Have a Nose Bleed? Bacon Can Help!

We all know bacon is amazing. It tastes good, smells good, and even has the power to make the strictest of vegans knees buckle but did you know that it also has the ability to save people’s lives. That’s right those beautifully crisped up rashers sitting next to your eggs just might be a medical miracle.

Those of us that love bacon have seen story after story about how bacon is going to kill us so it’s about time we look at the benefits of this cured pork product. There is a rare disorder called Glanzmann Thrombasthenia that can result in life threatening hemorrhage particularly from the nasal vaults. In laymen’s terms that means your nose will start bleeding and won’t stop until you’re dead. But there is new hope for those out there those that suffer with this horrible disorder and the hope comes in the form of, you guessed it, bacon.

Some Doctors have discovered that by packing the nasal cavity with cured pork via a kind of bacon tampon the bleeding stops. Twice a 4 year old child that suffered from Glanzmann Thrombasthenia was admitted to the emergency room with a life endangering nose bleed and twice doctors treated the child with the pork up the nose method. Both times the bleeding stopped within 24 hours and the child was discharged within 72 hours after the treatment.

This is a huge breakthrough in the medical/bacon world and to think if some people (like health nuts, vegans, and some government officials) had their way we wouldn’t even have bacon and that 4 year old child could have died.

I’ve said it before and I’ll say it again, bacon truly is the most amazing food on the planet. It goes with everything pancakes, chocolate, burgers, and life.

Originally posted 2012-02-14 07:00:16. Republished by Blog Post Promoter

2846. BACON and EGG PITA POCKETS

makes four servings

6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter?

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don’t feel warm anymore.?

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.
?Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.?Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon.??Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.?Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.??bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

Originally posted 2013-02-22 01:06:00. Republished by Blog Post Promoter

Blue Ribbon Bacon Fest Fashion

Will there be a red carpet (or better yet, a bacon carpet) at the Blue Ribbon Bacon Festival this weekend? If so, I’m ready to walk and rock it. Here’s a sneak peek of my custom-made dress for Saturday!

Originally posted 2013-02-05 11:31:09. Republished by Blog Post Promoter

2774. SQUID with BACON and GARLIC OIL

yields 4 appetizer servings?

8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves

Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.

bacon recipe courtesy of: Bobby Flay, “Tapas,” Boy Meets Grill, Food Network

Originally posted 2012-12-12 08:20:00. Republished by Blog Post Promoter

2782. BACON and TOMATO HASH

serves one

4 rashers streaky bacon
2 teaspoons garlic-infused oil
1 tomato, diced
2 teaspoons Worcestershire sauce
scattering of chopped parsley (about 2 tablespoons)
ground black pepper

Cut each rasher into three or four pieces, and fry in the garlic oil until crispy (the bacon will also give up flavorsome fat of its own). Remove the bacon bits to a piece of kitchen towel.

Tip the chopped tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.

Scatter with some parsley and lots of freshly ground pepper, and serve with bread to dip in the oily juices.

bacon recipe courtesy of: Feast: Food That Celebrates Life, by Nigella Lawson. London: Chatto & Windus, 2004; p. 416

Originally posted 2012-12-20 08:45:00. Republished by Blog Post Promoter

The Better Bacon Book: Tech and E-Publishing

When you think about bacon, I am pretty sure that “high-tech” is not what immediately leaps to mind. While bacon has certainly become more of a pop-culture phenomenon before, gaining more fame and loyal fans than ever before thanks to the power of the internet, bacon itself still comes from very humble origins. People have […]

Originally posted 2012-03-19 15:29:58. Republished by Blog Post Promoter

2917. BACON-WRAPPED PRETZELS with BROWN SUGAR and CAYENNE GLAZE

1 package pretzel rods
1 lb. bacon, regular cut
2 cups brown sugar
3-4 tablespoons red chili powder
dash or two of cayenne pepper

Break the pretzels in half, or cut them with a very sharp knife. Cut the bacon slices into half. Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Press firmly to make sure a lot of it adheres to the bacon. Wrap the bacon around the pretzel. Place the pretzel on a wire rack placed on top of a baking sheet or roasting pan. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.

bacon recipe courtesy of: Barb Kiebel, Creative Culinary, Denver, Colorado

Originally posted 2013-05-04 01:37:00. Republished by Blog Post Promoter