Archive for April, 2012

Date Night:: Bacon Spaghetti Alla Carbonara

Friday, April 27, 2012 Review by Brian

This is simply one of my favorite dishes – not to mention, one of my favorite websites. Bacon Spaghetti Carbonara starts with crispy chunks of bacon – straight from the farm. If you are looking for the same effect, visit your local butcher and get the un-sliced smoked bacon. Dice and fry it up. Rest of the instructions below.


Serves 4 – 6


1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped (optional)

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.


For more cooking and assembly instructions, please visit: VIA:

Seattle Crisp Creperie Bacon Maple Shake

Thursday, April 19, 2012 Review by BetterThanAndrew


So The Vegetarian has the benefit of working at a building whose parking lot acts as a rendezvous point for nearly all of the areas food trucks over the course of a given week. I have the inside scoop (pun intended, in this case) on all the crazy goods that come through and an excuse to have a nosh with my wife. Last week I got the bulletin that there was a truck present offering promises of a Bacon Maple milkshake. I saw a gap in my schedule and made a mad dash to her locale.

The fellows working the truck were very personable and excited that I was ordering their concoction. A brief conversation convinced me that they take their bacon very seriously. Even better. The shake was made from hand-scooped vanilla ice cream and real crumbled bacon. I missed the maple part of it but I’m assuming it was maple syrup – evidence to come later in this review. It was served in a stealthy and unassuming wax paper soda cup.

I was very excited. Real bacon in a shake. I’d had it in ice creams and custards before but not in a form intended to be consumed via straw. I really liked the Jack in the Box bacon shake but it was just flavored with syrup. This was the real deal Holyfield. How would it show? Read on!

My impressions: Not enough maple. It was in there but barely noticeable. It was clearly overwhelmed by the inherent vanilla. Also, it didn’t seem to blend very well. As I was taking pulls off the straw, I would get these occasional gelatinous blobs in the ice cream stream. My best guess was that it was dollops of syrup that didn’t get well mixed into the ice cream. Not a big deal. Some people may even like surprise maple bombs. For me it was less a taste issue than it was a texture issue. It threw me off. The consistency of the shake itself was great. Not too thick, not too runny but then… blobs. I dunno. Anyhow, next was the bacon. It was good quality bacon but, as I suspected, it was a bit of a straw clogging issue. It wasn’t chopped up fine enough. In fact, what came up the straw was just the little sprinkles and dust created by the cutting process. The real bits were far too big for any straw to handle. It made for a fantastic last lid-off chug mouthful of bacon and ice cream but that’s about it. I would rather have had a more linear bacon experience from start to finish, rather than a big last hurrah.

I wanted so bad for this to be my bacon shake mecca but in my opinion it just fell flat. A good concept with good ingredients but with flawed execution. Sorry guys. The search continues.

How I want to be buried…

Tuesday, April 17, 2012 Review by BetterThanAndrew

Bacon Coffin

So those mad geniuses at Bacon Salt have done it again. They have come up with a fo’ realz bacon coffin that is on sale in their online store for the paltry sum of $2999.00.

“This genuine bacon casket is made of 18 Gauge Gasketed Steel with Premium Bacon Exterior/Interior, and includes a Memorial and Record Tube, Adjustable Bed and Mattress and Stationary and Swingbar handles. It also includes a bacon air freshener for when you get that buried-underground, not-so-fresh feeling.”

And you better believe that I’m serious as a bacon-induced heart attack when I tell you that had my tax return been big enough, I would have bought one and converted it into a couch for my man cave. I guess it’ll have to wait for now.

Just Google “Bacon coffin” for links to detailed articles from many credible news sources.

MOM’S Famous Kimchi AND Bacon Fried Rice

Monday, April 16, 2012 Review by Brian


This is one of my personal favorites – and very dear to my heart. ; ) Perfect for breakfast, lunch or dinner. You much try this recipe!


Kimchee Bacon Fried Rice

  • 4 cups of cooked rice (it’s best to use rice that’s at least a day old – the rice is drier and can absorb more flavor)
  • 1 medium onion, diced
  • 1 cup kimchee, chopped
  • 4 eggs, lightly beaten (add some salt and pepper if desired)
  • 8 slices of bacon, diced
  • 1 cup snap peas
  • 2 medium carrots, diced
  • 2 Tbsp. soy sauce (I used the light version; difficult to tell the taste difference)
  • Optional: 2 Tbsp. Gochuchang (red pepper paste), can also sub sriracha for some added spice
  • Oil (I like to use olive oil)

For assembly and cooking instructions, please visit:

Caramelized Onion and Maple Bacon Pizza

Saturday, April 14, 2012 Review by Brian

Caramelized Onion and Maple Bacon Pizza

Ran across this post from one of our new fav blogs: Seriously, who doesn’t like pizza – especially loaded with BACON!


Ingredients: [Print this recipe]

  • 1 prepared pizza dough (see recipe), or store bought
  • Garlic Cream Sauce (see recipe)
  • 3 large onions, caramelized (see recipe)
  • 5 slices of cooked bacon, crumbled or chopped
  • 1 cup of shredded mozzarella cheese
  •  fine corn meal

For assembly and baking instructions, please visit: