The Ultimate Bacon and Eggs Recipe – Bacon Cups

  • Difficulty:
    Easy
  • Preparation Time:
    Prep Time: 5 minutes Cook Time: 15 Minutes
The Ultimate Bacon And Eggs Recipe – Bacon Cups

Breakfast is totally under appreciated. It is the most important meal of the day, but people tend to rush out of the house and substitute it with an energy bar, a glass of juice or nothing at all! I say we end this madness!

Bacon and eggs are the quintessential breakfast, but, to be frank, that’s kind of boring. How about we add a little flare? How bout we make it so that things can be prepped ahead of time? How bout we make it friggin’ delicious?! This might be a bit, bullish. But I am going to state that this is by far the Best Bacon and Eggs Recipe Ever! What I love about this recipe is you can substitute pretty much anything into it.

Ingredients

The Ultimate Bacon And Eggs Recipe: Ingredients

8 strips Maple Leaf Bacon

4 slices Dempster’s sliced bread (your choice)

150g Baby Spinach

4 Eggs

¼ cup Grated Gruyere

2 cloves Garlic

3 tbsp Olive Oil

Non-stick cooking spray

Salt and Pepper

Makes 4 Breakfast Cups

Directions

1. Preheat your oven to 400°F

The Ultimate Bacon And Eggs Recipe: Preheat your oven to 400°F

2. Mince up your cloves of garlic well and toss them into a large pan or wok with your olive oil. Fry that garlic until it turns golden and fragrant.

The Ultimate Bacon And Eggs Recipe: Step 2

3. Throw in your spinach and cover with a lid. I said 150g because that’s how much was listed on my package of spinach. Just cook the whole bag/package. It cooks down to nothing, I swear.

The Ultimate Bacon And Eggs Recipe: Step 3

4. While you’re spinach is doing its thing, go ahead and fry your 8 strips of bacon. But WAIT. Don’t cook them all the way through. Cool them until they’ve released a little bit of fat and are still very soft. 5 minutes, tops.

5. Take the lid off your spinach. Everything should have wilted by now. Even if it didn’t, continue to stir it up until everything is cooked. Add a pinch of salt and black pepper and set it aside.

Tip – everything I’ve done up until now (incuding par-cooking the bacon) can be done ahead of time. The rest of the recipe is just assembly and baking. Please don’t preheat your oven the day before, though.

The Ultimate Bacon And Eggs Recipe: Step 5

6. Spray your muffin tin with cooking spray, then place 4 rounds of bread into the bottom of your muffin tins.

The Ultimate Bacon And Eggs Recipe: Step 6

7. Add some shredded gruyere

The Ultimate Bacon And Eggs Recipe: Step 7

8. Put some spinach down.

The Ultimate Bacon And Eggs Recipe: Step 8

9. Line the perimeter of the cups with 2 strips of bacon.

The Ultimate Bacon And Eggs Recipe: Step 9

10. Carefully crack an egg in the middle.

The Ultimate Bacon And Eggs Recipe: Step 10

11. Top with more cheese (of course, more cheese)

12. Pop them in the oven for about 8 minutes, or until the whites have gone…. White. You can leave them in longer if you like your yolks more firm.

13. Serve with an extra shredding of gruyere and any leftover spinach.

This twist on a classic breakfast will be sure to impress your girlfriend and is easy enough to make her think you are a master chef.

The Ultimate Bacon And Eggs Recipe – Bacon Cups: done

What do you think? Best Bacon and Eggs Recipe ever?

Bacon Wrapped Filet Mignon Recipe – Ultimate Recipe

  • Difficulty:
    Easy
  • Preparation Time:
    Prep Time: 30 mins Cook Time: 15 mins
Bacon Wrapped Filet Mignon Recipe – Ultimate Recipe

Yes. You read that correctly; a perfect filet mignon is EASY! (Cooking these Bacon and Eggs is actually harder) Just follow the steps below and get perfect results EVERY time.

When you’re dealing with such a glorious (and expensive) cut of meat, you don’t want to complicate things. It’s expensive for a reason – because it’s delicious! We just want to enhance it.

How do we do that? Bacon, of course. Couple that with a simple seasoning and some vegetables of choice and you’ve got a meal fit for a king.

I decided to throw together some sautéed pearl onions and shitake mushrooms in rosemary red wine reduction over top, plus some goat cheese mashed potatoes on the side, but you can put anything you like! If you want the detailed steps on how to make those, just ask!

Ingredients

Bacon Wrapped Filet Mignon Ingredients

3 strips Maple Leaf Bacon

3 pieces Filet Mignon

3 tbsp Olive Oil

3 tbsp Fresh Ground Black Pepper

1 tbsp Salt

Directions

1. Grab a plate and season it. Yes, we’re seasoning the plate, not the meat! Add your olive oil, salt and black pepper and mix it around.

Bacon Wrapped Filet Mignon Directions

2. Wrap each one of your filets with a strip of bacon. No toothpick necessary. It will hold together on its own.

Bacon Wrapped Filet Mignon Directions

3. Rub your steaks in your seasoned plate. Get them all seasoned up nicely. All over. All sides. Nice and seasoned. Anybody that tells you not to salt your steaks before you grill them because they’ll “dry-out” is full of you-know-what. The only way you can dry out a steak is if you submerge it in a tub of salt and let it sit for a month. That’s not going to happen here.

Bacon Wrapped Filet Mignon Directions

4. Now here’s the most important part of the whole process: Wait. Let it sit for at LEAST a half hour. I waited for about an hour. Not only will this let the seasonings penetrate the steak, it is EXTREMELY important for the steak to be room temperature before we cook it. Since this is such a thick cut of meat, cooking it cold will mean it will be burnt on the outside, and raw on the inside. If the steak is at room temperature we will get a much more even temperature profile through the meat.

5. After we’ve waited for the steak to come to temperature, we can now throw it on the grill. Get your grill nice and hot. Preheat it on high for about 20 minutes. The perfect grilling process is three simple steps:

The Sear: Over high heat, grill the steaks on each side for three minutes with the lid closed.

