Bacon

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    MrBaconpants.com

  • Bacon LIVE: We are addicted to bacon!

    Jason Mosley
    20 Nov 2009 | 12:39 pm
    On this week’s show Sean and I both announced that we are indeed addicted to bacon. I also shared an interview I did with the Baconnator Combo Bros. We then moved on to bacon turkey recipes and J&D’s Bacon Ranch Dip. If you saw my review yesterday of the Bacon Ranch Dip you will know that Sean and I both fell in love with it. Now you can watch us eat and enjoy the dip I this episode. It’s riveting TV folks. Bacon LIVE 056: MP3 Audio of the show is coming soon! Watch us on uStream.tv! Since next week is Thanksgiving week Sean and I deiced to take a little break from Bacon LIVE. Our…

  • Every bacon lover needs J&D’s Bacon Ranch Dip

    Jason Mosley
    19 Nov 2009 | 9:04 am
    Last month sometime Dave sent me a sample of J&D’s Bacon Ranch Dressing and Dip Mix. He told me that this was one of their best ideas and it tasted amazing. For some reason I took me weeks to finally go to the store and buy the two things I needed to make it, sour cream and Mayonnaise. It may seem simple but I never use sour cream or Mayonnaise (other than Baconnaise), so I kept forgetting to buy them every time I went to the store. Well last night I finally got everything I needed to make the Bacon Ranch Dip. If you made dips from a packet before you know what to do here. Whip…

  • Do we really need bacon flavored envelops?

    Jason Mosley
    18 Nov 2009 | 6:00 am
    Yes I am the “King of all Bacon”, but that doesn’t mean I love and/or understand every bacon related product known to man. Justin and Dave’s new product Mmmvelopes is one that I just don’t understand. I know they believe everything should taste like bacon, but I think they may have taken it too far. Here is there justification: Technology has given us a lot lately. The car. TV. X-rays. The refrigerator. The Internet. Heck, we even cured polio. But what have our envelopes tasted like for the last 4,000 years? Armpit, that’s what. When they put it that way I can understand why we…

  • BaconPOP is Popcorn done Right

    Jason Mosley
    17 Nov 2009 | 10:53 am
    I know the title of this post makes it look like I have had BaconPOP before but I want to make it clear that I have not. The only bacon popcorn I have had is when I shake a little Bacon Salt on my Pop-Secret. When I found out Justin and Dave was coming out with Popcorn I was excited. I always knew that Bacon Salt was perfect on popcorn, but it was sometimes a pain to get a nice even coating in every kernal. With the salt being in the bag while it’s popping this will solve the problem. Which means I can take an extra step out of my movie/late night snack preparations. Once Dave sends me…

  • Cooking Bacon in a Waffle Iron

    Jason Mosley
    16 Nov 2009 | 11:17 am
    Today Serious Eats featured a video of Alton Brown cooking bacon in a waffle iron. This is a great tip because the times I had a waffle iron I only dragged it out once a year (if I was lucky). If I would have known you could cook bacon in it that would have been a different story. The waffle iron bacon cooking starts at 3:20 minutes. Check out the post at Serious Eats for more information and photos. Seeing this clip makes me wish I saw the whole episode. The rant in the beginning about mass-produced bacon and “real” bacon sounds like something I would say. I am always telling people to…
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    Bacon Today

  • Quote of the Month

    Mr. B.
    20 Nov 2009 | 9:51 am
    “You worry too much. Eat some bacon… What? No, I got no idea if it’ll make you feel better, I just made too much bacon.” (via)

  • Wendy’s Applewood Smoked Bacon Deluxe

    Mike Kirsch
    5 Nov 2009 | 12:01 am
    One of the nice things about writing for the world’s best bacon news site is that people occasionally send us free stuff. Our most recent form of free stuff was a set of coupons to go try out the new Applewood Smoked Bacon Deluxe burger at Wendy’s. No complaints here; I really like Wendy’s to begin with. They have variety – you can get a burger, chili, a potato or all three. Plus, they still have the best dessert deal in all of FastFoodia – the junior Frosty. Where else can you get the perfect amount of post-meal suckable ice cream for $0.53? But, let me assure…

  • Foo Fighters Free Live Concert

    Mr. B.
    30 Oct 2009 | 1:55 pm
    The Foo Fighters love bacon. In fact, there’s a bacon clause in the Foo Fighter’s rider. We love the Foo Fighters and they’re doing a free live concert tonight via Livestream.com. Watch it right here on Bacon Today tonight at 7:00 p.m. PST. Oh, and in case you didn’t know…Metallica loves bacon too.

