Will somebody please make a bacon latte?

Love this Jack in the Box ad.

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Republic of Bacon

Maple Leaf Bacon out of Canada has created a marketing website at www.republicofbacon.com. It's really a well-done website design and fun to navigate around. Watch the PSAs - disturbingly entertaining.

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Bacon so good it doesn't need a name

You've probably heard about the bacon and chocolate bust of Conan O'Brien that made an appearance on the Tonight Show several weeks ago. If for some reason you were in a coma, here it is again:

The creative minds behind this culinary behemoth hail from a company called "No Name" - a family-owned purveyor of meat products based in Minnesota. When not carving chocolate busts with hair made from bacon, No Name actually sells a variety of meat products including - you guessed it - bacon.

Yes, you too can eat Conan O'Brien's hair.

After their creation appeared on the Tonight Show, I exchanged a few Tweets with the company and before I knew it, 6 pounds of their bacon had arrived at my front door. Usually when companies send me samples, I get one - maybe two - pounds of bacon at the most. When I received 6 pounds from No Name, I knew these guys were serious - and that I had some serious eating ahead of me.

The bacon actually arrived one day before I had to leave town for a week-long work trip. One of my friends stayed at my house while I was gone to dog-sit. I told him he could have whatever was in the refrigerator, not thinking about the fact that the 6 pounds of No Name bacon was in there. And he apparently wasted no time indulging because 3 pounds were gone when I got home. Clearly he liked the No Name bacon!

A few days ago I finally got around to trying the bacon myself. This is a very traditional, thick cut, hickory smoked bacon - my house had that lovely hickory scent over 24 hours later. It reminds me of the kind of good, solid bacon you would get from behind a butcher counter at your local grocery store - traditional cure, traditional smoke, traditional cut - everything we know and expect when we fry up some bacon for breakfast.

If you want to try it yourself, click here to visit the No Name website. You can order online. Bacon up, my friends.

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My interview on Fox 12 Idaho's Morning Show

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Boy loses his S*&@ over lost bacon

The reaction is understandable.

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Bacon Chocolate Conan

In case you missed it the other night, here's the video clip from the episode of The Tonight Show that featured a bacon chocolate bust of Conan O'Brien built by these people (who you can also find on Twitter). The bacon hair really is awesome. Enjoy.

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Bacon Burger Dog

An email about this video of Aaron McCargo making a bacon burger dog has been sitting in my inbox for a couple weeks now. I'm kind of regretting that I didn't watch this before the July 4th weekend because I may have chosen to prepare this as my dish for our family reunion instead of bacon wrapped tater tots...nahhhhh, I probably would have just done both! Gotta try this bacon burger dog soon - looks delicious!

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Prosciutto di Iowa: A tour of La Quercia

Sky Full of Bacon put together this very nice video tour of La Quercia, the Iowa-based producers of incredibly delicious prosciutto and pancetta. I also had the opportunity to visit La Quercia when I was writing Bacon: A Love Story and they are featured in my book.

Sky Full of Bacon 10: Prosciutto di Iowa from Michael Gebert on Vimeo.

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A trip to the Pork Shop redux

I'm posting this again because it got buried in the frenzy of the book launch last week, and it's just too good to go unnoticed. My friend Dean did an awesome job of producing it and it was a really fun project to work on.

-----------------
A few weeks ago, I took a trip to The Pork Shop in Queen Creek, Arizona with a couple friends. We were able to peek behind the counter and spend some time talking with owner, Greg Combs, about his delicious craft. I reference The Pork Shop several times in my book, Bacon: A Love Story.

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My interview on ABC News Now

Here's the link to the video from my interview on ABC News Now this morning (no embeddable version unfortunately).

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The Story of Bacon (circa 1965)

I love "old school" informational videos. Here's one from Hormel about how bacon is made, circa 1965. Incidentally, Hormel contributed a couple quotes to my book, Bacon: A Love Story, and they've been supportive of the project. Enjoy. (via Sizzology)

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A trip to The Pork Shop

A few weeks ago, I took a trip to The Pork Shop in Queen Creek, Arizona with a couple friends. We were able to peek behind the counter and spend some time talking with owner, Greg Combs, about his delicious craft.

