Posts from — March 2009

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I saw it this week for the first time.  I just wish he said bacon.

Something so wrong, yet so right! 

kkkk

Ah Slate…I just don’t think you get it.

Below a video from Slate’s “The Big Money” section.  The topic, that the bacon “fad” on the internet is over.

First, fad?  No sir, it’s a movement.

Why bacon?  Because bacon is GOOD!!!  People LOVE bacon!  It make us happy, it taste yummy!!

They state that the tipping point was The Bacon Explosion.  I say that it was a tipping point, but in the other direction. 

Watch and decide.

So am I just an aging “hipster” who came into a “fad” late or do I just really love bacon and find it a fun topic to discuss and share with people??  I choose the later!

Here is a great rebuttal from The L.A. Times “The Daily Dish” blog.

Slate, I say, GOOD DAY SIR!

who wants bakey?

This is a oldie but a goody but as this blog is new and the 10′s of my readers may have never seen this..I give you the Bacon Alarm Clock aka “Wake n’ Bacon”

It’s your standard, everyday digital alarm clock THAT MAKES BACON!!

Frozen bacon goes in the night before and begins to cook 10 minutes before your alarm goes off. So the gentle aroma of bacon helps great your day.  When the alarm does go off, just reach over and pull out the tray to reveal a tasty strip or two. Is there a better way to start a morning? (yes, there are some, but this is a family blog…so removing all of those…this is the best way to wake up!).

[via Dvice]

This recipe comes from former Fathead collegue Jen (SHOUT OUT!).  She posted it on our Facebook Group for “The Daily Bacon”

They are called Atomic Buffalo Turds…I know…yummy.  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 ABT’s.

20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon ½ 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.

Enjoy! 

Well here I am in Chicago for the week. TOMCAR is exhibiting at the Work Truck Show this Wednesday through Friday and I came in today to handle load-in.

Chicago is like a sweater…it’s just familiar.  All the weekends spent partying, the time working here with Feld Entertainment, I got used to this place.  I haven’t had reason to be here for almost a year though so it’s good to be back.

I say this even while I maintain my love/hate relationship with this place…like many Detroiters I just can’t completely embrace Chicago.  I really do like it here, I believe it’s one of the best cities in the US, but…it’s still Chicago…home of the Bears, Bulls, Blackhawks and the smugness that comes with those teams.  I can’t stand Chicago fans…almost as worse as New York fans.  Aside from sports, there’s also a bit of why not us when you see this midwest city on a great lake.

Anyhoo, I’ll be here all week and I have to say I started the week off pretty good from a culinary standpoint.  Right around the corner from my hotel is a relatively new place called Farmerie 58. They were still working off of last week’s “Dine Chicago” menu so I got a great three course dinner for $32.  Now looking over the menu, I was almost ready to go with the safe bets – chopped salad, spare ribs, chocolate tart – but after my first martini I got a little adventurous and went with -  butternut squash soup, pork chop with cranberry reduction, apple chutney and fingerling potatoes and the white chocolate bread pudding with caramel popcorn and vanilla cream.  WOW! 

All three were fantastic!  But since we love the pork here, let me tell you that pork chop was just tatsy!!  I don’t typically eat pork chops, we don’t buy them at home and it’s always easier to run with a steak when I go out, but last night I was glad I switched things up.  What really made it was the cranberry and apple.  There was a nice crispy glaze over top the meat and the apple chuttney was stuffed inside, bringing wonderful flavors to the meat.  You just can’t go wrong with those classic tastes!

Based on my dinner tonight, I’m giving Farmerie 58 EIGHT piggies eating bacon.

Weekly Deals for Detroit Area Stores  - 3/2/09:*

Kroger - Kroger Bacon, Any Variety, 16 oz. (2 for $5 w/ card) AND Tyson Bacon, Select Variety, 16 oz. (2 for $5 w/ card)

Meijer - Plumrose Bacon, 16 oz. (2 for $4)

Hiller’s – Gusto’s Thick Sliced Hickory Smoked Bacon, 20 oz. ($2.99)

Busch’s – Spartan Bacon, 16 oz. (2 for $5)

AND since I am in Chicago this week…

Dominick’s - Hormel Black Label Sliced Bacon, 12 oz. – 16 oz. (BOGO)

Go Get Some!!

Need to see another store on the list…let me know!

* I don’t believe in Wal-Mart, so if you grocery shop there, you’ll have to find out about the specials your own self!

Every once and a while, when nothing is on TV, I get to clickin’ the clicker and almost always, like “Law & Order“, I can usually find an episode of “How It’s Made“.

This great series is a product of Cannukistan (Canada ya’ll) for the Science Channel which is there equivalent to Discovery.  It usually features about four products each episode and shows, well, how they are made (hence the name).  The hosts deliver is so monotone and you can find yourself just getting hypnotized by his voice and watching all those giant machines do there jobs.

So for your Sunday viewing pleasure…how they make pre-cooked bacon.

“Arby Touts New Line As ‘Burgers Done Better”

That headline was kind of a head-scratcher for me…Arby’s should NOT be doing burgers…so I kept reading…

From “Marketing Daily”

Arby’s is launching new sandwiches to appeal to those who are looking around for a burger-esque experience without the fried, greasy beef between the bread. The new “Roastburger” sandwiches aren’t burgers, per se, but sandwiches comprising thin-sliced roast beef. The company, in interactive and TV spots, is touting the new sandwiches as “burgers done better.”

The company is making them in three varieties and backing the new lineup with an ad campaign. The three-sandwich lineup comprises the “All-American Roastburger” which includes lettuce, tomato, pickle, onion, ketchup, mustard and a secret sauce on a roll; a Bacon and Bleu Cheese Roastburger; and Bacon and Cheddar Roastburger.

hmmmmm…I have no idea how this is going to work.  Arby’s is supposed to be the anti-burger joint, so why call roast beef sandwiches “Roastburgers”?  I think it’s only going to create confusion and nothing about these new sandwiches stands out so much that I have to go running to Arby’s to try one.  Questionable Arby’s…even IF you are adding bacon to two of the three sandwiches.  I will not be trying these, but if you do, let me know what you think.