  • A $2.50 Burger and a Heaping Side of Bacon at the Anchor Bar

    Corey James
    23 Oct 2009 | 1:01 am
    This weekend I found myself once again at The Anchor Bar in Superior, Wisconsin. After a night of great music at Pizza Luce I was invited to lunch with the fine folks from the two bands that performed the night before: Cars & Trucks and The Evening Rig. The Anchor Bar is famous in dive bar circles and has been featured on some popular foodie shows in the past couple years. You might think I’m jumping on the bandwagon but I was born in the city of Superior so I’ve got some street cred. I opted for the plain old $2.50 burger, some greasy bar fries, and a side of bacon. The…

  • The Pancake Breakfast Shot – Bacon & Pancakes in Liquid Form

    Corey James
    21 Oct 2009 | 7:12 am
    I heard a rumor that something amazing had been created at the Anchor Bar in Superior, Wisconsin along the south shore of Lake Superior. I was up in the area so I called up the creator (my buddy MattO) and asked him to introduce me to his little invention called The Pancacke Breakfast — a shot of alcohol that tastes like a plate of syrupy pancakes with a side of bacon. Honestly, I was quite skeptical that the shot would taste anything like pancakes. The ingredients were a secret and all I knew that a tasty strip of bacon was used as garnish. The lovely ladies of the Anchor Bar, Shayla…
 
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    The Official Bacon Salt Blog

  • Only 4 days until history is made

    Dave Lefkow
    16 Nov 2009 | 10:32 am
    If you live in Seattle (or any other corner of the bacon-loving universe) and don't yet know about our upcoming launch event - The Bacathlon - you must live in a cave. And we really hope your cave has a keg fridge and satellite TV because there was some good football on TV this weekend...To recap The Bacathlon: The world's first bacon-themed, multi-sport athletic and endurance event. It will be more ridiculous (but probably less messy) than Mayonnaise Wrestling 2008. We will be sampling no less than 3 new and delicious products, including Bacon Ranch, BaconPOP microwave popcorn and…

  • Food (and mail) is about to get more awesome

    Dave Lefkow
    10 Nov 2009 | 10:44 am
    The team at J&D's Foods has been working really hard to prepare for the holiday season. Which in our world means eating lots of bacon and trying to come up with delicious and fun products that taste great with bacon. Yes, it's definitely a dream job. This year's new products are: J&D's BaconPOP - an amazing bacon flavored microwave popcorn. The Bacon Wife begs me to bring home samples on movie nights - this stuff is highly addictive. One of the coolest things is that when you pop it, your office/kitchen/house/garage/mancave smells like someone's frying bacon.

  • Bacon Salt Recipe: Bacon Salt Garlic Bread

    Dave Lefkow
    6 Nov 2009 | 10:25 am
    This recipe was sent by a family member, and is as good as it sounds. It's got garlic, bacon and butter - a true trifecta of tastes. The Bacon Salt adds a nice color and a great smoky bacon flavor. Bacon Salt Garlic Bread 1 16 oz loaf of Italian or French bread 1/2 cup (1 stick) unsalted butter, softened 2 large cloves of garlic, smashed and minced 1 large Tbsp of freshly chopped parsley 1 Tbsp any flavor of Bacon Salt (or to taste) 1/4 cup freshly grated Parmesan cheese Preheat oven to 350 F. Cut the bread in half horizontally. Mix butter, garlic, parsley and Bacon Salt together in a…

  • Launch Event Gone Wrong: The Story of Mayonnaise Wrestling

    Dave Lefkow
    4 Nov 2009 | 3:35 pm
    In the weeks leading up to our upcoming launch event for J&D's Bacon Ranch Dip & Dressing Mix, BaconPOP bacon-flavored microwave popcorn and our newest but still top secret invention, we thought it would be fun to take a stroll down memory lane and recap the story of last year's launch event gone wrong for Baconnaise. Namely, Mayonnaise Wrestling. It started out as a simple idea - get a whole bunch of mayonnaise, fill up a ring with it, and stage a wrestling match between a giant strip of bacon vs. a giant jar of mayonnaise for condiment superiority. So we invited the guys…

  • Bacon Salt Recipe: Maple Bacon Caramel Apple

    Dave Lefkow
    2 Nov 2009 | 8:43 am
    Just in case you didn't eat enough sweets this weekend, here's an awesome treat. This can be made with real maple bacon, Maple Bacon Salt, or both. Maple Bacon Caramel Apples 8-10 red apples (the firmer the better) Popsicle sticks 1 cup white sugar 1/4 cup water 1/2 cup heavy cream 1 stick of butter 1 tablespoon molasses (optional) 1-2 tablespoons Maple Bacon Salt 10 slices of maple bacon Use a deep pot (we used a spaghetti cooker). Turn heat to medium and melt sugar with about 1/4 cup of water and add molasses. Once the sugar melts and begins to darken add the butter and mix in,…
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    BACON

  • This just can't be good for you...

