My friend Adam has come up with a great way to kickstart my heart and it is called THE OCTOPUS.

From the words of it’s creator:

It was a Pork Roll Egg and Cheese – with 4 strips of bacon… the strips of bacon were so long – I was able to make it into a pattern to look like the sandwich had 8 bacon tentacles.

The eggs have to be over easy so when you bite into it – they ooze like the ink from an octopus getting attacked!

I guess you could make it without the pork roll – but why?

Originally posted 2010-02-11 13:13:00. Republished by Blog Post Promoter


serves four

7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory
2 tablespoons chopped walnuts optional

1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.

bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

Originally posted 2012-10-10 08:53:00. Republished by Blog Post Promoter

The Future of Bacon Ice Cream…

What goes better with yesterday’s cake with bacon flavored frosting than some homemade bacon flavored ice cream of the future?

This AWESOME mom decided to play with molecular gastronomy for Instructable’s Mad Science Fair and created her own version of “Dippin’ Dots“.

Alas no real bacon was used in the recipe, just Torani’s bacon flavored syrup, but still big props to her!

Check out the full recipe and step-by-step photo over at Instructable.

Originally posted 2011-11-29 20:50:57.

Related Stories:July 7, 2011 — BEST OF TDB | Better with Bacon – Maple Bacon Milkshake…October 23, 2013 — Better with Bacon – Maple Bacon Milkshake

Originally posted 2014-01-08 04:17:12. Republished by Blog Post Promoter

Corned Cornish Game Hen


Some people buy new tech items, others buy the latest fashions, I used to buy records at midnight of the release date, but now if I see a novel cut of meat, I grab a few to give them a spin. We all have our curiosoities. When I saw cornish game hens, I grabbed them knowing I had seen them a few times, but always skipped by them. My initial thought included the grill as it is the only tool, besides the single gas hob, of heating them, but as I described my purchase to my older daughter, a new preparation came to mind, I would brine the game hen into corned Cornish game hen.


The process was straight-forward. Make the brine. I used Ruhlman’s and Polcyn’s brine from Charcuterie. I adapted down the salinity by 1/2 because I knew that I was not going to boil the birds. The time spent in the brine was limited to 3 days because these are tiny little creatures  not some large plate of beef.


After brining them, the birds were left to sit uncovered in the fridge to dry out of bit. Once dinner time came around, I did something about which I still feel odd. I mounted them on beer cans. Do not get it twisted. I like beer can chicken. I love it. However, the area in which you stick the can in far bigger on a chicken than a Cornish game hen. In this case, there was a bit of an issue where I needed a little elbow grease to get the birds to stay upright.

Once they went on the grill, most of my iffiness went away. The aroma of chicken fat hitting the coals is a great cure for most meat guilt. Any lingering guilt went away once the birds came off of the grill. The birds had the crispy skin, which oddly never got to a golden color, but crisped up nicely. The skin hid juicy, slightly pink flesh (due to the presence of curing salt) tasting of a combination of the sweet qualities of corned beef and grilled chicken.


This started as a riff on the name of the bird but as I progressed through the process, it was clear how it was just an adaptation of a basic poultry brine. I am not a briner by nature, but given the results here, I may be moving in that direction.

Originally posted 2013-07-01 23:26:53. Republished by Blog Post Promoter


yields twelve servings

2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg?
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2? pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.? Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.

bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Originally posted 2012-12-15 08:10:00. Republished by Blog Post Promoter

Puppies!! Snorglesnorglesnorgleaaaaaackk!

If you read the post below, thanks for sitting beside my imaginary therapy couch for a few minutes.? To show my appreciation, I give you puppy kisses:

Originally posted 2010-03-15 18:44:00. Republished by Blog Post Promoter

Bacon Geeks

I love bacon and I am a geek, or is it a nerd, I am one of those people that can’t tell the difference. I think one is cool and one is not…. I am the cool one, yeah that’s it.
Anyway, a couple of geeky things today, but not just geeky, geeky with a taste o’ bacon.
There was the iPhone bacon case, now there is a matching case for your shuffle.Not sure if a shuffle needs a case, but everything deserves to be wrapped in bacon. (Note to self, do not eat shuffle even when wrapped in bacon.)
I love Woot! I am not afraid to admit it, I got my first BoC in the last woot off, and I also like some of the shirts. Today’s shirt is a glorious 8-bit bacon extravaganza. Go buy it now, as the price goes up at midnight and if it doesn’t sell well its a one week only sort of thing!

Originally posted 2009-06-22 18:01:00. Republished by Blog Post Promoter