Come celebrate the “candy of meats” on June 23rd in Times Square where bacon-lovers big and small will gather at the Arena Events Space for the first annual Bacon Bash! This bacon-centric event will feature bacon-inspired cocktails, treats, and bacon souvenirs. Food vendors, such as Tommy Lasagna, Lucky 777 Chili Company, Little Town NYC will be serving savory and others will be serving savory bacon treats while sweet bacony goodness will be served by Baconery, Bacon Bites, and more.
First bacon conquered our breakfast tables, then ice cream and chocolate bars. Next technology offered bacon a new frontier and the Bacon App came into existence. Obviously, reality television is the next phase of the bacon takeover. Deadline reports that bacon Reality TV is currently in development by LMNO Productions. Yes, you read that last sentence correctly. It will be a show completely dedicated to bacon.
Bacon is pretty popular these days; it is used in chocolate, ice cream, and on every and any sandwich imaginable. Have you ever wondered how bacon is made? Wonder, no more! There’s now an app for that. For $4.99, cheaper than the real thing, you can buy the Better Bacon Book: Make, Cook, and Eat Your Way to Cured Pork Greatness app for your iPad. The application is sleek and minimalistic, easy to navigate, and has a notes and bookmark section.
Bacon in our food; it’s not a trend anymore, but a lifestyle. It’s that delicious feeling of deliciousness, that combination of sweet, smoky maple or salty thick cut pork. Both ways, bacon has been added to everything from rice to chocolate, and every time it keeps getting better.
Currently on the market is a product that makes the addition of bacon much easier. Bacon Hot Sauce is a smoky, sweet sauce with a hint of spice that will surely liven up any meal. Its ingredients are easy to pronounce and you can see that the heat comes from New Mexico Chilies. My recommendations on what to add it to are:
It’s the most wonderful time of the year. Err…maybe not. But, at least for red carpet regulars, it is a pretty glamorous season. And while most of us won’t necessarily have the opportunity to decide between the Versace and the Valentino, we can still invite our besties over to cheer for the winners and play a few rounds of “guess who bought more Botox?” We're talking about the nominees, obvi!
To bring a bit more flavor to these uber-tasteful soirees, First Course grabbed a seat in the sweet kitchen of Flex Mussels’ Executive Pastry Chef (and former Top Chef: Just Desserts cheftestant) Zac Young. Check out Zac’s suggestions for the ultimate awards season dessert party and why everything is better with bacon.
The almighty Pig not only provides us with the delicious ham hock to throw into our stews; it not only gives us the delicious and silky pork belly; it doesn't offer just pork chops, lechon, pernil, or ham for our sandwiches; the isn't just about sausages, salamis, prosciutto, or jamon iberico. The pig gives us more than that!
The Pig is the King of Bacon - what some refer to as meat candy - and today we celebrate here at Joonbug with this inforgrafic from over at Friends Eat! Check out all the fun facts and share your favorite bacon links in the comments! Happy Bacon Day!
When Marc Schapiro, Rob Morton, and “Rev” David Ciancio set out to open “Idle Hands” their vision was a far cry from the barren basement of no frills artisan debauchery that now exists on Manhattan’s lower east side. The trio was originally planning high ceilings and a big outdoor area, but moved into a space that is by all measures the complete antithesis. “Idle hands” is essentially a basement adorned with a few rock posters and one important picture of Mario Andretti.
It’s not just the Parisian lamps, classic French zinc top bar or the spectacular outdoor patio that spells love for Bouchee. The best of this vintage French feel is the authentic French brasserie cuisine. Lunch or Dinner, Bouchee, serves the favorites including steak frites, duck confit, and cassoulet. They offer an ice raw bar and an outstanding wine list with ever-changing world-class international selections.
The Moules a la Provencal appear a few times on the lunch and dinner menus with good reason. The mussels are steamed with tomatoes, white wine, garlic, herbs and crouton. The sauce is more like a broth which you’ll want to dip whatever is edible on the table. Of course the cassoulet is a must amid baked beans with meltingly braised bacon and a chuck of fresh pork, a full leg of confit duck, and a fine lean lamb sausage. And don’t forget to not hold back on the dessert. There is a Crème Brulee with your name on it.
Beer & Bacon Tasting
When: Tuesday, March 30th, 2010 at 7pm
30-01 35th Avenue
(Corner of 30th St.)
Queens, NY 11106
Cost: $20 per person; $35 per couple; $15 per person: groups five or more
Tel: (718) 729-9009 (Reservations)
I have heard of wine and cheese, beer and cheese, but never beer and bacon. I guess pairing smoky bacon with beer is only natural, especially when the beer itself is smoked. Long Island City's Rèst-âü-Ránt will host a Beer & Bacon Tasting event on Tuesday, March 30th.