    17 Nov 2009 | 5:51 pm
    KBlood posted a new topic: www.dailyfork.com/2009/11/this_just_cant_be_good_for_you.php

  • Bacon Envelopes

    17 Nov 2009 | 10:48 am
    KBlood posted a new topic: www.seriouseats.com/2009/11/mmmvelopes-bacon-flavored-env...

  • Zingerman's Guide to Better Bacon (*better* bacon?)

    14 Sep 2009 | 2:35 pm
    KBlood posted a new topic: www.zingermans.com/Product.aspx?ProductID=P-ARI-10

  • Reply to Brit Bacon

    12 Sep 2009 | 11:56 am
    Zach_ManchesterUK posted a reply: If you ask me it's just bacon related xenophobia. This porcine based racism has got to stop. I have asked my friend to promote the Great British Rasher to end this vile outrage

  • Brit Bacon

    10 Sep 2009 | 1:06 pm
    peter441 posted a new topic: Ok, let's be honest here. Canadian bacon is mostly fat. Why would you spend $5-$6 for fat? You cannot buy British bacon in a Canadian grocery store. Canadian ignorance about British bacon is appalling! I've questioned many, many store clerks and 'butchers' (meat dept. personnel also) and their eyes glaze over when you ask them to cut you some British bacon.They don't have a clue! You can't import British bacon from Britain because of the 'mad cow' epidemic which, although over, has caused a ban on exporting UK meat products. Stupid! (The packaged bacon that is…
 
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    Bacon Lovers' Talk

  • Bacon Blueberry Buttermilk Pancakes

    Russell Hall
    18 Nov 2009 | 10:28 am
    Life Is a Feast, you complete us! These pancakes are Secret Agent Pancakes– they look like normal, plain pancakes from the outside and then bam! Bacony blueberry buttermilk goodness.

  • Fresh Peach, Bacon and Fried Egg Sandwich

    Russell Hall
    11 Nov 2009 | 1:26 pm
    Cooking Inside the Lines dreamed up a doozy: I finished the egg with a little sea salt and a pinch of cayenne pepper for spice and topped with the other bread slice. The hint of spice from the pepper, the gooey egg and juicy peach with the crispy bacon were all really good together. In the fall, I could see this being really good with pears too.

  • Bacon Wrapped Maple-Mustard Chicken Thighs

    Russell Hall
    3 Nov 2009 | 1:20 pm
    One Perfect Bite, A Search For Uncommonly Good Food, hits a home run with this grillers’ delight. While I use a thick sliced smoky bacon for the chicken feel free to use whatever type you wish as long as it’s well flavored.

  • Got too many tomatoes? Add some bacon and make jam

    Russell Hall
    28 Oct 2009 | 2:17 pm
    Excellent recipe from the Wichita Fall Times Record News: Nothing says jam has to taste fruity. This sweet-and-savory tomato jam is spiked with smoked bacon, making it the perfect condiment for a grilled cheese. It also adds spunk to tuna salad and has just the right tangy flavor for burgers.

  • Bacon-wrapped Yellowtail

    Russell Hall
    21 Oct 2009 | 2:09 pm
    From the excellent Caviar and Codfish blog: The fish is one we’ve done many times, for good reason.  You take a whole fish, yellowtail for instance, though red snapper, bronzino, and many others work as well, and stuff it with whatever fresh herbs you can get your hands on (I like to use a mix of many herbs, so that no one stands out too much) and thin slices of lemon.  Then, and this is the good part, you salt and pepper and wrap it in bacon, from the head to the tail, and throw it on a hot grill.
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    Recipezaar: Bacon recipes

  • Maple Toffee Bacon

    20 Nov 2009 | 10:58 am
    Serve as part of an American breakfast or just enjoy on a buttered crumpet or piece of toast. The salty bacon and the sweet maple syrup together are a dream come true. Its also incredibly simple. There is no substitute however for the maple syrup in this recipe, if you haven't got any then make something else! -- posted by robd16

  • Hoppin' John

    19 Nov 2009 | 6:56 pm
    A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor. Oh, and if you're on a low-sodium diet, there is a no-salt version of the -- posted by Cluich

  • Bacon-Crab Mushroom Caps

    17 Nov 2009 | 10:26 pm
    This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread. -- posted by Catnip46

  • Chad's Wednesday Night Chili

    17 Nov 2009 | 2:54 pm
    A hearty stick to you ribs chili I developed for a Veterans group that meets on Wednesday nights at a close friends house. ... -- posted by ChadFoodie

  • Cream of Parsnip Soup With Crisp-Fried Pancetta

    16 Nov 2009 | 10:04 pm
    from the LA Times For vegetarians, you can substitute crisp-fried shallots: slice shallots thinly, dust them lightly with flour and then deep-fry them until they are crisp, 3 to 5 minutes. Do not let them scorch. Season with salt before serving. -- posted by Karen in OC
 
