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My bacon guilt... - Page 3

post #31 of 43
1/24/09 at 4:12pm
Breakfast:

Bacon quilt, egg w/ melted smoked Gouda, and cake.







Crossposted for awesomeness!
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post #32 of 43
1/25/09 at 2:30am
How much a bacon lover and/or a weeaboo are you to plonk down $76.00 for 28.2 ounces of prime Nipponese whale bacon?
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post #33 of 43
1/25/09 at 8:53am
I ate some of that whale bacon last month. It isn't very good and does not resemble pork bacon at all.

I want some of what Slim is having. Truly awesome! A little hollandaise sauce would have really rounded the meal out but I suppose it might not have been worth the myocardial infarction.
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post #34 of 43
1/28/09 at 4:52pm
From NYT: http://www.nytimes.com/2009/01/28/di...html?_r=5&8dpc
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post #35 of 43
1/28/09 at 5:19pm
Quote:
Originally Posted by jaydc7 View Post
Damn that looks good. Must...resist...
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post #36 of 43
1/28/09 at 10:14pm
Saw this and thought of you guys.

Mostly safe for work:
http://flisted.com/63711/wtf-introdu...bacon-bikinis/
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post #37 of 43
1/29/09 at 3:01am
Quote:
Originally Posted by Renault78law View Post
Saw this and thought of you guys.

Mostly safe for work:
http://flisted.com/63711/wtf-introdu...bacon-bikinis/

May not be so safe for your puter. My virus software picked up some trojan from clicking on the deliciously, yet dangerous, sclantily clad women.
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post #38 of 43
2/6/09 at 3:16am
Chicken fried bacon, yummmmm....

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post #39 of 43
2/6/09 at 5:02pm
Did you guys see Jamie's attempt to "Save the Bacon"...?
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post #40 of 43
2/8/09 at 1:17am
I just had a 600 lb pig slaughtered. My butcher is making the bacon according to a recipe that comes from his family circa 1900. Will be ready in a week. Also got tons of different types of sausages, chops, ham etc. Better to know where it all came from vs a big supermarket...
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post #41 of 43
2/9/09 at 2:41am
^ I'd definitely save the knuckles and fry them whole.
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post #42 of 43
2/9/09 at 10:59am
Thread Starter 
Chocolate-covered bacon

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post #43 of 43
2/9/09 at 6:02pm
Quote:
Originally Posted by CodeRed View Post
I just had a 600 lb pig slaughtered. My butcher is making the bacon according to a recipe that comes from his family circa 1900. Will be ready in a week. Also got tons of different types of sausages, chops, ham etc. Better to know where it all came from vs a big supermarket...

+1 At least you know what you're getting. Real smoke cured bacon is a whole 'nother world from the pre-pack stuff.
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