Kevin's Watch

Mother's Day and Valentines Day gift ideas:

www.vosgeschocolate.com/product/flying_ ... colate_pig


www.vosgeschocolate.com/product/bacon_exotic_candy_bar

I'm speechless.

I'm hungry.

High Lord Tolkien wrote:Mother's Day and Valentines Day gift ideas:

www.vosgeschocolate.com/product/flying_ ... colate_pig


www.vosgeschocolate.com/product/bacon_exotic_candy_bar

wow only 41% cacao that's the downside!

www.amazon.com/gp/product/B0014J7NDI?ie ... B0014J7NDI


Don't miss the "Customers Who Bought This Item Also Bought" section too!

I want one!!!! Wonder how much the shipping is to UK?

and for just $17.199 you can buy this!
www.amazon.com/gp/product/B002DHC5WY/re ... _sbs_02_02

(But it's just a joke giftbox!!!!)

edit they won't ship to the UK at all! that's not fair!

Technically it's not bacon but it stilkl might fit here

news.sky.com/skynews/Home/UK-News/Iberi ... 6978?f=rss

Well, if you're gonna go *that* route -- for a slightly smaller fee:

www.smithfieldhams.com/product/455/3

Note the preparation tips:

* If your ham is uncooked, you should soak before cooking, since these hams are dry cured. Soak Smithfield Hams or Country Hams twenty-four (24) hours or longer. Change water every four (4) hours.
* The length of soaking time is important and should be influenced by your taste for salt (longer soaking results in milder ham).
* After soaking, wash ham thoroughly with a stiff brush to remove all pepper and mold, if present.

They're tasty, but a major pain in the tuchus to prepare.

But who on earth would cook a fine dry cured ham? They are to be eaten with fresh white bread slightly buttered or with drizzle of olive oil ...

Vader wrote:But who on earth would cook a fine dry cured ham?

Virginians.

What else can I say.

*makes note never to send fine prosciutto di parma or san daniele to Virginia.*

Bacon wrapped jalapenos stuffed with cream cheese and grilled. I forgot how much I loved them.

I don't think any image has ever quite affected me like this one. Funny, disgusting, intriguing while at the same time admiring the craftsmanship while wondering why the hell someone would spend an afternoon on a project like that.

Menolly wrote:Bacon Marmalade

I WANT SOME!

www.thinkgeek.com/interests/zombies/d4f6/


Bacon Flavored Envelopes

(ok, not really a food.... )

Bacon-infused Old Fashioned made with bacon-infused bourbon

Here's the video demonstrating how both are made.

High Lord Tolkien wrote:Bacon Jam?

…..what the heck is bacon jam?...

It is something we’ve been cooking up for a couple of years now on our trailers and for our burgers

…….we take a big bunch of really really good bacon, and render it down...add a bunch of spices..onions, etc..and let it simmer for about 6 hours…give it a quick puree, and blast chill it…and you have bacon jam..

www.skilletstreetfood.com/baconjam.htm

...and...

Stonemaybe wrote:

Menolly wrote:Bacon Marmalade

I WANT SOME!

*wondering how close to either of those this recipe would be*

Bacon Jam

1 pound good quality smoked bacon
1 large onion, thinly sliced
5 cloves of garlic, minced
3 tablespoons brown sugar
2 tablespoons Sriracha
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
fresh cracked black pepper
1/4 teaspoon smoked Spanish paprika
1 tablespoon red wine vinegar

1. In a large, heavy pot cook the bacon in batches over medium high heat until it's lightly browned and just starting to crisp. Set aside to cool.
2. Add the onion and garlic and cook over medium heat until soft and translucent, 10-12 minutes.
3. While the onion cooks, slice the bacon into 1-inch strips.
4. Return the bacon to the pan and add the brown sugar, coffee, apple cider vinegar, and maple syrup. Bring to a boil and reduce to a simmer.
5. Simmer over low heat stirring every now and then to prevent sticking for 3-4 hours until you can no longer tell the onion from the bacon and it has a thick, jam-like consistency and deep rich brown color.
6. Let cool for 20 minutes than transfer to a food processor. Pulse for several seconds to finely chop and blend the jam.
7. Return to the pot. Cover and place in the refrigerator overnight.
8. Remove the pot from the fridge and place on the stove. With a spoon, scoop the majority of the fat from the top of the jam. Turn the heat to low. Add the black pepper to taste, smoked paprika, and red wine vinegar. If you desire more heat, add another squirt of Sriracha. Cook for 45 minutes until almost all the liquid is evaporated.
9. Let cool and place in a glass jar. Enjoy!

Makes two 4-ounce jars of jam.