The Roast: After you’ve completed the sear, turn your burners down to medium or medium-low and cook your steaks for an additional 3-4 minutes per side for a beautiful pink medium. (A couple minutes less for medium rare, a couple minutes more for medium well. Well done is a sin)

The Rest: After you’ve cooked your steak, you need to wait! If you cut into it right away, all the juices will run out and you’ll be left with a dry mess. Let the steak sit for five or ten minutes to let the juices redistribute. It will seem like five hours, but it will be worth it.

Bacon Wrapped Filet Mignon Roast

6. Top with your veg, taters on the side, and melt into your chair as the steak melts in your mouth. You can thank me later.

Bacon Wrapped Filet Mignon Recipe Done

2 Best Deep Chicken Fried Bacon Recipes That You Will NEVER Want to Miss

Chicken Fried Bacon’s Deliciousness Helped Make Bacon Popular

A lot of things have made bacon as popular as it is today. But some of bacon’s current success is due to a particular dish: chicken fried bacon.

Today, I thought I’d give you a peek into where this dish came from, how it grew in popularity and what exactly “chicken fried bacon” is. The crazy and mouthwatering details follow after the jump.

Chicken Fried Bacon: The Basics

Chicken Fried Bacon is exactly what it sounds like. To make it, you dip bacon in chicken-flavoured batter and then deep fry it. It’s usually served with “white” gravy – the creamy country gravy you see served with a lot of southern dishes.

Chicken Fried Bacon was invented by Frank Sodolak at his restaurant, Sodolak’s Original Country Inn.

Sodolak is no longer sure of when he invented it, but it was apparently created at some point in the late 90s. He was fooling around with the deep fryer one night and putting stuff into it (I have a feeling that this is how most major world-changing discoveries are made). At one point, he threw in some strips of bacon.

And voila, chicken-fried bacon!

Chicken Fried Bacon: The How To

The exact method of preparation that Sodolak uses is as follows: he takes some uncooked bacon and then dips it twice in a prepared mixture of flour and milk. Then he puts these slices in his frying apparatus for about three to four minutes. After that, he takes it out and serves it with a bowl of country gravy.

Just a note, though: Frank Sodolak serves this dish – several strips of deep-fried bacon – as an appetizer.

Chicken Fried Bacon and the Bacon Revolution

Chicken fried bacon may have been a 90s invention, but its real popularity began in the mid 2000s. In about 2006, it exploded in popularity, due partially to the video below. In it, Frank Sodolak talks about creating chicken fried bacon. You also get a whole bunch of shots of chicken fried bacon and people enjoying the chicken fried bacon. It’s pretty mesmerizing.

Chicken Fried Bacon and the Bacon Revolution

Since the spread of this video, chicken fried bacon has become a popular dish. In 2008, it won the Texas State Fair for “Best Tasting” dish. As well, there are many restaurants around the U.S. that have been inspired by the video, and have started serving it. In fact, the infographic from a few days ago suggests that this dish has been one of the main trends that helped spark the renaissance of bacon.

But What Does it Taste Like?

The general consensus is that chicken fried bacon tastes pretty darned good. Sodolak says that some people at his restaurant only eat two servings of it as a meal, rather than as just an appetizer.

reviewer of Sodolak’s restaurant says that, “The taste is rather subtle — a more peppery bacon would probably work out wonderfully — and the strips are surprisingly light on your stomach.” Some folks might have listened to this advice: the chicken fried bacon that won the Texas State Fair was a pepper variety.

What do you think of chicken fried bacon? Do you think you would ever make it at home?

There are dozens of variations of the Chicken Fried Bacon recipe in every family’s kitchen and restaurant. But here we introduce two great recipes that help bring the flavor of smoked meat to a new level.

Let’s go with them!

#1. Chicken Fried Bacon Recipe Supreme

  • Difficulty:
  • Easy
  • Preparation Time:
    20 Minutes
Chicken Fried Bacon Recipe Supreme

I have a friend from Texas, and she told me that she was making “Chicken Fried Steak” one night for her boyfriend. Obviously, I asked “What the heck is Chicken Fried Steak?!” To make a long story short, she explained that it was a tenderized steak that was dipped in batter and deep fried like chicken, hence chicken fried. She went on to explain that “anything could be chicken fried”, which got me thinking… what about bacon?

Chicken Fried Bacon needs something to go with it, though. You could make traditional southern gravy to top it, yes, but I was thinking something along the lines of another meat to compliment it. If I can do Chicken fried Bacon, what about Bacon Fried Chicken. Imagine: Chicken Fried Bacon, with Bacon Fried Chicken. Stay tuned for the details of the latter, soon.

Now this recipe couldn’t be easier. Make the batter, dip the bacon in the batter, and fry it. Here we go!

Ingredients

For Batter:

15 Strips Maple Leaf Bacon

1 ½ cups All Purpose flour

2 tsp Baking Powder

1 cup buttermilk

2 Eggs

1 tbsp Cayenne Pepper

½ tbsp. Chilli Powder

1 tbsp Paprika

Salt and Pepper

Directions

1. Like I said, this dish is SUPER easy. Combine all your dry ingredients in a large bowl and whisk them together until they are combined nicely.

2. Add your eggs and your milk to the mixture and continue to whisk until all the lumps have gone and the mixture is smooth. Let it stand for 5-10 minutes.

3. Once the batter has rested, dip a strip of bacon in, swirl it around and then throw it in a pan of vegetable oil or a deep fryer at 350°F. Now don’t literally throw it. You’ll burn yourself, and then probably sue me. So here I am saying it, don’t literally throw it – now you can’t sue, haha!

4. Fry the bacon for 10 minutes, until the outside is crispy and brown.

Eat the crispy bacony goodness.

