Archive for May, 2010


Sometimes you just need a reason to test-drive 16 scotches.

Our friend Jack (name changed to protect his wife’s reputation) admits his two favorite passions are scotch and bacon. Not in any particular order. Enjoyed together or alone (even once, one dipped into the other, according to police records), and as often as one’s liver and lower GI can handle.

His taste in scotch? Luxe. In bacon, not so much. So each year his birthday gifts range from The Big Book of Bacon to the “Oh I’m so surprised” set of vintage lowballs. This year, we decided to simply gift him the best bottle of Scotch to ever exist on the planet. How to crack the code with absolutely zero knowledge of whiskey? A “10 Reasons Scotch is Better Than Bacon” Scotch Slam. Four judges. 400 options. Bring your extra liver.

Read on: Love BaconScotch!We Love BaconScotch!

We Love BaconScotch!

Spicy Candied Bacon

Friday, May 21, 2010 Review by Brian
Spicy Candied Bacon

Spicy Candied Bacon


Red Chile and Sugar-Coated Bacon

– makes 4 servings –
Zest Factor: Medium

Adapted from Cooking with Café Pasqual’s.

Note: The book warns not to make this recipe without parchment paper to cover the baking sheets or “the bacon will stick like the dickens.”


2 tablespoons mild red chile powder
3/4 cup firmly packed brown sugar
12 thickly-sliced pieces applewood-smoked bacon


1. Preheat the oven too 300°F.

2. Mix the chile powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a jelly-roll pan. Bury each slice of bacon in the chile and sugar mixture, and rub both sides to assure the mixture adheres. Lay the bacon strips on the prepared pan. The bacon strips may be left flat or twisted two or three times by holding each end to make a candied “stick.”

3. Bake for 30 minutes without turning. Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.

We Love BaconScotch!

Making Bacon

Wednesday, May 19, 2010 Review by judywrites

And why not? Bacon is fresh pork cured with salt and if you have ever tasted home made smoked bacon, it is the best. The packaged stuff is nothing when it comes to homemade bacon.

Bacon is made through a dry or wet curing process. The hardest part of the entire process is finding fresh pork bellies and waiting for it the curing process to be complete.

Here a couple of resources for making your own bacon:

Let us know how your bacon making project worked!

We Love BaconScotch!

Know your bacon cuts!

Wednesday, May 19, 2010 Review by Brian

Thick-cut. Great if you like a hefty crunch; good for dicing or slicing before frying, to top soups and salads; about 16 slices in a pound.

Thin-cut. Makes the crispest possible morning slice; about 32 slices in a pound.

Center-cut. Has a greater percentage of meat to fat than ordinary bacon does.

Slab. The whole cured pork belly, sold unsliced.