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Day: May 2, 2008

50 things to do with bacon

Posted on May 2, 2008 By admin

Ahh, bacon! That crispy, chewy, salty and sinful cut of pork we all love.

Bacon has disciples far and wide, some of whom devote entire blogs to it. The Bacon Show, for
example, posts a daily recipe featuring bacon; the site “101 Things Every Cook Should Cook” has an entire section devoted to bacon. Heather, of the site “Bacon Unwrapped”, chronicles her adventures with bacon,
and “Bacontarian” brings you bacon-y goodness from around the Internet, while “I Heart Bacon” conducts bacon reviews.

For those who’ve spent more time eating it than studying it, bacon is cut from the sides, belly, or back of a pig, near the ribs. It’s the fattiness of the meat that makes it so yummy. After the skin is cut away, the meat is cured, smoked, and sliced. It can be cooked in a pan on the stovetop, in the oven, or in the microwave, until it’s perfectly crisp.

You probably know bacon as the star of the BLT (bacon, lettuce and tomato sandwich, in case you didn’t know), and the bacon cheeseburger. But there are so many other ways we can incorporate it into our diets and our lives! Here are 50 ways to use bacon:

1. Make a good old BLT sandwich, of course.

2. Bacon cheeseburgers will make anyone’s mouth water. Meat topped with more meat? Perfection!

3. Bacon-wrapped tater tots would go perfectly with that bacon cheeseburger!

4. Roast a bacon-wrapped turkey for Sunday dinner.

5. Make delicious bacon pastry slices.

6. Add a punch of flavor to your creamed spinach recipe.

7. Make your own hot bacon dressing to use on lettuce, cabbage, or even potato salad!

8. Entertaining? Whet your guests’ appetites with the bacon-cheese fundido appetizer.

9. Indulge in a bar of dark chocolate infused with the flavor of applewood smoked bacon as a special treat.

10. Maple bacon cupcakes will make your mouth water.

11. And if you liked those, try a bacon chocolate chip cookie with maple cinnamon glaze.

12. It’s not real, southern cornbread unless there’s bacon grease in it.

13. Visit The Plaid Mushroom’s e-shop to smother your lips with bacon lip balm made with real bacon oil, refined from bacon. (The link is to a listing that was reserved for a certain buyer, but contact theplaidmushroom to ask for your own listing.)

14. Join the bacon of the month club to have artisan bacon delivered to your door 12 times a year.

15. The beautiful city of Charleston, South Carolina gives us bacon-flavored cotton candy.

16. Enjoy a bacon martini with any meal.

17. Use bacon to dress up your leftovers for a second visit to the dinner table.

18. Whip up a tasty bacon asparagus quiche with Swiss cheese for dinner.

19. Cook bacon into the shape of cups and fill with lettuce and tomato for a breadless BLT.

20. Stay warm by wrapping a giant fleece bacon scarf around yourself.

21. Even if you’re a vegetarian and/or keep a kosher diet, you can still enjoy the taste of bacon salt, because, as the manufacturers say: “Everything should taste like bacon.”

22. If pork-covered pork appeals to you, you may also enjoy the bacon-wrapped deep-fried hot dog.

23. Trim your holiday tree with joyful ceramic bacon ornaments.

24. Use bacon instead of ground beef in stuffed peppers.

25. Get the morning off to a good start with beer cheese muffins with bacon cream cheese frosting.

26. Impress your guests with deceptively simple bacon-wrapped “crabette” appetizers.

27. A bacon-y take on an Asian favorite: bacon and bok choy potstickers.

28. Weave and bake bacon into edible placemats.

29. Then, use the woven bacon to augment your grilled cheese experience.

30. Or, use woven bacon to cook up an eggless bacon and cheese omelet.

31. Bacon and date appetizers will be the hit of your party.

32. Bacon egg salad croissants put a new spin on an old favourite.

33. Then, have a bowl of bacon ice cream for dessert.

34. Then use an actual bacon bandage to cover your own boo-boos.

35. Or wake up to cooking bacon with the bacon alarm clock, which is appropriately shaped like a pig’s face.

36. Add it to your bathroom in the form of bacon-printed toilet tissue.

37. Then, use it to wash up afterward.

38. Bacon popcorn is a deliciously salty, crunchy snack!

39. Try your hand at making your own bacon.

40. Enjoy barbecue-baked beans with bacon alongside your BLT.

41. Cook up a bacon buffet with bacon-topped potato skins, bacon-wrapped shrimp and scallops, bacon-wrapped asparagus, and eggs cooked in bacon grease.

