Bacon makes everything better.
Apr 30, 2008 | 12:10 pm
#16
Join Date: Aug 2006
Location: NYC
Programs: AA LT G (1MM);DL G, UA GM
Posts: 2,028
Apr 30, 2008 | 12:19 pm
#17
Join Date: Jan 2008
Location: Orange County and oftentimes London
Programs: Marriott Bonvoy, HH Diamond, AA EXP, VS Gold, BAEC Silver, Global Entry, UK RT
Posts: 539
I was reading some food blogs right now and came across this
http://www.cakehead.com/archives/200...akehead_h.html
and this
http://slog.thestranger.com/2008/04/...t_of_champions
http://www.cakehead.com/archives/200...akehead_h.html
and this
http://slog.thestranger.com/2008/04/...t_of_champions
oh wow that is just too weird for me
Apr 30, 2008 | 8:12 pm
#19
Join Date: Aug 2006
Location: ?
Posts: 7,544
Wirelessly posted (BlackBerry8800/4.2.1 Profile/MIDP-2.0 Configuration/CLDC-1.1 VendorID/102)
We need to revisit the thread on whether putting Bacon Salt on bacon itself would be overkill or just the next logical step. 
Originally Posted by cordelli
Sounds like an ad for the bacon salt people
http://www.baconsalt.com/
theit tag line is Everything should taste like bacon.
http://www.baconsalt.com/
theit tag line is Everything should taste like bacon.
Last edited by BNA_flyer; May 1, 2008 at 3:39 pm
May 1, 2008 | 12:35 am
#20
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
I didn't know there were so many fellow bacon enthusiasts
May 5, 2008 | 2:39 am
#22
Join Date: May 2008
Posts: 3
Heres a question thats been puzzling me for a while....
Why cant America do proper bacon?
All you get is those thin strips of streaky bacon that is normally cooked so it snaps when you break it!
Streaky is ok for wrapping stuff in when cooking, but for a proper breakfast or bacon sandwich then back bacon is the only answer........
Why cant America do proper bacon?
All you get is those thin strips of streaky bacon that is normally cooked so it snaps when you break it!
Streaky is ok for wrapping stuff in when cooking, but for a proper breakfast or bacon sandwich then back bacon is the only answer........
May 5, 2008 | 12:39 pm
#23
Join Date: May 2005
Location: BOS
Programs: UA
Posts: 1,771
Somewhat timely. I just updated my blog with a basic Bacon-chocolate Brownie recipe.
It was most excellent, if I do say so myself.
We kept them in the fridge, but let them come to room temperature before eating.
It was most excellent, if I do say so myself.
We kept them in the fridge, but let them come to room temperature before eating.
May 5, 2008 | 4:58 pm
#24
Join Date: Aug 2006
Location: ?
Posts: 7,544
Somewhat timely. I just updated my blog with a basic Bacon-chocolate Brownie recipe.
It was most excellent, if I do say so myself.
It was most excellent, if I do say so myself.
May 7, 2008 | 1:58 pm
#25
Join Date: Dec 2007
Programs: SPG Gold; UA 2P
Posts: 238
Haha. Just ran into this on a friend's gchat away message and it reminded me of this thread.
http://xkcd.com/418/
http://xkcd.com/418/
May 7, 2008 | 2:42 pm
#26
Join Date: Aug 2007
Location: Birmingham, AL
Programs: CO Plat, NWA Gold, Delta, Hertz #1, PriorityClub, yadayada
Posts: 274
I was looking for this, but stumbled upon this recipe that looks interesting.
Once bacon has been cooked - and dipped in chocolate, coated in brown sugar or whatever - how long do you think it can safely sit out? I usually treat bacon as meat, so it should be kept refrigerated. Does it have enough salt/preservatives to sit out at room temperature for a couple of days?
Once bacon has been cooked - and dipped in chocolate, coated in brown sugar or whatever - how long do you think it can safely sit out? I usually treat bacon as meat, so it should be kept refrigerated. Does it have enough salt/preservatives to sit out at room temperature for a couple of days?