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    WordPress Tag: Bacon

  • Home Cookin': Blue Cheese Burger w/ Grass-Fed Beef/Bacon Mix

    Marc Sanders
    20 Nov 2009 | 5:42 pm
    Quick dinner from a few weeks back when a 1/2 day at work gave me the opportunity to hit up two different farmers markets for ingredients.  A Le Bus Whole Wheat Burger bun was the perfect foundation for our burger mix of natural, (primarily) grass-fed beef and chopped bacon ends (oddly shaped, wildly fatty slabs of deliciousness from the Lancaster County Farmers Market in Wayne, PA).  Add blue cheese, a fire-engine red tomato and some extra whole bacon ends on top and the urge to go out to a restaurant and spend $15 for a fancy burger is officially curbed.  When possible serve your burgers…

  • Kale witn Bacon & Mustard Vinaigrette

    Zachary D. Lyons
    20 Nov 2009 | 3:32 pm
    Kale with Bacon & Mustard Vinaigrette, by Sous Chef Meredith Molli of 35th Street Bistro, as prepared for her cooking demonstration at the Farmers Market at Fremont Sunday Market on November 8, 2009. Photo copyright 2009 by Zachary D. Lyons. This recipes was prepared on November 8, 2009 by Sous Chef Meredith Molli of 35th Street Bistro as part of her Farmers Market at Fremont Sundsay Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. She used kale from Prana Farms, bacon from The Swinery, and garlic from Anselmo Farm, all vendors at the Farmers Market at…

  • Friday LinkFrogging - 11/20/09

    Bruce
    20 Nov 2009 | 3:19 pm
    Welcome once again to a recap of our weekly finds from around the internet. As always, we begin our journey by fortifying ourselves with a piece of cheesecake.  This week, at Chris’ request, that cheesecake is Padma Lakshmi, the host of Top Chef on The Food Network.  I have to be honest and say I’m curious to see what kind of traffic the combination of cheesecake and Padma Lakshmi drives. Padma’s geek credentials are strong.  Besides her work on The Food Network, she has been a runway model, the love interest in an EELS music video, Sean Bean’s nemesis in…

  • Yous is cookin

    Cheezburger Network
    20 Nov 2009 | 1:00 pm
    Yous is cookin bacon. Don’t deny it. I knows. didju say bacon? Picture by: dunno source Caption by: dollymom via Loldog Builder » Recaption This! » View All Captions

  • Roasted Brussels Sprouts

    foodmuses
    20 Nov 2009 | 8:23 am
    Enjoy this dish during the Holidays or any time of the year! This is a yummy recipe I adapted from an In-Style Magazine article, of all places, several years ago.  It’s so tasty that even your guests who don’t care for Brussels Sprouts will savor it when they give it a try.  It’s perfect for Holiday Cooking and low fat too!   Similar to the Roasted Cauliflower dish, you can prepare this ahead of time, and then roast it while your turkey is resting.  It also complements many other main dishes such as Rib Roast, Ham and Pork.  I prepared the Brussels Sprouts last weekend for…
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    Bacon Unwrapped

  • Paper Bacon

    16 Nov 2009 | 8:06 pm
    So yeah, I've been a bacon blogging slacker lately. I've been slammed on the work-that-actually-pays-my-mortgage front, and I'm soon going on a LONG overdue vacation. I promise there will be more baconage here on Bacon Unwrapped in December.In the meantime, I thought I'd let everyone know I just found out that the paperback version of my book comes out on June 22, 2010. So if you want to save

  • Wendy's Bacon Deluxe

    21 Oct 2009 | 7:05 pm
    In interviews I'm often asked to explain why bacon is so popular at the moment. It's a topic I also explore in my book, Bacon: A Love Story. In summary I think there are a few reasons why bacon is experience a culinary renaissance. Several Food Network chefs love bacon and talk about it all the time; more artisanal producers are selling bacon over the Internet; more people are cooking/eating

  • I didn't have to pay for 2/3 of the ingredients in this meal

    19 Oct 2009 | 7:42 pm
    I'm not gonna lie - one of the best perks of having a food blog is the samples I receive. And I have absolutely no problem with giving something a try and writing about it if I like it.So for tonight's meal I had a chicken breast wrapped in No Name bacon and marinated in Country Bob's All Purpose Sauce.No Name bacon is a nice traditional bacon if you're looking for something new to try. And

  • Bacon so good it doesn't need a name

    30 Sep 2009 | 4:35 pm
    You've probably heard about the bacon and chocolate bust of Conan O'Brien that made an appearance on the Tonight Show several weeks ago. If for some reason you were in a coma, here it is again:The creative minds behind this culinary behemoth hail from a company called "No Name" - a family-owned purveyor of meat products based in Minnesota. When not carving chocolate busts with hair made from

