Because with them, I would have known for sure that eating the Ched’r’ Popper Cheeseburger from Sonic was actually worse for me than getting one of the newly demonized Double Down burgers from KFC. I assumed it was worse as I savored the cheddar-stuffed peppers topped with chipotle mayonnaise on a delicious cheeseburger, but I didn’t need to stare that fact in the face when ordering it.
As I said on Twitter, I am neither a coleslaw devotee nor a blue cheese fan, but Sebastian’s blue cheese coleslaw was excellent.
Blue Cheese Coleslaw
Makes 12 servings.
Modified from original source: Bon Appetit
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
16 oz purchased coleslaw mix
1/2 cup crumbled blue cheese
Real bacon bits, to taste
We used real bacon bits instead of frying up bacon and crumbling it up. We did that mostly because we just don’t eat bacon that often and it’s a pain to only use a few slices out of package. We also cut down the blue cheese after reading a comment that it was a bit of strong. While Sebastian loves blue cheese, I tolerate it. However, we both agreed it was the right move. It provides an unexpected twang to the coleslaw.
I came across this story about bacon chocolate chip cookies.
Bacon is the new black. what used to be just a side dish with breakfast now gets used in ways we would have thought nuts 15 years ago.I’ve had bacon in a chocolate bar, fixed bacon wrapped fresh figs and pig candy. I’d even seen bacon topped cookies.
I wanted to go one further, though. I made my favorite chocolate chip cookies and added 1/2 pound of crispy bacon!
No. I’m sorry, it’s wrong. It’s really wrong. I realize that bacon is the new fad, and it is mildly amusing. But much like bacon vodka, there really must be a line in the sand not worth crossing. (Fortunately, the PA Liquor Control Board has not yet bought into the bacon vodka madness.)
This cracked me up. If you don’t love the dance moves around the 3:04 mark, something is wrong with you.
I confess, the combination of chocolate and bacon doesn’t do it for me. Not even looking at this picture catches my interest.
The LA Times Tech blog pretends that they are answering the biggest question of our time: Why the internet loves bacon.
Except they don’t. No wonder the MSM is headed downhill…
Given that I’m taking care of our tree that fell on a neighbor’s garage today, I don’t really have time to post or research a really good recipe. In the meantime, here’s this photo-filled post of bacony goodness served up by one of my favorite gun bloggers.
I had real content planned for today, too. Damn.
Well, its quickly comign up on us and I’m busy. But with Congress seemingly intent on passing a stimulus handout bailout unsustainable loans from China, lets just print money bill, we better fill our bellies now cause we’re all gonna be homeless and starving before its over.
And in that regard, since bacon is really just nicely cooked pork belly, I figured I’d throw up a tasty recipie for the real stuff, Grilled Pork Belly This is one of my favorite outdoor grilling delights.
1 kilo pork belly ( Sliced )
3 tbps brown sugar
Cloves of 1 head of garlic, crushed
½ cup vinegar
Ground black pepper
½ cup 7-Up or Sprite
Dip
1 onion, finely diced
1 cup vinegar
½ cup soy sauce
Ground Black pepper
1 sliced finger chili (optional)
Combine Sprite or 7-Up, vinegar, garlic, sugar and pepper in a bowl then add the Pork Belly.
Marinate 1 to 3 hours in refrigerator.
When ready to cook, drain pork and discard marinade. Heat grill to medium and grill pork until thoroughly cooked, about 15 minutes on the first side and another 15 minutes on the second side..
To make the Dip, combine the onion, vinegar, soy sauce and pepper in a bowl.
Stir to blend. If you want a spicy dip, add the sliced chili.
Serve the grilled pork with the dip and cooked white rice.
Michael Silence might have a great post about Bacon, but here in the kitchen, where bitchin’ about it for another 13 days straight. Right up until the Barack The Squirrely Baconators Innauguration.
And yes, Barry is something of a squirrel. Sure, its a common trait, even amongst Republicans like Bill Haslam who want to squirrel away their deep connections to gun bigots. In Barry’s case, he loves to squirrel away his connections to shady groups. But we all know squirrels love ACORNS, especially ACORNS that might help him to ban guns.
They got the right idea in England though, where folks still enjoy to hunt squirrels and consider them great delicacies! Especially prizing the ACORN loving kinds
Many enjoy squirrel, however, simply because they like its taste. Mr. Carter said he didn’t know what he was eating when he tried it. But, he said, “at first bite, I thought it delicious.” Patchwork will send squirrel pâté, by the way, in return for a donation to “Save Our Squirrels” — but only within Britain.
Mark Holdstock, a writer and broadcaster specializing in countryside matters, is less enthusiastic, having recently eaten squirrel on the air on “Farming Today,” BBC Radio 4’s iconic program devoted to rural issues. “It’s fair to say I didn’t dislike it,” he said.
Nichola Fletcher, a food writer and co-owner of a venison farm, held a squirrel tasting for Britain’s Guild of Food Writers, finding “their lovely flavor tasted of the nuts they nibbled.”
And from the Independent, in London.
Braised Squirrel and Watercrest
4 squirrels, shoot ‘em and clean ‘em yourself.
Duck fat
12 shallots
1oz dried porcini
Splash of cognac
1pint chicken stock
Glass dry white wine
4 pigs’ trotters (ie: pigs foot)
4oz bacon, cut into small chunks
1 carrot and 1 onion, both roughly chopped
Bay leaf
6 peppercorns
Bunch watercress, roughly choppedScrub trotters, cover in water. Simmer with carrot, onion, peppercorns and bayleaf for several hours until tender. Cool. Strain. Extract meat and return to liquid. Leave to jellify. Keep overnight in fridge.
Cut squirrels into five – back legs, shoulders, saddle. Remove hearts and livers, brown in duck fat, splash with cognac, mash into paste, reserve.
Soak porcini in a little hot water for half an hour. Drain, reserve liquid.
Cook squirrel gently in duck fat until lightly browned. Flame in cognac, add wine. Place in casserole.
Fry bacon and shallots in same fat, adding porcini. Season. Add to casserole, with porcini liquor and four tablespoons trotter jelly. Cover with stock. Add lid. Braise in oven (325F) for two to three hours until tender. Stir in watercress.
Serve with liver paste on toast.
Mmm, Mmm, Mmm