42. Corn and bacon chowder sounds like the perfect soup to warm you up on the last chilly evenings before summer!

43. Strawberry bacon spinach salad will make you the star of any potluck.

44. Salty bacon will complement the sweet honey dressing in this imitation crab salad.

45. Try poached pears stuffed with blue cheese and baked with bacon.

46. Or try the same combo of flavors in a pear, blue cheese, bacon pizza.

47. Take a look at this bacon-filled quiche. It’ll really make your mouth water.

48. See who comes out on top with an action-figure wrestling match between Mr. Bacon
and Monsieur Tofu.

49. Smooth caramel topped with crunchy bacon: Does that sound delicious or disgusting? Try it and let us know.

50. Try many other bacon dishes suggested by foodnerd, including bacon fluffernutter sandwiches, bacon cups with macaroni and cheese, bacon-pepper-cheese scones, and more!

Original Source: http://startcooking.com/blog/395/50-Ways-to-Use-Bacon

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[recipe] Meatloaf

Posted on May 2, 2008August 15, 2017 By admin

This is another recipe we saw recently and just had to try out. It’s from the Beeb’s Something for the weekend. I prepared the mix the night before we wanted to cook it for dinner and it came out tasting loverly! The best thing though is that it makes excellent leftover meatloaf sandwiches :)

Ingredients

1 free-range egg, beaten
150ml oz milk
300g soft white bread, cut into cubes
1 tbsp Dijon mustard
pinch dried thyme
pinch freshly grated nutmeg
pinch dried basil
handful fresh parsley, finely chopped
1 onion, finely chopped
1 large stalk celery, finely chopped
1 medium carrot, finely chopped
225g bacon lardons, fried until golden-brown all over
salt and freshly ground black pepper
700g minced beef
200g minced pork
3 slices streaky bacon
ketchup, for basting

Method

1. For the meatloaf, place the egg and milk into a large bowl and mix together.
2. Add the cubes of bread and leave to stand for 15 minutes.
3. Mash the milk and egg-soaked bread with a fork.
4. Add the mustard, thyme, nutmeg, basil, onion, celery, carrot and bacon lardons, season with salt and freshly ground black pepper and mix well.
5. Add the beef and pork mince. Mix well to combine thoroughly.
6. Cover with cling film and place into the fridge to chill (overnight if possible, but for at least two hours).
7. Preheat the oven to 180C/360F/Gas 4.
8. Transfer the meatloaf mixture into a 30cm x 11cm/12in x 4in loaf tin.
9. Top with the streaky bacon slices to cover. Baste with ketchup.
10. Transfer to the oven and bake for 55 minutes, or until completely cooked through.
11. Remove from the oven and leave the meatloaf to stand for 5-6 minutes before slicing.
13. To serve, slice the meat loaf. Place a slice onto each plate with a dollop of mashed potato alongside. Pour over some gravy and enjoy.

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[recipe] Ultimate fish pie

Posted on May 2, 2008May 30, 2019 By admin

Katy and I watched the Hairy Bikers make this pie. It was so droolworthy that we just had to do it. It serves 6, so just use half the ingredients to make a very good meal for 2 ;)

We used cod and haddock for the white fish, skipped the salmon (cause I’m not a fan) and added some fresh scallops for a bit more seafood. There is no way in hell this can be thought of as a healthy meal with all the cream, butter and cheese that’s in it. But damn if it ain’t good!

Also, while there are many steps in the recipe, it’s actually very straightforward to do.

Ingredients

For the potato topping

1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)
salt and white pepper
butter, to taste
100g/3½oz grated gruyère cheese

For the poaching broth
1 litre/1 pint 15fl oz fish stock
4 tbsp dry vermouth
1 onion, roughly chopped
1 small carrot, chopped
1 small stick of celery, chopped
1 bay leaf
pinch saffron

For the fish
750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut)
250g/9oz smoked haddock
200g/7oz salmon
120g/4oz raw prawns

For the parsley sauce
75g/2½oz unsalted butter
75g/2½oz plain flour
150ml/5fl oz full-fat milk
large handful parsley, finely chopped
150ml/5fl oz double cream
salt and white pepper

To assemble the pie
butter, to grease the dish
125g/4½oz leaf spinach
4 hard-boiled eggs
25g/1oz ciabatta crumbs
25g/1oz grated parmesan cheese

Method

1. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.
2. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.
3. Stir in the gruyère and set aside the potatoes, keeping them warm.
4. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil.
5. Reduce the heat and simmer for five minutes.
6. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.
7. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half.
8. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.
9. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.
10. Preheat the oven to 180C/350F/Gas 4.
11. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper.
12. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).
13. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well.
14. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach.
15. Cover with the mashed potatoes.
16. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.
17. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.

