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.
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 CanadianMountie 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.
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!
KatyPerry 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?
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.”
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.
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.
After you’ve read the full story about this sacred Geek Quest, make sure to check out the flickr set too!
And what bacon burger experiment would be complete without seeing all the work come to fruition in video form?