The Bacon Thread

[inattentive]

Originally Posted by Psycho Dad

Quick snack:

Sprinkle colby jack inside a tortilla, add some jalapeno slices and then put in a few strips of microwave bacon roll it up and microwave a few seconds to melt the cheese.

Ewwwwwwwwwww! Microwave bacon, what the hell are you thinking.
Learn to use, either a frypan or cook it in the oven. Plus, no oil needed in the oven. Personally honeyed lardons and corn soup is bloody delicious. Or the best of the best, bacon and egg and salad burger. Its got fat, protein, carbohydrate and vegies. All good, but no microwave cookery.

[boink]

around here there's a lunch truck that's got bacon jam. basically ground up bacon they spread on a sammich.

bacon would even make a rat kabob taste better.

[TheNasty]

Whole wheat English muffin(toasted) + One fried egg + 2 pieces of Canadian Bacon = Heaven.

[snowy]

Originally Posted by TheNasty

Whole wheat English muffin(toasted) + One fried egg + 2 pieces of Canadian Bacon = Heaven.

Add some cheddar cheese to that and I'm all over it.

[Cynthetiq]

at the fancy food show in NYC we discovered this new product, Bacon Salt™: everything should taste like bacon.

OMFG!!! It's very tasty and tates like bacon.

http://www.baconsalt.com/

We're Justin and Dave, the two guys behind Bacon Salt™ and this is our improbable bacon-flavored story. Who are we? We’re just two regular guys who love grilling and football on Sunday afternoons, eating until we can’t get off the couch and of course, the taste of great bacon. And it’s our dream to make everything taste like bacon.

Up until several months ago, we worked together in a little technology company. While on a business trip together, we had the chance to sit down for dinner and eventually, the conversation turned to our mutual love of bacon. It was then that Justin told Dave and another coworker named Kara about his idea for Bacon Salt™. Kara, who is a vegetarian, loved the idea. Dave, a card-carrying carnivore and Midwesterner, loved it even more. Even the waiter at the fancy restaurant loved it.

And from that point forward, a partnership was struck to turn this bacon-flavored dream into a reality. In early 2007, we and a few of our close friends tasted the first three flavors of Bacon Salt, Original Smokey, Hickory and (ick) Maple on Porterhouse steaks, mashed potatoes, eggs, corn and tomato soup - literally everything Dave could find to eat in his house. One enthusiastic person even tried bacon-flavored ice cream, which we don’t really advise doing, but to each his own. With the one exception of Maple (RIP), everything was absolutely delicious - we were all just licking our plates.

Even more improbably, Dave’s 3 year old son Dean provided our first round of financing with this $5,000 win on America’s Funniest Home Videos:

http://www.youtube.com/watch?v=raTZCkPkt48

And now we bring our invention to fellow bacon lovers everywhere. Several months ago, we launched our flagship products, Original, Hickory, and Peppered Bacon Salt. There will be more variations to come, we promise, but we think you'll really love what we've started with on a variety of everyday food items. Whether you're a regular griller or a gourmet chef, are counting calories or are a vegetarian who craves mouth-watering bacon taste without the bacon guilt, this is what you've been waiting for.

We hope you love it like we do. Please drop us a line to tell us what you think, share your own recipes for Bacon Salt, or buy some of our bacon-themed merchandise to help spread the word while donating to a great cause.
Enjoy the bacon,

Justin and Dave, Bacontrepreneurs

[Giant Hamburger]

I made some bacon out of sculpy

[Cynthetiq]

he needs to be animated..... like Mr. Bill but call him Mr. Bacon, and have him walking about and then being eaten by someone.

[Ayashe]

I cook my bacon using the oven but always use the broiler rather than the oven settings. I like to keep the bacon elevated from the fat to keep it a little less greasy. I have never been too fond of the greasy odor that seems to permeate the air endlessly after preparing it and have found that this is resolved much more easily using the broiler. Generally I would get my bacon from the deli counter rather than those plastic package with the window. Better quality, the price really is not so bad and they cut the thickness to your liking. Regardless, I do not have it very often though this time of year with the fresh tomatoes from the farmers market. I just love BLTs, to me there simply could not be a better combination than a fresh juicy slice of tomato, crisp bacon, crisp lettuce on a nicely toasted bread.

[Plaid13]

I just toss a slice or two of bacon into a big pan that already has some hashbrowns cooking in it already seasoned and mostly cooked then when the bacon is part way cooked i throw in a egg to cook over easy in the same big pan. sure the grease gets in the egg and the hashbrowns but its all part of the flavor. toss some italian seasoning over the hashbrowns and a little hot sauce over the egg along with some lightly toasted buttered bread and im set for a day. Not healthy but... its so worth it to have a really good breakfast every now and then.

If not that a couple slices pan fried till nice and crispy then tossed on sour dough bread with some turkey lettace tomato and mayo. hell of a good sandwich.


