Showing posts with label YUMM-O. Show all posts
Showing posts with label YUMM-O. Show all posts
Is It Possible To Simultaneously Have An Orgasm & A Heart Attack? Because I Think This Might Just Do It.
Even Where Bacon Is Concerned, There Is A Line; And I'm Pretty Sure Bacon Tampons Have Crossed It.
Wednesday, February 04, 2009
ok, ok, so it's actually a bookmark. but you can't tell me, that at first glance, that you didn't think exactly what i was thinking.
so is it safe to assume that the 'b' in "o.b." stands for bacon???
[via itsallaboutthebacon]
RECIPE: Mini Orgasm Cakes
Wednesday, January 28, 2009
well, they're actually called 'chocolate cookie dough cupcakes,' but mini orgasm cakes has such a nice ring to it. (as opposed to a jumbo orgasm cake, which i, for one, would also love to try if anyone has a recipe) but seriously, how deliciously fattening do these cupcakes look? in my mind, the most disgusting part of cupcakes is the dryass cake part, so this is right up my alley- minimum cake, mucho rawish cookie dough filling and seriously delicious icing. word. is. bond.
[recipe via howtoeatacupcake]
BREAKING NEWS: Fire Breaks Out At Bacon Factory
Saturday, January 17, 2009
**side note: when i googled the term 'flaming bacon' to try and find a picture to go along with this post, i found out that 'flaming bacon' is a term listed in the urban dictionary. it's meaning? "The act of being hammered drunk, wrapping your cock with 4 condoms, then pouring the alcohol you used on your 'Bacon' lighting it on fire then proceed to have." wow. just, wow.
[via bbc, urbandictionary] Read more...
Today in Inedible Bacon: [Air Bacons]
Friday, January 16, 2009
"...faster than the speed of bacon!"
[via theroyalbaconsociety]
Today in Inedible Bacon: [Me Love You Long Time]
Wednesday, January 14, 2009
[tribal bacon dance skirt via baconbaconbacon]
I'd Rather Tie Dental Floss Around My Scrotum And Hang From A Helicopter Over A Pit Of Vipers...
Tuesday, January 13, 2009
...than eat faux foie gras.
i remember a few years ago when those peta assholes started trying to make foie gras illegal. i love animals, i do, but shut the fuck up you peta asswipes. eat a slab of pan seared foie gras at les halles in manhattan, and then tell me that it should be illegal.
now, the inquiring minds at peta want to know if there’s a culinary wizard out there who can cook up a suitable, all-vegetarian substitute for foie gras. vegetarian foie gras? that's like vegan bacon. the hipster toolbox that wins the "fine faux gras challenge" will go home with $10,000, and a healthy dose of self satisfaction.
the tradition of jamming bucket-loads of corn into the belly of a duck or goose via a large funnel—for the purposes of fattening up their delicious livers—is one that dates back hundreds of years. the tradition of hating on this practice is newer, but gaining traction. there’s a general feeling that it’s inhumane, and this totally disturbing video certainly supports that claim. but is this hamburger topped with the fatty offal no less compelling? what about this well-trafficked flickr group?
several states have banned the sale of foie gras, and some farms are starting to offer more humane alternatives (which was discussed here). regardless of your position, it’s hard to argue that this is not a better use of peta’s seeminly vast resources than this sea kittens business.
[via good.is]
Today in Inedible Bacon: [Save The Bacon]
play 'hang stan' HERE.
[via itsallaboutthebacon]
HE'BREW | Lenny Bruce R.I.P.A.
Monday, January 12, 2009
it's no secret that i love me a good i.p.a. luckily for me i.p.a.'s and double i.p.a.'s are the new "it" beer in the brewing world. smaller breweries have been turning out gems like sierra nevada and longhammer for years, and now the big guys are trying to catch up. unfortunately for them, i.p.a.'s need to be nursed, and the handcrafted ones will always taste better that any bud or miller version.
and on that note, i'm attempting to drink my way through the i.p.a. menu at the capital ale house. i partook in this one the other night, and in my drunkeness, i snapped this shot to share with you. when i was in college, i went through a phase that proclaimed lenny bruce as my lord and savior; i've since made it through all that, but still have much respect and admoration for the man. this brew was made to "salute the jew" and celebrate the 40 year anniversary of his death. it was made in super small quantities, and when i found out that this was the last bottle, i felt as if i had no choice but to partake in its goodness. he'brew | lenny bruce r.i.p.a. maltier than an i.p.a. should be, but damn delicious.
Today in Bacon: [Scrambled Egg & Bacon Waffle Sandwich]
Sunday, January 11, 2009
as delicious as this actually looks, what actually drew me to this was the comments left under the photo on it's all about the bacon:
yrmomma: My prayers have been answered... where can I find this masterpiece?[via itsallaboutthebacon] Read more...
slumlordette: I’d slap my grandmother in the face for this... Right in the face, Grams!!!
Today in Bacon: [Bacon-Wrapped Eggs with Polenta]
Saturday, January 10, 2009
Ingredients:
Polenta
2 tablespoons (1/4 stick) butterBaked eggs
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme
20 thick slices applewood-smoked baconPreparation:
6 ounces extra-sharp white cheddar cheese, grated
6 ounces Gruyère cheese, grated
8 large eggs
1/4 cup thinly sliced green onions
1 teaspoon minced fresh thyme
For polenta:
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)
For baked eggs:
Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.
Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.
[epicurious via theroyalbaconsociety] Read more...
Are you one of those people who eats squirrel not because of poverty or comical sitcom hillbillyism, but for the delicious taste?
Friday, January 09, 2009
...then england has the product for you!
as we all know, the english have been eating a lot of squirrel lately, because they're in the "mass lead poisoning" portion of the decline of an empire. but sometimes, you want that delicious squirrel flavor at home, but you don't feel like going out and killing a fresh rodent...
that's why walker's crisps ("crisps" is british for "potato chips") has introduced a hot new flavor: "cajun squirrel"!
a panel of judges—including a "celebrity chef"!!—chose the new squirrel flavor based on submissions from thousands of chip-eaters across that blighted island. british people presumably have no idea what "cajun" implies so these probably taste like salt and whatever squirrel tastes like, in flavor power form.
some hoity-toity toffs at the guardian are upset about this.
[theguardian via gawker]
Just In Time For Inagauration [YES PECAN]
Wednesday, January 07, 2009
In yet another story of an enterprising business rallying around this exciting moment for our republic, the savvy hippies at Ben and Jerry’s have christened a new flavor for this inaugural month: Yes Pecan! (for those of you who need a little extra help: sounds like “Yes we can”). All January long you can waltz into your neighborhood scoop shop and purchase a cone of this limited edition flavor, which consists of “amber waves of buttery ice cream with roasted non-partisan pecans.” Proceeds from the sale of Yes Pecan! go to the Common Cause Education Fund, which encourages citizen participation in our democracy.
Connoisseurs will note that Ben and Jerrys has a long tradition of distilling our shared cultural experience into delicious ice cream flavors: recall Economic Crunch (1987 stock market crash); Rainforest Crunch (to raise awareness of deforestation); and, Goodbye Yellow Brick Road (Elton John plays in his 50th state!). (See the full list of retired flavors here.) Yum.
[via good.is]
Today in Bacon: [Coffee Crusted Bacon]
Sunday, January 04, 2009
Coffee Pancakes with Black-Pepper-and-Coffee-Crusted Bacon- get the recipe here, at eating club vancouver.
[via itsallaboutthebacon]
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