I reference The Pork Shop several times in my book, Bacon: A Love Story, which will be available in bookstores THIS TUESDAY. I can hardly believe it - less than 48 hours to go! In the meantime, check out our video from The Pork Shop.

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Laser Cooked Bacon

Laser Bacon from a3o Studios on Vimeo.

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Bacon and Beer Happy Hour at Bad Decisions in Baltimore

Bacon and Beer Happy Hour at Bad Decisions from Gavin on Vimeo.

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My PHX11 interview with Vice Mayor Tom Simplot

I recently appeared on a local TV talk show called "On the Issues" hosted by friend and Phoenix Vice Mayor Tom Simplot. We talked about my book, this website, and life as a blogger. Click here to watch the interview (thanks to Aaron Tucker for editing assistance!).

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Unwrapped: Pre-Cooked Bacon

I'm personally not a big fan of pre-cooked bacon, but the TV show, Unwrapped, did an interesting story on how it is made. Check it out.

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Denis Leary spreads the good word of bacon on Letterman

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More Jim Gaffigan on Bacon...MORE BACON!!!

Jim Gaffigan has updated his bacon routine for his new stand up special, King Baby.



I quote him a few times in my upcoming book, Bacon: A Love Story, which you can pre-order by clicking here. Only 6 weeks until my ode to bacon is revealed the world!!!

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Bacon Takedown on Good Morning America

Click here to view this morning's Good Morning America segment from the Bacon Takedown event that took place in Brooklyn, NY this past weekend.

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It's Beggin Time

This commercial never gets old. My favorite line is "I'd get it myself but I don't have thumbs!"

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Baconnaise on the Daily Show

Jon Stewart eats a sausage wrapped in a pancake and dipped in Baconnaise while mocking Bobby Jindal's disaster of a Republican Response to the State of the Union. Something like this would only make sense on the Daily Show.

The Daily Show With Jon StewartM - Th 11p / 10c

Bobby Jindal's Republican Response

Daily Show Full Episodes
Important Things With Demetri Martin

Political Humor
Joke of the Day

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See the Bacon Explosion in action

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A Real Life "Babe"

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Kiwi Bacon

I love this commercial - vegetarians can't resist bacon!

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Still the happiest song ever

I've posted about this before, but this video about pork from Weebl's is still one of my all-time favorite bacon related things ever created on the interweb. Whenever I need a 'pick me up', I put this video on a loop for a few minutes. It's a guaranteed mood lifter and it's the only tune I don't mind having stuck in my head for 3 days.



Sing along!
Pork! It's the meat of kings!
It's made from pig, try it with onion rings.
Pork sure goes with everything, cause it's made from swine, and swine sure tastes fine.
Just bring some to the picnic baby,
You know you wanna stuff it in my hamper.
But please put it in some tupperware
'Cause I don't wanna be a porky chancer.
Let's talk about pork.
Converse about meat.
Veggies get wedgies cause meat can't be beat!
Ham and bacon, you should taste them.
I know it's surprising but it's so appetizing!

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Makin' Bacon, Alton Brown Style

For a "Scrap Iron Chef" version of the Food Network show Good Eats, Alton Brown demonstrates that makin' bacon is not only easy, but fun (thanks to reader Greg for the tip).

(the episode is broken up into two videos)

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Drew Carey takes on the L.A. Food Police

Drew Carey recently did some investigative reporting for the Reason Foundation about the ongoing controversy over bacon hot dogs being sold on the streets of Los Angeles.

"Amid the hustle and bustle of downtown Los Angeles, there exists another world, an underground world of illicit trade in—not drugs or sex—but bacon-wrapped hot dogs."

The video features an interview with Terrence Powell of the Los Angeles County Health Department who makes a very weak attempt at explaining why bacon hot dogs are illegal. Powell and his food police cohorts are a fine example of the problem with over-regulation of an industry. Powell claims that bacon is a potentially hazardous food...as if hot dogs potentially aren't?!?

Carey and street vendor Elizabeth Palacios sum it up best by saying that the customers "just want the bacon."

(sorry if the video causes this page to load slowly for you)

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Hey Ladies...Guys LOVE Bacon!

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Paris Hilton Video

Get your mind out of the gutter - no Paris Hilton sex video here, kiddies. This is a video of the infamous heiress frying bacon.