  • Savory, Salty Food of the Masses: Interview with Diana Page Jordan

    28 Sep 2009 | 5:37 pm
    Click here to listen to my recent podcast interview with Diana Page Jordan. And you can read her blog post about the interview here.
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    The Bacon Show

  • 1655. HAVARTI and BACON BROCHETTES

    The Bacon Show
    19 Nov 2009 | 1:59 am
    16 big cubes of Havarti cheese8 slices of bacon, each cut in four4 wooden skewers steeped in waterPlace Havarti cheese cubes on a plate and freeze for 2 hours. Preheat barbecue to medium. Wrap each cheese cube with two pieces of bacon as tightly as possible, completely covering cheese. Skewer 4 cubes of Havarti cheese to each brochette and barbecue 7 to 8 minutes, or until bacon is crisp and cheese starts to melt, turning over a few times. Remove from heat and serve on a bed of mesclun. Accompany with pickled mushrooms.bacon recipe courtesy of: Dairy Farmers of Canada, 1801 McGill College…

  • 1654. BRAISED OXTAILS with BACON, HOMEMADE NOODLES and TOMATO GREMOLATA

    The Bacon Show
    18 Nov 2009 | 5:11 am
    yields four servings2 tablespoons olive oil2 ounces slab bacon, cut into ¼-inch-by-1-inch pieces3 tablespoons all-purpose flour1½ teaspoons kosher salt1 teaspoon fresh ground black pepper2 pounds oxtails, cut into 1-inch rounds3 medium carrots, peeled, quartered, and cut into 1-inch pieces2 stalks celery, split lengthwise and cut into 1-inch pieces1 medium onion, peeled and cut in 1-inch pieces1 medium leek, white part only, washed, quartered, and cut in 1-inch pieces1 clove garlic, peeled and mashed4 fresh plum tomatoes, peeled1 cup red wine1 cup chicken stock or water2 tablespoons red…

  • 1653. POTATOES with BACON and TOMME CHEESE

    The Bacon Show
    17 Nov 2009 | 2:50 pm
    yields four servings18 oz. firm potatoes5 oz. Tomme de Savoie7 oz. bacon1 tablespoon oilPeel and slice the potatoes, not too thickly. Cook the bacon bits with the oil in a skillet. Add the potatoes, cover and cook gently. Check and press down from time to time. Add the diced Tomme; stir until the cheese is melted and stringy. Press down again with a fork; cover and let the bottom brown. Turn out onto a plate like a potato pancake.bacon recipe courtesy of: The Worldwide Gourmet.com

  • 1652. PIG'S EAR or BACON LOAF

    The Bacon Show
    16 Nov 2009 | 1:43 am
    makes four servings12 oz. cooked bacon1 teaspoon baking powder1/4 cup softened butter, plus 5 teaspoons for the mold1 tablespoon mustard1 oz. parsley3 tablespoons peanut oil2 pinches of salt5 grinds of pepper2 whole eggs1 1/4 cups flour2 oz. grated GruyèreTake a loaf pan 28 cm long, 8 cm high and 7 cm wide; brush it with butter, then cut out a piece of parchment paper the size of the pan and line the inside; set aside in the refrigerator. Preheat your oven to 180/200° C. Cut the cooked pig's ears into thin strips. Wash, dry and chop the parsley.Place the baking powder, 60 g of softened…

  • 1651. BACON-OATMEAL COOKIES

    The Bacon Show
    15 Nov 2009 | 2:43 am
    makes 25-30 sandwiches, 4-5 dozen cookies1 cup, plus 2 tablespoons bacon fat, room temperature1 1/2 cups sugar2 large eggs1 teaspoon vanilla extract4 1/2 teaspoons molasses4 1/2 teaspoons honey1 1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3 cups quick oats1 1/2 cups bacon bits1 cup raisins, chocolate chips or walnut pieces (optional)Preheat oven to 325°F. With a hand held or stand mixer, cream fat with sugar until creamy and light. Add eggs one at a time, beating well after each addition. Add vanilla, molasses and honey, and beat to incorporate.In a medium mixing bowl,…
 
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    Skulls and Bacon

  • Bacon Envelopes

    metalchick666
    18 Nov 2009 | 8:56 pm
    J&D’s can't just stop at Bacon Salt, Baconnaise, Bacon Lip Balm and Bacon Sunflower Seeds so they keep the bacon-flavored train rolling with J&D’s Bacon-Flavored Mmmvelopes™. 25 delicious bacon-flavored #10 envelopes is only $6.99 and they look fabulous too! Hell, I'm gonna have to start sending some unnecessary snail mail.Also, don't forget to pick up some BaconPOP Microwave Popcorn ($3.99). Butter & Bacon? Yes, please! Thanks for Mark to sending me the link and making my day!

