Bacon News

For those of you that may not know, the folks over at lollyphile have stopped selling their Maple-Bacon Lollipops. This is sad since they had probably the best tasting maple bacon lollipop on the market. Here is what they say on their site:

"We are discontinuing all of our bacon-based lollies. This is due to moral dilemmas re industrial farming & agribusiness (even the organic kind) vs. the fact that we're vegan, liberal, and recently read Peter Singer's Animal Liberation. Once these are gone, that's it. But we still love you, and hope you won't break up with us. xo. //jason"

This left an unfilled void in some of us. Most of the other lollipops on the market just didn't have that taste of quality. Well, that void is soon be filled with the salty-meaty-sweetness of Fancylollies Maple-Bacon Lollipops. This is what they say about their lollipop:

"That ever so tasty Bacon Mania craze is still going on, so we felt it was time to add to our line of bacon lollipops. We are now proud to bring you Maple-Bacon Lollipops!

We know most of you aren’t exactly as carnivoristic (yes, we made that word up) as some of the bacon fanatics out there, but if you take that initial leap of faith you will not only like it, you will be wondering if there is a same day shipping option to get more (which I’m sorry to say the people at the post office laughed at me last time I asked about same day delivery). We took some of the best premium bacon we could find, some of J&D’s own BaconSalt, and then mixed it with some of the finest maple syrup known to man to make a mouth-gasm of salty-meaty-sweetness."

Now, we got our hands on some of these lollipops and here is our review on them:

Size:

At first glance you can tell that they are huge compared to almost any other commercial lollipop. They are an inch and a half in diameter and come in the shape of a ball. You can probably fit about 4 of the standard lollipops in one of these.

Taste:

First, I'm going to start with other Maple-Bacon lollipops that exist that we have tried. lollyphile's was one of the best on the market for the fact they use great ingredients and really worked hard to find that right recipe. When I tried them I thought that they were the best that anyone could come up with. Well, I was wrong. Fancylollies really pulled out the boxing gloves on this one. They not only used prime ingredients but they also used BaconSalt! Which gives these lollipops more of a bacon taste then any other bacon lollipop out there. Most maple bacon lollipops taste like a smoky maple flavor. These actually taste more like bacon dipped in maple syrup or even a glorified candied bacon then just smoky maple. These are no doubt going to be a favorite among bacon lovers!

Price:

Here is where a snag comes in. At the smallest quantity, you get 5 for $10. That's $2.00 a lollipop. At the highest quantity listed, you get 36 for $50.40. That's $1.40 each. Even though that's cheaper then lollyphile's price of $2.50 each, some may find that expensive. The real question is: Is it worth it? Well, we have to say "Hell Yes!" These are probably the best bacon flavored candy we have ever had and that's no joke!

Now, we have worked out a little something with the folks at FancyLollies and were able to work out a deal for our readers. By using the discount code "baconchefs" (without the quotations) you will get 10% off your total order. Whether you buy the Maple-Bacon Lollipops or even go for some of their other lollipops like Red Bull Lollipops or even Absinthe Lollipops you will get 10% off.

Conclusion:

Get them now! They are the holy grail of bacon candy!

Bringing home the bacon is getting more expensive.

Whether it's a bacon cheeseburger from a local diner or packs of bacon on grocery store shelves, you can expect to pay a higher price for your favorite cured meat until demand simmers down or more hogs are bred.

Last week, prices of pork bellies -- from which bacon is cut -- jumped to an all-time high of $1.42 a pound. Prices have soared more than 200% from a year ago.

Retail prices are up nearly 16% over the past few months -- from about $3.64 per pound in April to $4.21 in July -- according to the Department of Agriculture. Companies have been forced to raise prices to adjust for the higher cost of getting bacon from their suppliers.

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This past Sunday, competition was fierce at the Twin Cities Bacon Takedown, where 18 contestants brought their bacon best to O'Gara's for taste testing by a crowd of scrutinizing samplers. Some of the more imaginative entries included everything from chocolate caramel bacon cheesecake to bacon-infused vodka with a BLT garnish, both of which ended up sounding better than they tasted.

Attendees included a whole group of people in pink T-shirts with curly, pink pipe cleaner tails, a woman dressed as a strip of bacon, a woman who's micro-famous for her bacon bikini, and a guy whose last name is actually Bacon, with a poster-size blow-up of his driver's license to prove it. So who won the Best Bacon honors?

I judged the wares with Heavy Table's James Norton and Becca Dilley, and we awarded merit as follows:

· 1st: Jason Goux--Bacon S'Mores with Cherry Wrapped Bacon
(Like a bacon-wrapped date, but even better.)
· 2nd: Ashley and Chris Newberry--Uncle Beelzebub's Breakfast Bacon Bites
(Tiny bacon "bowls" containing French toast and egg.)
· 3rd: Jason Clauson--Bacon Bombita
(Fried bacon/jalapeno/cheese balls that would make a great bar snack.)

A few other favorites included the bacon sushi, beer-battered bacon, and bacon parsnip cake with maple bacon glaze. The People's Choice winner Kristin Olson prevailed with her Brown Butter Cereal Bars with Candied Bacon and went home with a porcine trophy and a year's supply of Hormel Black Label bacon. Congratulations to all!

 

Beer that tastes like breakfast? It almost sounds too good to be true, but until relatively recently in beer-making history, it was the norm: Before the mid-1700s, barley used for brewing was dried over wood fires, and all beers tasted a little smoky as a result. Today, we may have the technology for pale, clean-tasting malt, but smoked beers are making a comeback, from Bamberg, Germany's traditional Rauchbiers to more-creative interpretations by America's best craft brewers.

These probably aren't beers you'll want to order by the pint at your local watering hole — they're a bit intense and bizarre-tasting unless you drink them with food. The good news is, they're the best possible accompaniment to smoky, slow-cooked meats like barbecued ribs, cheeses like cheddar or gouda, Chinese food (especially if it involves sesame oil, black bean sauce, or hoisin), Mexican food (especially carne asada or anything in a mole sauce), game meats, burgers, mushrooms... you get the picture. Discover how much better these foods are with smoked beer, and you'll never want to be Rauchbier-less again.

If you're the kind of person who strays from darker malts, don't worry: Not all these beers are as heavy as they may seem. Brauerei Spezial in Bamberg makes a lightly smoky lager that's crisp and amber-colored. It's very dry and slightly nutty, with an unmistakable bacon note in the finish. Because it's not so intense, this beer is the ideal partner for meats like ham, kielbasa, barbecued chicken, or pork chops.

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Pete Licata put Hawaii coffee on the map in a big way when he won the 2010 Western Region Barista Champion title in February. The competition requires contenders to show their technical chops and create a signature drink for four judges.

At a table set to replicate a five-star dining experience, contestants serve espresso, cappuccino and the signature drink. They're judged on presentation, taste and technical skills.

Baristas must consider every facet of their ingredients. Licata created the coffee he used alongside coffee farmers. He also paid close attention to the source of the milk used in his cappuccino for its taste, texture and creaminess.

The highlight of Licata's repertoire, however, was his signature version of Espresso Affogato, an ice cream espresso. He paired the drink with a single bit of candied bacon, caramelized in maple syrup and topped with chocolate.

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