If only someone could come up with healthy bacon and healthy peanut butter M&Ms.... oh what a wonderful world that would be.

think i need to give that baconsalt stuff a try

[Shagg]

moved the post to the cookie thread.

[Blackthorn]

Hmmmm..... B A C O N ! ! ! !

http://i48.photobucket.com/albums/f2...n-not-done.jpg

[Cynthetiq]

Tony's Restaurant of Birch Run wanted for Food Network's "Diners, Drive-ins and Dives" - Mid-Michigan Business News - Flint, Saginaw, Bay City Business - MLive.com

Tony's I-75 Restaurant in Birch Run sells a sandwich as big as your head loaded with 20 strips of bacon -- nearly 1 pound of artery-clogging, salt-cured meat. Its banana split includes a half-gallon of ice cream.

OMG!!!! 1 Lb of bacon on my sandwich...

[Cynthetiq]

baconnaise.... I tasted this stuff at the last food show... it's AMAZINGLY good when bacon won't work in the recipe, but when does bacon NOT work in a recipe?

Baconnaise

[Spektr]

Buffalo mozzarella, bacon, red onion. Bake on a crostini (baguette or brioche), top with fresh watermelon.

[BadNick]

Not commonly known except to a few baconator physicists, Einstein actually postulated a parallel bacon universe...which I am still searching for





this is in our physics lab, performing a government funded experiment searching for the bacon universe, a possible unlimited source of free alternative energy, or if not, at least it tastes good

[Cynthetiq]

ThinkGeek :: Bacon Gumballs



yum!

[jewels]

I know you've all heard recent reports of this.



Chocolate-covered bacon on a stick, anyone?

[Cynthetiq]

our local candy shop makes such a thing, sans stick.

I almost forgot that I picked up some of this the other week...

An Effing Foodie: Lovin' in the LES: BaCorn @ Roni Sue's Chocolates, Pancake Month @ Clinton St. Bakery, NYC

CrackerJack™-cum-pig creation, BaCorn ($5 a bag)?



A $5-bag that goes WAY TOO QUICK, in my humble opinion; molasses-y popcorn that's not too sweet, with a scattering of chile-seasoned pine nuts and candied nuggets of bacon (of which there were too few, sayeth The Man--in a positive way, not a I'm-feeling-deprived way). Love means being unembarrassed about your yen for candied pork.

stuff was RIDICULOUSLY good.

[Jetée]

Oh, we do have a bacon thread?

Thanks for bumping this back up people. I'll be back later with more greasy fat strips and tips.

[alicat]

I am miffed at myself. I thought I had already responded to this thread on it's inception, so I haven't further every time it's been resurrected. Shame on me, apparently I didn't (don't know why I scanned through the pages this time...).

I've said before that I think Bacon, Potatoes and Eggs are the world's perfect foods. I guess it wouldn't be a surprise that if I were on death row and requesting a last meal, it would be a full spread breakfast.

One of my absolute favorite ways to shove bacon down my gullet is the typical appy of rolling whole chestnuts in brown sugar, wrapping with a half strip of bacon, toothpicken' em and broiling for a bit until the bacon's crispy.

Cyn posted about Birch Run here in Michigan, I've been there a handfull of times and didn't know this bacon creature existed there. I couldn't possibly eat the thing but I find myself pulled towards it on my next visit.

For some reason, that play-doh bacon strip makes me think of Towely from South Park. "Hidey ho"!

[Sharon]

Oh wow, this thread is still going!

I just wanted to add my love of "bacon bits". I don't know if there's actual bacon in them, but they are like breadcrumbs, taste bacon-ny and are amazing on top of salad. Or pasta. Or anything I suppose... ice cream?!

[Cynthetiq]

Originally Posted by Sharon

Oh wow, this thread is still going!

I just wanted to add my love of "bacon bits". I don't know if there's actual bacon in them, but they are like breadcrumbs, taste bacon-ny and are amazing on top of salad. Or pasta. Or anything I suppose... ice cream?!

sure why not ice cream


Candied Bacon Ice Cream Recipe - David Lebovitz

Who doesn't like bacon and eggs?

Ok, maybe vegans. And folks who are kosher. And people who don't eat eggs. Or those who don't like bacon. But I'm not sure that's possible. (I have a great bacon joke, but it's not 'pc', so I'd better keep it to myself.)

I'm a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it's got salt. It's got smoke. So why not candy it? Inspired by Michael Ruhlman, l wanted to see what would happened when they all got together.


Candied Bacon

Candying the bacon was a hoot. Being in an experimental mood, I tried everything from agave nectar to maple syrup to dark raw cassonade sugar.

