Archive for November, 2010

REAL Bacon Cuts – Ready to Cook!

Tuesday, November 30, 2010 Review by Brian

I got this Bacon from ‘a farm’ in northern Minnesota. ; ) I had no idea that it was packaged in the full chunks like this, so I couldn’t even tell you how fascinated I was to see a brick of bacon! As you can see from the pictures below, I sliced the bacon as nicely as I could. It smelled so smokey good that I was tempted to eat it just like that!

Ummmmmmmm… I just realized that while writing this post, I was so excited to eat this delicious bacon, that I didn’t take pictures of the final product… damn. Next time! ; )


Bacon Cut #1 Mmmmmmmmmm

Bacon Lot's of Cuts

Bacon Lot's of Cuts

Bacon - Ready to Cook

Bacon - Ready to Cook

We Love BaconScotch!

Bacon Tattoos – For the real Bacon Lovers!

Friday, November 19, 2010 Review by Brian
Bacon Tattoos

Bacon Tattoos

On one of my many searches, I cam across a tattoo site that had a page dedicated to bacon tattoos. I love bacon, but am I this hardcore? No. I’d probably wake up with  no arm left….

Check out more pics here:

We Love BaconScotch!

Sir Francis Bacon Peanut Brittle

Tuesday, November 9, 2010 Review by Andrew

Sir Francis Bacon Peanut Brittle
Sir Francis Bacon Peanut Brittle

It’s a sad fact, but when doing our reviews we find most bacon products that can’t be cooked in a skillet disappoint. The vast majority of products are novelty only and aren’t fit to be eaten. Thankfully, this isn’t one of those products.

Both Steve and Bob (co-proprietors) have made contact with me to ensure that I received the products and had all the information I needed. Bob called me shortly after sending out the samples to chat. We discussed the merits of pairing their peanut brittle with various beverages and general bacon theory. Bob is a very amiable guy and it was a pleasure to get a personal call, often we get products but no connection to their creators.

On to the review!

Sir Francis Bacon Peanut Brittle comes in a nice sturdy cardboard box with a thick paper label wrapped over the fold to seal in the treat. Inside are shredded brown paper crinkles to keep the goods safe. On the label is the familiar picture of Sir Francis Bacon who is whimsically adorned with a piggy nose. I like it, no gross styrofoam, simple, classic, and a nice consistent theme throughout.

In a word, delicious. This is a classic peanut brittle, with BACON. In fact, the first ingredient IS bacon.
The smoky bacon flavor comes through boldly, backed up with America’s favorite nut, and all tied together with a sweet brittle magma flow. It’s a sweet treat and you only need a little to last a long time.
Flat out, I absolutely love this stuff. To my surprise, so did all my tasting victims. Most of the time there are at least a few dissenters who simply cannot wrap their brain around a bacon based product, the bacon peanut brittle managed to wipe away their doubts.

Two schools of thought here-

Me (several cavities as a young adult): Just the way I like it! It chews nicely and I have a lingering treat in my molars for a good 30 minutes after I’ve finished.

Tester #2 (married into dental family): It’ss a little too chewy for my taste and sticks to my teeth.

$15.95 for an 8 ounce box.

Since I ate well under an ounce per serving, this product is a great value. I’m not out yet and I’ve had it for a few weeks. I’ve been enjoying little bites regularly and I’ve also been sharing with quite a few folks along the way.

Compared to The Redhead NYC Peanut Brittles, this is a completely different product. The Redhead makes a snacky salty savory treat while Sir Francis makes a smoky dessert. Personal taste preference would lead me to buy Sir Francis Bacon Peanut Brittle over The Redhead’s product, but that’s my sweet tooth talking. They are totally different taste palettes and I might actually suggest getting both.

If you love bacon, this is for you! Even if you just like bacon, still for you. I highly recommend Sir Francis Bacon Peanut Brittle, it’s a superb product, tastes fantastic, and is probably my #1 bacon gift suggestion for the holidays. Also, the proprietors are friendly and knowledgeable, all the more reason to support this company!

Buy it here: Sir Francis Bacon Peanut Brittle


Soup Of The Day

Monday, November 8, 2010 Review by Brian
Soup Of The Day

Soup Of The Day

Ran accross this on one of’s galleries. Had to upload it. Now only if it came with a side of bacon! ; )

Scotch with Chocolate Covered Bacon???

Sunday, November 7, 2010 Review by Brian
VIA: The Chocolate University
By Jeffrey Kirk on October 17, 2010

Bryn asked me to make a guest-blogger appearance for today so I decided to write about a Scotch Whisky and chocolate pairing.  It seems strange to write this up on Sunday morning, but I assure you this reflects a Saturday evening tasting.  :)

The first time I tried chocolate covered bacon I was surprised to find how much I liked that combination.  Recently I received a gift of a couple pieces purchased from a local chocolate shop, Allo Chocolat, here in Waukesha.

The bacon is very crispy and coated in a smooth dark chocolate coating.  So, what Scotch would taste good with this?  I figured a Scotch that offered a bit of sweetness and some smoky peatiness, but not too strong.

I settled on Ledaig (pronounced “led-chig”), a single malt Scotch Whisky from the Isle of Mull.

First a nice size bite of the chocolate covered bacon.  I wanted to get the chocolate melting in my mouth and release the smoky bacon flavors.  Then a sip of the Ledaig Scotch.  Yes, the peatiness of the Scotch pulled out the bacon flavor right away, neither overpowering the other, but rather enhancing the effect of each.

Then as the initial smoky, peaty, bacony flavors faded the dark chocolate notes remained along with some sweet chocolate flavor, combining with the lingering sweet sherry notes of the Scotch.  Oh, yeah, I know how to pick ‘em.

In the end, the remaining peaty notes and subtle bacon flavors once again were more prounounced as the sweetness faded faster, thus leaving a lingering bacon peat combination in my mouth.