#2. Bacon Fried Chicken Recipe Stuffed with Kindness

  • Difficulty:
  • Easy
  • Preparation Time:
    Over Night Prep. 30 minutes cook
Bacon Fried Chicken Recipe Stuffed with Kindness

In Chicken Fried Bacon Recipe Supreme recipe, I introduced you all to the magic of Chicken Fried Bacon. I also alluded to the possibility of combining it with something equally as wonderful – Bacon Fried Chicken.

In this, we are using only the fat from the bacon to fry the chicken. Does that mean we are not using the bacon meat itself? Hell no! That would be a travesty punishable by lethal injection (don’t think the republic passed that law yet).

When I was researching the best way to prepare this dish, I came across a recipe from a place called Cap’n Charlie’s. After reading through the details, I knew I had to use it. It was perfect. They named it their “Bits-of-Bacon Fried Chicken”. The recipe is designed such that not only are you using ONLY the bacon fat to fry the chicken, the little bits of bacon will adhere themselves to the outside of the pieces of chicken – a crispy bacon crust, if you will.

A word of WARNING: you must be gentle when frying your chicken. I was not, and I didn’t get a nice even bacon-crust on all my pieces of chicken. So learn from me, treat your chicken with care. Love your chicken. Love your chicken like you love your mother…or your bacon.

Ingredients

12 strips Maple Leaf Bacon

3 Maple Leaf Prime Boneless, Skinless Chicken Breasts

1 cup Buttermilk

1 Egg yolk

1 cup All Purpose flour

1 tbsp Cayenne Pepper

Salt and pepper

Directions

1. Cut chicken breasts into strips, kind of like chicken fingers. What am I talking about, these are exactly like chicken fingers.

2. In a resealable plastic bag, put in your buttermilk and egg yolk. Shake it up to break the egg yolk and distribute it throughout the milk, then throw in your chicken pieces. Shake it up again to make sure everything is coated and whack it in the fridge.

3. Marinate your chicken for at least an hour. Overnight is best.

4. Once your chicken is ready, take it out of the fridge and dredge each piece in flour that’s been seasoned with cayenne pepper, salt and black pepper. Set this aside.

5. Dice bacon into very small pieces. Place this diced bacon in cold frying pan and spread it out over the surface of the pan. Place chicken on top of bed of bacon and fry slowly until chicken is cooked and the outside is crispy. Now this is going to take a little bit. Probably at least 15 minutes, depending on the size of your chicken pieces. But just remember, be gentle. Turn your chicken gently.

6. Once the chicken is done (you might have to sacrifice a piece or two to check the doneness), dry everything on some paper towel, then serve alongside your Chicken Fried Bacon.

Is there any match better than Bacon Fried Chicken with Chicken Fried Bacon?

International Bacon Day

And how did you celebrate this past long-weekend, bacon lovers? Did you spend some time at the cottage, swimming in the lake or sunbathing with family and friends? Did you go camping or hiking? Or perhaps did you stay home, reading peacefully on the front porch in the morning and barbecuing in the back yard later in the day?

Though it’s often a sign that summer is coming to a close (and the most ominous sign of back to school season) the long weekend at the beginning of September might be one of my favourite weekends of the year.

International Bacon Day

Of course, it’s not just the promise of cooler Autumn days and the excitement of new classes that makes this weekend extra-special, not is it just Labour Day (which takes place the first Monday of September in the United States and here in Canada). Nope, the other reason that this weekend is so special is that the Saturday of the Labour Day weekend is one of the most important North American holidays for Bacon Lovers: International Bacon Day.

The Origin of International Bacon Day

This tasty end-of-the-summer holiday was founded in 2000 by a bunch of graduate students in Bedford, MASS. Three students – Alexa Haflord, Seth Rittenhouse and Evan Salim – decided that bacon was so delicious it deserved its own holiday. They started a blog and celebrated that first bacon day cooking and eating their favourite food. Since it’s inception, the holiday has spread all over the United States and up to Canada. Participants in the annual International Bacon Day celebrations often chant “bacon is a vegetable!” to indicate their love and appreciation for this most perfect meat.

International Bacon Day Celebrations

Every city that recognizes International Bacon Day has a unique way of celebrating the occasion. The most important part of the celebrations, however, is the cooking and eating of bacon. As long as you have this covered, there is nothing stopping you from having your own International Bacon Day wherever you are!

This year, I celebrated International Bacon Day by combining two of my favourite foods in the entire universe: I whipped up a huge batch of super mac and cheese – which is not only loaded with rich cheese goodness, but also features smoked bacon, veggies, and crunchy bacon crumbs – for me and my friends. There was something about the combination of comfort food and bacon that seemed just about perfect – saying goodbye to all the great fun that was summer, and welcoming in the new start of Autumn.

Iowa Officially Declares Bacon Day

Well, Iowa is starting to look a lot like heaven on earth for bacon lovers. Aside from the Blue Ribbon Bacon Festival, (an event which happened last Saturday, and which we’ll give you the full details on in a different post), the state legislature decided to name February 26th the state’s Official Bacon Day. We think that every day should be named an Official Bacon Day, but one day is a good start. More info, and the full text of this historic and ground-breaking declaration, follows after the jump.

A Day That Will Go Down in History

Iowa is a bacon-happy place. Nearly 5% of their state’s income comes from the production of it, and they are the U.S.’s biggest producers of pork products. It’s no surprise that they’d host what is probably the biggest bacon festival in the country, and that their state legislature would be so happy to promote it.

Even so, the declaration shows to what extent the state is bacon-crazy. They even say that Iowa is famous for bacon – “nature’s perfect food”! Here’s what the state officials officially put onto the record when they declared Saturday, February 26th, Official Bacon Day:

“WHEREAS, the people of Maine have lobster, the people of Idaho grow great potatoes, and the folks of Texas make great chili, we Iowans have bacon —nature’s perfect food; and WHEREAS, whether plain or apple-wood smoked, whether store-bought or artisan-made, bacon is a meat for any meal; and WHEREAS, as America’s top pork producer, Iowa stands tall as the nation’s source of high-quality bacon; and WHEREAS, the 4th annual Blue Ribbon Bacon Festival is set for Saturday, February 26, 2011, from 10 a.m. to 4 p.m., in Des Moines; NOW THEREFORE, BE IT RESOLVED BY THE HOUSE OF REPRESENTATIVES, That the House of Representatives recognizes February 26, 2011, as Iowa Bacon Day and invites all Iowans to take part in the festival and to celebrate bacon.”