My Name is Earl returned to the airwaves last night with a cameo appearance by Paris. In this episode, Earl is in a coma and his friends try waking him up by waving a piece of bacon in front of his face. But in Earl's corresponding coma-induced dream, he imagines Paris frying bacon for him.

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"Let's celebrate with bacon."

Here's a little Friday bacon entertainment for you to enjoy, courtesy of That 70s Show.

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Baconvision: How It's Made - Bacon

Check out this "How It's Made" video about the process for making pre-cooked bacon. Even though I don't enjoy eating pre-cooked bacon, the video is quite fascinating. I never would have guessed that a metal detector is part of the process...

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Stand by your ham

According to the National Pig Association (NPA) in the UK, the British pig industry is currently facing a crisis. Increases in feed prices caused by rising world wheat prices has many British hog farmers selling their pigs at a loss.

But leave it to the British to find a humorous way to address this serious issue.

"Pig farmers from across the county have recorded a single as part of the campaign to raise awareness of their fight for fairer prices for their pigs. Stand by your Ham is based on the Tammy Wynette 1968 classic Stand by your Man and was recorded in a London studio by a group of 30 farmers. "

“We’re asking people to show their support for farmers by looking for the Quality Standard Mark on pork, bacon, ham and sausages. This helps support farmers who produce to higher standards of welfare.”

You can listen to the song by clicking here. You can watch the video by clicking here. And anyone wishing to register their support can sign an online petition by clicking here. The song lyrics are below.

Enjoy this porcine-inspired entertainment and show your support for bacon!

(Thanks to reader, Greg, for the tip.)



STAND BY YOUR HAM
Right now it's hard to make a living
Rearing all your pigs for pork and ham
Supermarkets make all the money
We don’t make any money
And that’s quite hard to understand

But if they gave us a little more money
Gave us farmers, a fairer share.
Coz we take good care of our pigs
We’re so proud of them
To us they’re more than pork and ham

Stand by your ham.
Sau-sa-ges, Pork And Bacon
Help us to stay in business
Because, our pigs, are worth it.
Stand by your ham.
Sau-sa-ges, Pork And Bacon
Keep givin' all the help you can
Stand by your ham

So if you love your British breakfast
The crackling on your Sunday roast
Keep asking for local produce
We work hard to bring it to you
Look for our Mark on pork and ham

Stand by your ham.
Sau-sa-ges, Pork And Bacon
Help us to stay in business
Because, our pigs, are worth it.
Stand by your ham.
Sau-sa-ges, Pork And Bacon
Look for the Mark whenever you can
Stand by your ham

Stand by your ham.
Sau-sa-ges, Pork And Bacon
Look for the Mark whenever you can
Stand by your ham

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McCain hearts pigs

While watching the evening news, I miraculously managed to capture this 2 second video of John McCain hugging someone dressed in a pig costume on a campaign stop (it was miraculous because I captured it while watching the CBS Evening News, which I never watch because the sound of Katie Couric's voice makes me want to claw my eardrums out).

Any questions we might have had about John McCain's position on bacon have probably been answered!

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Interview with Dave Lefkow, Co-Founder of Bacon Salt

It has been almost a year since two Bacontrepreneurs named Justin and Dave first introduced Bacon Salt to the world. I recently caught up with Dave to see how things are going and to find out what baconlicious plans the Bacon Salt team has in store for 2008. Following is a transcript of the interview, which covers everything from Bacon Salt's unlikely origin at a Jewish wedding to the possibility of disrupting the space-time continuum with Bacon Salt.


Heather: How did you come up with the idea for Bacon Salt? What did you hope to accomplish when you quit your job to pursue this dream, and have things turned out like you thought or hoped they would?

Dave: Justin came up with the idea for Bacon Salt while at a Jewish military wedding as he espoused the virtues of bacon and a drink called a Mitch Morgan (shot of bourbon and a bacon garnish) to a table full of people that kept kosher. He told me about it a few months later. My immediate response was something that's really just the prevailing wisdom where I'm from: "Everything should taste like bacon." The rest is history.

Heather: Do you have plans to expand the Bacon Salt line anytime in the near future?