I lined up five strips and baked them off.


prebaked bacon

Surprisingly, the best results I had was using regular light brown sugar. The agave nectar I painted on, as well as the maple syrup—which I had impossibly-hopeful hopes for—just slid right off. I suppose I could've reduced maple syrup to a thick glaze before brushing it on, but I'm down to the last quarter of the bottle I brought back from the Greenmarket in New York.

And as much as I love you all, I don't love you more than maple syrup.

postbaked bacon

Still, for flavor and crisp-itude, the light brown sugar won hands-down and baked to a firm, shiny-sweet glaze. Of course, individual ovens vary and although I asked my charcutier to cut my bacon on the moderately-thick side (around ¼-inch or ½ centimeter)—if yours is thinner or thicker, keep an eye on it in the oven. American bacon tends to throw off lots of fat, so you might want to bake it on a rack.

(Someone came over to write a story about my kitchen last week and was a bit surprised I didn't have a microwave. Unfortunately it came down to a space-issue an the monster espresso machine won out. So I candied my bacon the old-fashioned way.)

As I was scooping the ice cream out of the machine and tossing in the bits of candied bacon, getting ready to lick the spatula (hey, pipe down...no one was looking...) I had a last-minute thought that dusting of ground cinnamon would be nice, so I added it. I tend to be pretty restrained when using cinnamon around here since if I offer a taste of something with more than a very light dusting of it to French friends, they have a hard time getting past the cinnamon and I can't get an accurate evaluation from them.

They do like cinnamon, just not in the vast quantities we American like to shovel in. So I wanted it to be subtle and not off-putting, but present. Aren't I good at pleasing everyone? Très 'pc'.

My final test was when I brought a small container of this to my butcher to see what he thought. I didn't tell him what it was and he took a bite. I waited. He tasted. The priceless look on his face!

Then I breathed a sigh of relief when he polished it off and gave it the thumbs up.

But then again, he's a little biased.



Bacon Ice Cream
About ¾ qt (¾l)


Like my butcher, I loved the salty taste of bacon with brown sugar, but I'm also going to be folding bits of candy bacon into Coffee Ice Cream in the future. Or maybe get really crazy and try little bits in a batch of Avocado Ice Cream.

If you don't have half-and-half, simply mix together heavy cream and whole milk in equal proportions. I'm not sure about dairy alternatives, but since this doesn't fall into the vegan category, I think this time I'm off the hook. ; )


For the candied bacon;
5 strips bacon
about 2 tablespoons light brown sugar

For the ice cream custard:
3 tablespoons (45g) salted butter
¾ cup (packed) brown sugar (170g), light or dark (you can use either)
2¾ (675ml) cup half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
¼ teaspoon vanilla extract
optional: ¼ teaspoon ground cinnamon


1. To candy the bacon, preheat the oven to 400F (200C).


2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.


3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.


4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.


5. Once crisp and cool, chop into little pieces, about the size of grains of rice.

(Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)


6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.


7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.


8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.


9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.


10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.

[Sharon]

That candied bacon looks epic. Must try.

[purplelirpa]

here's another contribution to the bacon donuts, this is a picture I found of the maple bacon donuts from San Fran's Dynamo Donuts. Would love to try one of these if I'm ever on the west coast!

[Cynthetiq]

damn it's far from where i have been staying normally in SF when I'm there. I will have to trek out.

[Cynthetiq]

The Bacone



Kansas City - Fat City - The Bacone! Plus: There's a BaconCamp?

The Bacone! Plus: There's a BaconCamp?
By Owen Morris in On the Web
Tuesday, Apr. 28 2009 @ 11:30AM
I present to you the Bacon Explosion's rightful heir. the Bacone!

The Bacone is a cone made from (what else?) bacon and filled with scrambled eggs, cheese and sausage gravy and topped with a homemade biscuit. It's like an entire Old Country Buffet plate wrapped up into a cone!

The Bacone was entered into what is the greatest contest of all time, BaconCamp, a series of contests for bacon enthusiasts in different cities. (Neither Kansas City nor any other Midwest cities are currently lined up to hold BaconCamps. This needs to be rectified immediately.)

The Bacone was introduced at the San Francisco event and went on to blow away the judges.
Dare I say its premiere is the culinary equivalent of Stravinisky's "Rite of Spring." Here's what one judge had to say: "At first I was thinking this was going to be difficult to handle, hard to eat, etc. But it wasn't. It was perfectly formed and super easy to eat... I'll say what I said then that I believe now: McDonald's should be selling this thing."

Best of all, it is easy to make -- sort of. The one difficult part of the Bacone is the cone. But as these instructions explain, it's simply a matter of finding a strainer and some aluminum foil. After that, you just fill the cone with your choice of goodness.

*One personal cooking note: The Bacone instructions show the bacon being fried. If you don't have a fryer, fear not. A normal oven should work fine (though a convection oven would be better), set at 400 to 425 degrees. Also, remember to use high-quality bacon. Lower-quality bacon contains more fat, which shrivels into nothingness and leaves you with straggly pieces of warped bacon instead of the desired cone.