Iowa: An Inspiration For Us All

Surely this is a declaration that we can all be inspired by. We should also struggle to have it implemented wherever we live. After all, Canada has a lot of great bacon and bacon products – we are the home of Maple Leaf Foods, for instance – and we really need to recognize the importance of bacon to our national economy. And to our national mood! What food can make the long and cold mornings of our winters even bearable? The only food that could do this, is – as the Iowans say – “nature’s perfect food.” BACON.

It Shall Hereafter Be Known As The Day of Bacon

So, what are we going to do about it? I would like you to spend some time thinking about how important bacon is to your life. If you feel as strongly about as bacon as I do, please call your government representative and ask them – no, tell them! – that we need an official bacon day in Canada. In the meantime, to endure the pain of having to wait for this announcement, I recommend eating some bacon.

Baconized Pasta Salad Recipe – Best Pasta Salad Recipe

  • Difficulty:
    Easy
  • Preparation Time:
    Prep Time: 15 mins Cook Time: 10 min

I’m telling ya, salad is making a comeback this summer. As long as I keep pairing them with bacon, I don’t know how they could go wrong.

This recipe is a Momma Chef Bacon special. She made this for me when I came to visit last week. It was quite a scorcher outside so she wasn’t in the mood to get the oven or stove going for more than a pot of water (or bacon, there’s always time for bacon). Everything else is cool, crisp and refreshing. Great for a side dish or a full meal! Now I forgot to add in the onion when I photographed this, but it makes a great addition to the dish.

Also, the white vinegar gives a great tang that isn’t there without it. You might be sceptical, but it’s a necessary ingredient.

Baconized Pasta Salad Recipe

Ingredients

8 strips Maple Leaf Bacon

1 lb Pasta (Fuscilli or Rotini)

2 tins Tuna (in oil)

¼ cup Mayo

3 tbsp White Vinegar

1 Pepper

2 stalks Celery

2 Carrots

½ Red Onion

3 tbsp Olive oil

Salt and Pepper

Directions

1. Get the pot of salted water on the stove. Bring that bad boy to a boil.

2. Cut your bacon into strips again and fry ‘em up! Childsplay! Well, not really. Get your kid away from the stove. Reserve the fried bacon on a paper towel and leave it to cool.

3. Grab your pepper and celery and give them a good wash. Dice them up along with the carrots and onion.

4. I was able to dice up everything nice and fine before my water started to boil. Aim for that!

5. Grab your pasta. I used fuscilli. You can use whatever you like. Short works best here. I like the curls of the fuscilli so everything in the salad can get in between and mix together. Boil according to your package instructions. When it’s done, drain and toss in a bit of olive oil and leave to cool. The olive oil is so the pasta doesn’t stick together.

6. In a large bowl, empty your cans of tuna. I used the tuna in oil so it wasn’t as dry as the one in water.

7. Smash this up with a fork nice and fine.

8. Add your mayo and vinegar. Give that a good mix.

9. Stir in your veggies that you’ve diced nice and fine.

10. Mmmmm …Wonderful vegetables.

11. Grab your cooled pasta and mix that together with your tuna/veg mix, season with salt and pepper and add in your bacon. Plate this, go out on your patio and enjoy!

Is this not the best Pasta Salad Recipe you have ever seen? What other pasta recipes do you like or do you think I should have added something else to the mix?

How to Make Bacon Candy for Halloween

Halloween Holiday Planning: Bacon Candy!

That nip is in the air these days, especially in the evenings, the leaves and changing colours and falling to the grounds, and kids are settling into their classes as the initial excitement of back to school season settles into a comfortably routine. Fall is here to stay, that is for sure.

As the nights keep getting longer and the days chillier, it’s time to start thinking about one of the great the season: Halloween, of course!

Halloween Holiday Planning: Bacon Candy!

While October 31st is still a few weeks away, those who love the holiday already have their minds spinning about how to plan for it. All along the street in my neighbourhood, the silhouettes of black cats are appearing in windows and fake spiderwebs are covering the doors. I’ve even seen a few pumpkins decorating the stoop (though no carved jack-o-lanterns yet!).

I’ve already begun busily working on my costume (which is going to be amazing this year) as I am sure many of you have as well. Little decorative gourds adorn a bowl on my kitchen table and I’ve hung bats in all of the windows and doorways. I love Halloween for the costumes and the good cheer, but just like I did when I was a little kid, the best part of Halloween in my opinion in the candy.

So, in preparation for this joyous holiday, we thought we would give our fellow bacon lovers the scoop on where to get the best bacon candies to give away on Halloween (and eat yourself) ensuring you’ll be the most popular house on the block!

Best Bacon Candies

This site not only has links to buy some great bacon candies, but has also ranked them in order of deliciousness. We think that the bacon jelly beans are sure to be a hit, though you might want to grab a very special bacon chocolate bar to give to someone really special.

Candied Bacon

While cautious parents might not appreciate you giving out home made treats like candied bacon to their kiddies, there’s no reason at all you can’t make some for your own halloween party!

How to Make Bacon Candy for Halloween

How to Make Bacon Candy for Halloween

With Halloween coming up, it’s probably a good idea to start thinking of what sorts of treats you are going to serve the neighbourhood kids. Kids can be picky eaters, so it is probably a good idea to pick something you know everyone loves: bacon. But to make it more Halloween-y, why not make some candied bacon?

Making candied bacon is a lot like making it with brown sugar – but with a key difference. With brown sugar it gives it a light, sweet flavouring. The candying process we are describing here will make the sweet flavour more intense and candy-like. Here’s how you do it.