Dave: Yes, we're almost finished with a Natural version, which is proving a bit harder than we initially thought but will be ready in 2-3 months. There are also several other flavors in the works that will be delicious. If I told you what they were, I'd have to immediately kill you though.

Heather: Are you planning any big events for Bacon Salt's 1 year anniversary?

Dave: We are throwing a fun party in Seattle in early February, and are inviting all of our bacon-loving friends and partners that didn't tell us we were out of our minds for doing this. Justin and I will be rolling in bacon tuxedos.

Heather: What is the wackiest use of Bacon Salt you've encountered to date?

Dave: Bacon Salt has been used on everything from eggs, grilled meats and vegetables to more unique items like watermelon, chocolate and pineapples (which aren't half bad actually). But hands down the wackiest use of Bacon Salt to date has to be a guy in Seattle who actually snorted it - and, after destroying his nasal cavities, was still able to deadpan "Bacon Goodness" into the camera. That's impressive! The video can be found here:



Heather: Is there one way people use Bacon Salt that seems to be more common than others?

Dave: Scrambled eggs, hash browns, mashed potatoes, grilled meats, fish and pasta are all very popular - but everything really should taste like bacon. I'm still finding new ways to use it that are surprisingly good.

Heather: What is the funniest thing someone has said to you after tasting Bacon Salt?

Dave: "I think I just saw God."

Heather: Comedian Jim Gaffigan once said, "I bet if you put bits of bacon on a strip of bacon, you could travel back in time. It's like a tasty vortex." What do you think would happen if you put Bacon Salt on a strip of bacon?

Dave: This has been referred to as "super bacon" or "bacon on steroids" by chefs we know. We're actually working with a great monthly bacon club called Coastal Vineyards on figuring out the answer to this mystery and developing a "super bacon" product - stay tuned! If we cause a rip in the fabric of space and time in the process, well... our sincere apologies, it was for a good cause.

Heather: I assume you're just as big of a fan of bacon as you are of Bacon Salt? If so, what kind of bacon do you like?

Dave: Absolutely. I love thicker, meatier cuts of bacon. I'm talking bacon so thick that you should feel your arteries clog as you're chewing it.

Heather: Do you find yourself eating Bacon Salt more than actual bacon these days?

Dave: Yes - I have two very young kids and as much as I love to cook, taking the time to cook anything is really a challenge. It's kind of nice to be able to grab a shaker and impart the flavor of bacon on whatever else I might be cooking or warming up without the splattering grease, the mess or the time it takes to make it!

Heather: And last question...on the occasion that you do eat a real piece of bacon, what do you prefer - crispy or chewy?

Dave: It's election season, so I'm going to go right down the middle on this vital issue. I love bacon that is a balanced mix of crunch and chewy - crispy on the outside, yet thick and chewy in the middle, like a mini-bacon steak.


Thanks to Dave for answering my questions. If you want to learn more about Bacon Salt and its many applications, visit the Bacon Salt Blog. And I wish the Bacon Salt team best of luck as they continue to expand their empire in 2008!

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More Baconvision: Why the World Needs Bacon

Warning: My hangover may be the reason I think these videos are funny.

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Baconvision: Bacon-san

Last night was my final party to attend this holiday season, and today I'm a bit spent. So while I'm rebuilding brain cells, here's an odd yet entertaining Japanese-style bacon video for you to enjoy, courtesy of AOL Food.

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Baconvision: The Bacon Man Lives in a Bacon House!

Another gem from the cartoon that loves bacon the most, The Simpsons:

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Baconvision: World's Largest Homemade Bacon Cheeseburger

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Baconvision: Bacon Eating Contest in Boston

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Baconvision: Jim Gaffigan on Bacon

Here's a really funny video clip of comedian Jim Gaffigan doing a bit about bacon on Late Night with Conan O'Brien. Transcript below.



"I just had some bacon. Anybody ever had bacon before? It's good. Oh, my greasy lover, bacon. It's the best!

You wanna know how good bacon is? To improve other food, they wrap it in bacon. If it weren't for bacon, we wouldn't even know what a water chestnut is. "Thank you bacon. Sincerely, Water Chestnut III."