[Cynthetiq]

Okay I didn't know there was such a thing as the Royal Bacon Society.

But here's some bacon news... Bacon flavored Beer.

Bacon Beer! Yes! | Royal Bacon Society - The Ultimate Bacon Resource

Bacon Beer! Yes!

September 23, 2008 by Marianne



Since beginning this blog, I’ve been looking around for bacon beer. Of course, right? I’ve found so many different alcohol/bacon combinations, it seemed logical that somewhere out there someone had put bacon and beer together. But alas, my past searches have only led me to a German beer called Rauchbier, which means “smoked beer.” Most Americans who try it feel there is a distinct essence of bacon about it, due to the fact that the malted barley is dried over an open flame, rather than in a kiln. In centuries past, this was a more common practice, making smokey beer less rare than it is today. As it is, only a handful of breweries throughout the world practice this method now, and I have yet to taste one of these unique libations.

However, I am now very happy to report that I’ve finally found what I’ve been searching for. It’s Bacon Beer, and it can only be found (as far as I know) at the Front Street Ale House on the San Juan Islands in the beautiful state of Washington. I found a single review of this beer at Beer Advocate. It’s an American Pale Ale that’s infused with lean bacon, and got an overall rating of a “B”. Good enough for me, sign me up!

Is there anyone out there who’s tried either the smoked or bacon beer? If so, please tell us about it. If not, I’ve been looking for an excuse to go back to Washington…and I think I just found it.

[allaboutmusic]

Bacone, mmm. I know what I'm having for breakfast tomorrow morning.

[jewels]

And if beer's simply not your thing, how about a bacon martini?

Lightly mist martini glass with vermouth, and rim the edge with bacon grease. In a cocktail shaker, mix 3oz vodka, one dash tobasco, and one dash olive juice. Shake well and strain into cocktail glass. Skim excess bacon grease from surface of cocktail. Garnish with one slice of bacon.

I dunno if I could handle that. Who's gonna report back in with a review?

[Blasphemy.]

At the restaurant we work at, a few of us took a baking tray and lined the bottom of the tray with overlapping bacon. If you put a heavy enough weight on top when you cook it it will kind of mend into one large bacon page. Imagine the possibilities!

[Jetée]

Bacon Explosion: The BBQ Sausage Recipe of all Recipes

[Cynthetiq]

oh god....

100 Ways to Use a Strip of Bacon | Endless Simmer - A Food Blog

[thesaurosie]

I was on Atkins and had bacon up to twice a day for a looooong time (I was a bit scared to go off it). I feel a lot cleaner when I eat vegetarian meals, but I'll still have it in Caesar salads. I'm very curious about bacon salt, though. And veggie bacon, tofu is nice but has the whole world gone topsy turvy?

[Shagg]

I just tried the Bacon Explosion and it was impressive. Everybody at the party thought I was a bit crazy when I brought it out, but it was really popular. Definitely better with booze and really something that shouldn't be had for breakfast before you go go-kart racing. (lucky I didn't blow chunks in my helmet)

[BadNick]

these buns appear to be very yummy
http://www.thehungrymouse.com/home/2...py-bacon-buns/

[BadNick]

I was pleasantly reminded of this thread when I saw this article today: Meet the 1,500-calorie 'Craz-E Burger': beef patty, bacon and cheese on Krispy Kreme donut which features this!:

[Cynthetiq]

J & D's Mmmvelopes

These 25 delicious bacon-flavored #10 envelopes make a great stocking stuffer. Learn more at J & D's Mmmvelopes. ------------- Technology has given us a lot lately. The car. TV. X-rays. The refrigerator. The Internet. Heck, we even cured polio. But what have our envelopes tasted like for the last 4,000 years? Armpit, that’s what. Really, people? If we can’t overcome this kind of minor technical challenge, it’s only a matter of time until some super-advanced race of aliens with lasers, spaceships and a delicious federal mail system comes down and colonizes the world. And nobody wants that (except for the aliens, of course). So, after thousands of years and kajillions of horrible tasting envelopes licked, we’re happy to report that J&D’s Bacon-Flavored Mmmvelopes™ are here to save the day. No longer will envelopes taste like the underside of your car. You can enjoy the taste of delicious bacon instead. That’s right, bacon. It’s not real bacon, mind you, so you won’t have to start storing your envelopes in the refrigerator. But it really does taste like bacon. Which is what you really wanted in the first place, isn’t it? And it only took us 4,000 years to get there. Eat that, alien invaders.

[Jetée]

baconflowchart.jpg

[Jetée]

Maple Bacon Voodoo Doughnut

[Jetée]

Dinner in San Francisco (Fringale)


Bacon-Wrapped Pork