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Bacon Anarchy

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I am eating one right now. I may need a cigarette after.

 

Is it maple bacon? :ph34r:

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No, it's not, which is what makes it perfect. The salty crispy smokiness of the bacon is the perfect counterpoint to the yeasty airy maple sweetness of the donut. Ying and yang, eh.

If one requires additional maple, there is always the option of dousing the whole works in maple syrup. or substitute a maple filled donut.

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No, it's not, which is what makes it perfect. The salty crispy smokiness of the bacon is the perfect counterpoint to the yeasty airy maple sweetness of the donut. Ying and yang, eh.

If one requires additional maple, there is always the option of dousing the whole works in maple syrup. or substitute a maple filled donut.

 

Add one more maple glazed upside down on top and you might have the perfect breakfast sammie.

 

G

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coworker made these... she had shown me the picture...

 

how she did it..

bought cheap plastic roses from walmart and pulled the tops off..

took a muffin pan and rolled the bacon up in them

baked in the oven till done..

 

 

 

 

for valentines

 

 

401244_10100619326302160_23905162_50836269_1127878889_n.jpg

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Clicky

 

sirloin_roses_hg.jpg

 

I know its not bacon but I would not turn this down either.

 

Looks like a bouquet of beef curtains. Yummmm!

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Happy Easter! B)

baconeggs.jpg

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7769446.87.jpg

 

 

btw, what's the deal with everyone putting a fried egg on a burger now a days?

 

Catching up to the Aussies (again :P ).....it was an option back there ever since I was growing up.....45+years back :o....along with beetroot on your burger....

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Baconmania

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7769446.87.jpg

 

 

btw, what's the deal with everyone putting a fried egg on a burger now a days?

 

I remember going to Sante Fe and how they put fried eggs on top of Enchilladas. I thought they were nuts until I tried it. YUM!! (No bacon reference anywhere in this post. Sorry for the Hijack)

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578026_443886828973831_308898285806020_1570619_1261506467_n.jpg

I forgot to put the description:

 

Anyone for a Bacon Breakfast Cone? They’re stuffed with scrambled eggs, covered in country gravy and topped with a biscuit.

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mmm, dainty work of art!

 

578026_443886828973831_308898285806020_1570619_1261506467_n.jpg

I forgot to put the description:

 

Anyone for a Bacon Breakfast Cone? They’re stuffed with scrambled eggs, covered in country gravy and topped with a biscuit.

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The King in st Mary's Maryland by the lowes at St Andrews Church Road offered me a free bacon sunday this past Sunday. I could not gets self to eat it.....I'm so ashamed. :(

 

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xlarge.jpg

 

To celebrate America's independence — more specifically, its independence from plaque-free arteries — the chain unveiled a Burger of the Month that substitutes the ground beef with — what else — more bacon.

 

That's right: The 'Merica burger is 100% ground bacon topped with a strip of bacon, bacon island dressing, bacon cheddar cheese, and, just for the hell of it, a fried egg.

 

It'll only be available during the month of July because, let's face it, all of Slater's patrons will be dead by August.

 

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582589_459197367432419_996399983_n.jpg

 

OMG!! BACON TURTLE BURGERS!

 

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave....

then the next step, add hot-dogs as the heads and legs with slits for toes and tail.

Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees.

A little crispy, not too crunchy...just how a turtle should be, no?

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582589_459197367432419_996399983_n.jpg

 

OMG!! BACON TURTLE BURGERS!

 

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave....

then the next step, add hot-dogs as the heads and legs with slits for toes and tail.

Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees.

A little crispy, not too crunchy...just how a turtle should be, no?

 

yummies, sorry George

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Out to dinner at a haute cuisine french restaurant. First time there. Wife had bacon wrapped venison. Bacon was 'de-smoked' so as not to over power the venison.

 

Subtle, yummy.

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Desmoked? Is that like partially defatted rehydrated pork fatty tissue?

 

Out to dinner at a haute cuisine french restaurant. First time there. Wife had bacon wrapped venison. Bacon was 'de-smoked' so as not to over power the venison.

 

Subtle, yummy.

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There's a bar in baltimore that has bacon happy hour with bowls of free bacon, bacon menu, and bacon drinks

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If you're serious, email me an address. A friend of mine makes them and they will be available for sale on Thursday. I've ordered some for me for pick up, but happy to order some more. There's no preservatives in them (though I'm pretty sure bacon has preservatives :P ) so you should eat them within 2 weeks.

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Goodfriend's The Coop. It's just a burger, right? Hardly. This bad boy is topped with lettuce, tomato, an over-easy egg, grilled bacon and brie. Goodfriend Beer Garden & Burger House might be known as a family-friendly establishment, but this dish is straight-up food porn.