And bits of bacon, bits of bacon are like the fairy dust of the food community. "You don't want this baked potato? Brrring! Now it's your favorite part of the meal. Not interested in the salad? Bibbity bobbity BACON. I just turned it into an entree."

But once you put bacon in a salad, it's no longer a salad. It just becomes a game of 'find the bacon in the lettuce'. It's like you're panning for gold. Eureka!

There is something dishonest though about putting bacon in a salad - it's kind of like smoking while you jog. "I want the BLT, but I'll just get a salad with bacon and tomato. Can you put it between two pieces of toast and stick a toothpick through it? That'd be great..."

It's amazing the shrinkage that occurs with bacon. You start with a pound, you end up with a bookmark.

I never feel like I get enough bacon, at breakfast it's like they're rationing it. "Here's your two strips of bacon." "I want more, more bacon!"

Whenever I'm at a brunch buffet and they have that big metal tray filled with the 4000 pieces of bacon, I always think, "If I was here by myself...I would eat only bacon. I would steal this tray, go lay down, and eat bacon all day."

But you can't eat bacon all day, cause it's horrible for you. You know bacon's bad when a healthier choice is a donut. And we've known bacon is bad for thousands of years. It's literally a restriction on entering certain religious. "Our rules: No Killing, No Cheating on Your Wife, No Bacon." "Oooh, what was that last one?" "No Bacon." "Aaah, I'm in the wrong line."

"How many bacon jokes is he gonna do? It's like, come on!"

But bacon is that good. I bet if you put bits of bacon on a strip of bacon, you could travel back in time. It's like a tasty vortex.

And fat back, supposedly fat back is like bacon on steroids, you know. I've never tried fat back, probably because it's called 'fat back'. I don't know what creeps me out more - fat or back. Why don't they just throw in hairy while they're at it? "That's some good hairy fat back. That reminds me, your mother called."

"That's gotta be the end of the bacon jokes..."

I even like the name Bacon. You can't tell me the success of Kevin Bacon isn't somehow tied to his name. You're not going out to see a Kevin Hot Dog movie. "Who's in this movie?" "Kevin Bacon." "Sounds good."

Thank you very much. You've been like bacon.

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Pitchfork Fondue

What happens when you combine a vat, propane tank, lard, pitchfork, and several cases of beer?

In my family, the answer is 'a good time' that is also known as Pitchfork Fondue.

For over a decade, Pitchfork Fondue has been a staple at many of our family gatherings. And let me tell you, nothing brings a family closer together than a vat of boiling lard (and lots of beer).

Pitchfork Fondue is a pretty simple process. A couple dozen pounds of lard are brought to boil in a vat that has been placed on a flame fueled by propane gas. The food being cooked – whether it be meat or battered vegetables or whatever – is hung on the tips of a pitchfork (preferably a clean one that hasn’t previously been used for some other barnyard activity). The pitchfork is then dipped into the vat of lard for whatever amount of time is necessary to cook the particular food item (usually no more than a couple minutes tops). This method not only cooks the food quickly, but it also enhances the flavors of the food in a way that is much different than traditional grilling.

And let’s face it, the best thing about Pitchfork Fondue is that it is just plain fun to do.

(And just to clarify...the beer really isn’t part of the cooking process, but it’s definitely an important part of the experience.)

The relatives of mine who own a Pitchfork Fondue apparatus live in a small farming town called Terreton in Eastern Idaho. As kids, we used to go to Terreton for a week each year to hang out on their sheep ranch (yep, we didn't spend Spring Break at the beach or camping, we spent it on a sheep ranch...mock all you want, but it was actually fun). A couple weeks ago, I went back to Terreton for the first time in many years for my aunt and uncle’s 50th wedding anniversary. Knowing that Pitchfork Fondue would be making an appearance at the party, I placed a special request with my cousin Rob – our family’s Pitchfork Fondue Chef de Cuisine – to see if we could experiment with frying bacon in the vat, something we surprisingly haven’t experimented with before.

I arrived in Terreton the Friday night before the party. Since most of our family was coming to town for the weekend and sleeping accommodations at my relatives’ two homes were tight, my cousins had rented the bed and breakfast in town for me and my siblings (and I use the term “bed and breakfast” loosely).