1. Cook the bacon the way you normally would. You can fry it in a pan or bake it. Choose the method that is most convenient for you. When the bacon shrinks but has not yet become crispy hard, take it out of the pan or the oven. Let it cool off on some paper towels to remove any excess grease.

2. Measure out the sugar. The amount of sugar you’ll want to use will depend on how much bacon you want to make. About a quarter to a third of a cup will work. To really make it sweet, use white sugar instead of brown. You’ll also want to cook the sugar in a frying pan or sauce pan – you won’t get the same effect by baking.

3. Cut up the bacon you’ve prepared into small pieces and layer it on the bottom of the frying pan. Sprinkle the sugar on top until you have a fine layer over all of the bacon. Cook the bacon and sugar on medium-low until the sugar melts. You’ll want to keep the heat as low as possible, and to keep an eye on it, to ensure that it doesn’t burn.

4. When the sugar has melted and become liquid, stir the bacon around so that it is covered on all sides. Cook it until the bacon looks shiny. Then take out the bacon and put it on wire rack to cool off. Don’t let the pieces of bacon touch each other unless you want them to stick together.

When the bacon is cool, you’ll have a delicious treat ready! You can keep the candied bacon in the fridge – it will taste good cold or at room temperature. And I’m sure the kids in your street will love it.

If you want a variation on this recipe, add honey or Dijon mustard to the sugar when you are cooking it. And if you have an ice cream maker, throw the candied bacon bits into vanilla ice cream. It’ll taste delicious. In fact, candied bacon can be added to many different recipes. Why not experiment with your own?

How to Make a Bacon Costume for Halloween

How To Make A Bacon Costume For Halloween

With Halloween coming up, many people are struggling to find or make a good costume at the last minute. Choosing what to go as is one of the big problems. What should you do? I think you know what we will probably suggest: you should go as bacon! Probably a good idea to also mention, bacon cures hangovers. We know you are going to be out and about having fun. Remember if a house gives you bacon candy. Don’t eat it, just tell them you know how to make them thanks to the gloious Republic of Bacon. Heck, tell them to join our army. We give out a ton of free stuff all the time.

Bacon, as well as being one of the world’s most delicious foods, is also a pretty easy costume to make. All you need is some foam, paint, a glue gun, a few strips of Velcro and a few other odds and ends. Here’s how to make your bacon costume:

1. Get two pieces of foam that are large enough to fit on either side of you as the slabs of bacon. Try to get them roughly in the same shape as you, too – long on one end and short on the other. Getting foam that is roughly the same shape as you will cut down on your work.

2. Put the foam on the ground and lie down on it so that your feet hang off it. Draw a circle where your face will go (try not to make it too big or it’ll slide off your head) and indicate on the foam where your arms will stick out on the sides. You might need help doing this!

3. Cut out the face hole. Glue the costume together at the top and along the top sides until you get where the arms should be. You might want to try putting your head in the hole before you glue – you want to make sure you are leaving enough room for you!

4. Cut the edges of the foam to make it look as curvy as real bacon.

5. Glue one side together from the bottom of your arm hole to the bottom of the slice. Once again, you want to make sure you’ve left enough room for your body – the foam will be a bit rounded. You’ll also want to add lots of glue to avoid any exploding costume mishaps.

6. On the other side of your bacon, apply your Velcro strips. This is where you will get in and out of your costume.

7. You can free-hand spray paint your costume, but if you want a really accurate look, create a template. Since you want to avoid getting tape stuck to your foam, cutting a template out of plastic and then pinning it to the foam will work best. You can use a drop sheet or other large piece of plastic like an opened garbage bag.

8. Pin down the template and spray your paint. You’ll do this several times. You’ll want to use at least three colours: red, pink and white. For each colour, do at least two coats. If after you have finished painting, you feel that the bacon looks too cartoony, consider spray painting a light spray of light brown all over the costume.

9. Your costume is done!

If you can find an egg costume for your loved one, you can always go as breakfast. But if your loved one is anything like you, you should probably make a second bacon costume for him or her.

What do you think of the bacon costume? Are you going to go as bacon for Halloween?

Top 7 Bacon Costumes for Halloween

Top 7 Bacon Costumes For Halloween

The other day, we showed you how to make Halloween bacon costumes. Today, we’re going to feature some of the best bacon costumes we could find on the net. Not only that we have a costume we found from over 100 years ago that pays tribute to our lovely meat product. We saved it for last. We have compiled the best bacon costumes the web has to offer.

Now we could have expanded the list to feature Top 10 Bacon costumes or even Top 20 bacon costumes. What we found was a ton of people buying store bought (bacon and eggs) costumes.

We wanted to see some original material; we wanted to see the true bacon fanatics. I also wanted to recruit them to our Republic of Bacon Army.

Now on to Our Top 7 Best Bacon Costumes around the World Wide Web.

1. Otto

otto Bacon Costumes

Otto went the route that we suggested – making the bacon costume out of foam. Otto went with a more brown colour than we were thinking. I suppose he wanted to make his bacon look more crispy and cooked than raw. I think the costume was a success – he certainly seems happy. And being bacon means you get to make a whole bunch of silly puns and jokes for the entire night. This photo here is labelled “Canadian bacon.” Hyuk, hyuk, hyuk.

2. Courtney and Matt

Courtney and Matt Bacon Costumes

Courtney and Matt are showing off what looks like a store-bought bacon and egg costume. You can order something similar from this site here. It might be too late to order anything from the Internet for Halloween, but you might want to think about getting a set just in case. Maybe you’ll need something for a last minute costume party in the future. And it’s always great to have a matching costume with your partner.

3. Connor and Pal

Connor and Pal Bacon Costumes

Of course, you don’t even need the eggs part of the equation. You and your friend can go as bacon and bacon! More bacon = more goodness. These fellows also created a completely different type of bacon costume. It looks like it is made out of fabric, and it has been sewn together on the sides. The fatty goodness of the bacon has been created with off-white pieces of felt that are glued on. It just goes to show that there are many ways to make a good bacon costume.

