Why the Internet loves bacon* | Technology | Los Angeles Times

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Bacon hypnosis by Ed Yourdon

I tend to bake my bacon in the oven. I think it cooks it better. Occassionally I'll coat the strips with some brown sugar to make it sweeter.

The Triple Baconator
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Single Baconator is one 1/4 pound patty topped with mayonnaise, ketchup, 3 strips of bacon and one slice of cheese; Double Bacaonator has mayonnaise, ketchup, 6 strips of bacon, two 1/4 pound (113.4 gram) patties and two slices of American cheese; and the Triple Baconator is 3 1/4 pound patties with 9 strips of bacon, two slices of cheese, mayonnaise, and ketchup.

makin bacon taste even better:

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All hail:


while I'm at it, a public service announcement:

Mr. Bacon's Big Adventure Game

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Take a stroll with Mr. Bacon on a mouth watering escapade through meatland
with Mr. Bacon's Big Adventure Game now at Archie McPhee!

that game only works if you use real pieces of bacon and get to eat them during game play. :)

KFC Has A Bacon Sandwich That Uses Fried Chicken As "Bread" - The Consumerist
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Meet the KFC "double down."
Although no mention of it is made on KFC.com and we have never seen an ad for it ourselves,
we are being lead to believe that it is real by Foodgeekery.com.
They have crappy cell phone camera footage of a commercial (from Omaha, apparently)
for the mysterious beast, as well as photographic evidence of it in the wild.

Bacon Cheese Turtleburgers
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Ground beef pattie topped with sharp cheddar cheese, wrapped in a bacon weave shell with hot dog head, legs and tail.

-- The only kind of turtle I'll eat. :thumbsup:

101 Bacon Products for Fans of the Other White Meat
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(and by "products", the guy just features t-shirts that have "bacon" printed on them. sorry.)

Love this topic!

The confirmation has finally arrived. Lock up your parents and kids with heart palpitations because...

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Starting April 12, KFCs around the country will be offering death-by-poultry in the
form of bacon, cheese, more cheese, and the Colonel’s special swift-death sauce,
stuffed between two artery-immolating pieces of crispy fried chicken.


courtesy of: the consumerist

I had bacon for breakfast this morning. It was absolutely delicious.

TFPers, I treasure you all, and must gift you accordingly. For the ladies, these lovely bacon flowers:

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And for the menfolk, a bacon beer mug filled with melted cheddar:

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Forget all this, lets start feeding babies bacon.

I can never recall to a certainty if I've posted something else before; I've seen everything at one time or another.

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Things you can wrap in bacon, thereby making it better (18 to be precise). (click to view foodie gallery)

article synopsis:
I love bacon, and so do you, everyone does. If you don't, you are crazy. You see this? It's me pointing at you, calling you crazy. I love bacon so much, I tried wrapping myself in it in high school. Bacon doesn't hold up well when you are stuffed into a locker, it gets offensively rank. Since then I've stuck to wrapping foods with it. I'm not sure where bacon comes from, but I'm pretty sure it's grown on trees like apples, oranges and french fries. Check out these 18 amazingly delicious foods wrapped in bacon.

How To Make Bacon Fat Popcorn | Apartment Therapy The Kitchn)

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recipe is included at the link :thumbsup:

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The Empire Strikes Fatback of the Day:
Required by Internet law to top last year’s bacon AK-47 (or BA-K47, if you will),
the pork product fiend who runs This Is Freaking Ridiculous spent 21 oil-spitting
hours straight above a frying pan to produce the heart-stopping masterpiece
that is the 40lb Bacon AT-AT.

Following his feat, Mr. TIFR had these words of warning for any bacon beast
wannabes who may be mulling a similar grease-a-thon: “If you’ve ever once
thought to cook 40 lbs of bacon in your kitchen in one sitting, I can now
personally advise against it.”


[thedw.] + [tifr.]

My roommate LOVES bacon, I love bacon, although neither of us are very good at cooking it to perfection. Plus, I like it crispier than she does, which you might think means that we can't both be happy, but we always are just because we love bacon.

