The Bacon Thread
AHacker'sHacker
Who is John Galt?
Daine, what else would you do with a meat baby? :confused2:
bogeyme
The Golf GODS hate me
The Meat Baby, notice the bacon diaper.
"Get in my belly." That looks like one delicious baby.
Diane
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That is a question for either Harry or Smallie depending on whether you want a pro or con meatloaf response. Whatever the outcome - I think it would be considered disgusting.
bogeyme
The Golf GODS hate me
Good question. Maybe a meatbabyburger? :confused2:
ClairefromClare
Give 'em Helen!
Who is Jim Gaffigan, anyway?
Smallville
#ICanHitADraw
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A comedian.
http://www.youtube.com/results?search_query=jim+gaffigan&search_type=&aq=f
Specifically:
[YOUTUBE]CaK9bjLy3v4 [/YOUTUBE]
http://www.youtube.com/results?search_query=jim+gaffigan&search_type=&aq=f
Specifically:
[YOUTUBE]CaK9bjLy3v4 [/YOUTUBE]
ClairefromClare
Give 'em Helen!
Gasman is funnier.
AHacker'sHacker
Who is John Galt?
World’s Largest Burger
A 185 pound burger is the latest Guinness World Record holder.
Where is the bacon? :confused2:
AHacker'sHacker
Who is John Galt?
You’re right, I forgot about that article. I need to go back and brush up on the constitution. 
ClairefromClare
Give 'em Helen!
Logistically, that would have to be one incredibly sturdy roll to hold that burger; it (the roll) would probably be inedible.
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ClairefromClare
Give 'em Helen!
That will make his day, JB!
Diane
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Gasman may like this even better.
http://www.nytimes.com/2009/09/23/dining/23bacon.html?_r=1&ref=dining
http://www.nytimes.com/2009/09/23/dining/23bacon.html?_r=1&ref=dining
Smallville
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The Bacon Thread (aka a thread for Gasman!)
The Bacon Thread (aka a thread for Gasman!)
While on a Google search for something else, I ran across these. Feel free to add to this! One or two pics per post as this could take a long time to open after a while!
The Bacon Thread (aka a thread for Gasman!)
While on a Google search for something else, I ran across these. Feel free to add to this! One or two pics per post as this could take a long time to open after a while!
Smallville
#ICanHitADraw
- Joined
- Oct 16, 2008
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- Kansas City, Kansas
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Smallville
#ICanHitADraw
- Joined
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Brussels Sprouts with Spiced Walnuts, Bacon, and Bleu Cheese
1 1/2 lbs brussels sprouts, trimmed and halved
2-3 oz bleu cheese, crumbled
4 thick slices bacon
2/3 cup spiced nuts, hand crumbled (recipe follows)
1 tbsp peanut oil (or other mild flavored vegetable oils)
1 1/2 tbsp red wine vinegar
kosher salt and fresh cracked black pepper
Heat a large skillet over medium heat. Once the skillet is hot, add the bacon and cook until most of the fat has rendered out and the bacon is crispy. Remove the bacon and allow the bacon to drain on paper towels, set aside for later, and crumble once cool. Drain off all but one tablespoon of bacon fat from the skillet, then add the peanut oil to the remaining bacon fat and turn the heat to medium/med-high. Once the skillet has had time to reheat, add the brussels sprouts and toss to coat with oil, then season with salt and pepper. Saute the brussels sprouts for about 10-15 minutes or until the sprouts are tender and caramelized, stirring occasionally. Deglaze the pan with the red wine vinegar, stirring and scrapping the botom of the pan with a wooden spoon to get up all those yummy caramelized bits on the bottom of the pan. Taste one of the sprouts to check the seasoning level, then adjust as necessary with salt and pepper - although remember you will be adding bacon and bleu cheese and thus more sodium. Add the crumbled bacon and spiced nuts to the pan and stir. Add the bleu cheese, then immediately remove the sprouts from the pan. Serve hot or at room temperature. Enjoy!
Spiced Walnuts
2/3 walnuts
1 tbsp molassas
1/2 tsp sugar
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/4 tsp cayenne
1/2 tsp kosher salt
1/8 tsp fresh cracked black pepper
Preheat oven to 325 degrees. In a small mixing bowl, stir together all the dry spices. Stir in molassas, then add walnuts. Toss the mixture to coat the nuts. Spread the walnuts out in a single layer on a baking sheet. Bake at 325 for 10 to 15 minutes until the nuts have toasted and the seasonings have caramelized. Halfway through baking stir the nuts for more even coloring. Remove from oven and allow nuts to cool before eating or using. Enjoy!
1 1/2 lbs brussels sprouts, trimmed and halved
2-3 oz bleu cheese, crumbled
4 thick slices bacon
2/3 cup spiced nuts, hand crumbled (recipe follows)
1 tbsp peanut oil (or other mild flavored vegetable oils)
1 1/2 tbsp red wine vinegar
kosher salt and fresh cracked black pepper
Heat a large skillet over medium heat. Once the skillet is hot, add the bacon and cook until most of the fat has rendered out and the bacon is crispy. Remove the bacon and allow the bacon to drain on paper towels, set aside for later, and crumble once cool. Drain off all but one tablespoon of bacon fat from the skillet, then add the peanut oil to the remaining bacon fat and turn the heat to medium/med-high. Once the skillet has had time to reheat, add the brussels sprouts and toss to coat with oil, then season with salt and pepper. Saute the brussels sprouts for about 10-15 minutes or until the sprouts are tender and caramelized, stirring occasionally. Deglaze the pan with the red wine vinegar, stirring and scrapping the botom of the pan with a wooden spoon to get up all those yummy caramelized bits on the bottom of the pan. Taste one of the sprouts to check the seasoning level, then adjust as necessary with salt and pepper - although remember you will be adding bacon and bleu cheese and thus more sodium. Add the crumbled bacon and spiced nuts to the pan and stir. Add the bleu cheese, then immediately remove the sprouts from the pan. Serve hot or at room temperature. Enjoy!
Spiced Walnuts
2/3 walnuts
1 tbsp molassas
1/2 tsp sugar
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/4 tsp cayenne
1/2 tsp kosher salt
1/8 tsp fresh cracked black pepper
Preheat oven to 325 degrees. In a small mixing bowl, stir together all the dry spices. Stir in molassas, then add walnuts. Toss the mixture to coat the nuts. Spread the walnuts out in a single layer on a baking sheet. Bake at 325 for 10 to 15 minutes until the nuts have toasted and the seasonings have caramelized. Halfway through baking stir the nuts for more even coloring. Remove from oven and allow nuts to cool before eating or using. Enjoy!
