Click here to buy from Amazon
Tuesday, May 12, 2009
ALL I WANT FOR (INSERT JEWISH HOLIDAY) IS BACON JELLY BEANS
There are Bacon Mints, Gummy Bacon, and hundreds of other bacon-flavored candy products...but for some reason, these seem like they would be the best. I think one of you out there should buy them for your favorite BaconJew.
Click here to buy from Amazon
Click here to buy from Amazon
Wednesday, May 6, 2009
CANDIED BACON FROM FOOD2.COM
One of my favorite new websites is FOOD2.COM, mostly because they feature food that I can make...and also share a love of all that is BACON! Check out their recipe and video for CANDIED BACON. Enjoy!
Tuesday, May 5, 2009
KOSHER KLOTHING
Time for a little self-promotion here. A lot of the inspiration for BaconJew came from a shirt I designed a few years ago under my t-shirt line, KOSHER KLOTHING. Believe it or not, I actually have the word "Kosher" trademarked for use on clothing - imagine that! Well, I just redesigned the site and launched a new Ebay store, so head over to the site and support...and remember to "Mix Your Milk And Your Meat"!
Friday, May 1, 2009
CELEBRATE THE KENTUCKY DERBY WITH BACON MINT JULEPS
In celebration of the Kentucky Derby tomorrow afternoon, I've combined a couple of recipes to bring you the "Bacon Mint Julep"
First off, you need to make Don Lee of PDT's Bacon-Infused Bourbon:
-Take 3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
-Cook bacon in pan and reserve rendered fat.
-When bacon fat has cooled a bit, pour off one ounce from pan.
-Pour bourbon into a non-porous container.
-Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature.
-Place mixture in freezer until all the fat is solidified.
-With a slotted spoon, remove fat and strain mixture into a 750ml bottle of bourbon such as Four Roses.
Next, take the finished Bacon-Infused Bourbon, and use it in the following recipe:
Ingredients
-10 mint leaves, plus a sprig for garnish
-1 1/2 teaspoons superfine sugar
-Seltzer water
-Crushed ice
-2 1/2 ounces Bacon-infused bourbon
Directions
-Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar.
-Muddle these together until the leaves begin to break down.
-Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon.
-Top with another splash of seltzer, stir, and garnish with a sprig of mint.
-Serve immediately.
-Lather. Rinse. Repeat!
First off, you need to make Don Lee of PDT's Bacon-Infused Bourbon:
-Take 3 or 4 slices bacon, or enough to render 1 ounce of fat (PDT uses Benton’s, but any extra-smoky variety will do)
-Cook bacon in pan and reserve rendered fat.
-When bacon fat has cooled a bit, pour off one ounce from pan.
-Pour bourbon into a non-porous container.
-Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature.
-Place mixture in freezer until all the fat is solidified.
-With a slotted spoon, remove fat and strain mixture into a 750ml bottle of bourbon such as Four Roses.
Next, take the finished Bacon-Infused Bourbon, and use it in the following recipe:
Ingredients
-10 mint leaves, plus a sprig for garnish
-1 1/2 teaspoons superfine sugar
-Seltzer water
-Crushed ice
-2 1/2 ounces Bacon-infused bourbon
Directions
-Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar.
-Muddle these together until the leaves begin to break down.
-Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon.
-Top with another splash of seltzer, stir, and garnish with a sprig of mint.
-Serve immediately.
-Lather. Rinse. Repeat!
Thursday, April 30, 2009
Wednesday, April 29, 2009
PARK SLOPE PORK OFF - SUN MAY 3RD
This Sunday 5/3 in Park Slope (that's Brooklyn for those of you not in NY), there will be the first ever "Pork Off" featuring over 21 chefs making all things pork!
This is a food competition fundraiser for Kamay at Puso (Hand and Heart), a nonprofit that assists survivors of toxic waste in Madapdap, Philippines.
The only rule they have is "make a recipe with pork in it. Bacon, snout, tail, hoof, ham, hock, whatever! Extra points from me if you make a dessert. (And if you use fakin’ bacon, you best fool us but good.)"
Check the flyer below or visit their website HERE for more information!
This is a food competition fundraiser for Kamay at Puso (Hand and Heart), a nonprofit that assists survivors of toxic waste in Madapdap, Philippines.
The only rule they have is "make a recipe with pork in it. Bacon, snout, tail, hoof, ham, hock, whatever! Extra points from me if you make a dessert. (And if you use fakin’ bacon, you best fool us but good.)"
Check the flyer below or visit their website HERE for more information!
Tuesday, April 28, 2009
Friday, April 24, 2009
Thursday, April 23, 2009
ANOTHER INSTALLMENT OF OLD JEWS TELLING JOKES
This time from Neil Lawner, a retired orthodontist, with his "D Batteries" joke...click here for awesomeness!
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