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DoctorGamgee
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PostPosted: Fri Nov 04, 2011 5:14 pm    Post subject: Reply with quote

One cannot truly compete with the Bacon Pig...but I have to admit, my Bacon Explosion is quite yummy.

It has a woven mat of Bacon in which is a pound of spicy sausage, a pound of ground beef mixed with chipotle peppers, pineapple and chedder cheese, and a pound of bacon fried up and sprinkled. Spices include Tony Chachery's cajun rub and ground chipotle peppers, and BBQ sauce.

Drat, now I'm hungry...

Enjoy!
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PostPosted: Fri Nov 04, 2011 5:18 pm    Post subject: Reply with quote

Was that bacon woven, Doc?
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PostPosted: Fri Nov 04, 2011 5:20 pm    Post subject: Reply with quote

Why, YES, it was...and thick cut to make it easier to manage. Smile
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PostPosted: Fri Nov 04, 2011 5:37 pm    Post subject: Reply with quote

wayfriend wrote:
aliantha wrote:
2) An appetizer for Thanksgiving? Really? Show of hands: who puts out an appetizer before Thanksgiving dinner?

Well, 51% of the people who have voted on Bacon Pig voted "Yes! The meal isn't right without it and I love it."

Not right before dinner, but we like to have some fresh made cinamon buns and coffee while we watch parades, and then later we'll skip a real lunch and have crudités, cheese, grapes, etc. Then eat bird at about 3.

See, I could never get the kids on board for a big feast at lunchtime, or even midafternoon. So dinner's not 'til 6pm or so. So we can do lunch at lunchtime -- altho I usually resort to the cheese/crackers/veggies thing so that I can concentrate on the bird. I guess it's all in what you call it. Cool

I will say that the Bacon Pig is kind of cute...
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PostPosted: Fri Nov 04, 2011 5:48 pm    Post subject: Reply with quote

aliantha wrote:
I will say that the Bacon Pig is kind of cute...

I bet HLT would kiss it.
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PostPosted: Fri Nov 04, 2011 5:52 pm    Post subject: Reply with quote

wayfriend wrote:
aliantha wrote:
2) An appetizer for Thanksgiving? Really? Show of hands: who puts out an appetizer before Thanksgiving dinner?

Well, 51% of the people who have voted on Bacon Pig voted "Yes! The meal isn't right without it and I love it."

Not right before dinner, but we like to have some fresh made cinamon buns and coffee while we watch parades, and then later we'll skip a real lunch and have crudités, cheese, grapes, etc. Then eat bird at about 3.


Yeah, my family use to have a meal of crackers and cheese for lunch on Thanksgiving. It was great!
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PostPosted: Fri Nov 04, 2011 7:02 pm    Post subject: Reply with quote



Francis Bacon wrote:
A bachelor's life is a fine breakfast, a flat lunch, and a miserable dinner.

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PostPosted: Fri Nov 04, 2011 7:59 pm    Post subject: Reply with quote

I heard that Shakespeare actually wrote Bacon's quips.
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PostPosted: Sat Nov 05, 2011 4:14 am    Post subject: Reply with quote

wayfriend wrote:
I heard that Shakespeare actually wrote Bacon's quips.


Laughing and i heard it the other way round! Laughing
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i've had this with actors before, on the set, where they get upset about the [size of my] trailer, and i'm always like...take my trailer, cause... i'm from kentucky and that's not what we brag about.
~ george clooney, inside the actor's studio


a straight edge for legends at
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PostPosted: Sat Nov 05, 2011 12:46 pm    Post subject: Reply with quote

I heard they did the first graphic novel and called it:

The Bacon Strip...
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PostPosted: Fri Nov 25, 2011 1:04 am    Post subject: Reply with quote

This was published in today's local paper, although apparently it was first published way back on the 7th in others. It sounds so good and will need to be made at some point.

Caramel Bacon Peanut Bark

Start to finish: 30 minutes, plus cooling

Servings: 24

12 ounces maple or brown sugar bacon
Two 12-ounce packages milk chocolate bits
1 1/2 cups chopped peanuts (salted or not)
10-ounce bag soft candy caramels
Large flake sea salt

Line a baking sheet with waxed paper.

Heat a large saute pan over medium-high. Working in batches, add the bacon and cook until very crisp, about 10 to 12 minutes. Transfer to paper towels to drain, then repeat with remaining bacon. Set aside to cool completely. Once cooled, crumble the bacon into small pieces.

Place the chocolate bits in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.

Immediately sprinkle the peanuts and bacon evenly over the chocolate. Allow the chocolate to fully harden, about 15 to 20 minutes.

Meanwhile, place the caramels in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Drizzle the caramel over the bark, then sprinkle lightly with the sea salt. Allow to cool and harden, then break into pieces.
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PostPosted: Tue Dec 06, 2011 3:10 pm    Post subject: Reply with quote

Kenji Lopez-Alt of The Food Lab wrote:
We all know that pork belly—the same cut that the magnificence that is bacon comes from—is the king of pork cuts, and that pork is the king of meats, and that meats are the masters of the universe.

This makes eating an all-belly porchetta somewhat akin to consuming an aromatic, crispy, salty slab of awesome seasoned with He-Man. Or something like that. You get the picture.



The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast

Now this looks amazing...
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Menolly
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PostPosted: Fri Dec 09, 2011 7:49 pm    Post subject: Reply with quote

Oh golly.
...and Kenji takes it a step further.


The Food Lab: Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta (Or, The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen)
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PostPosted: Fri Dec 09, 2011 7:59 pm    Post subject: Reply with quote


Maple Bourbon Eggnog
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Menolly
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PostPosted: Tue Dec 13, 2011 5:31 pm    Post subject: Reply with quote

I just saw this on Facebook. What a fantastic idea for a salad.



The method says to spray a muffin tin with non-stick cooking spray and then bake in a 350 degree oven until it crisps up enough to hold its shape. Drain over paper towels upside down on a rack inserted in a baking pan or on a broiler pan.

I wonder if a larger metal bowl shaped mold could be used.
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PostPosted: Tue Dec 13, 2011 5:33 pm    Post subject: Reply with quote

THAT is AWESOME!!!
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PostPosted: Fri Feb 10, 2012 12:08 am    Post subject: Reply with quote

Well, for those who won't do the eggnog, now there is a milkshake.



wtop.com wrote:
WASHINGTON - Now bacon lovers can get their fix through a straw.

The restaurant chain Jack in the Box is offering customers the option of a bacon milkshake. The creamy concoction doesn't include actual bacon, but rather a bacon-flavored syrup mixed with vanilla ice cream and capped off by whipped topping and a maraschino cherry.

As for its nutrition rundown, a 24-ounce shake includes 1,081 calories, 37 grams of saturated fat, 3 grams of trans fat and 108 grams of sugar.

Jack in the Box is now in 20 states, although there are none in D.C., Maryland or Virginia. Area residents with a bacon shake craving should head to North Carolina for the closest Jack in the Box.

One more tip: The limited-time offering is not listed on restaurant menus. Customers have to ask for it.

waddya think, HLT and stone?
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PostPosted: Fri Feb 10, 2012 12:50 am    Post subject: Reply with quote

Bacon Flavored SYRUP...

IF it ain't got bacon fat in it, is it worth the drive?!?!

Doc

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PostPosted: Fri Feb 10, 2012 12:54 am    Post subject: Reply with quote

It's from Jack-in-the-Box... that kinda means death, doesn't it?
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PostPosted: Fri Feb 10, 2012 2:24 am    Post subject: Reply with quote

I just read on another forum that Denny's offered a milk shake last year that had bacon bits in it. Did anyone try that version? I did not hear about it at the time. Or if it was posted here, I don't recall it...
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