“In Texas, we cook bacon a little differently than most folks.”
Cruz is seen wrapping bacon around the barrel of a machine gun prior to firing away at a shooting range. The video was released Monday by the Independent Journal Review.
“There’s grease comin’ down…Mm… machine gun bacon!”
I attempted my first Swineapple last week, a test that didn’t quite succeed, but didn’t exactly fail, either. It was delicious, and inspired me to try it again this weekend. In my first test, I followed instructions, mostly, but used trimmed seasoned pork chop meat to stuff the core of the pineapple, instead of pork shoulder strips. I knew that would compromise the final dish, but I was too lazy to go to the store, and I had pork chops on hand. Pork shoulder is needed, to achieve the desired tenderness and flavor. Also, the hollowed-out pineapple didn’t allow much room for meat. For my next effort, I’ll cut the pineapple in half, core it, stuff it, then wrap with bacon, secured with toothpicks.
As you can see in this photo below–popular on Twitter a couple weeks ago, and which drove the bacon-loving Twittersphere nuts–you’ll see that the pineapple probably wasn’t cooked whole, with a stuffed hollow core, otherwise, there’s no way it could hold that much pork shoulder stuffed inside.
The pineapple appears to have been cut in half, then wrapped, to allow plenty of room for the meat. Then cooked long and slow, around five hours. Otherwise, it’s an incredibly easy project, only three main ingredients. Bacon, pork shoulder, and pineapple. Seasoning? The recipe I saw didn’t specify ingredients, that’s something the individual griller can choose. If I succeed, and make something that looks like this second photo? I’ll post it, with comments. Wish me luck! Read the rest of this entry »
CHICAGO (CBS) — For generations, moms and dads across America have tried to dazzle their kids on the weekends, creating silly designs out of pancakes.
Typically, it would involve creating some sort of animal out of the batter. (Think, Mickey Mouse.)
Miguel Valenzuela aims to change that game, with the Pancake Bot–which is essentially a device that prints flapjacks. Read the rest of this entry »
NSFW = Not Safe for Wimps – August 30 is International Bacon Day!
The holiday, which was started by a bunch of graduate students, doesn’t have the most legitimate of origins. However, does on really need a reason to celebrate the glorious food that is bacon?
In honor of this holiday, here are several ways in which you can celebrate all things bacon. As you will note, many of these ideas come from our Bacontine’s Day celebrations. Again, could any non-vegetarian say having two days devoted to bacon is a bad thing?
1. Make bacon roses. Tell your loved ones “Happy National Bacon Day!” with a bouquet of the best-smelling flowers possible. Instructions are in the video below.
2. Go to the Keystone Regional Chili Cook Off. More than 50 cooks will be competing to have their chili named the best on Aug. 30 at City Island. It’s all part of Kipona and bacon definitely has a part to play here. In fact, there will be a Kunzler Best Use of Bacon Contest. Sounds like a tasty way to celebrate National Bacon Day.
3. Eat pork belly. Specifically the kind served at Smoke BBQ in Lower Paxton Twp., which was featured on our list of 65 things to eat and drink in the midstate. The pork belly there has a jalapeño bacon glaze, which makes it Bacon Day appropriate. Read the rest of this entry »
“This is something somebody is going to do, and we want to be at the cutting edge of it, and I think we are.”
— Distillery co-founder Keith Kerkhoff
TEMPLETON, Iowa, May 9 (UPI) — Just when it seemed like there was no way to make eating bacon an even more excessive experience, some folks in Iowa came up with a way.
The Templeton Rye Pork Project was started at the Templeton Rye Distillery in the hope of raising pigs that will taste like whiskey.
The 25 purebred Duroc pigs in the project were born in January 2014 and they are subsisting on a diet that incorporates distillery grain into their food. “As a group who appreciates both flavor and quality, we thought it would interesting to bring to market a selection of heritage breed pigs fed a diet using spent Templeton Rye mash,” according to the project’s website. Read the rest of this entry »
THE BACON APOCALYPSE IS HERE
A Chicago high school is facing charges after reportedly spiking a container of marinara sauce with fiery hot sauce, sending three people to the hospital, police said.
The 17-year-old Highland Park High School student is being charged as a juvenile on five counts of misdemeanor battery in the May 14 prank. Three cafeteria workers were treated by the school’s nurse before being treated at a local hospital for coughing, wheezing, shortness of breath and skin rashes, school district spokeswoman Natalie Kaplan told the Chicago Tribune.
Highland Park Police Deputy Chief George Pfutzenreuter said the employees did not have to ingest the hot sauce to develop symptoms because it wasn’t ordinary hot sauce.
“I don’t think you can find this one in the store,” he said of the Da Bomb hot sauce brand. “It sounds like this kid had to get it someplace special.”
Two students also reported symptoms but did not require a trip to the hospital, Kaplan told the newspaper.
District officials recently purchased a security surveillance system and were in the process of choosing locations for the cameras, Kaplan said.
“We decided, based upon that incident, that we’ll go ahead and install cameras in the cafeteria where the incident occurred,” she said.
The student, who is expected to appear in juvenile court this week, was identified by the school and disciplined, but Kaplan declined to elaborate, citing privacy concerns.
Buy this kid a cigar. Well played, sir! — The Butcher
via Fox News