes. And the reserved mushrooms. Add cheese, bacon, onion, salt, pepper and Herbes de Provence, and mix well. Pour mixture into cast iron skillet when it is heated, and cook for 5-7 minutes. Occasionally run a spatula across the bottom of the pan in a figure-8 motion, to prevent the egg mixture from sticking, and to more quickly distribute heat. When mixture starts to bubble through to the top (about the same time that a turn of the spatula reveals a large chunk of cooked egg), transfer pan to the oven. Bake for 12-16 minutes more, until frittata is cooked through. Remove from oven, and allow to cool slightly before serving.

bacon recipe courtesy of: Emma, of agates and madeleines, September 24, 2012

Originally posted 2013-09-17 01:49:00. Republished by Blog Post Promoter

Flavour Pair: Bacon and Caramelized Onions

Every once in a while I become obsessed with a particular combination of flavours. There was a whole week last year where almost everything I ate contained some combination of peanut butter and banana. More recently, I went on a roasted red pepper and goat cheese kick, finding every possible way to combine these flavours, […]

Originally posted 2012-10-22 15:16:38. Republished by Blog Post Promoter