Caffeine – The Science behind your morning cup of Joe

Cup of Coffee

Ever wonder if that morning boost does more than just clear up the fog?  Coffee is a great source of caffeine and comes with a number of added benefits such as warding off depression, various types of cancer, diabetes and Alzheimer’s — which in my opinion outweigh the negatives associated with coffee drinking.  I’ve (mostly) given up soda and other soft-drinks, so coffee and cream (no sugar) is my primary source of caffeine now since it’s a natural way to get caffeine without any fake sweeteners or other chemicals.   Essentially,  I like to think of coffee as a dehydrated type of fruit juice.

I’ve never understood exactly how coffee and caffeine works.  This 4 minute science video explains — in an ever increasingly caffeinated way — what happens when caffeine hits your system, how the drug affects in your brain, and how much it would take to kill you.  Spoiler alert, it’s pretty tough to coffee yourself to death.

Friday Bacon: Tactical Bacon!

If you’ve got a survival stash for the coming Zombie apocalypse, you’d be crazy not to include this canned bacon with a 10 year shelf life.  The folks over at browardpalmbeach.com have put together a full review of their encounter with tactical bacon while squeezing off a few rounds at the local firing range.   You can read all about it here http://blogs.browardpalmbeach.com/cleanplatecharlie/2010/09/tactical_bacon_bacon_in_a_can.php

It sells for $16 a can and can be picked up from various retailers including Think Geek http://www.thinkgeek.com/caffeine/wacky-edibles/c399/ and is made by CMGG Inc, which is primarily a Guns and Ammo company.  And while you’re there, you can check out their line of Tactical Bacon t-shirts.

Friday Bacon: The Maple Bacon Latte

If you thought bacon + rocketry had pizzaz, why not try Bacon and Caffeine?  Ever heard of a Maple Bacon Latte?

Thanks to Leann for passing this along to me because now I know where to go in San Francisco to get a Latte with Maple syrup and homemade bacon bits.  Urbandaddy.com describes it as “the Canadian Mountie of coffee drinks.”

It sounds like this $5 king of all wake-me-up drinks is made from top notch ingredients, so I may have to wrangle me up a cup in the City this weekend.

Here’s a link to the full article complete with beautiful bacon photo goodness:
http://www.urbandaddy.com/sfo/food/5428/Pirate_Radio_Caf_Your_New_Drinkable_Bacon_San_Francisco_SFO_Mission_Restaurant

You can read more about the history of the Pirate Radio Cafe located at
2781 21st St (at Florida)
Located in the Mission district of San Francisco.

Friday Bacon: The Bacon Economy

This week in Bacon we take a step back from the dreamy deliciousness that is sizzling crispy bacon right off the frying pan to report on financial bacon.  Pork belly prices are on the rise and that translates to higher costs for everyone’s favorite meat marvel.

Hmm, I decide to start blogging about bacon every Friday and the value of bacon rises.  Coincidence? I think not!

CNBC has the full report via the DesMoinesRegister as well as your bacon money shot of the week: http://blogs.desmoinesregister.com/dmr/index.php/2010/08/17/cnbc-likes-the-bacon-economy/

Bacon Friday: Katy Perry to sing of meat and wear bacon bikini

Bacon is Musical Meat Candy

Katy Perry is planning her next album about meat after singing about sweets, cakes and fruit. Since Bacon is meat candy this makes perfect sense.  She even has expressed info in wearing a bacon bikini for the cover.  Isn’t that just called a Bakini?  She also wants the CD to smell like sausage.

It turns out she’s dating a Vegetarian Comedian, Russel Brand so I wonder if  there is a little personal meat / anti-meat rivalry between the two?

You can read the full story here: http://au.lifestyle.yahoo.com/famous/shopping/article/-/7688216/katy-perry-wants-to-wear-a-bacon-bikini/

Bacon and Rocketry, a Perfect Harmony

Sizzle, Sizzle, Sizzle it must be Friday because I hear sizzling Bacon!

