Friday, April 22, 2011

Your preconceived doubt is justified...

Let me first say that I absolutely LOVE the idea of Baconalia. Celebrating bacon and putting it front and center can never be a bad thing. The only thing that could be better than that would be making really good bacon the center of attention.

But let's be serious, if you are at Denny's chances are the bar's just closed, you are on your way home from a concert, or you got nowhere else to eat on a Sunday morning and love a good line. You are not out looking to get a bacon fix, unless you are like one of us, always looking for a bacon fix. Denny's bacon is what it is, it's better than the see-thru bacon they have at Carl's Jr but it's not far from the good stuff.

Bacon Sampler: "Three" kinds of bacon; the regular bacon, see above. Pepper bacon; the best of the three but it just the regular bacon with pepper. If you don't like peppered bacon this isn't the one to change your mind. That's it for the bacon, the third selection is turkey "bacon".....
.....
.....
Bacon, smoked pork belly, ya know the stuff this blog is about??? Quick quiz, how many pork bellies in a turkey? BZZZZZZZ zero.
The Lords of Bacon does not condone calling turkey meat or soy products bacon. (JD Foods gets a pass, they don't try to sell their stuff as being bacon, just bacon flavored.)

Bacon Meatloaf: I had my doubts about this, my friend Lisa has perfected the bacon meatloaf years ago, god it's good too, and if they had bought her recipe I would have heard about it. So it's this meat "puck" with some sauce and bacon crumbles. Bacon has a lot of fat in it, mmm pork fat, that should lead to some moist meatloaf right? Well this was wasn't moist, and didn't really taste like bacon. I like meatloaf even without bacon, but I wouldn't order this one again.

Bacon Sundae: This is suprisingy simple, maple syrup, bacon, vanilla ice cream, repeat until glass is full. I was expecting something a bit more exotic like maple bacon ice cream or something, (Moo Creamery rocks!) but it was just 3 items they always have. With that I hope they will keep this one around. The sundae was really good, creamy, mapley, and the salty crunchy bacon. It works well together, don't say eww without trying it first. Definitely go and try the sundae it's yummy.

Wednesday, November 24, 2010

How to make candied bacon:

You will need:

Thick cut bacon
Dark brown sugar (you could use light)

I poured the sugar into a large bowl, and toss in a couple strips of bacon. Then mix em around with your hands, you will get sticky.
Once coated I put the strips on a cooling rack sitting in a foil lined cookie sheet (you want one with edges to catch the run off)
Repeat until the tray is full
You can sprinkle some brown sugar on top of the strips, like with all things bacon, more is better.

Pop the tray into an oven preheated to 350 degrees.  You are going to want to cook for about 30 mins, thickness and fattiness of your bacon will vary your cook time.  The trick is rotating your tray about halfway thru, most ovens don't heat evenly and that tip will keep you bacon consistent.

Once the sugar has completely melted and the bacon is starting to darken on the edges you are ready to pull out the tray. I use tongs to transfer the strips to wax paper, be careful the melted sugar is like lava.

They will harden some as they cool, if they are too soggy they need longer in the oven. Once cooled I cut into thirds and the candied bacon is good to go,  

Great as a snack/appetizer or as a garnish for other desserts (maple ice cream?)

Happy Thanksgiving

Wednesday, November 10, 2010

WTH have we been?!?!

Bacon Jason has been keeping the bacon candles burning over on Facebook; hit us up at the link on the right. I have been spending my time in the service of the small island nation of Reduxia. But my sentence...err, I mean that job is over so hopefully we will be back in the swing of things.

Holidays are coming up, be sure to hit up the store link and get some bacon gifts.

Saturday, June 19, 2010

A sad day for bacon candy...

OK so... we have been suuuuuper lazy at posting, and it sucks that it takes a bit of bad news to awaken us from our bacon induced coma. But it is what it is.