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A few comics

Posted on May 2, 2008 By admin

Saw these today. They made me laugh, so I thought I’d share :)





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Free-range kids… I like the concept

Posted on May 2, 2008 By admin

Helicopter Moms vs. Free-Range Kids

A New York columnist lets her grade-schooler ride the subway alone, provoking a wave of criticism. But do kids really need more supervision than in generations past?

Would you let your fourth-grader ride public transportation without an adult? Probably not. Still, when Lenore Skenazy, a columnist for the New York Sun, wrote about letting her son take the subway alone to get back to her Manhattan home from a department store on the Upper East Side, she didn’t expect to get hit with a tsunami of criticism from readers.

“Long story short: My son got home, ecstatic with independence,” Skenazy wrote on April 4 in the New York Sun. “Long story longer: Half the people I’ve told this episode to now want to turn me in for child abuse. As if keeping kids under lock and key and helmet and cell phone and nanny and surveillance is the right way to rear kids. It’s not. It’s debilitatingfor us and for them.”

Online message boards were soon swarming with people both applauding and condemning Skenazy’s decision to let her son go it alone. She wound up defending herself on the cable news networks (accompanied by her son) and on popular blogs like the Huffington Post, where her follow-up piece was ironically headlined “More From America’s Worst Mom.”

The episode has ignited another one of those debates that divides parents into vocal opposing camps. Are modern parents needlessly overprotective, or is the world a more complicated and dangerous place than it was when previous generations were allowed to roam unsupervised?

From the “she’s an irresponsible mother” camp came: “Shame on you for being so cavalier with his safety,” in comments on the Huffington Post. And there was this from a mother of four: “How would you have felt if he didn’t come home?” But Skenazy got a lot of support, too, with women and men writing in with stories about how they were allowed to run errands all by themselves at seven or eight. She also got heaps of praise for bucking the “helicopter parent” trend: “Kudos to this Mom,” one commenter wrote on the Huffington Post. “This is a much-needed reality check.”

Last week, buoyed by all the attention, Skenazy started her own blogFree Range Kidspromoting the idea that modern children need some of the same independence that her generation had. In the good old days nine-year-old baby boomers rode their bikes to school, walked to the store, took busesand even subwaysall by themselves. Her blog, she says, is dedicated to sane parenting. “At Free Range Kids, we believe in safe kids. We believe in helmets, car seats and safety belts. We do NOT believe that every time school-age children go outside, they need a security detail.”

So why are some parents so nervous about letting their children out of their sight? Are cities and towns less safe and kids more vulnerable to crimes like child abduction and sexual abuse than they were in previous generations?

Not exactly. New York City, for instance, is safer than it’s ever been; it’s ranked 136th in crime among all American cities. Nationwide, stranger abductions are extremely rare; there’s a one-in-a-million chance a child will be taken by a stranger, according to the Justice Department. And 90 percent of sexual abuse cases are committed by someone the child knows. Mortality rates from all causes, including disease and accidents, for American children are lower now than they were 25 years ago. According to Child Trends, a nonprofit, nonpartisan research group, between 1980 and 2003 death rates dropped by 44 percent for children ages five to 14 and 32 percent for teens aged 15 to 19.

Then there’s the whole question of whether modern parents are more watchful and nervous about safety than previous generations. Yes, some are. Part of the problem is that with wall-to-wall Internet and cable news, every missing child case gets so much airtime that it’s not surprising even normal parental paranoia can be amplified. And many middle-class parents have gotten used to managing their children’s time and shuttling them to various enriching activities, so the idea of letting them out on their own can seem like a risk. Back in 1972, when many of today’s parents were kids, 87 percent of children who lived within a mile of school walked or biked every day. But today, the Centers for Disease Control report that only 13 percent of children bike, walk or otherwise get themselves to school. (That lack of physical activity has prompted the CDC to create outreach programs designed to get kids walking to school again, in an effort to combat the childhood obesity epidemic.)