  • Zanies Kooky Spooky Plush Skull

    metalchick666
    16 Nov 2009 | 9:09 pm
    They say this amazing plush skull is for the dogs but I don't believe it for a minute. It's obviously meant for me. I probably won't chew on it but it I bet it doesn't taste that good anyway. It will, however, look great on my bed.The Zanies Kooky Spooky Skulls "Dog Toy" comes in Large ($12.99), Medium ($9.99), and Small ($8.99) and only $1 shipping right now at Overstock!

  • Bacon Squeezins Water Bottle

    metalchick666
    11 Nov 2009 | 9:43 pm
    Have I ever told you how much I love Archie McPhee? They really have the market cornered as far as whimsical bacon stuff goes. Their newest is this fantastic stainless steel bacon water bottle featuring Mr. Bacon ($11.95). Obviously, I need this for my office, where my co-workers would probably not be at all surprised if I was actually sipping on Bacon Squeezins and not silly ole' water.Bacon Squeezins Water Bottle

  • 9 Nov 2009 | 3:11 pm

    metalchick666
    9 Nov 2009 | 3:11 pm
    My newest thing to covet is this Skull Wallpaper designed by Barbara Hulanicki for Graham & Brown. I showed it to my mom who glanced at it and said, "That's nice, honey." but didn't even notice the skulls. Then I mentioned it cost a $125.00 for a double roll and she went a little ballistic on me. Anyhow, even if I could afford luxury wallpaper, my landlord probably wouldn't appreciate it. Still, I feel like buying a bolt or two and putting it away so that one day, when I own my own walls, I'll be able to skull 'em up as I please.Special thanks to Jodi for sending me this link!

  • 'Twas A Bacony Halloween

    metalchick666
    3 Nov 2009 | 8:23 pm
    I was a lame-o this year and didn't get dressed up for Halloween, not enough time this year to put together a good costume and I will never half-ass a Halloween costume. I did wear a whole bunch of skull stuff to work on Friday but I'm pretty sure no one was surprised by that. You know, some people keep trying to tell us that the bacon "fad" is dead but this year's Halloween costumes are a great indication that they are full of crap. Browsing thru random pictures via Flickr found a treasure trove of homemade bacon costumes for adults, kids and pets. I applaud these people for not taking the…
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    Theories of Bacon

  • Another pasta idea

    culture_vulture
    17 Nov 2009 | 6:17 pm
    The inspiration for this came from a recipe in Claudia Roden's Middle Eastern Cooking - one of my all-time favorite cookbooks. It doesn't involve bacon, surprise surprise, it involves stewing beef for over an hour. I didn't feel like doing that tonight, but I saw a recipe on Epicurious for a bacon-tomato-onion pasta that looked sort of mediocre, and I thought hmmm, what if I combine the two, and season the boring pasta recipe with Roden's suggested spices? Voila! Delicious dinner. Yeah - not the most appealing picture. I dunno why it looks so... pink.To create, you need4 slices bacon1 onion1…

  • Twitter Bacon Thing

    culture_vulture
    17 Nov 2009 | 6:14 pm
    Lauren, who works for a major fast food chain, has asked me to post something about a Bacon competition that's happening on Twitter between November 9th and 20th. So, I guess for a few more days? Huh. Anyhow, it can be found at @UrBaconMeCrazy (ooooh, I get it now. I was all, who're you calling Bacon, Crazy?) on Twitter. I assume that gives you enough information to find it? I personally kind of despise Twitter. But this apparently allows you to win some money, so I figured hey, you might wanna know about it.

  • Bacon Nail Art

    culture_vulture
    11 Nov 2009 | 3:52 pm
    Tiana sent me a link to some seriously incredible bacon nail art. Seriously awesome. It's from a blog that contains a new nail design every day. It is my new favorite blog.

  • More complaints about bacon

    culture_vulture
    2 Nov 2009 | 2:04 pm
    From SF Weekly, another enough already with the bacon! article. This one, however, has a pretty weak argument, in that it lists 5 things that are meant to serve as evidence that the bacon craze has gone too far, and all of them sound kind of delicious. Incidentally, they also have a piece on Top 5 Caffeinated Things that Shouldn't Be that's kind of interesting. I don't eat sunflower seeds myself, but I do love coffee cookies, bloody marys and coffee during Sunday brunch (and Sparks! don't even get me started on how much I love Sparks! and how sad I am that it's banned in multiple states and…

  • Bacon cook-off winner and enough with the bacon!