“Bacon is great, there’s only one way to top it,
and that is to power bacon with a powerful rocket”

Thanks to SpenceMan for passing along a video from the folks over at RatherGood.com. If you’re not familiar with these guys, they brought us such greats as Pavoratti Love Elephants and She’s Got a Chicken to Ride.  Today we have a video about bacon, a rocket, and a catchy tune. ((Headphones Recommended))

Monday Shenanigans: Lousy Larcenist’s Lament

Here is a new segment to ease you into your work week, Monday Shenanigans.  This week we bring you to Atlanta Georgia and a lousy larcenist’s lament. Not content with successfully pulling of his heist and managing a clean getaway, he makes a point of expressing his dissatisfaction with his day’s ‘work.’

 

ATLANTA — Police say a man who robbed a fast-food restaurant with a gun was so mad about the amount of loot that he called back twice to complain.

The man walked up to the drive-through window of an Atlanta Wendy’s late Saturday night, wearing a ski mask and holding a gun.

He demanded the cash drawer, grabbed it and ran away.

But police say he later called the fast food restaurant to complain about the amount of cash.

Police say in one call he said that “next time there better be more than $586.”

He called again with a similar complaint.

Source: Police: Wendy’s robber complains about skimpy haul

Friday Bacon: Bacon-wrapped pork meatloaf sandwiches

Cookin’ bacon with Skinny Al Roker

So if you’ve been trying to cut down on Beef consumption and can’t get away from the meat candy that is bacon, this cooking video is for you.  “What tastes better than pork on top of pork?

Below you can watch the full video with chef Matt Gennuso

Visit msnbc.com for breaking news, world news, and news about the economy

Recipe: Bacon-wrapped pork meatloaf

Chef: Matt Gennuso

Ingredients
  • 3 lbs. ground pork shoulder
  • 3 whole eggs
  • 3/4 cup dried bread crumbs
  • 1/4 cup ground Parmesan cheese
  • 1 1/2 tbls. bacon fat
  • 1 cup minced onion
  • 1 tblsp. chopped garlic
  • 2 tsps. chopped fresh sage
  • 2 tsps. chopped fresh parsley
  • 1 1/2 tblsps. kosher salt
  • 1 1/2 tsps. fresh-ground black pepper
  • 1/2 lb. pre-sliced bacon
Baking Directions

It is best to prepare this dish a day in advance of serving.

In a large mixing bowl, add the ground pork, eggs, bread crumbs, Parmesan cheese, salt and pepper. No need to mix at this time, just place into the refrigerator until later.

In a medium-size saucepan over medium heat, add the bacon fat and allow to melt. Once melted add the onions, cover and allow to cook until translucent. Then add the garlic and continue to cook for two more minutes.

Next add the chopped herbs and cook for another minute. Once herbs have been added, be sure to stir frequently so that they don’t burn. Now remove the mixture and allow to cool thoroughly in the refrigerator. Once the onion-herb mixture is cool, combine completely with the pork and place back in the refrigerator while you line the molds with bacon.

Preheat oven to 350 degrees.

How to Line the Loaf Pan with Bacon: At one end of the loaf pan, place the narrow part of the bacon on the bottom edge of the pan where the side and bottom part of the pan meet. Run the bacon across the width of the pan and up the edge, overlapping on the other side. Then take your next slice of bacon and reverse, having the narrow edge of this piece meet the bottom edge of the other side (the side that your first piece made its way up the edge), and again have it come across the bottom of the pan and up the other side, almost like ribbons coming out of a box. Continue this process until you reach the end of the pan. This will provide the wrapping for the meatloaf.

Once the molds are lined with bacon, place your meatloaf mixture into the mold. You should fill the mold ¾ to the top. Now take your overlapping bacon and use it to cover the top of the meatloaf. Place the meatloaf into a water bath and then into a preheated 350-degree oven and cook for 1½ hours or until it reaches 150 degrees.

Remove the meatloaf from the water bath and place into a refrigerator until fully cooled. It is best that it sits over night before slicing.

A Purely Bacon Burger?

The Great Bacon Odyssey

It’s Friday and that means it’s time for BACON NEWS!  Today your weekly bacon is brought to you from Wired.com The author has also included detailed instructions in case you’d like to try this one at home, kids.  After seeing the results, I think it might be better to make a 1/4 or 1/10 pound burger rather than shooting for the stars with a  1/3 pound (post cooking weight) patty.

Pictures

After you’ve read the full story about this sacred Geek Quest, make sure to check out the flickr set too!
Out of the oven

Ready to eat!

Video

And what bacon burger experiment would be complete without seeing all the work come to fruition in video form?