4. Baby Bacon

Bacon ain’t just for adults. Why not make a costume for the baby in your life. As Andrea C. explains on her flickr, it’s pretty easy to make, “It’s made of felt. One long red strip about 18 inches wide and one long tan strip cut to look like fat. It’s sewed up the sides, leaving room for arm holes and leg motion. There are pipe cleaners above his shoulders to hold it up straight.” If you are a sewing whiz, this might be just the last minute costume for your little one.

5. Alexuma

Alexuma Bacon Costumes

If you are really pressed for time, and you are terrible at cutting and putting together fabric and foam, you can make a costume out of cardboard or some other stiff material. Bacon is, after all, instantly recognizable by its shape and generally browny-pink colour. This woman appears to have gone as an egg with strips of bacon on it. Bravo! Let’s face it: if you incorporate bacon in any way into your costume, you know people will love it.

6. Dog Costumes

Dog Costumes

Don’t forget your dog! They probably want to join you in your love of bacon. Shedoesthecity.com provides instructions on how to make a bacon costume for your dog out of felt. We guarantee that everyone will adore your pooch if he or she is wearing these bacon strips.

By far the weirdest image I found was the black and white image from an old costume.The image is via Black and WTF, the image caption says the costume was made by the author of fancy dress. The costume took first place in in the Forty Guineas Covent Garden Fancy Dress Ball in 1894. Further proving that our love and fascination with bacon has been around for over 100 years.

Forty Guineas Covent Garden Fancy Dress Ball Bacon

So, there you go: some more bacony ideas for Halloween costumes. Do you have any bacon costume ideas? How can you incorporate your love of bacon into your Halloween costume?

Science Explains Why We Love Bacon

Science Explains Why We Love Bacon

Why Do We Love Bacon?

You’d think that due to its longstanding appeal, scientists would have long ago figured out why we like it so much. But it was only recently that we found a convincing – and sciency! – reason for why bacon is so delicious.

Elin Roberts, a “science communication manager,” (I’m not quite sure what that is) spoke to the Daily Telegraph about bacon’s enduring appeal. As Ms Roberts says, “The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There’s something deeper going on inside. It’s not just the idea of a tasty snack. There is some complex chemistry going on.”

Science Explains Why We Love Bacon

Apparently it all has to do with the Maillard reaction, which is when reduced sugars react with amino acids under heat. As they do, they produce a wide range of molecules that vary in flavour and smell. It is one of the reactions that produces the flavour of toasted bread, roasted coffee, chocolate and caramel. In fact, this reaction is at the basis of the flavour industry.

I’ll let Ms Roberts take over: “Meat is made of mostly protein and water. Inside the protein, it’s made up of building blocks we call amino acids. But also, you need some fat. Anyone who’s been on a diet knows if you take all the fat from the meat, it just doesn’t taste the same. We need some of the fat to give it the flavour. Fats mean that there are some reducing sugars in there as well. When it’s really hot – that’s when the Maillard reaction starts.

With all of those various molecules being created, the air above your frying pan or around your stove is soon filled with various smells. These form that complex scent that is difficult to describe, but that most people find so appealing. This also explains why adding sugar to your bacon can make it taste better: you are improving the chances that the Maillard reaction will occur between some sugar and the proteins in the meat.

The next time you are cooking up your bacon, remember to thank the Maillard reaction. Without it, we wouldn’t have that bacon-y flavour to enjoy

Bacon, Science and Protein = Our Love for Bacon

Here at the Republic of Bacon, we love to offer you proof that your love of bacon is not just in your head. It’s a scientific fact that bacon is delicious. We’ve already talked a little about why the cooking of bacon makes it delicious. But what about before the cooking – does bacon start out delicious? The answer, of course, is yes. And the reason is because of the special way that bacon is prepared: its curing.

Meat, if you didn’t know, is largely made up of animal protein and the associated fat. Strangely enough, though, protein, on its own, does not have a lot of flavour. As we mentioned before, what gives meat its flavour are the by-products of protein – those thousands of flavourful amino acids – when it is broken down. Although there is always some natural breakdown of proteins before any cooking begins, the process is accelerated by cooking. Hence, the deliciousness of browned meat.

But bacon’s secret weapon – what makes it potentially even more delicious than other meats – is the curing that is used in bacon’s preparation. Curing is done in many ways, but the most common are dry and wet curing. Most of the bacon we eat today is wet cured, which means it has been prepared in a brine (salt water) solution. Although this was originally meant to help make bacon last longer, it is now largely done to make bacon taste better.

The reason it improves bacon’s flavour is because curing helps start bacon’s protein breakdown sooner. In particular, the brine solutions helps increase the concentration of the amino acid glutamic acid. And glutamic acid has been associated with that delicious, meaty flavour that we all love.

As well, the fats in bacon also break down in the curing process into thousands of different chemicals. Some of these natural chemicals are what give other foods their particular flavours: apple, melon, citrus and butter. These are combined with the caramel flavours that are naturally produced when meats are browned. The overall result is the complex, endlessly captivating scent and flavour of bacon.

And with so many different flavour notes, it is no wonder that bacon works so well with so many different foods. Pairing bacon with the sweetness of apples and melons, for instance, brings those flavour notes in bacon out.

So, there you have it: further proof that bacon is delicious. But you didn’t need that, you can tell already! But if you have any bacon-doubters in your life, be sure to tell them why they need to give bacon a second chance.

Why is it that other foods need to be wrapped, stuffed or injected with bacon to make it better? Curious little bit to think about. What else do you think bacon would be fantastic with?

The Many Amazing Ways To Cook Bacon

best way to cook bacon

We’ve covered a lot of different ways to cook bacon on this blog. We’ve even gotten into a few arguments about the best way to do it. But today, all of the arguing is over. Today, I thought I’d do a round-up of all the different methods I’ve covered, in a handy-dandy reference post for y’all. Set your bookmarks, and follow along on our super-duper bacon cooking roundup. (Okay, I need a better name than that.)

