www.youtube.com/watch?v=S-QvqEJvq_4

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.

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.

www.youtube.com/watch?v=eYisz-LQHPQ

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.

1. Batter then bacon then more batter on top of the bacon
2. Bacon directly on the griddle topped with batter
3. At Megan’s suggestion, the inverse of the first version – Bacon on the griddle, topped with batter, topped with more bacon. (!!!)

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…

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?

• Best Oddball: Mountain Products Smokehouse Country Sliced Chipotle
• Best Turkey: Oscar Mayer Turkey Bacon
• Best Thick-cut: Jimmy Dean Thick Slice Premium Bacon
• Best Sweet: Beeler’s Uncured Apple-Cinnamon Bacon
• Best Original: Ozark Trails Hickory Smoked and Peppered Bacon

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.

It’s from a book called This is Why You’re Fat… which somehow seems appropriate.

(via Pharyngula)

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).

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.

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!?

(Thanks to Infidelicacy for bringing this to my attention)