Important matters concerning the existence of Humanity - BACON

Mad Scientist Leftovers.

I had some leftover seasoned pulled pork with no bbq sauce in the freezer. I put it to defrost and warm through in the oven. Warmed some pitas, finely chopped up some sweet Vidalia onion, quartered some limes, cooked and crumbled some Wright’s bacon.

Opened soft warm pitas, spooned in some hot pork, squeezed lime juice over, added some chopped onion and crumbled bacon. Hot pepper flakes available to finish. Had some raw veg and homemade bacon ranch to dip on the side.

Most satisfying.
 
A menu for your delectation. My eyes went right to the porcine delights.

DH, DBIL, DSIL and I have a trip coming up. Years ago we stopped giving each other things for birthdays, holidays, etc. We travel together on short trips to places we haven’t been before. I am in charge of finding wonderful inns/lodging/hotels with real character and appropriate amenities, plus researching/reserving dinner restaurants and arranging other logistics. DBIL is cultural and experiential coordinator - must-see stuff, art galleries, historic sites, nature preserves, day outings, etc. DSIL finds artisanal shops, local markets, where to eat lunch that’s a local gem or Diners, Drive-Ins and Dives place. DH navigates, handles travel legs, always has sufficient tip cash. We all travel well together.

I scour restaurant websites, reviews, etc. This menu should make everyone happy.

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That menu looks amazing. I have to give a shout-out to a place in DTA. My DS and his buddy love the Fox's Den and we had reservations there Friday night with said friend and parent. DS and buddy insisted that we get two orders of the Brussel sprouts. I was hesitant. Before it was over, the four of us had ordered 2 more orders of the crispy sprouts. So delicious. The really crispy outer leaves were to die for.

One of the best pizzas I have had was the Fig and Pig. Man, that was one helluva pizza. YUM. I will be thinking about that one for a while, and possibly trying to duplicate it at home.
 
Started this past weekend off right...Smoked bacon wrapped pork tenderloins for Friday dinner. Super easy to do in the smoker, moist and makes for wonderful leftover dishes. I have a few slices left to make a sandwich for lunch today.
 
Because the cartoon is utterly bacon-related I feel I can respond to it.

If you laughed at this you might want to take a gander what the public domain has brought us. (Warning, it's a good old fashioned slasher horror pic.)

That's a lot of Blood and Honey!
 
DW and I had a little weekend getaway. Part of it was a wine tasting yesterday at a winery she likes. They paired each wine with a different savory cookie. Each cookie was supposed to enhance the flavor of the corresponding wine. I don’t know about all that. But I do know I love bacon and that was the best cookie.
(And we did bring 6 bottles of wine home with us from there. )3E466CDE-1BC6-46B8-BE1D-335821B6F0AD.jpeg
 
DW and I had a little weekend getaway. Part of it was a wine tasting yesterday at a winery she likes. They paired each wine with a different savory cookie. Each cookie was supposed to enhance the flavor of the corresponding wine. I don’t know about all that. But I do know I love bacon and that was the best cookie.
(And we did bring 6 bottles of wine home with us from there. )View attachment 12941
Heck. I'd have gone just to taste the cookies!
 
As I was reading the descriptions, I couldn't help but wonder if @Capt MJ wrote them for the winery.
I’m just back tonight from a trip to Santa Fe with a bit of Albuquerque at the end to celebrate our 40th. Did some mighty fine dining, pork belly and bacon were in the mix, everything from top end fine dining to Tesuque Village Market and its equally fine dining in a different way. Some over-the-top menu write-ups! I recommend bacon-wrapped elk tenderloin with a wild mushroom risotto.
 
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I’m just back tonight from a trip to Santa Fe with a bit of Albuquerque at the end to celebrate our 40th. Did some mighty fine dining, pork belly and bacon were in the mix, everything from top end fine dining to Tesuque Village Market and its equally fine dining in a different way. Some over-the-top menu write-ups! I recommend bacon-wrapped elk tenderloin with a wild mushroom risotto.
Happy 40th Anniversary! ❤️ 🥂
 
Happy 40th to you and yours. May the zest to find a palate that is new to you be a journey you continue to take. Best to you and yours.
 
I’m just back tonight from a trip to Santa Fe with a bit of Albuquerque at the end to celebrate our 40th. Did some mighty fine dining, pork belly and bacon were in the mix, everything from top end fine dining to Tesuque Village Market and its equally fine dining in a different way. Some over-the-top menu write-ups! I recommend bacon-wrapped elk tenderloin with a wild mushroom risotto.
Congrats, a fantastic milestone 🥂 Obviously, one of the secrets to a successful marriage, is bacon 🥓!!

Seriously, an incredible accomplishment. Makes me smile. Congrats.
 
Attention PA/DE/NJ folk, you’ll recognize the ingredients below. Football watching homestyle chow today. I found Taylor Pork Roll hanging out in the Boar’s Head chill case at the Navy Commissary this morning.

Toasted buttered potato buns, fried Taylor pork roll (or Taylor ham as some call it), crisp Wright’s bacon, horseradish cheddar spread from the Amish store. Homemade Granny Smith apple and red cabbage slaw. Frozen Reese cups!

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I had a byte of bacon this morning. It was basically eight bacon bits. I know, this should probably be in the dad joke thread.

I need college papers to grade and we're still weeks from mid terms. 🤓
Are Bacon Bits, really bacon 🤔
 
Not really, but they taste like bacon. Sort of.

I had a Bourbon Bacon Bloody Mary yesterday and all the "bacon" in it was "bacon salt" on the rim of the glass. It tasted like bacon, so I allowed it.
 
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