 

this place is three minutes from my house.. a good number of micro-brews on tap at all times..

 

 

the burger was listed in the top 10 pictures of food on instagram in dallas.. It's delicious

 

if you come to dallas, take some time and visit..

 

 

 

 

 

also, I'm going to try this..

 

http://www.seriouseats.com/recipes/2010/06/the-nasty-bits-how-to-make-chicharrones-recipe.html

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Newbie! How dare you contaminate the Bacon thread with your... your.... Spam!

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candied bacon

 

Caramelized Bacon (Originally from Ina Garten's Barefoot Contessa Foolproof Cookbook. Slightly tweaked.)

1/2 cup light brown sugar

1/2 cup pecans

2 teaspoons kosher salt

1 teaspoon black pepper

1/8 teaspoon cayenne pepper (I added a little more than that, because: awesome)

2 tablespoons maple syrup

1/2 pound thick-sliced applewood-smoked bacon

Preheat oven to 375 degrees. Line a sheet pan with aluminum foil and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until pecans are finely ground. Then, add salt, pepper and cayenne and pulse that shit. Add maple syrup and pulse again until moistened. Don't say "moistened" aloud, though. Gross.

Cut each bacon slice in half and line up the pieces on the baking rack. Make sure there's no bacon touching other bacon. There'll be no inappropriate bacon-to-bacon contact in this oven, bitches. With a small spoon, spread the pecan mixture onto the bacon slices. Use all that shit. Bake for 25-30 minutes, until topping is very brown, but not burned. Note: Don't underbake it, . It won't crisp as it cools.

 

candied%20bacon.jpg

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Went to Palm Springs last week for a meeting, got to go out for Lunch to a place called Cheeky's. Had a "Bacon Bar" with different flavors, $1 each strip or a flight of all 5 for $4. Didn't try all the flavors, but had a BLT with Jalapeno bacon I still dream of...

 

Mmmmmm

Applewood

Apple Cinamon

Mexican Chile Lime

Brown sugar

Jalapeno

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Holy Hell!

 

Today, a colleague brought in a pan of beer brownies with maple icing and crumbled bacon that his wife had made!

 

Damn. They were fabulous!

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Bacon Bacon aroma set to end

Bacon Bacon will be closing Friday following a dispute with neighbors. The eatery’s food truck is also shut down.

Few food items have enjoyed a more surprising recent resurgence than the savory strips of pig fat known as bacon. It is being wrapped around entrees, used to swizzle cocktails, and even serves as a flavor of ice cream.

But now a popular pork-focused restaurant in the Upper Haight must close its doors Friday following months of failed negotiations with neighbors over neighborhood concerns about porcine aroma and grease disposal.

Department of Public Health officials say the owners of Bacon Bacon, located at 205A Frederick Street, have had months since opening the space to address these and other concerns. But following their failure to do so, the restaurant must shut its doors.

“We allow businesses to operate for awhile under change of ownership,” said Richard Lee, director of environmental health regulatory programs, Department of Public Health. “But they didn’t meet the deadline.”

The announcement has created a swell of online support for the cafe, including an online petition on the Bacon Bacon website with more than 1,600 signatures from Bay Area residents who support the operation. Owner Jim Angelus said he’s overwhelmed by the support.

In August, the restaurant was given a notice that it lacked the proper health permits, according to the letter from The City’s health department instructing it to cease operations. That letter gave the restaurant 75 days to resolve the issue.

A public hearing must be held before Bacon Bacon can continue operating, but one may not be scheduled until July, Planning Department officials said.

Angelus said that he has tried to meet with neighbors to resolve their concerns since last year, but the parties have failed to agree.

“It’s frustrating,” Angelus said. “Two weeks ago, the health department showed up saying we had no permits. So we had a hearing and one person showed up saying they were opposed. They told us we had long enough to resolve these issues — and as a result, we have to cease operations May 17.”

Residents were able to express their concerns following the location’s change in ownership. Neighbors took the occasion to raise concerns with the lack of a filtration system to alleviate the aroma of bacon, illegal parking of a related food truck on a residential street and claims that bacon grease was dumped directly into the sewer system, according to their attorney Ryan Patterson.

The neighbors — whom Patterson declined to name — have been willing to work with the new business owner, but they’ve not seen the same response, he said.

“My client offered to pay the restaurant owner money to install an air filter,” Patterson said. “To date, the owner has not accepted that offer.”

Ted Loewenberg, president of the Haight Ashbury Improvement Association, said his association does not oppose the small business, but that it needs to play by the rules.

