Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Is It Possible To Simultaneously Have An Orgasm & A Heart Attack? Because I Think This Might Just Do It.
The World Is Going To Shit.
Wednesday, February 18, 2009
smithfield, the world's biggest pork processor, will close 6 plants and lay off 1,800. i know saying that every little thing is a sign of the apocalypse is a horrible cliche, but i know something about the topic, and when you can't make money selling bacon we're all in trouble. [bloomberg]
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]
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]
Today in Inedible Bacon: [Save The Bacon]
Tuesday, January 13, 2009
play 'hang stan' HERE.
[via itsallaboutthebacon]
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...
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]
Today in Bacon: [$0.02 Bacon]
Saturday, January 03, 2009
How to Get Bacon for $0.02:
Apparently bacon by the pound is relatively cheap from the self-serve bar at Whole Foods.
1) go to whole foods before 9 am or so
2) enter the establishment
3) walk towards the serve yourself hot food bar
4) try not to get caught staring at the hot moms and fresh-faced co-ed cashiers
(step 4 is applicable only to men and lesbians.)
5) find the little cardboard boxes
6) find the bacon
7) put 7 or 8 strips of bacon in the box. this should be more than enough to satisfy even the most pork grease-addicted lardass
8) look for the most alluring cashier
9) have this cashier weigh the box and ring you up
10) pick your jaw up off the floor as your Grand Bacon Total is calculated at...less than 20 cents!
11) get in your car, take off your shoes, loosen your belt, turn up the radio, and munch that bacon as you drive to the unemployment office to apply for benefits
economical, atkins-friendly and tasty.
[simonmetz via baconbaconbacon]
Today in Bacon: [Schlongtastic]
Friday, January 02, 2009
ok, ok, so it's ham, not bacon. close enough. but the schlongtasticness of this is totally in need of a mention.
[via failblog]
Today in Bacon: [Creamy Fusilli with Yellow Squash and Bacon]
Thursday, January 01, 2009
Creamy Fusilli with Yellow Squash and Bacon-
Ingredients:
Serves 4
Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/4 cup grated Asiago cheese, plus more for serving
Directions:
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.
[via itsallaboutthebacon]
Today in Bacon: [Brown Sugar Bacon Smokies]
Wednesday, December 31, 2008
Brown Sugar Bacon Smokies- "We made these once. Once. You could feel your life shortening while you chewed."
INGREDIENTS
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste
DIRECTIONS
Preheat oven to 350 degrees F.
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
[via baconbaconbacon]
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