As I mentioned before, Terreton is a small town. Between Terreton and the nearby town of Mud Lake, there are less than 500 residents in the area. So there is only one grocery store in town. Or I should say, there used to be only one grocery store in town. Apparently the previous store owners couldn’t justify keeping the business open any longer, and the store recently closed. The building has since been remodeled into an event hall with sleeping accommodations in the basement (or the “Silence of the Lambs Room” as my brother calls it). Hence the “bed” part of the B&B. And the event hall has a kitchen that guests can use to prepare meals for themselves. That takes care of the “breakfast” part of the B&B. So there is no longer a grocery store in Terreton, but there is a self service B&B. Go figure!

However, we prefer to just tell everyone we slept at the grocery store because it is more fun to say.

(Conveniently for us, the grocery store would also be the site of the anniversary party the next day. Coors Light + not having to drive = Lauer sibling gluttony.)

Despite the cool, wet weather, we all gathered around the vat with our first round of beers at about noon on Saturday and watched the lard begin to melt (passing the time, Idaho-style). When the temperature reached 350 degrees, Rob began to cook. Steaks and chicken were on the menu, in addition to pepper crusted bacon and beef bacon. Given that there was a large crowd in attendance, most of whom were not there for bacon, Rob cooked several rounds of beef and chicken first. After everyone had been served their main course, we began to experiment with the bacon.

For the first round, we filled half of the pitchfork with pork bacon and the other half with beef bacon. Rob dipped it in the vat for about 45 seconds. This was the perfect amount of time for the beef bacon. The lard brought out the saltiness of the beef bacon much more than cooking it in an oven does, and it was mindbogglingly delicious. The pork bacon needed just a bit longer to reach a desirable level of crispiness (1 minute was good), which we achieved on the second round. Regardless of how you normally like your pork bacon cooked, it needs to be cooked to a very crispy level using the Pitchfork Fondue method in order to reach its full taste potential.

Here's a video of the cooking process:



Both bacons turned out to be really good when cooked as Pitchfork Fondue, but I reluctantly admit that I think the beef bacon was better in this particular situation. And even though some people at the party initially thought we were crazy to cook bacon in a vat of boiling lard, every single person who tried it loved it and many kept coming back for more. It was impossible to walk across the room with a tray full of bacon and reach the other side with any bacon left.

Pitchfork Fondue Bacon. A true Idaho delicacy.

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Bacon Ditties from Oz

Thanks to the following Australian McDonald's commercial, for the next few days I will be singing this song about bacon in my head.


(And here's one specifically about BLTs if that suits you better.)

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Spider Pig

I cannot wait to see this movie...

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Baconvision: Wendy's Baconator

Wendy's is running a new TV ad for their Baconator sandwich. Bacon!!!!!!!!

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Baconvision: The Best Burger King Commercial Ever

I recently stumbled across this old Burger King commercial on YouTube. Very wacky and fun to watch.

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Baconvision: Dancing Bacon

Watch bacon get its groove on.

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Baconvision: Chicken Fried Bacon

Brilliant. Click here to watch the video on YouTube.

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Baconvision: DG Pizza

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Baconvision: Bacon Wrapped Shrimp

Here's another video from Chef Hill of David Greggory RestauLounge - bacon wrapped shrimp.

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An Extra Special Baconvision: Chef Hill's Tempura Bacon

Earlier this summer, Chef Greggory Hill of David Greggory RestauLounge in Washington, DC taped a series of videos to promote his bacon dinners and happy hours.

Featured here is the video about Tempura Bacon. Which, if you haven't been to David Greggory, is a sinfully amazing dish. And look out for the guest appearance from yours truly!

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Baconvision: Breakfast Transformer

This is just plain weird!

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Baconvision: 4th of July Edition

There's no better way to celebrate being an American than with bacon. Sing with me people!

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Baconvision: Little Less Bacon

I still don't understand why this woman didn't break up with her boyfriend after the first "I'm a vegan now" conversation...

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Baconvision

It has been brought to my attention that there are a wealth of videos over at YouTube.com involving bacon. Some of them are lame, but some of them are pretty funny. So "Baconvision" will be a new regular feature here on Bacon Unwrapped as I stumble upon some of the better ones. Following is the first Baconvision feature - "Bacon Sandwich". Enjoy!

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