Some pictures are just stronger than any words could even hope to describe…so, enjoy!

via Obvious Winner

Bacon is trending again (actually, when is it not?)! This time it’s due to this video from “America’s Test Kitchen” where they claim they have cracked the code for cooking bacon…

Now FoTDB* know that I have long preferred the baking method over frying, but I have to say that I am intrigued.  I feel our own “Test Kitchen” coming on.

If any of you crazy kids try this before me, let me know how things work out!

* friends of The Daily Bacon

is gonna smack you in your mouth!

Snackle Mouth is a “gourmet” granola company out of Boulder, CO. that prides itself in it clusters with a high degree of “clumpability”.

These kind folks reached out and asked if I’d be willing to try their newest flavor – Bacon Maple.

The first thing I noticed…cooked bacon is listed as an ingredient!  BAM!  Those who frequent TDB know that I don’t have much tolerance for bacon flavored food that has no real bacon in it.  So Snackle Mouth was already ahead of many others.

Let’s crack this bad boy open…

Man I need a better camera.  My poor photos aside, you can still clearly see their product lives up to that promise of “clumpability”.

Second thing I noticed was the delicious smell sweet of maple.

So true granola nut clusters, aroma of maple…time to eat…and…

YUM!

Seriously, I really like this.  The sweetness of the maple and agave, full almonds and pecans surrounded by crunchy oats and a hint of sea salt.  Sweet and savory baby!

But as good as it is, I missed the bacon.  It’s physically there!  There are bits of bacon all over.  You just can’t really taste it.

I’m not going to quibble too much though because it’s a real good product! Plus, they get those real bacon points.

But hey, don’t take my word for it…I got two boxes I’m gonna give away to TDB’ers on Facespace.  The contest starts tomorrow.  If you win, hit me with a note and let me know if I missed anything.

Thank you Snackle Mouth and good luck.  You do make a good product and at the very least you have a new customer in me.

That’s right…you heard me correctly…BACON…BEER…CORNBREAD!

Hmmmmm…

I like beer…

I like bacon…

I like cornbread…

WIN!

Bacon Beer Cornbread

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 1/2 cups finely ground cornmeal
• 1 1/2 cups whole wheat pastry flour
• 2 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 3 large eggs
• 1 cup of your favorite beer
• 1/2 cup milk
• 1/3 cup sour cream
• 1/2 cup unsalted butter, melted

More photos and directions over at How Sweet It Is. Go visit!

For just about three and a half year now I’ve been writing this blog. Our longest running segment has been “Better with Bacon” where we highlight simple and quick bacon recipes.  We’ve featured just about every food you could think off (and some foods you’d never thing about) wrapped in bacony goodness…yet somehow, in it’s simplicity, we’ve missed this…

Bacon Wrapped Barbeque Chicken Tenders

Ingredients:

• chicken strips / tenders
• bacon
• barbeque sauce

That’s it, that’s the list!

Forget the frying and leave those nuggets in your grocer’s freezer.  Why would you eat that stuff when you can much on these?

For “directions” (if you can’t figure them out) and more photos, head over to Baked By Rachel.

That redhead with the strangely stiff pigtails invited me to her restaurant a few week’s back to try their newest sandwich – the Spicy Guacamole Chicken Club.  One thing lead to another and I just couldn’t get to the restaurant, that is until today! I planned my work travel today to take me right be a Wendy’s at lunch time.  Triumphantly I arrived just as planned and found…

uhhhhh…

Excuse me Mr. Manager behind the counter…do you still have the Spicy Guacamole sandwich.

No.

Oh.

(blank stare)

I guess I’ll try that Asiago Ranch Chicken Club then.

We still have the guacamole if you’d like, just not the pepper jack cheese.

Ok. Thanks!

And there you have it.  While initially invited to try one new sandwich, I get there sooooo late that I’m now trying ANOTHER new sandwich…but I gotta tell you, I’m glad I did.

This was a really tasty sandwich!

I’m not one to order chicken at a fast food joint, but I thought this was really good.  It had asiago, lettuce, tomato, ranch sauce, guac (at my request), and plenty of bacon!  I was very glad to see the small pile of pork laying over the cheese.  The chicken was moist and it had some good spice in the batter.  The sauce wasn’t overpowering, the guac very tasty (and chuncky) and a good bacon crunch in just about every bite.

I’ve been on the Wendy’s bandwagon for a while.  They had a decent “Fast Food Friday” score (although you wouldn’t know that after reading my review) and that was before the changed their bacon.  As the first big QSR to make the leap to thick cut bacon, I got some respect for them (even though the price of my Jr. Bacon Cheeseburger rose about 70%).  A sandwich like this keeps them on the top of my list.

Did my “invite” from Wendy’s affect this write up…not at all TDB’ers.  I hope you’ve come to know me better than that.  I just had a nice lunch, one that I’m sure I’ll be having again.

Care to try one?  I’ve got two $7.00 gift cards (just enough to get the combo) to Wendy’s that I’ll be giving away tomorrow on the TDB Facespace page…so pop on over.

Duh!

via

BAM!

Tell you what Taco Bell…the minute you drop those Dorito shells and come to market with this bad boy, then I’ll be back to enjoy your sand meat.

via

They don’t call him “Annoying Orange” for nothing…

If you can get through the first 30 seconds there are some funny bits in here.

BACON! BACON! BACON!

Hope you had a great Monday!

I have come to really enjoy watching Chef Alex Guarnaschelli cook!  I gained a ton of respect for her while she was on Next Iron Chef, not just for her cooking but for her competitive spirit!

Chef was on CBS This Morning: Saturday this last week and broke out this wonderful piece of bacon goodness…

I mean seriously, LOOK AT THAT BIRD!

Watch the segment below and treat yourself to one heck of a dinner this weekend.

via