Sometimes we make pasta with tomatoes, bacon, zucchini, mushrooms, and spinach...its not very gourmet, but its yummy, and we are college students so we have low expectations of our own creations. haha

I love Korean breakfast (as my mom has taught me to call it)--scrambled eggs, bacon, and Korean roasted seaweed (not the same as Japanese seaweed)

My old job taught me to adore brown sugar rubbed bacon....its just so good...

I think bacon has become so popular that some people are just taking it to an extreme. While bacon is indeed tasty, throwing tons of bacon into a dish doesn't necessarily make the dish better. If I am eating something, chances are I don't want the food to be overwhelmed by the taste of bacon. If I am really craving bacon I will just eat bacon, not something else covered in bacon.

Blasphemer!

---------- Post added at 07:42 AM ---------- Previous post was at 07:41 AM ----------


:)

You've given me miles of inspiration, hapa.

Korean BBQ: For Non-Koreans | FOODBEAST - Because we're hungry.
(click the link for article, with loads of savory visuals pertaining to bacon and meaty glory)

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RIP Cousin Porky de Jamón by doc18

Like Pork Tenderloin? Like Bacon? Marry the two. I made this on the weekend:

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Bacon wrapped pork tenderloin.

Here is the recipe, enjoy! Compliments of the Ontario Liquor Control Board (LCBO) Food & Drink Magazine:


Recipe Details


Bacon-Wrapped Pork Loin with Apples & Sage
Autumn 2010
By: Marilyn Bentz-Crowley



Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher’s case, as it tends not to be as watery as the bacon in the 500 g packages. For incredible flavour, seek out a dedicated butcher shop, such as Kingston’s Brothers Quality Meats, which smokes bacon on the premises.




2 large pork tenderloins,
total about 2 lbs (about 1 kg)
10 fresh sage leaves, very finely chopped,
or 1 tsp (5 mL) dried rubbed sage
2 to 3 large garlic cloves, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground
black pepper
9 to 10 slices thick-cut bacon
Kitchen twine
3 to 4 large apples such as
Cortland or Spy
1 large cooking onion
2 tbsp (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock

1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

3. Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)

4. When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.

5. Meanwhile, peel core and slice apples. Thinly slice onion.

6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.

7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.

Serves 6 to 8

Why Bacon Is A Gateway To Meat For Vegetarians : Shots - Health News Blog : NPR

:D

after scrolling through this thread, i can't help but be reminded of THIS thread:

http://www.tfproject.org/tfp/tilted-...now-bacon.html

Why does bacon always makes everything better? I even heard on a commercial the other day, I think it was for Mike Diamond plumbers, and at the end they say "Our plumbers smell better than a new car wrapped in bacon", anything + bacon = better

I don't know if it's been posted but hotdogs wrapped in bacon are sooo good.

I never cook bacon inside my home. I only cook it on my grill, which has a burner. I have a sensitive nose and can smell it for days, after I make it. Same goes for fish.

I enjoy bacon as a addition to things, as I believe that, on its own its a bit crude.
It's beautiful, wrapped over a meatloaf or around a shirmp. It needs to be teamed with a food of higher esteem.

At an elegant joint (oxymoron) recently, I had a salmon dish with a side of cauliflower puree. My cousin and I spent the next several days analysing the ingredients in this incredible puree, hoping to eventually reconstruct it; we came up with cauliflower, smooth cheese, fresh corn off the cob, and the best part, which added the contrast to this smooth indulgence, was the addition of crumbled bacon. A master chef is a master timer and knew the precise moment to mix the bacon in. Not too soon, or it will soften. Very awesome, but subtle bacon delivery- not big ugly greasy pieces. The chef relied on its most memorable property, salty crispiness, to tantalize me.

damn.

^ Along those lines, I've had a salmon club before (actually several times). Grilled salmon, bacon, dill mayonnaise on sourdough. Very tasty.

Pig in a chicken in a pig
 

Made this for dinner last night,

Chicken breast stuffed with a breakfast sausage, wrapped in bacon and roasted:

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checking the temp:

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Plated to be ated:

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Love the new Wendy's burger!