HAHA…HAHA…HA

From today’s Detroit Free Press. Have a great morning everyone…

article

Originally posted 2009-06-30 09:27:29.

Related Stories:August 3, 2009 — More from the Funny Pages…January 31, 2013 — From the Funny Pages…


Originally posted 2014-01-22 06:12:45. Republished by Blog Post Promoter

Dr. Bacon – “Epilepsy’s Big, Fat Miracle”…

This one goes out to FoTDB Seth (SHOUT OUT)…

Stephen Lewis for The New York Times; Food Stylist: Brett Kurzweil

He posted this on the Facespace two weeks ago and specifically called me out on it.  It’s a terrific article about the use of food as medicine.  The author, Fred Vogelstein, relates his experience with his epileptic son and how a change to a high fat diet has help reduce his seizures, here’s just a quick excerpt…

Evelyn, Sam’s twin sister Beatrice and I don’t eat this way. But Sam has epilepsy, and the food he eats is controlling most of his seizures (he used to have as many as 130 a day). The diet, which drastically reduces the amount of carbohydrates he takes in, tricks his body into a starvation state in which it burns fat, and not carbs, for fuel. Remarkably, and for reasons that are still unclear, this process — called ketosis — has an antiepileptic effect. He has been eating this way for almost two years.

Read it, it’s truly fascinating…

Photo and article via New York Times.

Originally posted 2010-12-03 21:26:01.

Related Stories:February 20, 2014 It’s Beautiful…(tear)May 5, 2009 Why I like Tom Colicchio…


The 159 Things Bacon Makes Better…

Thank you for indulging me yesterday.  I appreciate your understanding and that you for your comments through the multitude of social media channels!  It really meant (and continues to mean) a lot.

Now back to the funny…

It’s been a real good week for submissions.  This one comes from FoTDB Brent (SHOUT OUT!).  It’s Cracked’s* “The 159 Things That Bacon Makes Better!

Some of my personal favorites…

13. Canada

19. choking to death on bacon

30. the Bubonic plague

69. Kanye West

89. cultivating relationships

111. YOUR MOM!

Among others.  You can see the entire list here…but let me warn you in advance (as this is a “family show”), some of the humor is not appropriate for all audiences and if you should you be one of those people who love bacon but easily offend then please, please, do not click the link.  You have been properly notified and I now wash my hands of any responsibility.  For the rest of you, enjoy.

*Speaking of Cracked, growing up I always preferred Cracked Magazine over Mad Magazine with the only exception being Spy V. Spy.  Guess I always dig zig when other people zagged…anyone else out there feel the same?

Originally posted 2011-05-05 20:38:17.

Related Stories:February 18, 2014 Bacon is Amazing…August 13, 2009 13 Things Made of Bacon…


From the Funny Pages…

I’m not typically a “Arlo ‘N’ Janis” fan, but this kinda of struck close to home…

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Have a great week everyone!

Originally posted 2009-07-13 09:41:53.

Related Stories:August 3, 2009 More from the Funny Pages…September 9, 2009 From the Funny Pages…


Better with Bacon – Bacon & Bourbon Pie Crust…

Happy Thanksgiving to all of my 10′s of readers!  Much like Halloween week, I’m going to try to “theme” this week in recognition of that one day of year where we are encouraged to give thanks for all we have while eating ourselves into a coma.

Let’s begin with this tasty looking recipe…and just like last week it brings two of my favorites together!  From last week’s “LA Times”

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photo Kirk McKoy / Los Angeles Times

Bacon & Bourbon Pie Crust

Ingredients:

1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
2 teaspoons sugar
3 tablespoons cold bacon grease or shortening, cut into 3 pieces
5 tablespoons cold butter, cut into 1/2 -inch cubes
2 tablespoons cold bourbon
2 tablespoons ice water, more as needed

Directions:

To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the bacon grease and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the bourbon and water over the mixture, and pulse once or twice until incorporated. Remove the crumbly mixture to a large bowl and gently press the mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
To make the dough by hand, whisk together the flour, salt and sugar in a large bowl. Add the bacon grease and incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the bourbon and water over the mixture, and stir together just until incorporated. Gently press the crumbly mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
On a lightly floured surface, roll the dough out into a round roughly 13 inches in diameter. Place in a 9-inch baking dish, crimping the edges as desired. Freeze the formed shell for 20 to 30 minutes before filling and baking.

Total time: 20 minutes, plus chilling and freezing times for the dough and shell

Servings: Makes crust for 1 (9-inch) standard pie shell

Note: Refrigerate the dough at least 2 hours, preferably overnight, to give the dough sufficient time to relax; otherwise, it may toughen and shrink while baking. If using shortening instead of the bacon grease, increase the salt by 1/4 teaspoon (to 3/4 teaspoon). For a nice sheen, brush the crust with egg white before baking.

via LATimes.com

Originally posted 2009-11-23 11:00:02.

Related Stories:April 18, 2013 Better with Bacon – Bourbon Bacon Pecan PieFebruary 14, 2014 Better with Bacon – Bacon Bourbon Brownies…


It’s Beautiful…(tear)

It’s called “The Bacon Explosion“!

photo from bbqaddicts.com

The bacon-blogosphere is completely buzzing about it!  “The New York Times” even ran a story about it in today’s paper.

This Frankenstein meat log was created by the guys at my new favorite blog – bbqaddicts.com

I can not be considered a serious source of  bacon news if I didn’t share this!

WARNING:  Just reading the article could cause heart disease.

Originally posted 2009-01-28 15:04:11.

Related Stories:May 28, 2013 Dr. Bacon – “Epilepsy’s Big, Fat Miracle”…May 5, 2009 Why I like Tom Colicchio…


Better with Bacon – Cheddar Bacon Ranch Pulls…

Sometimes it seems like I find things in bunches…the bacon blotter stories last week and now this week, tear away bacon bread recipes…

Look at that pure hunk of goodness right there.  It’s called a “pull”, I call it hot damn!  Believe it our not, it comes from the New York Times (yeah, I know, really, the New York Times)

Cheddar Bacon Ranch Pulls

Ingredients

1 unsliced loaf of sourdough bread (preferably round)
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits (or just cook some up and pulse it, it’d taste batter)
1/2 cup butter, melted
1 tablespoon ranch dressing mix

Method

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.
Place slices of cheese between cuts.
Sprinkle bacon bits on bread, making sure to get between cuts.
Mix butter with ranch dressing mix. Pour over bread.
Wrap loaf in foil and place on baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

photo ad recipe via New York Times

Originally posted 2011-10-06 19:20:06.

Related Stories:June 11, 2013 — Better with Bacon – Bacon Pinwheels…June 14, 2013 — Better with Bacon – Bacon Onion Baby Brioche