Media magnate and mega-news enterprise, MSNBC has come right out and blurted out what everybody has been thinking for the past couple of years, that America’s love affair with bacon is absolutely no where near cooling down any time soon.

Just when people thought that the national hysteria of “Baco-Mania” that had been so dramatically exhibited by Bacon Freaks all across the country was starting to diffuse and “Freak-Fever” was beginning to cool, the next phase “Bacon On The Brain” kicked in and this time, it’s spreading faster than ever and people seem to have an even stronger strain than before.

Popular MSNBC writer Bill Briggs sites KFC’s latest release, the “Double Down’ Sandwich as just the latest clear evidence of a world that clearly has developed a culinary crush on our beloved bacon.

According to Briggs, “Bacon is once more our true, national food crush, spanning all ages, all cultures and all meals. It binds us in its aromatic allure — and maybe in its outlaw luster. Like a freedom fighter emerging from an underground bunker, the smoky strips of crispy bliss somehow survived the rise and reign of the cholesterol cops.”

The MSNBC writer continues by assessing that “It’s primal. It’s sublime. It’s bacon. And it’s bigger than ever, baby.”

Briggs quotes beloved television “Culinary Queen, Paula Deen” as responding to the news of the “Bacon Boosted” Double Down sandwich by giggling with glee “There’s no bun? Oh, shut up! I can’t wait to try it!” Deen said Tuesday while being driven between launch events for her book, “Paula Deen’s Savannah Style.” “We may have to go to the closest KFC now!”

Paula continued by exclaiming …“We love our bacon, Americans love their bacon!” added Deen, who serves up her southern-fried dishes and personality on the Food Network’s “Paula’s Home Cooking.”

Briggs continues his in-depth observations by explaining that “a bacon zeitgeist has sprouted. You can sample bacon maple lattes, $14 vodka cocktails with bacon, caffeinated bacon lollipops, deep-fried bacon with gravy, bacon-flavored chocolate, and a chicken stuffed inside a duck that’s crammed into a turkey — all encased by bacon and called a “turbaconducken.” On May 8, San Francisco is hosting its second annual “Bacon Camp,” billed as “an ad-hoc gathering born from the desire for people to share and learn in an open environment about bacon.”

Then Briggs wraps up his comments about out cultures current “Bacon Bonanza” by mentioning the fact that “At the Bacon Today blog which offers “daily updates on the world of sweet, sweet bacon,” shoppers can buy belts and pillows that look like bacon, plus “gummy bacon,” bacon-flavored dental floss and lip balm.”

Brigg’s final quotes from Paula Deen really say’s it all when she contemplates the role that bacon has played in the lives of Americans “its part of the American soul,” Deen said. “A bacon-free diet is like “going through life without seeing the Eiffel tower,” Deen said, “or without ever skinny-dipping under a full moon.”

Then “Queen Deen” adds “The smell of bacon cooking is in everybody’s memory. For years, I’ve wanted to come up with a room deodorizer that’s the scent of bacon, onions and bell peppers cooking on the stove. Wouldn’t that be fabulous?”

Well if you are looking for a bacon scented room freshener Ms. Deen, you need look no further than HERE where Bacon Freak has been selling them for years, for just for $4.95.

Then in his final observation, Brigg’s graciously offers a salute to what he refers bacon being the official “the candy of meats,” which clearly is a homage to the long-time, official Bacon Freak Motto “Bacon Is Meat Candy!”.

Big pig props to Mr. Briggs, whose insights and clarity are deeply appreciated and whose clarity and pork perceptions are 100% right on!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

If you grew up anything like me, you absolute LOVE eating Bacon and watching the Star Wars. I’m talking the awesome, original trilogy of the film, back in the days when #4 came before #1, and after #7, unless #7 got cancelled due to lack of interest.

You remember … Mark Hamill, Carrie Fisher, Harrison Ford, Sir Alec Guinness, Peter Cushing and the hauntingly mesmerizing, if not a bit breathy voice of James Earl Jones. None of that Jar Jar Binks or that irritating flying shop owner who greedily runs the local junk yard.

