SPOTS OPEN!  FREE TO ENTER!!!

Chicago: show no mercy. Matt Timms wants to see your bacon recipes!!!  Sept 11 1:30PM at Lincoln Hall in Chicago! Witness and cast judgement on 20 funtascular bacon recipes that will melt your heart.

BUY TIX HERE

FYI: 15lbs of Hormel Black Label Bacon with which to create your farthest-fetched bacon notion! There’s $1500 worth of TOP NOTCH PRIZES! Check it out: http://chili-takedown.com/?p=1475

Bacon-Wrapped, Caramel-Glazed Cinnamon Rolls

Via: http://vivacions.com/blog/?p=430

Not much of a recipe to these – especially if you buy canned cinnamon rolls. Still – looks delicious! Nom, Nom, Nom!

Bacon and Broccoli Carbonara

Via:

Still Life With Wooden Spoon

http://slwws.wordpress.com/2010/08/01/bacon-and-broccoli-carbonara/

After cutting up the broccoli into easily manageable floret-lets, and slicing some bacon into chunks, the latter was fried off with the merest hint of oil. Once suitably crispy, the broccoli was added to the pan for a sauté. Be sure not to overcook the broccoli to the squidgy, smelling like socks stage – it needs to stay crisp to be of any use.

While this is going on, you separate out some eggs, placing two yolks into a mixing bowl per person you’re serving. I replace one of the yolks with one whole egg, just for some added substance. A slug of cream is an optional extra here, but with none available, I just added the briefest glug of milk. A healthy handful of grated Parmesan is added to the eggs and the whole lot is mixed up with a grind of black pepper.

All this while, some pasta needs to be put on the boil, timed so that its doneness coincides with that of the bacon and broccoli. This being done, the pasta is drained – reserving some of the cooking water – and added to the egg mixture. Mixing furiously to prevent curdling, the residual pasta heat cooks the eggs and you’re left with a creamy, silky sauce coating the lot. If it’s looking a touch too sticky, a teaspoon or so of the pasta water should slacken the mix as needed.

Once the bacon and broccoli are combined to the pasta mix, the whole thing is served up with some garden fresh rocket and a grating more of parmesan. It may not be the most classic variation of this dish, but it does make for a marvellous, Saturday chill, DVD watching kind of evening, dinner.

The Bacon Mansion

OMGAH – I want to stay here on my next visit to Seattle!

“Located in the Historical Harvard-Belmont Landmark District, most of the original floor plan and exterior has been retained. In 1984, a great fire burned 60% of the interior and necessitated major renovation. Fortunately, Bacon Mansion’s massive walls spared the glass and wood pocket doors found in the “day rooms.” Opening as The Broadway Guest House in 1985, this unique bed and breakfast is now a stately residence for all who enter.”

http://www.baconmansion.com/

Oh, but wait:

We serve a heart-healthy(no bacon), all you can eat, expanded continental breakfast every morning. On the sideboard, we put out three kinds of cereals, milk, three kinds of juices, freshly made fruit salad, and a large bowl of yogurt for you to help yourself.  We bake fresh muffins every morning and have them on the table with butter, jam, cream and sugar.  We will serve you as much freshly ground French Roast Coffee or Tazo Tea as you would like.  While our normal breakfast hours are 8:30 to 9:30, guests may request something earlier, or if before 7:30, we will set up in your room whatever you would like from the above offerings the day before.  Our dining room table seats 14, we have guests come at various times, and we reset the table when needed.  We have opted not to have reserved seating times, and guests rarely have to wait for a seat.  In the summer months, we can set up a four-top on the covered porch outside of the living room.

Yes, it is true. A crate of Scotch whisky was found trapped in the ice in the Antarctic for a century.

Scotch on the Rocks

The crate was opened last week….but, sorry, that is all that is happening. It will never pass the lips of all of those scotch lovers. The scotch is being preserved for its historical significance. You can read all about it here….

http://www.startribune.com/lifestyle/taste/100610429.html?elr=KArks7PYDiaK7DUqEiaDUiacyKUzyaP37D_MDua_eyD5PcOiUr