I just finished the latest video that Megan and I shot back in October. I had some issues with the effects back then and gave up for awhile, which is why it took so long.
Hooray for bacon!
The effects and 98% of the editing were done using FXHome’s HitFilm. I used Adobe Premiere Elements for the titles and some of the sound.
My latest video project is complete. I put the script together, shot it the next day (with an exceptional amount of help from Megan), and edited it together today. There are a few things I would have done differently, but I’m happy with it for the most part.
It involves an argument over what to have for dinner. I don’t want to give away the ending, but it involves my favorite type of meat.
I got up at 6:00 this morning, made myself a nice cup of Gevalia coffee… and started frying up some bacon.
Matt Blum of the Geek Dad blog, had a post about his recent experience making bacon pancakes and, since I’m a bacon aficionado, I thought I’d give it a try. My daughter was game, too, but we had to leave for a horse show at 7:45, so I had no choice but to get started early… on a Saturday, no less!
So I fried up a pound of brown sugar cured bacon. We didn’t eat the whole pound, but hey… I opened the package, so it might as well get cooked, huh? …there are worse things…
Having filled the kitchen with the spectacular aroma of bacony goodness, I went to work on the pancake batter. I will admit that I skimped on this part, as I used some Crusteaz pancake mix. Matt Blum made his from scratch and I will acknowledge his batter superiority, but hey… I was on a timeline here. I did, however, add a bit of the bacon grease to the batter for some extra flavor.
All that was left to do was griddle me up some pancakes! Taking Matt’s advice, and taking into consideration the ease of griddle cake flipping, I decided to tear a piece of bacon in half for each pancake instead of making a long, bacon-shaped pancake. It worked fairly well. I did three combinations.
Here is version #2 about to come off the griddle.
Megan got the first batch of two pancakes. She ate both of those and a small part of a third. I ate four of the #2 version. Nobody ate the one pancake that was version #3. We were both way too stuffed at that point.
Of course, pancakes aren’t complete without butter (real butter) and maple syrup (real maple syrup). Yes, Yes. I know there was already bacon in the pancakes and bacon grease in the batter (we added more for the second batch, by the way, because the batter didn’t have enough of a bacony flavor), but that doesn’t preclude adding butter. It’s a different category of fat. Now move along.
In retrospect, I think that they would be easier to eat if the bacon were cut into smaller pieces… perhaps squares. A more even distribution of bacon within the pancake would be a definite enhancement. That said, they were still awesome. Megan gave them a thumbs up.
After eating four of the pancakes, it was a long time before I was ready for lunch.
…and there is some bacon left over. Hmmm…
How the heck do I sign up for this job!?
We taste-tested pounds of bacon from the grocery store to find the sizzling winners.
The folks on Rachael Ray’s website have got it made!
The winners?
I’m a big fan of thick-cut bacon, but I’d be more than willing to try the others, though turkey bacon holds a lesser appeal. It’s not real bacon. As we all know, real bacon comes from magical pigs.
Hint: All pigs are magical.
This bit of bacon’y goodness was brought to my attention today and, as with most things bacon related, it impressed me enough to pass it along… and secretly file it away for future use… like Sunday morning breakfast.
It’s from a book called This is Why You’re Fat… which somehow seems appropriate.
(via Pharyngula)
I’ve seen some pretty awesome bacon recipes before and some awesome things done with bacon and even some awesome bacon art, but I just saw a recipe posted by a Facebook friend (thanks, Neece!) and it has absolutely got to be the most awesome edible thing ever done with bacon.
Think I’m kidding? I don’t kid when it comes to bacon.
I present… with all due glorious fanfare… Chicken Fried Bacon …with gravy!
Yes. You read that right.
This is bacon, covered in seasoned flour, dredged in an egg wash (which includes cream), rolled in crackers… and fried. Then it’s dipped in a gravy that’s made with butter, cream, and chicken broth (and some spices). So let’s see… that’s bacon, egg, cream, butter, more cream, and chicken broth. Oh… and fried in oil.
I’m having a cholesterol-gasm just thinking about it (that’s a good thing, in case you’re wondering).
Okay, so it’s not like I (and the enlightened contingent of humanity) don’t know that bacon isn’t the world’s most awesome meat, but until today, even I didn’t fully comprehend the heights of awesomeness that bacon could reach.
Now I know.
Behold, the bacon lance… a torch made of bacon that burns so hot it can cut through a steel pan. Yes, you read that correctly. It’s a cutting torch… made of bacon.
Ummm… wow. You can watch the video below (or at the link above) of the bacon lance’s construction.
My favorite quote: “It turns out that ordinary American bacon does not have the structural integrity that’s necessary for this applicaiton so I’m using an engineering grade of bacon which is known as prosciutto.”
“Engineering grade”… R0XX0R!
Sadly, at the end of the article, there’s a warning which says, “Theodore Gray is trained in lab safety. Don’t try this at home.”
So much for my weekend plans.
Today being Fastnacht Day, a generous coworker bought some fastnachts to share with everyone, which is a commendable act… almost as commendable as providing free bacon, but that’s another story.
I glanced into one of the fastnacht bags to pick out a bit of doughy, sugary goodness and saw, much to my chagrin, a knife and a third of a fastnacht next to the whole ones. Someone had actually gone to the trouble of cutting a fastnacht into three pieces. Count ‘em! Three!
It’s outrageous!
Donuts (and fastnachts by relation) are whole entities. They should not be torn, cut, bent, broken, poked, or sliced by any utensil other than human teeth (pet treats notwithstanding). If you can eat half a donut, you can eat a whole donut and it really won’t make that much of a difference to your diet. If, for some unearthly reason, you feel that you cannot somehow manage to scarf down an entire entity of glazed or sugary or iced or jelly-filled goodness, you should simply refrain from partaking at all… or eat what you can and dispose of the remainder.
Donuts are art. Splitting up a donut is therefore destruction of art and should not be tolerated. It’s as close as you can come to blasphemy without getting all biblical! Eat it or don’t! I think I’ll make a bumper sticker out of that.
Next thing you know, people are going to start suggesting that we make fake bacon out of turkey.
What’s the world coming to!?
Forget the jet ski or the jet boat or any of that so-last-week silliness. This is what I need.
(Thanks to Infidelicacy for bringing this to my attention)
A Great Start!
Bacon makes everything better… except cholesterol and blood pressure. Overlooking that (negligible) downside for the time being, what do you get when you mix 2 pounds of thick-cut bacon, 2 pounds of Italian sausage, and some barbecue sauce? You get the Bacon Explosion… bacon and sausage wrapped up and barbecued for an artery-clogging feast fit for a 500-pound king.
Now just serve this other recipe as a side dish, season it all with a few shakes of Lipitor, and you’ve got yourself a party!
When it comes right down to it, you can’t beat the pig for providing humanity with the largest variety of indisputably succulent meat. I mean, seriously.
And bacon is, of course, the supreme meat.
