BT reader Aaron N. noticed that we hadn’t covered this story and brought it to our attention.
Last September, Blogadilla did this interesting story on how to make bacon soap using actual bacon! The recipe looks quite complicated, but I think that if you’re kitchen-ly inclined, you’d probably be able to figure it out.
Get cooking, and then scub out (with bacon) and let us know how it works.
– Mr. B
In the great tradition of people eating tons of bacon in a single sitting comes this video of three gentlemen who took a tip from a passenger on a plane and went to find a massive BLT.
Birch Run, MI is home to Tony’s, which is home to the now famous 1lb BLT. We only get to see a single bite in this video, but what a bite it is.
Have any of you been to this restaurant? I’d like to see more. Post a video of your 1lb BLT and send us the link so we can share it with the whole bacon community.
Special thanks to Art K. for sending us the link to this one.
-- Mike
One of the things that makes writing for Bacon Today so much fun is that the readers do a lot of the work for us. We get between 20-30 emails each day telling us about cool bacon sites, bacon trivia, bacon new stories and all other sorts of bacon stuff. You send us so many stories that we can’t possibly write about them all, and some great stories sometimes sit for months just waiting to be written. There’s also the stories that seem to be so popular that they get submitted over and over again. Bacon floss is one of those stories.
Way back in July 2008 we told you about bacon floss. Since that article went live, we have received emails from fans who wanted to tell us about bacon floss at least once a week, and recently that number has increased dramatically. I think we got 5 emails about bacon floss last week.
I want to know what is responsible for the enduring popularity of bacon floss. Is it the flavor? Surely the taste of bacon is undeniable. Is it the functionality? Bacon floss does serve a beneficial hygenic purpose. The portability, maybe? It’s entirely possible that the ability to drop a spool of bacon into your pocket/purse and carry it with you everywhere you go is what truly makes bacon floss a winner.
Whatever it may be, it’s definitely here to stay.
Please share your bacon floss stories with us in the comments section below.
– Mike
I love two things about this submission…
1) It’s about a restaurant that encourages you to add bacon to everything, and
2) It was submitted by a BT reader named “Agent N” – awesome!
After following the series of articles that BT Chief Baconographer Corey James wrote during his exploration of the midwest, Agent N had this to say…
“I have never found the equal to a Fred’s burger (Morton’s in Cedarburg, WI comes close). A Fred’s burger (http://frp.tripod.com/) topped with bacon is simply sublime. Their menu doesn’t even offer a burger SPECIFICALLY with bacon because they encourage you to add bacon to any burger on the menu. I would recommend stopping in… and don’t miss out on a roasted garlic burger with sauteed onions, shrooms and BACON. Additionally, don’t miss out on the fresh cut curly fries… slathered with cheese.”
Agent N is right – while Fred’s doesn’t have a specific bacon burger, they do show a bacon burger on their menu, and it is listed as being available as an add-on for the recession-friendly price of just $0.75.
– Mike
Bacon Today now has an official Bacon Babe of the Month contest where each month we feature another fine lady wearing one of our fantabulous bacon shirts.
Less frequent is our ongoing irregular series of reader recipe submissions, whereby we share with you one of our readers’ recipes whenever we feel like it.
Today’s Recipe of the Indeterminate Time Period was dreamed up by Frank R. It’s a fun little recipe for bacon dough rolls. Let us know if you try it.
“At our house we have learned to make a dish we call homemade hot pockets after the name of the frozen product. We like ours better because the yeast dough complements foods better than the pie dough and has less grease. We make pizza dough in our bread machine, then divide the two pound (4 C flour) loaf into eight pieces. We roll each piece to about a half inch thick by two inches longer than a slice of cooked bacon. Then cooked sliced bacon goes in to taste, cover it with a sprinkling of your favorite grated cheese. Lift the sides up and fold over until they touch in the middle. Press the edges together until they seal from one end to the other. Sometime we have to tuck the ends in to get them to seal. The put it on a cookie sheet and bake at 350F until browned (normally about 25 minutes). These carry well and warm in the microwave. They make a great on-the-go lunch. One making of dough and a (or two or three if we are feeling rich) pound of bacon makes enough for my wife and I and our three teenagers.”
Thanks for sharing, Frank!
– Mr. B
Popular Science writer Theodore Gray recently embarked on an experiment of supreme bacon significance. He created a “bacon lance” which is a form of “thermal lance” — a device typically made of iron to cut through scrap metal. This is something you just have to see to believe. Flaming bacon cutting through metal. Awesome.
You’ll notice during the video that Mr. Gray states that “it turns out ordinary American bacon does not have the structural integrity for this application.” He went on to call prosciutto “engineering grade bacon”. I think that just proves that prosciutto is inferior in taste to traditional belly bacon…do you agree? I mean come on, how can “engineering grade” taste good?