Frying Bacon

Frying bacon is the most common way to cook up some bacon. CHOW provides this handy video to give you the basics of what you need to know. But what if you want to fry in winter? Baconology will help you out with that. And some people are so committed to frying, they use their bacon alarm clock to do it. But mostly, I just like to watch it fry.

Deep Fried Bacon

If you love something enough, you just have to deep fry it. (Well, please don’t deep fry your pets!) Chef Rob has given us a great recipe for deep fried bacon, but there are so many out there. For example, the ever-dependable Instructables has one. As this site will tell you, Sodolak’s Original Country Inn is the place to go for Deep Fried Bacon, but if you can’t make your way to Texas, you could try this version of his recipe.

Baking Bacon

Possibly the most popular form of cooking bacon? Maybe I won’t open that can of worms again. If you didn’t think there is a fight between frying bacon fans and baking bacon fans, chowhound brings you up to speed. Taste-the-bacon runs down the basics of baking and so does Bacon Goddess. In fact, pretty much everyone can tell you how to bake bacon. It’s not a favoured bacon cooking method for nothing! But I will show you the best way you should do below

Best Way to Bake Bacon

Best Way to Bake Bacon

When you first cooked bacon, you probably fried it in a pan. Heck, that’s how it’s shown in the movies. And frying pans can make cooking bacon quick and easy: put in some cooking oil, drop in the bacon, turn on the burner and away you go.

But as anyone who has cooked bacon knows, the bubbling of the cooking oil can sometimes pop onto your exposed skin. Frying also requires a lot of watching to make sure you the bacon doesn’t stick to the bottom of the pan. One of the ways to avoid these problems is to bake your bacon.

There are many ways to bake bacon. And although I’ll provide a description of how to do it, you’ll have to test drive it the first time to see if it cooks the way you want it to. After all, we all like our bacon cooked differently – embrace your personal preference!

The Best Way to Bake Bacon – Steps by Steps

1. Preheat the oven to a fairly hot temperature: about 400-425 degrees Fahrenheit.

2. Get out a cookie sheet with a raised rim (you don’t want the excess bacon fat to drip into your oven). I’d also cover it with a sheet of aluminum foil for ease of cleaning. There are some special pans to help you bake bacon, but you don’t need to invest money into special pans to enjoy the baked flavour (Although it doesn’t hurt to invest in something that’ll make your life easier!).

3. Put the bacon on the sheet. Make sure the bacon pieces don’t overlap each other.

4. Put the sheet in the oven and bake for five minutes. After the five minutes are finished, turn the tray around to ensure that the bacon cooks evenly.

5. Bake for a few minutes longer. You’ll have to keep an eye on it. Ovens always vary in their cooking temperatures, and the baking time depends on how crispy you like your bacon.

6. Take your bacon out. Dab it with a paper towel to remove any excess bacon fat.

7. Enjoy!

The benefits to this method are that you get a consistent level of cooked bacon. Your bacon is also unlikely to get overcooked, or to stick to the pan. Baking bacon is particularly good if you like your bacon crispy and evenly cooked. If you’ve never tried baking bacon, consider it the next time you are enjoying your favourite treat.

Microwaving Bacon

Microwaving bacon is the poor man’s way of cooking bacon: it probably should only be used in last resort situations when all other options fail you. But if you are in that situation, it can still present you with some unexpected issues. Start cooking steers us in the right direction. A Michelin reviewer has his own opinions about how to make the perfect microwaved bacon sandwich. If you need a good reason to microwave bacon, Livestrong gives you the deets on why it might be a smart choice. But if you just want to laugh, you can snicker along to Rachel Ray’s ridiculous “Late Night Bacon” recipe.

Other Ways

There are other ways to cook bacon. For example, you can cook it on a BBQ in an explosion. Or, after you’ve hollowed out an orange, you can just cook some slices inside. For the militarists out there, you can use your leftover guns to cook some bacon. And it’s never a bad idea to just stab it with some metal tongs and hold it over a campfire.

1. Use a Machine Gun to Cook Your Bacon

There’s plenty of ways to cook bacon: you can fry, microwave or bake it. In fact, do whatever you like! It’s a pretty chilled out food item. It doesn’t mind. In fact, people seem to be coming up with new ways of cooking bacon every day. This one I’ve heard of recently really takes the cake for originality: someone has found a way to cook bacon with a machine gun.

Cooking Bacon the Way Real Men Do It

I’ve already told you about the BAK-47 (the AK-47 made out of bacon). But that’s not what I’m talking about today. Making a gun out of bacon is child’s play compared to this (literally). It’s so crazy I’m going to say it again: some dude on reddit has actually cooked bacon with his handy-dandy 7.62mm machine gun. (You know, the one he just happened to have lying around.) And the cooking did not involve shooting the bacon in any way. This is how he did it.

How To Cook the Bacon

First of all, our brave chef exposed the barrel of his machine gun and wrapped tin foil around it. Then, he tied the foil down on either end of the barrel with string to ensure it didn’t come off. After this, he wrapped the bacon around the foil, and wrapped some more foil around the bacon. This step is very important. The fired bullets give off searing hot gases. This is what cooks the bacon through the foil. But exposing the bacon to the gases can and will burn it (putting it in the foil lowers the heat a bit). And cause there are strange, kinda metallic-y gases being produced, it’s unlikely that you’d want to eat bacon that has come into contact with them.

After the bacon is all nice and snug, you can fire away. Our reddit chef fired 200 rounds, but he figured the bacon was pretty much done after 150 rounds: the smell of cooked bacon was making him hungry. The final product looks surprisingly well-cooked and delicious. I don’t have any weapons of mass-destruction lying around, but I wouldn’t be against trying some machine gun cooked bacon someday. A guy can dream, can’t he?

