Posts Tagged ‘bacon’
What am I eating?
December 2, 2015Bacon, bacon, bacon, bacon . . .
Sandwich Special: The 6 Degrees of Kevin Bacon Melt Hickory Smoked Bacon, Black Pepper Crusted Slab Cut Bacon, Maple Bourbon Glazed Smoked Pork Belly, Italian Pancetta, Herb Cream Cheese with Bacon Bits, In-house made Bacon infused Mayonnaise, Sharp Cheddar, Fresh Romaine and Sliced Tomato
What am I celebrating?
August 16, 2015
On August 16, the third annual BACON Festival takes place in Reykjavik Iceland.
This year’s event marks the third annual Reykjavik Bacon Festival, an exciting day in Reykjavik that bacon-lovers cannot resist. People from all over the world flock to the streets of Reykjavik to enjoy country music and the greasy, delectable taste of anything and everything bacon. At the festival, an array of chefs cook up a feast of bacon-inspired treats for everyone to try, including bacon sushi and bacon-flavored popcorn. At this family-friendly event, anyone can participate in various bacon-themed events and collect any recipes that entice them. This day is one for the books and one you should not miss. If you needed an excuse to get away to Reykjavik this summer, the Bacon Festival is certainly a worthwhile reason!
Here is a photo from last year’s event.
What am I finding?
July 21, 2014
I found this article about the things people find in books. I thought it was interesting. I wonder what I may have left in a book – surely not bacon.
You’d be amazed at what people use for bookmarks… and then forget about. Our booksellers have seen everything from money to a marriage certificate and even a baby’s tooth. Dried flowers are commonplace but a strip of bacon is not. You could be in for a surprise the next time you open a used book. MORE
What am I celebrating?
June 5, 2013
Happy National Doughnut Day!
In case anyone missed it on the news, Duncan Donuts came up with a wonderful idea that happens to coincide with this holiday. Read here from the Boston Herald:
The . . . coffee and doughnut chain is introducing a new breakfast item that sandwiches cherrywood-smoked bacon slices and pepper fried egg between a sliced glazed doughnut.
I heard on NPR that this delicacy actually has fewer calories than the chain’s sausage, egg and cheese breakfast sandwich. I’ll take two!
What is tattoo Tuesday about?
March 19, 2013Today is a blend of tattoos and food.
Here is a yummy looking BACO – a taco with a bacon shell – that is being featured at the ball park of the minor league Western Michigan Whitecaps baseball team. Here’s the story.
And here are some tattoos on folks who have immortalized their gustatory passion in ink:
Last, here is my easy and delicious recipe for Taco Torte
1 lb. ground beef or turkey
1 large onion chopped
Taco seasoning – an envelope or your own blend
1 large can of diced tomatoes
corn or wheat tortillas
lots of shredded cheese
Sautee the meat and onion in a large skillet until the meat is cooked and the onion is translucent. Add the taco seasoning.
Add the can of tomatoes and juice and mix well.
When everything is incorporated and hot it is time to layer the torte in a baking pan. You will need one with high sides to retain the juices.
Start with a tortilla in the bottom of the baking pan
add a layer of the meat mixture
sprinkle with some shredded cheese
Repeat
Finish with a pretty thick layer of cheese.
You can stop here are refrigerate the torte until you are ready to bake it or go right ahead and pop it into a 350 degree oven.
The warm torte will take about half an hour – or until the cheese on top is the desired melty, crispy brownness that you prefer.
If chilled, allow more time – about an hour – until warmed through and melty, brown on top.
Cut in wedges like a pie.
Garnish with sour cream, salsa, anything else you like.
Serve with a green salad.
What am I eating, er, reading?
March 9, 2013
I blogged about colors earlier this month and then came across this delightful post on Hovercraft Doggy. Read the rest of the post here. It has bacon.
What am I eating, or buying, or something?
November 19, 2012Today’s theme is bacon.
First this story from Orange News about a Chinese farmer who is charging three time the going rate for his bacon. The reason is that his pigs engage in high diving that, he says, makes them more tasty. Here’s the story.
Next, you can decorate your home for the holidays with a bacon theme. These stylish ornaments are available at Artful Home.
Really, there are a lot of bacon-themed decorations to be had. I thought these were kind of classy (as well as glassy.)
Finally, for a touch of home-made, here is a recipe for maple bourbon bacon jam. I have not tried it, but all of the ingredients sound good. Get the recipe at Closet Cooking.
What am I eating?
October 23, 2012
Bacon, bacon, bacon.
This morning my colleague came to me with a warm, Hungarian bacon biscuit on a plate. Did I mention it was warm? Did I say it contained bacon (and happiness)?
Here is a photo – I turned it around so that you could not see the bite I took out of it.
These are also called, tepertős…or töpörtyüs pogácsa.
Here is a recipe from Food and Thrift.
How am I preparing for the coming Bacon Apocalypse?
October 1, 2012In light of the predicted bacon shortage, it is clear to me that I need to find a unicorn:
In order to have bacon – and happiness.
Credit: Chris Durso on Food Diggity
I am also stopping by the Republic of Bacon site:
And I will bake up a bacon pull-apart bread from Taste of Home:
Ingredients
- 12 bacon strips, diced
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 tablespoon Italian salad dressing mix
- 2 teaspoons Extra Virgin Olive Oil
Directions
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
- In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
- Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.
Gunsmoke and Knitting 