I am breaking with the now customary routine of blogging at night to bring you this important and time sensitive post!
Today’s daily shirt is entitled “Motivation” and you can see why!
10 dolla, make you holla’…go get one.
Originally posted 2012-01-09 11:59:39.
March 7, 2014 No Comments
Popped over to see my Lil’ Bro yesterday, grab a few beers, chill a bit…
While I was waiting on my brother I happened to look down at Jack Attack’s (my nephew) play kitchen and what did I see?
That’s my boy!
Originally posted 2010-03-07 11:03:38.
March 6, 2014 No Comments
I was doing some searching on my Google machine for some brunch ideas that I could whip up this Sunday and stumbled across this…
I know it’s more of a dessert, but my o my this just sounds wonderful!
Praline Bacon Bread Pudding with Rum Raisin Creme Anglaise [Read more →]
Originally posted 2011-04-22 20:38:44.
March 5, 2014 No Comments
Simple, easy, quick, bacony goodness? Check, check, check and CHECK!
Hit the jump, you know you want to! [Read more →]
Originally posted 2011-01-14 21:39:03.
March 4, 2014 1 Comment
We’ve got a new entry into the ChocoBacon universe…this coming from Christopher Michael Chocolatier in Newport Beach, CA.
It’s the Sizzling Bacon Bar! What makes this Sizzlin’? How about POP ROCKS?!? (or as they call it, “popping candy”)
Yes, it’s chocolate and bacon but also sea salt and popping candy.
Yes, my head started spinnin’ and mouth slobberin’. A strange mix but color me intrigued.
An order has been placed (not cheap – $7.00 a pop) so expect a review soon!
In the meantime, check out all the chocolate over on their site!
Originally posted 2010-01-13 13:05:03.
March 3, 2014 No Comments
Yup, it’s fall. I can tell you that with the utmost certainty given the sheer amount of leaves on my front lawn.
As it gets “crisper” outside, your insides start craving some warm, hearty goodness. Maybe something like…
Maple Bacon Butternut Squash Soup
- 2lbs butternut squash, peeled seeded and chopped into 2 inch cubes
- 6 slices of thick bacon
- 4 garlic cloves, chopped
- 1 shallot, minced
- 1 sweet onion, diced
- 1/2 cup small dice carrot
- 1/2 cup small dice celery
- ½-teaspoon caraway seeds
- 2 thyme sprigs, chopped
- 1 teaspoon chopped sage
- 2 bay leaves
- 2 teaspoons apple cider vinegar
- 1 1/2 quarts chicken stock
- Kosher salt
- Black pepper
- Olive oil
- Maple syrup (for garnish)
- Preheat oven to 400 degrees.
- Place bacon slices on a rack and bake in the over until crisp, 15-20 minutes. Set aside on a paper towel to cool. Turn the oven up to 425 degrees.
- Spread the chopped squash on a foil lined sheet pan, drizzle with olive oil evenly, and lightly coat with kosher salt and black pepper. Roast the squash in the oven for 30 minutes, or until the squash begins to brown and is fork tender. Remove from the oven and set aside.
- Coat the bottom of a stockpot with olive oil over medium high heat. Add the diced onions, carrots, and celery and sweat for 5-7 minutes, stirring regularly. Add the garlic and shallots, and stir for 1-2 minutes. Add the chicken stock and vinegar to the pot and immediately add the squash, sage, thyme, caraway seeds, and bay leaves. Bring the pot to a boil and then reduce to a simmer.
- Cook the soup for at least 30-45 minutes. If your stockpot is high enough, you can use an immersion blender to puree until smooth. If not, you can do this in a blender or food processor in batches. Season with salt and pepper to taste.
- Chop the bacon and serve in the center of each bowl. Drizzle maple syrup over the bacon and enjoy.
Originally posted 2011-11-03 19:46:24.
March 2, 2014 No Comments
Graphically, cool shirt. But kids, don’t go mixing barium, colbalt and nitrogen together while thinking that you are going to get tasty, tasty bacon…cause you won’t. Trust your Uncle Mike.
Want one? Get one over at ThinkGeek!
Originally posted 2010-03-04 12:50:27.