A Long, Proud History of Misusing Weapons to Make Breakfast

Cooking bacon with machine guns isn’t entirely new. In fact, the reddit guy got the idea from a historic practice. Back in WWI, British troops used the Vickers Machine Gun in the trenches. Part of its firing system used water: the sleeve around the barrel was filled with water to cool it down. When the barrel heated up, the water would turn to steam. It would then move through to another part of the gun and condense back into water. But in the mornings, the British troops would sometimes use this aspect of the machine gun to perk up their breakfast. They would fire off a few rounds into no-man’s-land, take out the boiling water from the gun before it condensed and use the boiling water to make tea. That’s a manly cup of tea!

2. Can Bacon Be Cooked On The Sidewalk?

We’ve all heard about that rumour: on hot days you can fry an egg on the pavement. But if you are going to fry an egg, shouldn’t you have some bacon to go along with it? It makes sense, doesn’t it? It’s certainly been redonkulously hot in Canada lately.

Apparently there is a dome of hot air just hovering over our country, slowly cooking us. If that’s the case, why not conduct an experiment in street bacon frying, to see if it will work? Please click on the link to see our answer to the question: can bacon be cooked on the sidewalk?

Preparation

Before we begin, I should probably warn you that all of this is for entertainment purposes. Although I’m crazy enough to cook bacon on the street, I don’t recommend you doing it. That being said, my first step was in gathering some much needed bacon. I got out a pack of Maple Leaf bacon and put three slices on some tin foil. I figured that if I wanted to eat the bacon later, I’d probably prefer something dirtless.

But oh man, was it melting almost immediately. Before the project could get much underway I had to scoot back into my house to put away the rest of the bacon. Don’t want to use all of my bacon for just an experiment!

In the next photo, you’ll notice the bacon splayed out on the aluminum foil like a trio of bathing beauties. If you look carefully, you can see the temperature outside (the top number) is thirty-three degrees. Pretty durn hot! I definitely felt like I was starting to cook, so I ran to some shade and began timing.

After Five Minutes

After five minutes, there’s not much noticeable change to the bacon. The temperature gauge has gone up to 39 degrees. Both the bacon and I are sweating like crazy, but I can’t see any difference aside from that. The flies certainly don’t seem to mind, as I spend most of my time running from the shade to shoo them away from my bacon. I’m also becoming deeply self-conscious. I hope none of my neighbours can see this. But no matter! This is for the betterment of science and mankind and bacon!

After Ten Minutes

No change in the bacon, but I think I need a drink. The temperature has gone up to forty degrees and has briefly flirted with forty-one. Wasps and ants have joined the flies in a fight for my bacon. I spend a good portion of my time fighting them away. I’m starting to lose hope. When I touched the bacon, it actually still feels kinda cool – as if all the sweating is making it cool down. Which, you know, is what sweating does. I decide to give it an hour and retreat to my home to huddle by my AC.

After An Hour

No apparent change in the bacon aside from the fact that it looks a little drier. If anything, I guess I’m heading in the direction of beef jerky rather than fried bacon. Reluctantly, I pack up my bacon and trudge into my house. I declare the experiment officially over.

After some searching on the Internet, I find out that the substantially similar egg-frying-on-the-sidewalk requires temperatures of over 150 degrees F or about 66 degrees Celsius. So, we were off by about thirty degrees today. In retrospect, I guess it makes sense that it doesn’t get bacon-fryingly hot, or else we might get more than just sun burned – we could get cooked!

But you’ll never know about these things until you try. And try, I did. In honour of my efforts, I cooked up a huge mess of bacon the old-fashioned way, and enjoyed it. After all, if we’ve got bacon-frying, who needs anything else?

3. Can the George Foreman Grill Cook the Perfect Bacon?

I forgot to mention a popular one that actually has many advantages to it: making bacon on the George Foreman Grill (or similar home grilling machines). Why is cooking on this kinda awesome? Are there any drawbacks? Today, we’ll talk about how this underrated cooking method could actually save your bacon.

Can the George Foreman Grill Cook the Perfect Bacon

From Zero to One Hundred Million in Fifteen Years

The George Foreman Grill (for those people who do not have a television and are unaware of it), is an indoor grilling machine. It features two grilling plates in a clamshell that you jam (or place) food between. The plates are non-stick. As well, the whole design is shaped so that any excess grease drips down into a tray – making it allegedly healthier since the food doesn’t cook in the grease. It’s been super-popular. Since its introduction, the official George Foreman grill has sold over 100 million units. There are also a whole bunch of imitations, and they’ve sold a whack, as well.

The Ultimate Bacon-Cooking Device?

The benefits to cooking bacon are pretty apparent. Like baking bacon on a broiler tray, bacon grease can easily sluice off the bacon and be collected (for later use in your baking!). The bacon also stays flat, and doesn’t curl or stick. You can basically get every piece of bacon looking the same every time you cook it. Like baking, there is also less chance of you getting hit by splatter (except, of course, when you are opening the grill.) Finally, a chance to cook some bacon nekkid! Trying to be hip, obviously it isn’t working out to well.

Cooking on the grill is also incredibly easy. The bacon doesn’t really need you to pay attention to it. You’ll have to occasionally check to see if the bacon has achieved the amount of doneness you prefer. But a quick way to tell that your bacon is getting close is to watch the fat dripping into the tray. When you start, it will be white and thick. As you get closer to the right amount of doneness, the bacon grease will become thinner and more transparent. And it’s a snap for cleaning up. The grill is non-stick, so wiping down the plates when they are a bit warm will ensure there is no scraping.

Slow Bacon Can Be Good Bacon

The one major drawback to the grill is time: the grills do take a bit of time to cook on. The grilled slices may not also get the doneness you prefer – some people say that their bacon is not as crispy as they would like it to be when they use the grill. But overall, these are minor concerns when the benefits are so obvious.

George Foreman Grill in Action

This video shows you what bacon looks like when it’s cooked on the George Foreman Grill. After cooking for a few minutes, the bacon does pretty much look like the perfect ideal of bacon. Added bonus: I’m also totally enjoying the shots of the bacon bubbling away on the grill. Mmmmmmm. I can smell the deliciousness.

George Foreman Grill cooks bacon

What do you think is the best way to cook your bacon?