Meanwhile, bacon was the official way to start off each and every weekend of a lifetime, or at least, a perfect childhood. Who could resist waking up with a smile on your face and skip in your step, when your first conscious moment of the weekend is waking up to the alluring aroma of bacon cooking in the kitchen, perfectly setting the tone and mood “for the rest of the day”… and only to discover year later, “for the rest of my life.”

Bacon was the high protein food that fed our brains while Star Wars introduced us to the deep, conceptual, philosophical idea of a spiritual battle between good and bad … or perhaps we just really enjoyed watching things blow up, jump into hyperspace and got an unusually funny feeling in our gut the moment we saw “Princess Leia” forced into that Gold Metallic Bikini by “Jabba The Hut?”

Anyway, what ever the reason ,good ole” Nick over at the website “This Is Freaking Ridiculous” decided to combine Bacon and Star Wars, by building an amazingly realistic, replica of the famous Star Wars “AT-AT” fighting walkers, constructed out of bacon, and a lot of people, including myself thank him for a fond walk down memory lane that is both artistic and fun, not to mention a great example of good taste.

The flesh featured “AT-AT” model was created to help celebrate one of the numerous national and international “Bacon Day’s.” this one being held on April 11th. The work of art stands three feet tall and features a foam body core that is covered with 40 pounds of bacon.

Hopefully they brought along some eggs and pancakes to officially “pig out” at the sad dismantling of the model at the end of the Bacon Bay ceremony.

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

Jennifer Eolin for Bacon Freak: Hi, Nicky. Thanks for doing this interview with me.

Nicky Stein-Grohs: Of course, Jennifer. How could I turn down an opportunity to discuss bacon?

Jennifer: I saw your bacon bra photo on the internet and thought, “Man, I need to know this lady.”

Jennifer continues: So let’s start at the beginning, what brought you to bacon?

Nicky: Hmmm, probably the deliciousness.

Jennifer: That is reason enough! So how long have you been addicted to bacon?

Nicky: I wouldn’t say I’m addicted. But I love it. Sometimes I want to be a vegetarian but I think I’d be a “bacontarian” instead. I think my love for bacon has been growing for most of my life. I think it came to a culmination a couple years ago. I was dating a guy who really liked to cook breakfast and breakfast is my favorite meal. We ate a lot of bacon, he introduced me to bacon and cream cheese on a bagel which is now my favorite, and I started experimenting with combinations.

Jennifer: OOO – bacon and cream cheese is heavenly. What kind of combinations are you trying?

Nicky: Have you tried the Elvis sandwich?

Jennifer: No! What is it?

Nicky: Banana, bacon, and peanut butter.

Jennifer: Excuse me while I swoon.

Nicky: Yeah, be sure to try it right after this interview! I had my first annual Bring Your Own Bacon party in July of 2008. Everyone brings a bacon dish. The 3rd one is coming up in April! People started buying me bacon gifts and sending me all sorts of interesting bacon articles around that time, so I guess that was the start to this bacon-love.

Jennifer: A BYOB party with a porky twist. I love it! So describe how you went from “I love to eat bacon!” to “I wonder what it’s like to wear bacon?”

Nicky: I am sorry to say I don’t remember the exact moment. I had been reading a couple bacon blogs, including Bacon Freak, and I’d seen some raw bacon bras around on the internet. I thought: “Bacon bra! Awesome! But it’s raw. Kind of gross!”

Jennifer: Yeah, the raw one freaks me out.

Nicky: So I started thinking about making a cooked bacon bra and wearing bacon just seemed like an added bonus of making the bra. I ran it by my Titter friends–

Jennifer: Titter?

Nicky: Yes, you heard right. Anyway, someone thought I couldn’t make a cooked bacon bra. So then it was a challenge. And I can’t turn down a challenge.

Jennifer: Of course not! So how did you plan the bacon bra? Did you have a “pattern”?