I got a marketing email from Jason over at Lolyphile! and in his words it may be the worst marketing email ever written in the history of the internet. (Jason, while it is sad news and may be counter intuitive to business, it at least reads coherently and is not telling me how my manhood could be HUGE in some form of broken English.) For those of you that may not know, Lolyphile! was the first and I think one of the best bacon lollipops you could order online. The sad news, they are discontinuing their bacon products. :(

Rather than paraphrase, here is the email:


Dear All:
Please bear with. Everything will be fine.
It's not about health, no pork recall, no salmonella, nothing like that. It's just that in the wake of the whole horrible BP thing we've been doing a lot of thinking about the value of making money vs. the value of avoiding creating more damage in the world, and even in the face of our only using organic & sustainably-farmed bacon, and we've decided that we're not really comfortable with the latter. Please keep in mind that we very much don't want to come across as being judge-y or preachy. This isn't about you, your appetites, or your choices. It's about ours. If you're interested in more details about this decision, please see the postscript, in which Yours Truly will drop from second person to first and get very personal and maybe a little bit insecure.
We will be selling all of them off in four packs so that we can track stock levels and not oversell our inventory, and so everyone who wants a last crack at them can get it.
Here are the bacon flavors we have and the number of available four packs of each as of this writing:

We'll keep selling & making new flavors, we may even make a limited edition fake-bacon version of the above if there's any expressed interest, but once these guys are gone, they're all the way gone. Forever.
Feel free to use discount code somepig for 15% off your order.
Much love & xo.
//jason
Long-winded First-person Postscript: Seriously, I'm not being preachy. I grew up on a ranch in Texas. I know from eating meat. I've eaten lots and lots and lots of it. It tastes really, really good. But here's the thing- in January I went vegan for a month, mainly for vanity reasons, but at the beginning of February I kept with it, because it felt really nice in ways I hadn't expected: I had more energy, I looked healthier, I spent more time cooking and learning new ways of cooking... and as I was rereading my favorite book of essays, Consider the Lobster by David Foster Wallace, I decided to follow up on a book he'd referenced in the title essay- Animal Liberation by Peter Singer. It's a really amazing book. And it made me start taking veganism seriously as opposed to being a smart-ass about it when asked.

(I have no idea how interesting this is, by the way. I'm just aware that a) people tend to take decisions like this personally, b) that our bacon lollies are our best sellers, our most publicity-generating, and c) that if you remove the personal and ethical ramifications of this decision then the combination of a & b make me sound crazy. I'm not [I don't think]. I've talked this through with a lot of people and thought about it a lot before following through. And I'm concerned that those of you who are actually reading this footnote are either annoyed that I'm removing a product that many of you love or you're worried about my mental health. So I feel like I owe you an explanation.)

Anyhow, reading A.L. was, for me, kind of an important thing. And then this hideous BP thing happened and I realized that one thing that really bugged me about it was that while I was able to talk about the facts and work myself up into a self-righteous rage, I couldn't internalize it- it was too far away, too abstract, huge but not affecting me in any obvious direct way that made my day-to-day life any different. Like, the Gulf of Mexico is dying and I'm throwing frisbee for my dog. It seems so crazy.

So I started thinking about the things that I do that help the systems that make these kinds of things happen. And I'm working on changing a bunch of them- it's the least I can do, right? And I realized that one of the things I can do is stop supporting industrial farming. So this is it. I'm never going to write another check to a meat company. Or at least I'll be trying not to.

(I am also aware that this is literally the worst marketing email ever written in the history of the internet.)

Anyhow, that's more or less my reasoning. The other point I really want to make is that this isn't about you. I don't think it's wrong or bad to eat meat in general. I just feel like it's wrong for me to do so, and even worse for me not not eat it for philosophical reasons and then to make money off of it.

That's all. Thanks for reading.

xo//j

I have a ton of respect for them, some people would take the money and separate their personal beliefs from the business. Hats off to you sir.

Thursday, April 1, 2010

April Fools = Geek Bacon Day

We love the peeps over at ThinkGeek. It seems the first of every April they have at least one of their special products centered on bacon. This year is no exception. Not sure which is my favorite part, the velveteen pork flesh or the super soft fleece fat.