The extra supervision is both a city and a suburban phenomenon. Beth Turner, a stay-at-home mom of two in Lowry, Colo., a suburban community near Denver, lets her nine-year-old daughter Mikaleia walk to the playground, which is two and a half blocks from their house. But only when Mom and Dad are watching. And once she’s there her parents check up on her periodically.

Meanwhile, in Los Angeles, Nick Goldberg, a father of three teenage sons, says that L.A.’s nine-year-olds do not generally have much freedom. “Parents are worried about crime, and they’re worried about kids getting caught in traffic in a city that’s not used to pedestrians,” he says.

On the other hand, the trend toward more supervision isn’t ubiquitous. There are still plenty of latch-key kids whose parents give them a lot of independence, by choice or by necessity. The After School Alliance finds that more than 14 million kids ages five to 17 are responsible for taking care of themselves after school. Only 6.5 million kids participate in organized programs. “Many children who have working parents have to take the subway or bus to get to school. Many do this by themselves because they have no other way to get to their schools,” says Dr. Richard Gallagher, director of the Parenting Institute at the NYU Child Study Center.

For those parents who wonder how and when they should start allowing their kids more freedom, there’s no clear-cut answer. Child experts discourage a one-size-fits-all approach to parenting. What’s right for Skenazy’s nine-year-old could be inappropriate for another one. It all depends on developmental issues, maturity, and the psychological and emotional makeup of that child. Several factors must be taken into account, says Gallagher. “The ability to follow parent guidelines, the child’s level of comfort in handling such situations, and a child’s general judgment should be weighed.”

Gallagher agrees with Skenazy that many nine-year-olds are ready for independence like taking public transportation alone. “At certain times of the day, on certain routes, the subways are generally safe for these children, especially if they have grown up in the city and have been taught how to be safe, how to obtain help if you are concerned for your safety, and how to avoid unsafe situations by being observant and on your toes.”

But even with more traffic and fewer sidewalks, modern parents do have one advantage their parents didn’t: the cell phone. Being able to check in with a child anytime goes a long way toward relieving parental angst and may help parents loosen the apron strings a little sooner. Skenazy got a lot of flak because she didn’t give her kid her cell phone because she thought he’d lose it and wanted him to learn to go it alone without depending on moma major tenet of free-range parenting. But most parents are more than happy to use cell phones to keep tabs on their kids.

And for those who like the idea of free-range kids but still struggle with their inner helicopter parent, there may be a middle way. A new generation of GPS cell phones with tracking software make it easier than ever to follow a child’s every movement via the Internetwithout seeming to interfere or hover. Of course, when they go to college, those kids might start objecting to being monitored as if they’re on parole.

Source: Newsweek

Free Range Kids blog: http://freerangekids.wordpress.com/

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To be or not to be, innit: Shakespeare gets a chav makeover

Posted on May 2, 2008 By admin

Generations of schoolchildren have complained of the inaccessibility of Shakespeare’s classic works.

However, with the help of a British satirist, the Ali G generation will have no trouble relating to Hamlet’s woes when they read: “Dere was somefing minging in de State of Denmark.”

In Martin Baum’s updated version of 15 of Shakespeare’s classic plays in “yoof speak”, the Danish prince, who is re-named ‘Amlet, asks: “To be or not to be, innit?”, and Romeo pines for his “fit bitch Jools”.

Mr Baum’s chav-speak Shakespeare, which takes its title from ‘Amlet’s query, includes titles such as Macbeff, Much Ado About Sod All, De ‘Appy Bitches of Windsor, De Taming of de Bitch, Two Geezas Of Verona and All’s Sweet That Ends Sweet, Innit.

Following the well-trodden path of modern interpretations of the Bard’s works, Mr Baum, 48, says his versions, while abridged, remain true to the original formats of Shakespeare’s classics, retaining “the important sexist, duplicitous, cross-dressing and violent moments that made William Shakespeare well wicked.”

Mr Baum’s version of Romeo and Juliet sets the scene for the star-crossed lovers with: “Verona was de turf of de feuding Montagues and de Capulet families.

“And coz they was always brawling and stuff, de prince of Verona told them to cool it or else they was gonna get well mashed if they carried on larging it with each other.”

If the Bard was living today, Mr Baum writes on his website, he would “still be writing in the Globe turf, getting loads of respect from the Stratford upon Avon massive and producing works of pure genius.”

Respect.

Source: The Telegraph

PS: I’ve just noticed that the Telegraph has links to directly submit stories to FARK. Wicked :)

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