“It makes the people who go through the process — as painful as it is — look like chumps,” Loewenburg said. “The purpose of this regulation is that the government is there to provide a basic level of safety.”

But the trouble for Bacon Bacon doesn’t stop there. Angelus was able to replace the store’s food truck recently, but he can’t operate that either unless he secures an approved kitchen location where he can prepare meals.


Read more at the San Francisco Examiner: http://www.sfexaminer.com/local/development/2013/05/bacon-bacon-aroma-set-end#ixzz2TZszvpvO

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Just got this as a present from the neighbors.

 

b8rzug.jpg

 

Going to embark on a weekend of sammich experimentation to discover the ideal combination of bread, meat, cheese, and spread.

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Just got this as a present from the neighbors.

 

b8rzug.jpg

 

Going to embark on a weekend of sammich experimentation to discover the ideal combination of bread, meat, cheese, and spread.

 

Have fun with that! J&D's is a Seattle company, and a few years ago we went to their launch-party where, in addition to free beer and bacon-related products, they had a mayo wrestling pit set up. Like jello wrestling, but with mayo. It was, um, interesting.

 

970510_10151445255396235_1396423531_n.jp

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Just got this as a present from the neighbors.

 

b8rzug.jpg

 

Going to embark on a weekend of sammich experimentation to discover the ideal combination of bread, meat, bacon, cheese, and spread.

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Just got this as a present from the neighbors.

 

b8rzug.jpg

 

Going to embark on a weekend of sammich experimentation to discover the ideal combination of bread, meat, bacon, cheese, and spread.

 

Well, I consider bacon to be the candy of meats. The sammy will definitely have a slab or five.

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Bacon Bacon aroma set to end

Bacon Bacon will be closing Friday following a dispute with neighbors. The eatery’s food truck is also shut down.

Few food items have enjoyed a more surprising recent resurgence than the savory strips of pig fat known as bacon. It is being wrapped around entrees, used to swizzle cocktails, and even serves as a flavor of ice cream.

But now a popular pork-focused restaurant in the Upper Haight must close its doors Friday following months of failed negotiations with neighbors over neighborhood concerns about porcine aroma and grease disposal.

Department of Public Health officials say the owners of Bacon Bacon, located at 205A Frederick Street, have had months since opening the space to address these and other concerns. But following their failure to do so, the restaurant must shut its doors.

“We allow businesses to operate for awhile under change of ownership,” said Richard Lee, director of environmental health regulatory programs, Department of Public Health. “But they didn’t meet the deadline.”

The announcement has created a swell of online support for the cafe, including an online petition on the Bacon Bacon website with more than 1,600 signatures from Bay Area residents who support the operation. Owner Jim Angelus said he’s overwhelmed by the support.

In August, the restaurant was given a notice that it lacked the proper health permits, according to the letter from The City’s health department instructing it to cease operations. That letter gave the restaurant 75 days to resolve the issue.

A public hearing must be held before Bacon Bacon can continue operating, but one may not be scheduled until July, Planning Department officials said.

Angelus said that he has tried to meet with neighbors to resolve their concerns since last year, but the parties have failed to agree.

“It’s frustrating,” Angelus said. “Two weeks ago, the health department showed up saying we had no permits. So we had a hearing and one person showed up saying they were opposed. They told us we had long enough to resolve these issues — and as a result, we have to cease operations May 17.”

Residents were able to express their concerns following the location’s change in ownership. Neighbors took the occasion to raise concerns with the lack of a filtration system to alleviate the aroma of bacon, illegal parking of a related food truck on a residential street and claims that bacon grease was dumped directly into the sewer system, according to their attorney Ryan Patterson.

The neighbors — whom Patterson declined to name — have been willing to work with the new business owner, but they’ve not seen the same response, he said.

“My client offered to pay the restaurant owner money to install an air filter,” Patterson said. “To date, the owner has not accepted that offer.”

Ted Loewenberg, president of the Haight Ashbury Improvement Association, said his association does not oppose the small business, but that it needs to play by the rules.

“It makes the people who go through the process — as painful as it is — look like chumps,” Loewenburg said. “The purpose of this regulation is that the government is there to provide a basic level of safety.”

But the trouble for Bacon Bacon doesn’t stop there. Angelus was able to replace the store’s food truck recently, but he can’t operate that either unless he secures an approved kitchen location where he can prepare meals.

 

Read more at the San Francisco Examiner: http://www.sfexaminer.com/local/development/2013/05/bacon-bacon-aroma-set-end#ixzz2TZszvpvO

 

Common sense prevailing:

 

http://www.nbcbayarea.com/news/local/Reprieve-for-SF-Bacon-Restaurant-Facing-Closure-207921521.html

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Bring home the bacon:

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