My First Bacon

Thursday, January 7, 2010

O Canada! Our home and native....

Oh wait, we live in the US. Well kids there is something else to covet from our neighbors to the north other than maple creme cookies and socialized medicine.

http://www.republicofbacon.com/

Oh sure, us southerners can play on the site, check our bacon standing (98% thank you very much!), but the biggie? A DECADE of bacon. How sweet would that be? You have to be a resident of Canada though.

Thanks to Rob (some have said the Bacon Chris Doppelganger) for pointing this out.

Tuesday, January 5, 2010

Happy New Year and More Winners

Congrats to Amanda and Jen on winning some free Oscar Mayer Bacon Lover's Super Thick Cut Applewood Smoked Bacon! (Should we abbreviate that to OMBLSTCASB? hmmm not very mellifluous.) We had a spotting of it at a Von's in Simi Valley, YAY! that is close, looks like the heady days of bacon goodness are in full swing now.

Happy New Year! Standard resolution? Eat More Bacon... DONE.

We took vacation and by vacation I mean from the computer so there wasn't much in the way of posts, mostly just naps and Modern Warfare 2.... mmm good vacation. Other highlights include my surprise birthday party where every dish entree and dessert alike had bacon in them. The bacon lasagna was super filling and Chuck's bacon wrapped shrimp was AWESOME. Thanks to everyone that participated it was a nice surprise.

Resolution # 2 More posts in 2010 than in 2009.

See you all soon.

Friday, December 25, 2009

Merry Christmas! Especially for our 2nd Winner.

The Lords Of Bacon hope Santa leaves lots of bacon under your tree. Our reader Jan is getting a little help, as they won a coupon to try the new Oscar Mayer Super Thick Cut Applewood Smoked Bacon. I feel like Bacon Santa.

Let's do it again.

If you entered this last contest, you are automatically entered for this next round, if you want to enter again, that's fine too. This time lets go with 2 random winners selected from emails sent to lordsofbacon (at) gmail (dot) com, with the subject line FREE BACON. We'll pull the winners at noon on my birthday, I mean New Year's Eve.

Tuesday, December 22, 2009

That was easy... Winner #1

We have a winner in our first Free Bacon Giveaway! Reader 'Meg' was randomly selected from last week's contest to win a coupon good for a free package of Oscar Mayer's Super Thick Cut Applewood Smoked Bacon Lovers Bacon. Congratulations Meg!!!! You can be next.

When she heard she won she was good enough to share a recipe for the most awesome bacon cookies she has ever had. So we will share with everyone. Can't wait to try these.

Bacon Maple Cookies

  • 1 c. butter or margarine, softened
  • 3/4 c. brown sugar, packed
  • 3/4 c. sugar
  • 2 eggs
  • 1 T + 1 t. maple syrup
  • 2 1/3 c. flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 – 1 lb. bacon, cooked, crumbled and well drained (drain for a couple of hours if possible, you don't want bacon GREASE cookies.)

1. In a large mixing bowl, beat together butter or margarine, brown sugar and sugar until fluffy. Stir in eggs and maple extract or syrup. Beat for 1 more minute.

2. In a small bowl, combine flour, baking soda and salt. Stir to combine and add in batches to mixing bowl. Beat just long enough to incorporate.

3. By hand, stir in the bacon pieces. Drop by tablespoons onto cookie sheets. Bake at 375 degrees for 8-10 minutes, until golden brown.

We Want To Give You FREE BACON!

Oscar Mayer gave us some coupons for a free package of their new Super Thick Cut Applewood Smoked Bacon. We want to share with you. Simply send an email to us at lordsofbacon (at) gmail (dot) com with the subject line FREE BACON and you are entered. As promised I have deleted the emails from the first contest so if you entered before you will need to enter again. Deadline to enter is Noon on the 24th. We will pick a random entry and send them a coupon for Free Bacon!