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.
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:
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/
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))
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
Recipe: Bacon-wrapped pork meatloaf
Chef: Matt Gennuso
- 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
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.
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.
And what bacon burger experiment would be complete without seeing all the work come to fruition in video form?
It’s Friday! And Friday is BACON DAY! This Friday I bring you the Bacon Donut Cheeseburger from the Crave Shack in NYC. Not for the squeamish, this dish is called the Crave Doughnut Burger and includes a 1/4 lb beef patty, with cheese and “crave sauce” served on a toasted glazed donut. It’ll run a very reasonable $6.50. The only cop-out is that it is Turkey Bacon. So then I suppose that classifies it as a health food, right?
You can add a Happytizer or two such as Onion Rings, Nuggets, Jalepeño Poppers or Nachos. What about fries you say? Well donchya know they have a number of options including Frenchie Fries – “Cuter than your average fries” (with or without cheese) or Seasoned Fries which are reported to be “Loads of fun.” The dessert and shake and float menu looks pretty enticing as well.
I’ve never been to the Crave Shack, but I’ll see if I can swing by next time in in NYC and feeling like I could use a little cardiac lubrication.
Crave Shack – the home of New York’s First Donut Burger – can be found at:
You can read more about the Crave Shack on the NY Daily News