    culture_vulture
    27 Oct 2009 | 1:36 pm
    I mentioned the Baconfest Cook-off awhile back - well, it came and went, and nobody hooked me up with a free ticket. But you can read about the winners, and the entries, in the Reader. They sound pretty tasty - nothing too wild, aside from maybe the vanilla bacon ice cream. Meanwhile David Tamarkin at Time Out Chicago says enough with the bacon already people! And look - he's got a point. I am (obviously) a person who likes bacon. I enjoy cooking with it, and particularly exploring its versatility and the unexpected joy it can add to other things. I started this blog mostly to post bacon…
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    Bac'n Blog

  • Envelopes and Popcorn? You guessed it, Bacon just got better

    Margo Stern
    12 Nov 2009 | 2:51 pm
    While our love for bacon runs both true and deep, we realize it isn’t entirely feasible to enjoy the savory taste of bacon much more beyond traditional mealtimes. Breakfast is taken care of, lunch can be a BLT, and salty pig parts have been making their way to the dinner table for awhile now. But we want more. We want to take bacon with us to the office, spend some time on the couch with bacon, find it in our mailbox and sprinkle it over every moment of the day. Thankfully, there are some like-minded people over at J&D, the makers of Bacon Salt. Newly introduced to their line-up of…

  • Happy Thanksgiving. No, make that Happier Thanksgiving

    Margo Stern
    10 Nov 2009 | 4:50 pm
    It’s that time of year, when there’s a distinct crispness in the air, when nights are getting longer and days are getting colder and suddenly it seems every baked good and filled ravioli has pumpkin in it. And depending on your own family dynamic you’re met either with a sense of comfort or deep foreboding at the upcoming Holiday Season. In my family, we’re blissfully conflict-free, for the most part. We come together, we cook, and we all know to get the hell out of the kitchen when my Godmother kicks off her annual gravy-making frenzy. But, Be it politics, power struggles, too much…

  • Bacon Meets Bitter

    Margo Stern
    23 Oct 2009 | 11:16 am
    Brussels Sprouts. Lima Beans. Kale. They’re fodder for sit-com dinnertimes, for feeding under the table to the family dog, for initiating conversations about starving children around the world. They’re bad veggie clichés and we’re supposed to hate them. Someone admitting a fondness for these reviled veggies might as well admit “Tax time is my favorite time of year,” or  “I understand where meter maids are coming from.” \n\n\n But we believe that these bitter greens can be redeemed. We believe that a long history of overcooking and underseasoning has…

  • The Bacon Press – A Pressing Issue

    Margo Stern
    19 Oct 2009 | 3:11 pm
    There’s a burgeoning trend of revile and distaste for something common in every kitchen. The one tool you have in your drawer that is only meant for one thing. The monotool. Something, anything in your kitchen that is perfectly designed for one expressed purpose, and can’t really be used for anything else. From the apple corer to herb scissors, they might do their job well, but most of the time they just take up space. One such example is the Bacon Press. Usually fashioned out of cast iron and featuring a Suicide Food-worthy image of a pig, the bacon press is used to keep your bacon…

  • Cooking Bacon on a Hotel Room Iron – Really!

    Jason Glaspey
    14 Sep 2009 | 7:06 pm
    Bac’n is currently run from a wonderful office space in downtown Portland called PIE. It’s in a great open space with lots of room for the geeky and bacon loving types. So when DjangoCon came to Portland last week, hosting the code sprints was an obvious decision for our Django-loving creator Michael Richardson (don’t forget that bacn.com is written in django). We had plenty of bacon on site, and so therefor offered it up for our visiting coders. When a few of them took us up on the offer, none of us were sure what they’d do in their hotel rooms with packages of bacon…
 
 
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    THE DAILY BACON

  • Bacon Pic of the Day - Happy Hour…

    mbaird02
    20 Nov 2009 | 4:09 pm
    So I’m guessing you don’t fill a mug like this with Mic Ultra or Bud Light! Yes, that is a mug made of bacon.  God Bless the USA! We got a lot to catch up on, haven’t been my normal self these last few weeks…sorry about that!  I’ll make it up to you photo via blameitonthevoices.com Related Stories:November 11, 2009 -- Bacon Nails…YES…Bacon Nails!October 19, 2009 -- Yummy Pictures…with Bacon!

  • Top Chef…Culinary Olympics

    mbaird02
    19 Nov 2009 | 11:06 am
    Well now that was interesting… Thoughts about last night’s “Top Chef: Las Vegas” after the jump…  What a great episode! I really have to hand it to the producers this season as they are getting some true food royalty!!  More evidence that this show is perceived well by the industry they “cover”.  Thomas Freakin’ Keller people!!!  That is a get.  The dinner table for the Elimination Challenge was just as impressive as the French challenge earlier in the season with Joel Robuchon, if not more nerve racking given the shear technical skill…