Nicky: I asked my friend, Neely, to help me with the bra and we brainstormed a little. She found a recipe for bacon cups to put salads in, or something. So we followed that for the temperature and cooking times. The first attempt at the bacon bra was sort of a failure. I was clutching greasy, dripping bacon, holding it over my breasts, while she took a picture of me. I looked ridiculous. We sort of got the idea to weave the bacon but didn’t really implement it very well. For Bacon Bra 2.0 we knew we wanted to start by weaving bacon and cooking it longer since the inside was so soft and greasy the first time. We kind of had a pattern. Both times we took tin foil and put it over my breasts to make a mold. Then we rolled tin foil balls to put under the tin foil boobs because the bacon is pretty heavy. We cooked the bacon on that.

Nicky continues: I have a lot of photos of the process since I had a photographer for Bacon Bra 2.0, my friend Alex who took some great shots.

Jennifer: How much bacon did you use on the bra?

Nicky: I used one package of bacon. I think it was a lb.

Jennifer: I gotta know, how comfortable was the bacon bra?

Nicky: The bacon bra wasn’t really comfortable but it was uncomfortable either. It was kind of greasy but if you love bacon you aren’t afraid of a little bacon grease. The inside was still a little less cooked than the outside, so it wasn’t crispy. No one wants crispy bacon rubbing on their breasts.

Jennifer: How long did it last? Did you throw it out? Was it a sad day?

Nicky: It lasted through the photo shoot. There are quite a few pictures of bacon strips starting to fall off me. There’s a few where Neely is biting them and a few where my dog, Ninja, is trying to get a snack from it, too. One side stayed together pretty well though. I took it off after the photos were taken. And no, I didn’t throw it away. We ate it.

Jennifer: GOOD WOMAN!

Nicky: The 3 of us munched on it for a while, and then I put the rest in my fridge and snacked on it. I don’t believe in throwing away bacon. Even if it’s been on boobs. It’s probably better that way anyway.

Jennifer: So I have to ask, has this helped your dating life?

Nicky: I wouldn’t say it’s made a huge difference. Since I posted the photo, I definitely think I’m getting more friend requests from random guys I don’t know on |Facebook. And also one old lady. But I’m not getting a lot of hot men asking me if they can take me out for breakfast. So if you know any who want to, send ‘em my way. Especially if they cook.

Jennifer: What’s next in your line of “bacon couture”?

Nicky: Jennifer, thanks for the idea for the domain name. I love it.

Jennifer: You’re welcome! Make sure to remember me in your acceptance speech for best bacon attire. Anyways, you were saying…

Nicky: I’m working on something for an event here in Minneapolis on the 30th. It’s not clothing, but it’s wearable and made out of bacon. I don’t want to ruin the surprise but if you follow me on bacontits.com you’ll find out about it soon enough. And if all goes well, I’ll be wearing a bacon dress to my B.Y.O.Bacon party in April. I’m getting inspiration from a meat dress made by artist Jana Sterbak that a friend told me about. Hopefully I can get started soon.

Jennifer: Wow. Do you have a website/twitter so we can follow your bacon adventures?

Nicky: I recently started up www.bacontits.com and that’s where you can find out about my bacon adventures. I’m going to also talk about some fun bacon products and recipes in between bacon wearables, like all the dishes that show up and the B.Y.O.Bacon party. I’m also going to be selling a bacon pendant made by a local Minneapolis artist and hopefully some other bacon jewelry very soon. My twitter account is @formica_dinette – you can follow my bacon adventures and non-bacon adventures there.

Jennifer: Nicky, thank you so much for sitting down and talking bacon with me.

Nicky: Thanks, Jennifer, it’s been fun! Now go try that Elvis sandwich!

EDITOR’S NOTE: Nicky now owns “baconcouture.com” as of this interview! Squee!

– Jennifer Eolin

In honor of Bacon Freak’s “Grand Release Celebration” of their brand new gourmet Bacon Cookbook , the fine folks over at Bacon Today, normally a staunch competitor of Bacon Freak, requested the opportunity to premier a FREE RECIPE on their own corporate blog as part of the Ceremonious Celebration taking place within the gourmet bacon world and Bacon Freak was quite thrilled to be asked and to cooperate.