So I guess the moral of this story is that if the world’s iron supply is suddenly depleted, and we need to cut a bunch of scrap metal, then bacon will come forth to save the day. Or, we could just eat the bacon and forget about our iron deficiency, and set all that leftover prosciutto aflame.
Thanks to @bareknucks, @erong, and @cinnarose for alerting us to this fantastic story!
Read the original aricle on PopSci.com.
We have great fans here at Bacon Today. Recently, our good friend Ron Ploof ran into Bacon Today fan supreme -- Ngan. She’s so enthusiastic about bacon that we had to share it with you all.
Come to think of it, if you love bacon let us know. Record your video testimonial and load it to YouTube with the tag “bacontoday”.
There’s been some bacon backwash out here on the interwebs and I have seen my share of claims that bacon is a passing fad that won’t last.
“Not so!”, says Al Dente Blog.
In a recent post, they discussed their own direct experience with the social network of bacon lovers that they interact with on a regular basis. In this article they made the sweet, sweet claim that bacon will be bigger in 2009 than it was in 2008.
They made a point to list some of the recent tweets they had received about bacon.
Bacon Today has its own experience with Twitter and fervent bacon fans. You can check up on our bacon tweets any time by visiting Bacon Today on Twitter.
– Mr. B
As a Baconographer I continually ask myself, “What’s next?” What’s next for bacon? What’s the next great thing? Is there another bacon cinnamon roll or Turbaconducken on the horizon? Some bacon brownies coming our way?
I think, maybe, the next great thing on the strip could be bacon apple pie. Bacon Today reader Darryl B. wrote to us to share his pie story and also sent some cool pictures.
I may not get the chance to make this for a few weeks, but I plan to replicate this tasty dessert as soon as possible.
Read on for the full story in Darryl’s own words…
**********
I wanted to relay the story of the Bacon Apple Pie, as this site has certainly had an influence on expanding my own personal baconology.
Some friends and coworkers and I decided to put together a little party on February 7th called ‘Baconfest’. The theme for the party was, well,
fairly obvious. Most everyone attending brought in a dish they prepared using Bacon in an interesting fashion. After 15 entries and using the
basic Iron Chef voting system, the grand champion elected was: The Bacon Apple Pie.
The results of this warranted the pie being in demand, so for a recent work pot luck I baked two pies, decorating the top with pie crust cut into
the shapes of pigs and apples. Attached are the photos of the trophies from Baconfest that we had custom made, and the finished product of the
Bacon Apple Pie. Below is the recipe if anyone wishes to recreate this absolutely fantastic bacon dish. (However I must say the general public is a bit skeptical of the combination before tasting).
Recipe for Bacon Apple Pie:
First off I used pre-made rollout pie crust. It’s much easier and saves a great deal of time.
You will need:
1 package (2 rolls) of premade roll-out pie crust.
3/4 cup white sugar
1/2 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
1 teaspoon nutmeg
6 medium pink lady apples
2/3 pound bacon
1/4th stick butter
In a small mixing bowl combine the white sugar, brown sugar, flour, cinnamon and nutmeg, stirring until well blended.
Fry up bacon – do not cook until the bacon completely crumbles, but instead for a more chewy, solid bacon. I fried up the full pound of bacon, and you can optionally add this much, but I found about 2/3 of a pound was plenty.
Peel apples and slice into 1/8th of an inch wide slices and collect in a large mixing bowl.
Once all the apples have been cored and sliced up, blend in the bacon by cutting (or tearing apart with your hands) into the size of large bacon bits.
Once the bacon and apples are together, mix well and slowly pour over the sugar mixture while blending together the apples and bacon to evenly cover the apple mixture.
Preheat Oven to 400 degrees. Layer in apple/bacon mixture into pie shell, start with about 1/3rd of the mixture, then slice up little pads of butter and lay them atop the apple mixture, about five thin slices, then add second layer of apples and repeat until apples are gone. Apply top shell of pie and cut holes to vent. Bake for 45 minutes, checking in the last ten minutes to ensure the crust is not overcooked.
Recommended to be served warm, optionally with a slice of cheddar cheese on top!
********************
The Bacon Today bacon apple pie and Smaste™ rating will follow in a future post.
– Mike
We hereby issue a challenge to all bacon lovers…
That’s right, we’re throwing down the gauntlet and challenging you to come up with the most bacon-only combinations you can muster. Can you hit the illustrious bacon wrapped bacon wrapped bacon wrapped bacon (BWBWBWB) or go for an even more impressive concoction?
We’ll announce the ultimate BWB artist at this year’s Baconcamp San Francisco on March 21, 2009. That’s 18 days from this article’s publish date that you have to wrap your bacon!
To get the ball rolling, we’ve created two of our own…
Happy baconing!
