Search Results Archives: February 2009
My wife makes a great bacon-wrapped meat loaf, and whenever she does, we make a big event of it and invite her whole family over to enjoy it. Maybe we can figure out how to get the mac and cheese into it, but I think I prefer mine on the side. Why mess with perfection?
Thanks to ThisIsWhyYoureFat for the recipe idea.
I want to eat this. Right now. Instead of a birthday cake, I want one of these things.
Giant stacks of beef fried and coated with jack and colby cheeses, layered with bacon and eggs and sandwiched between two Meat Pizzas.
I think it could use some pickles. Thanks to Geeks Are Sexy for the tasty snack!
Now this is what I call organic cooking.
A story in the Sun Journal here talks about what great food raccoon meat is and that a single animal will feed a family of four.
He rolls into the parking lot of Leon’s Thriftway in an old maroon Impala with a trunk full of frozen meat.
Raccoon – the other dark meat.
In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen coon carcasses are. How nicely they’re tucked up in their brown butcher paper. How they almost look like a trussed turkey … or something.
His loyal customers beam as they leave, thinking about the meal they’ll soon be eating. That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection.
Raccoon, which made the first edition of “The Joy of Cooking” in 1931, is labor-intensive but well worth the time, aficionados say.
Raccoons go for $3 to $7 – each, not per pound – and will feed about five adults. Four, if they’re really hungry. Those who dine on coon meat sound the same refrain: It’s good eatin’.
Thanks to Threedonia, here is a miniature stadium built entirely from junk food. It has twinkies, chips, guacomole, salsa, nacho dip and much more, including a Bacon retaining wall to keep the snacks from tumbling onto the field.
You can read all about it at HolyTaco. My favorite part:
STEP 7 – The Bacon WallThe bacon wall is the most important part of the stadium, because it keeps the throngs of screaming fans, in this case chips, from falling on the field, in this case the guacamole and salsa. Insert tooth picks into the first row of twinkies, and then weave the bacon in and out of them, so that it forms a pliable wall.