Coming up on Lil’s 3rd birthday, so I’m starting to be comfortable with her having a little bacon, but I’m afraid bacon may already have her in it’s clutches…
A few weeks ago, we were at breakfast with friends and Lil’ reaches over and just takes the bacon of my plate and starts chewing…what?!? You take MY bacon?
Then we have family over for breakfast last week and there go her little hands into the serving plate and up with slices.
And now today…we’ll she’s wavin’ it all around, gnawin’ on it like some type of animal…
That’s my girl! ;-)
Originally posted 2011-09-10 21:44:45.
April 22, 2014 No Comments
This weekend, while in Chicago, my group decided to have breakfast at the Original Pancake House. Boy howdy!!! That was some fine eatin’ (which I will post about as soon as I have the photographic evidence I need to visually confirm how YUMMY it was).
One of their menu items was Bacon Pancakes…
So in that spirit, I present to you this week, THIS recipe for your own hotcakes with sweet pork meat!
Originally posted 2009-06-02 11:11:02.
April 21, 2014 No Comments
Some basic “classifications” of bacon that you should know:
Canadian bacon: Oval-shaped cut from pork loin; looks like ham; lean, cured, lightly smoked; called “back bacon” in Canada.
Country-style bacon: Can refer to any thick-sliced bacon; can also be salty, cured, heavily smoked bacon from the same hogs as country hams.
Jowl bacon: Typically a Southern variety cut from pork cheek; cured and smoked like regular bacon, but contains more fat.
Pancetta: Dry-cured pork belly, typically not smoked; often from Italy, but also made in the U.S.; usually rolled and sliced quite thin.
Streaky bacon: British term for typical American supermarket bacon.
Salt pork: Mostly fat, with a little lean, from cured pork belly; not smoked; sometimes called “streak o’ lean;” used mostly for flavoring.
Source: “The Bacon Cookbook” by James Villas (Wiley, $35)
Originally posted 2009-03-07 07:30:44.
April 20, 2014 No Comments
Those that know me know that I do not dig on eggs…but this blog’s not all about me…it’s about sharing me and all things bacon with the interwebs!
I will never make this nor eat it if someone made it for me, but you’all who like eggs can appreciate this quick and easy recipe and then tell me if it’s good or not.
Recipe after the jump… [Read more →]
Originally posted 2009-05-27 12:00:00.
April 20, 2014 No Comments
This recipe comes from former Fathead collegue Jen (SHOUT OUT!).Â She posted it on our Facebook Group for “The Daily Bacon”
They are called Atomic Buffalo Turds…I know…yummy.Â But trust me…I think these are going to have to go into the Test Kitchen.
Here is a list of ingredients to make approximately 20 ABTâ€™s.
20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Litâ€™l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon Â½ or 1 strip per ABT
1/8 Med. Mexican Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar
The link to the complete recipe and photos can be found here.
Originally posted 2009-03-03 08:53:31.
April 19, 2014 No Comments
Look at our sweet ol’ grandma! Her name is Norma Pemberton and from what they report in Australia’s “Central Coast Express Advocate” she’s got quite a knack for cookin’ up cheese and bacon snacks.
Being the wonderful lady that she is, she’s shared the recipe with the paper and now, through the, I share it with you.
Recipe after the jump… [Read more →]
Originally posted 2011-08-03 20:31:14.
April 18, 2014 No Comments
Top Chef Master himself, Mr. Rick Bayless, shared this recipe over at Good Morning America’s site on ABC.com…
This from Rick:
This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved sandwich combo, especially when there’s a good smear of mayo. This guacamole is in the same vein, except that the tangy, creamy mayo is replaced by avocado and lime. Come to think of it, the avocado, along with a little cilantro, brings the lettuce-green to the picture as well. It’s a perfect Mexican-American fusion of smoky, bright, creamy, fresh and satisfying.
Sign me up! Recipe after the jump!
Originally posted 2010-07-14 19:02:51.
April 17, 2014 1 Comment
If you place was made of bacon and you invited me over…well…you’d be homeless at the end of the evening!
Hope everyone is having a great weekend.
Originally posted 2011-01-29 20:41:47.
April 16, 2014 No Comments
So I came across this recipe over at Bon Appetite and noticed that it was originally posted in 2010. What?!? How could I, the (self-described) arbiter of bacon related goodness, not have published this before?
Sure enough, after an exhausting examination of my previous posts (typing caramel corn in my search), I must say that I have been negligent in bringing the greatness of this caramel corn to you. Well today, we rectify that situation. I give you…
Bacon & Cashew Caramel Corn
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 6 ounces bacon, chopped
- 1/2 cup unsalted raw cashews (one 2.5-ounce package)
- 1 teaspoon coarse kosher salt or coarse sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup heavy whipping cream
- 1 oolong tea bag
- Nonstick vegetable oil spray
- 1 1/2 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl.
- Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
- Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
- Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside.
- Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
- Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator.
Originally posted 2012-11-29 20:55:00.
April 15, 2014 No Comments
The only thing this clip has in common with bacon is that they are BOTH AWESOME!
Ladies and Gentlemen…DOLPH LUNDGREN!!
I am not going to tell you what happens here because that will spoil the AWESOMENESS!! Get a mop ready cause I’m about to explode your mind!
Originally posted 2010-02-13 15:30:27.
April 14, 2014 No Comments