Quote from: Darkmonster620 on February 09, 2013, 04:11:24 PM
I might be in the USA in Michigan next week, will let you know !!!!

Why you going up to my home state C?


Btw..bacon. I had another half a package tonight.

Quote from: IZ on March 08, 2013, 09:51:21 PM
Why you going up to my home state C?


Btw..bacon. I had another half a package tonight.

the company I work for is HQ in Royal Oak . . .

http://www.buzzfeed.com/emofly/macaroni-and-cheese-pie-with-a-bacon-lattice?utm_campaign=socialflow&utm_source=twitter&utm_medium=buzzfeed

Yummy...

Man Flowers

So I made homemade bacon recently for the first time.



OMG. I will never buy it at the store again. 

Quote from: Speedbag on April 22, 2013, 11:17:54 AM
So I made homemade bacon recently for the first time.



OMG. I will never buy it at the store again. 

Cool!

I made another batch of homemade goodness last weekend.

'Tis good. 

Here is another killer.

Bick send the cat.

Boozed Up Bacon Brie.

things you'll need...

27 tons of Bacon.
1 cup of Kahlua.
1 cup of pecans.
1/2 cup brown sugar.
3 tablespoons of Bacon grease.
2 8 ounce Brie wheels.

Start by preheating your oven to 350°. Next, place the Bacon in the freezer for 15-20 minutes.

Once the time has elapsed, remove the Bacon from the freezer and cut 1/3 off to dice for bits. Dice that section, then pan fry it in small handfuls over medium low flame. Remove and allow to cool. Once cooled, place the bits in a plastic bag and crush them in to a crumble.

Now take the remaining 2/3 and cut them into 3, approximately 1 1/2 inch long chunks. Pan fry them over a medium low flame. Remove and place to the side to cool.

Carefully slice the rind off the top of the Brie wheel, but do not remove completely. Bake it off for 15 minutes.

While the Brie is baking, take a saucepan and bring 3 tablespoons of Bacon grease, the Kahlua, and the brown sugar to a boil and allow to simmer for 10 minutes, until a syrupy consistency is formed. Toss in the pecans and Bacon chunks for 2 minutes at the end to warm them through.

When the Brie is done baking, the top can be easily removed to expose the creamy cheese.

Add the dry, cooled Bacon crumble directly to the now exposed cheese tops.

Finally, completely cover the wheels with the sauce.

Plate, serve, and devour.

The Hudson Hangover: A Bacon Fatty Melt with a Fried Egg

Fatty Melt-esqe burger from Hudson Tavern in Hoboken, New Jersey, made of two bacon grilled cheese sandwiches-for-buns, a patty topped with more cheese and bacon, and a fried egg cooked over medium.

Quote from: Darkmonster620 on June 10, 2013, 04:20:58 PM

The Hudson Hangover: A Bacon Fatty Melt with a Fried Egg

Fatty Melt-esqe burger from Hudson Tavern in Hoboken, New Jersey, made of two bacon grilled cheese sandwiches-for-buns, a patty topped with more cheese and bacon, and a fried egg cooked over medium.

Blue Cheese Burger with Applewood Smoked Bacon, Caramelized Onions, and Sautéed Mushrooms

Look at this beauty



Charcuterie Board -

Maple Cured Speck (thinly sliced, dry-cured ham)
Fromage de Tête (aka head cheese)
Alsatian Sausage
Kassler (specialty of Germany; smoked and salted cut of pork loin or neck)
Landjäger (made of roughly equal portions of beef and pork with lard, sugar and spices)
Bündnerfleisch (soft, from tenderloin; air-dried meat)
Chorizo (fermented cured smoked sausage)
Prosciutto (air cured ham)
Beef Salami (cured sausage, fermented and air-dried)
Regular Speck (thinly sliced, dry-cured ham)