Bacon has moved one step closer to being the only thing anyone needs to survive. A Minnesota-based madman-slash-genius just took a diesel-powered bike and, with some backing from his bacon-loving friends at Hormel, now has a fully functioning, bacon-powered cafe racer. Yes, the exhaust smells like bacon.
On the one hand: Â this is so cool. Â On the other hand… what a waste of good bacon! Â Read more »
Burger King is rolling out a bacon sundae…plus a whole heap of other bacon treats…fingers crossed they come here:
It seems that Burger King must have taken aÂ very long position on pork futures, because they’ve rolled out a temporary Memphis Pulled Pork BBQ Sandwich, Carolina BBQ Whopper, Texas BBQ Whopper and aÂ bacon sundae:
The AP reports that BK will launch the treat â which has fudge, caramel, crumbled bacon and a full piece of bacon â later this week, along with other limited time items.
It has 510 calories, 18 grams of fat and 61 grams of sugar, but we’re guessing that these numbers won’t discourage the bacon-curious from giving it a try.
Now that I am regularly shooting tasty animals it is important not to wreck the meat, either in preparation or in the cooking. American Hunter Magazine outline the 5 most common mistakes:
1. Not Aging the Game First Unlike domestic animals, wild ones have a rich, variable flavor, because they are often older at death, exercise freely and enjoy a mixed diet. The wild flavors that result from cooking these animals are often described as âgamy.â In Old World Europe, game was hung until it began to rotâa treatment they called mortificationâwhich not only tenderized the meat but heightened the wild, gamy flavor even further.
2. Not Brining or Marinating the Game First
Brining is an old-fashioned technique that involves soaking meat or poultry in a flavorful saltwater solution to enhance its moisture and taste. The proper ratio is 2 tablespoons of salt to 4 cups of water. It is especially good with breast meat and other lean cuts like the loin.
3. Overcooking the Game
The surest way to turn someone off of wild-game to serve it to them overcooked. Because there is less fat in wild animals, the moisture evaporates quickly in the pan, drying out the meat, turning it gray and giving it that âgamyâ flavor. White-meat upland birds should not be served rare, but can have a blush of pink in them. The wild ones will be more muscular and will dry out more quickly, so you need to tend to them while they are cookingâbasting them, poaching them, doting on them until the very last second.
Dark-meat birds, such as ducks, and red meat game animals like venison must be served no more than medium-rare. Serving it rare is even better. There is no use in eating it otherwise.
4. Cooking it the Wrong Way
In the world of chefs, meat is categorized into first, second and third category cuts. The first category is the leanest and most naturally tender, like the tenderloin. The third category is the toughest, like a shoulder. The cooking method used to cook these cuts varies greatly and is crucial to making the final dish successful. The first categoryâthe loinâmust be quickly seared and served.Â The third category should be braised in liquid over many hours until the collagen breaks down.
Sometimes we do too much to a dish, when the ingredients should be allowed to speak for themselves. We smother it in cream of mushroom soup or wrap it with jalapeĂ±os, cream cheese and baconâdominating the star of the show.
Rodney Hide is obviously relishing his new role as a columnist. I am enjoying his writing. Today’s Herald column is about the benefits of pigs and meat:
The way to cure a vegetarian is to cook bacon. The smell of sizzling bacon invariably proves irresistible. The sizzle saves having to explain how humans have eaten meat for two million years.
It’s the eating of meat that makes us human. The nutrient-dense meat enabled the human brain to grow and the gut to shrink. Our mammalian metabolism could not support a big gut and a big brain. Something had to give.
Our primate cousins have a large gut and a small brain. Their gut serves as a giant fermentation chamber. The bugs inside digest the leaves and shoots to produce the fatty acids all mammals need. Gorillas get the fat they need from the bugs that digest the plants they eat. We get our fat direct from other animals.
Eating animals enabled our metabolism to support a larger brain. In turn, hunting animals put selective pressure on an ever-larger brain. It was no mean feat bringing down the equivalent of a modern-day deer with just a spear.
We are lucky. Evolution has treated us well. Eating bacon and having a big brain sure beats having to chew grass all day.
Plus bacon helped halt cannibalism in New Zealand…perhaps:
I suspect Captain Cook bringing pigs to New Zealand did more to end cannibalism among Maori than the preaching of missionaries. Pigs are easier to catch and kill than your neighbours.
More importantly eating meat and a high proteinn diet is better for you:
I eat bacon most days. I regard it as a heritage thing. The Greenies would have us pay homage to our ecology: I do so by eating bacon. My health has improved out of sight since I dumped low-fat yoghurt, fruit juice and sugar coated-cereals and loaded up instead with bacon and eggs.
My doctor tells me my blood panel is the best it’s been. I daren’t put her certificate at risk by telling her that I have achieved the turnaround by doing the exact opposite of what the Government and nutritional experts all say.
I favour two million years of successful evolution over politically-appointed, Government-run committees of experts. These committees easily run away from common sense and common experience. They recommend industrially-produced margarine over naturally-made butter. Margarine is engineered gunk. Butter is grass, plus sun, plus a cow. It’s our best health food.
I eat only New Zealand bacon. I like to know my pigs lived as pigs, ate as pigs and aren’t shot through with chemicals. I reckon these pigs taste better and are healthier.
I especially like the wild pig I buy from the South Island. I jumped at the chance to go out with the boys high in the hills above the Awatere River. The sun was bright, the air was clean and the country wild. As Premium Game’s Allan Spencer explained, these pigs don’t survive unless they’re healthy. No vet gets near them.
The only downside to a diet of meat is that if you buy your meat it is expensive…now that I am getting away more and actually killing my own meat it is a whole lot cheaper.
There is only one thing better than eating meat and that is eating meat you have killed, dressed and cured yourself.
When the Tokyo Burger King stores announced a “15 strips of bacon on your burger for Â„100 (~$1.25)” promotion, Mr Sato, a reporter for Rocket News 24 ordered 105 slices of bacon on his burger. Apparently, Mr Sato ate the “grotesque agglomeration of ketchup-soaked meat about 3 times the size of the regular whopper” and then rushed home to recuperate.
To see how far they could push it, the newsroom sent Mr Sato back to order a burger withÂ 1,050Â slices of bacon. 2 hours later, the 2.7kg treat was presented to him, with an estimated caloric load of 14,300.
Before going to work on the burger, Mr. Sato once again began his primal ritual of psyching himself up, shouting: âThis is what real hamburger lovers eat! 10 strips? 100 strips? Like thatâs enough! A real man needs 1050 strips of bacon!â
Mr. Sato then plunges his face into the top of the burger, holding on to the top bun and a layer of bacon below the beef patty for support. Eventually he runs out of burger to supplement his bacon and simply begins stuffing bacon into his mouth by the fistful, all the while ranting: âDelicious! This is what meat is all about! This is the taste of a real hamburger!â
But youâre only eating baconâŠ
In any case, thanks to Mr. Satoâs gluttony, we have learned that there is seemingly no limit to the amount of bacon you can add to a Whopper. Or maybe itâs because this is Japan and theyâre just that dedicated to their customers; weâre not sure if we could walk into a Burger King in America and expect the same level of serviceâŠ