March 1, 2014 No Comments
This weekend, why not whip up a tasty batch of donuts?
I mean look at those! Can’t you just picture yourself with that hot cup of coffee and plate sitting in front of you? Sun coming in through the window, paper (or iPad) on your lap…bliss!
There’s not a lot of bacon in these, but if you maybe add some bacon grease to your fryin’ oil…just sayin’.
Maple Bacon Glazed Donuts
- Scant 2 cups flour, divided
- 1/3 cup sugar
- 1/3 cup milk
- 1 egg beaten
- 1 tbsp canola oil
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- oil for frying
- 3/4 cup powdered sugar
- 1/4 cup maple syrup
- 3 slices cooked bacon, crumbled
For those and a couple other great pictures, head over to D Magazine.
Photo via Travis Awalt , D Magazine
Originally posted 2012-09-05 21:11:01.
February 28, 2014 No Comments
Why not give this a shot! From Vosges Chocolate, the maker’s of the Mo’s Bacon Bar:
First, thanks to Rebecca F. (SHOUT OUT!), TDB’s Bacon and Cultural Studies Correspondent, for the heads up about this!
Here’s their description:
The newest member of the bacon + chocolate family combines the Mo’s Bacon Barwith fluffy flapjacks. These buttermilk pancakes are spotted with chunks of our most popular Exotic Candy Bar, which combines applewood smoked bacon and Alder sea salt with deep milk chocolate. Treat your family or weekend guests to these unbelievable pancakes for breakfast OR dinner! Mo’s Bacon Chocolate Chip Pancake Mix makes a perfect hostess gift for a weekend retreat.
How does your mouth not water???
Each batch of the Mo’s Bacon Chocolate Chip Pancake Mix will yield approximately 8, 5-inch pancakes. There are two batches per container. The mix contains all the dry ingredients and Mo’s Bacon Bar chips. Below is a list of other ingredients you will need to make the pancakes. You can either drop the chips into the pancakes while they are cooking or try placing the chocolate between a warm stack of cooked pancakes.
YOU WILL NEED (RECIPE ENCLOSED IN PACKAGE)
1 cup pancake mix (enclosed)
1/2 packet of Mo’s Bacon Bar chocolate chips (enclosed)
1 large egg
1 1/2 cups buttermilk
2 Tbsp unsalted butter, melted
Bacon fat, lard or butter at room temperature to grease the griddle
Grade A Fancy Maple syrup
I knew I saved that bacon fat for something
I am buying some TODAY!! $12.oo and available at the Vosges website.
Originally posted 2009-07-17 20:15:58.
February 27, 2014 1 Comment
Man, this looks gooooooood!
Spinach and Bacon Chili
Makes about 6 cups (4 servings)
- 4 strips uncooked bacon
- 30 ounces (2 cans) home-cooked or canned, no-salt-added kidney or pinto beans
- 12 ounces lean ground beef
- 15 ounces (1 can) no-salt-added crushed or diced tomatoes, such as Muir Glen Fire-Roasted brand
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chili powder, preferably ancho
- 5 to 8 ounces fresh baby spinach
- 1 cup hot water
- Kosher salt
- Freshly ground black pepper
- Line a plate with a few layers of paper towels.
- Place the bacon in a large, deep saute pan. Cook over medium heat until browned and crisp, then transfer to the paper-towel-lined plate to drain.
- Meanwhile, if you’re using canned beans, rinse and drain them.
- Add the ground beef to the pan; cook for a few minutes just until no trace of pink remains. Transfer to a colander to drain. Wipe out the pan and return it to medium heat. Return the ground beef to the pan.
- Crumble the bacon into the pan, then add the tomatoes and their juices, the drained beans, onion powder, garlic powder and chili powder, stirring to incorporate. Increase the heat to medium-high; once the mixture comes to a boil, add the spinach (to taste) and the hot water. Stir until the spinach begins to wilt.
- Return the chili to a boil, then reduce the heat to medium-low. Season with salt and pepper to taste. Cook for 15 to 20 minutes, stirring once or twice.
photo and recipe via
Originally posted 2012-09-25 19:57:45.
February 26, 2014 No Comments