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Bacon Mania!

Posted by on June 27 2014 in Bacon

 

bacon club

Hey guys. Have I mentioned before that I like bacon?

No? I feel like I might have brought that up once or twice or 100 times in the past.

Well you won’t be surprised to learn that I was pretty excited to discover the new website Farmland Bacon Club. There are a lot of websites out there, but IMHO too many of them don’t focus exclusively on bacon. Farmland Bacon Club is 100% dedicated to celebrating all things smoked pig. It’s described as “a place where bacon lovers can connect, talk, taste, write, post, inspire, design, win, view, vote, like,  upload, download, create, in?uence, and share their passion.” Sounds like a good place to me!

From bacon and egg stuffed biscuits to bacon and beer pairings (YES!) to videos on  how to make the infamous bacon weave taco, they have it all covered. There’s even a 2014 calendar listing exclusively bacon-centric events. Now you can stop going to all those boring non-bacon-centric summer parties!

Yes, there are offline benefits to being in the Bacon Club as well — you can sign up to purchase Farmland’s Bacon of the Month, which delivers a new bacon to your doorstep once every month.

Follow @FarmlandFoods on Twitter for more up-to-the-minute bacon fun or go straight to the Farmland Bacon Club here.


Food Porn Champion: Rolo Cheesecake Bars

Posted by on June 23 2014 in Desserts, Photos

rolo

 

God I love it when food drools right back at you.

Recipe: Rolo cheesecake bars by Hugs and Cookies XOXO


100 Ways to Use Beer in Food and Drinks #17: Brown Shugga’ Pulled Pork

Posted by on June 20 2014 in Drinks, Pig, Recipe

brown shuga pulled pork

Every once in a while, the fiance’s schedule and my schedule line up so that we can have dinner together. Sometimes I make dinner (salads, stir fry, and fried rice), and most of the time she makes dinner. Last night, she made dinner — pulled pork. Thanks to my trusty beer exchange, there are a few unique beers I will hide away to have with a particular meal, or IN a particular meal. She asked me the night before to suggest a beer to cook our BBQ pulled pork in. In digging through my arsenal of craft beers, I came upon the Lagunitas Brown Shugga’ Sweet Release. BINGO – what else could complement a sweet BBQ pulled pork like a beer with a tasting profile including brown sugar, sweet fruits, and a warming boozy taste to pair with the tang of BBQ sauce. A match made in pork  and beer heaven.

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Honeyed Strawberry, Avocado, and Almond Salad

Posted by on June 19 2014 in Recipe, Veggie

Honeyed Strawberry Avocado Salad with Almonds

At this point I feel like I’m getting a reputation among my friends… a reputation for being the person who always brings the salad to the dinner party or cookout. Here’s the thing, though: salads are not boring if you do ‘em right. I like to load mine with all sorts of vegetables, fruits, seeds, nuts, and nice cheese. I’m also a fan of making my own dressing, which, on top of being better for you, adds so much more flavor and depth than your usual store-bought variety. (But if you are using a store-bought, my favorite brand is Briannas, which I’ve mentioned before in a similar recipe.)

I threw together one of my huge salads when I hosted our Bachelorette League at my place last week. Since I was making a big amount and I was a little crunched for time after work, I had my man help me out. And by “my man” I don’t mean my boyfriend Rob. I mean my man Joe. My man TRADER JOE. I got everything I needed from him for this dinner (including a bunch of cheap yet delicious wine, not pictured). Love u forever, TJs.

Honeyed Strawberry, Avocado, and Almond Salad

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Endless Beers: What Difference Does a Glass Make?

Posted by on June 18 2014 in Drinks, Trends

stoutglassIPA Glass

Hopefully most of our readers have finally bought in to the #drinkcraftbeer movement. Really, it’s not even a movement, but common sense. Why would anyone pay to drink something that tastes like (a) nothing, (b) pee, or (c) crap? You wouldn’t. So the next step in becoming an all-out beer snob is to drink beer from a GLASS, not the bottle or can. I originally thought the whole experience of picking glassware depending on the kind of beer was a gimmick. However, after testing various Spiegelau glasses out, I’ve changed my tune.

First of all, the main reason behind drinking your suds from a glass rather than the bottle or can is to get the aroma of the beer and to allow it to properly carbonate. The aroma will indeed change the taste of the beer – typically heightening your senses as you indulge in a cold one. Typically, I’ll just pour it into a pint glass no matter what kind of beer, and enjoy. But there are different and innovative ways to drink our beer now. Here are two taste tests (I know…my work is difficult) of the latest innovative beer glass collaborations.

The Glasses:

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Brusselkale: This is a Thing

Posted by on June 17 2014 in Trends

Brussel Kale Sprouts

What are the two trendiest vegetables in the food world? Probably Brussels sprouts and kale. So I guess it was only a matter of time before the BRUSSELKALE was invented. Don’t get me wrong, I do love both of these vegetables, but is it really necessary? It kind of feels like they’re just capitalizing on the crazy popularity of these veg. Kind of like when pomegranate became the new antioxidant superfood then there was pomegranate-flavored everything.

I guess I’m not the first person to realize this is now a thing. Today did a story on Brusselkale, too. It even called it the “Brangelina of veggies” (ugh, barf, just… no, Today. No.) Here’s the gist:

Kale sprouts, aka BrusselKale, are yes, a hybrid of Brussels sprouts and Russian Red kale, and starting to pop up in U.S. grocery stores.

Developed in the U.K. using old-fashioned breeding techniques, kale sprouts (or flower sprouts, as they are known there) look like flowering buds, with green-and-purple leaves. Brussels sprouts are big in the U.K., especially around the holidays, so British seed house Tozer Seeds set out to create a more subtle-tasting sprout, Lisa Friedrich, U.S. spokesperson for Tozer, told TODAY.com.

While new hybrid veggies come out all the time—think purple haze carrots—the kale sprout “is the most distinctive one we’ve seen since broccolini launched in 1999,” Bob Whitaker, chief science officer for the Produce Marketing Association, told TODAY.com.

Are they trying to sell me something I don’t need? After all, I can cook myself Brussels sprouts and/or kale on their own. I guess I can try it on my own and decide for sure, but when I saw these in the store I didn’t really feel like paying $10/lb for them, when kale and Brussels on their own are so much cheaper. Have any of you tried this Brangelina veg? What do you think?


Green Chili Mac Attack

Posted by on June 16 2014 in Cheese, Recipe, Restaurants

Green Chili Mac & Cheese

From mac and cheese with lobster to mac and cheese burgers, mac and cheese hot dogs and more, there’s not much we get more excited about here at ES than good ol’ elbows and cheez product. (Who wants to write up the 100 ways to mac and cheese post?!?)

This new take comes from Mexicue, one of my favorite NYC restaurants, and mixes some serious spice up in yo’ mac.

Green Chili Mac and Cheese

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