  • Bacon Flavored Envelopes…

    mbaird02
    18 Nov 2009 | 9:19 am
    I really have to give props to the folks over at Bacon Salt.  While I am not a big fan of their product, they have done a great job of developing unique product extensions that keep them buzzworthy throughout the interwebs and baconverse.  They’ve built a mini-faux bacon tasting empire so more power to them!!  Their latest and I think most brilliant invention - MMMvelopes. From their site: Technology has given us a lot lately. The car. TV. X-rays. The refrigerator. The Internet. Heck, we even cured polio. But what have our envelopes tasted like for the last 4,000 years? Armpit,…

  • Goin’ to the Market…Week 45

    mbaird02
    17 Nov 2009 | 1:00 pm
    Here are your bacon specials, as advertised, for Michigan grocery chains the week of 11/16 - 11/22/09. Kroger- Oscar Mayer Bacon, Any Variety, 12-16 oz. (2 for $6 w/ card) or Hormel Black Label Bacon, 16 oz. (BOGO w/card) Meijer -  Thorn Apple Valley Bacon, Select Varieties Varieties, 16 oz. (2 for $5) Busch’s - Oscar Mayer Bacon, Select Varieties, 12 - 16 oz, ($1.99 when you buy any 10 Mix-N-Match products) Hiller’s - Oscar Mayer Bacon, Select Varieties, 16 oz. ($2.99) Hollywood - Thick Cut Platter Bacon at the Meat Counter ($2.79/lb) VG’s - Hormel Sliced Bacon,…

  • Lunch…

    mbaird02
    17 Nov 2009 | 10:23 am
    Most Commented PostsJanuary 2, 2009 -- Day Two…and Still Blogging!May 4, 2009 -- In Remembrance of Ronal Scites.
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  • The Obama Family at a Miley Cyrus Concert

    admin
    5 Nov 2009 | 9:20 am
    Posted at blogs.babble.com Michelle Obama took her daughters to a Miley Cyrus concert at the Verizon Center last night, putting both election results and weekday bedtimes second to Sasha and Malias desire to Party in the U.S.A. with their peers. While Miley Cyrus has been voted worst celebrity influence (and her little sister is well on her way to following in her footsteps, if her Halloween costume is any indication), she is, after all, adored by tweens everywhere, and Sasha and Malia are at the perfect age to be wooed by her act. Besides, the only preteen girls who are in serious danger of…

  • Joe Jonas | Clean Image Gone Dirty: Jonas Brothers, Shirtless?

    admin
    5 Nov 2009 | 9:16 am
    Posted at movies-music-games.com The American boyband, Jonas Brothers, is not only making headlines because of their music and acting efforts. Recent controversies involving Kevin, Joe, and Nick Jonas have caused Disney to lose some money to cover up bad publicity swirling around. From the buzz-making Jonas Brothers shirtless pictures to controversial dating rumors left and right, the teen group act has been receiving a lot of jabs from the media, paparazzi and currently, some disappointed fans. The rumors were said to have been caused by the brothers? various relationships with famous young…

  • Nick Jonas Recording Solo Album, Jonas Brothers Deny Breakup

    admin
    30 Oct 2009 | 8:32 am
    Posted at billboard.com Nick Jonas might be releasing a solo album next year without any help from his siblings, but that doesn’t mean the Jonas Brothers are over. In a MySpace blog post this week entitled “WE ARE NOT BREAKING UP,” the power-pop trio quelled the worst fears of its fans, which stemmed from a news report that its youngest member was branching out with a side project. “We are so proud of our brother Nick,” wrote Joe and Kevin Jonas. “We know that we will be doing music together for the rest of our lives…’A three chord strand is not…

  • Jonas Brothers make $50,000 donation to Convoy of Hope

    admin
    30 Oct 2009 | 8:28 am
    Posted at news-leader.com Through their Change for the Children Foundation, the Jonas Brothers recently donated $50,000 to Convoy of Hopes feeding initiatives. ”We would like to thank you for the incredible work your organization is doing on behalf of those less fortunate, reads an excerpt of a letter from Kevin, Joe and Nick Jonas, according to a press release from Convoy of Hope. We are proud to support your efforts with this grant and hope for your continued success helping others. The donation will be used to help feed thousands of children at risk around the world. Convoy of Hope…

  • Concert review: The other side of Miley Cyrus

    admin
    30 Oct 2009 | 8:24 am
    Posted at startribune.com Miley Cyrus showed off a little leather and lace during her show Thursday evening at Target Center. Miley Cyrus’ stretch toward maturity didn’t quite stretch far enough. Many of her concert antics were awkward and derivative of bigger, racier groups. Say hello to the new I-want-to-grow-up-fast Miley. Little girls who have worshipped this Disney supernova be damned. (Sorry, but that word seems to fit her new vibe.) Miley, who turns 17 on Nov. 23, wants to rock you with long-hair shaking, noisy guitars and short shorts. Problem is, Miley can’t rock a…
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