Bacon Today chose to feature the Avocado Mango Salad Recipe which was custom created by world renowned Chef, Rick Bayless.

For those living under a rock the past decade, Rick Bayless is chef of both Frontera Grill and Topolobampo in Chicago, as well as being the creator of “Frontera Gourmet Foods,” multiple Best Selling cookbook author, host of his own popular television cooking show, called “Mexico – One Plate at a Time” and winner of the James Beard “Best International Cookbook of the Year” award in 2001.

In his own words about his personal and professional adoration of bacon, Chef Bayless explains … “Everyone has seen me wear the bacon is meat candy T-shirt on my TV show…but it is more than just a T-shirt slogan to me…it’s a way of life. Whenever I am stuck on what to do in a particular recipe, I always think.  WWBD?”

What Would Bacon Do? … indeed!

Enjoy Chef Rick’s free Avocado Mango Salad Recipe!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Cicking HERE!

The fine folks over at Bacon Today just released what could only be classified as an “A+” rave review regarding the new gourmet Bacon Cookbook that it’s competitors, Bacon Freak,  just put out this week.

In the usual “cut throat” and “back-stabbing” world of business, even in the much more tastefully refined world of fine dining and gourmet food, it’s so very rare to see such a glowingly positive review of someone else’s work, particularly a direct competitor, that we thought the world would get some enjoyment from the taste of pure kindness and graciousness exhibited between these two popular and powerful industry leaders.

Here’s the whole story, presented “straight from the pigs mouth”, just as they posted it on their blog.

Enjoy …

“Not too long ago, a reader came to us with the idea that we should write a bacon book. You know, a book about bacon. We tossed around a few ideas that all centered around bacon and books and how to combine them into a book about bacon but we haven’t nailed down a bacon book concept just yet.

Today we received an email from Boss Hog over at BaconFreak.com announcing that he’s released the first edition of his Bacon Cookbook. What better book about bacon could there be than a bacon book that helps you cook the meat candy?

According to the web site (with the oh-so-catchy URL of BaconCookbook.com) they’ve got recipes from some renowned chefs that will help you get your bacon fix for breakfast, lunch, dinner, appetizers, and even bacon desserts.

We got a chance to peek at the bacon cookbook ahead of time and were impressed with the quality of the bacon recipes included in the book. Don’t be surprised if you see a couple examples of bacon dishes we test out here at Bacon Today. We’re planning to cook up a few of the meals to give them the official Bacon Today taste test.

The Bacon Freak Bacon Cookbook is available in both downloadable PDF and paperback formats. Head on over to BaconCookbook.com and get your copy today!”

I have enjoyed gourmet bacon for years both in my kitchen and in restaurants, but have often felt that I needed to contribute and add additional enhancing flavors to the experience.

In one way or another, I felt the need to add salt, pepper or another spice or accompaniment to make it even better. Bourbon Street Cajun Style Country Bacon has relieved my largely non-cook self of trying to figure out how to best contribute to a packaged bacon product.

Now I can put the bacon in the pan, and watch it grow and develop its zest as it sizzles to perfection without any additional seasoning on my part! The hickory, smoky, slightly spicy flavoring engages in a harmony of exceptional bacon flavors in my mouth which simultaneously delights my taste buds.

When people try to describe bacon, I have heard a myriad of descriptions including greasy, salty chicken. This Cajun Bacon is definitely not anything like chicken. The slightly crispy highly flavorful exterior of a thicker cut of bacon is juxtaposed to a softer interior that is a bit milder in taste. It was a great co-star of my dinner as a few delightful slices of protein were beside the vegetable stir-fry I whipped up.

I invited my friend over for dinner, who is also a bacon lover, and I watched happily as she too ate all the bacon before the vegetables. I can almost taste the dance the Cajun Bacon would engage upon in a BLT with the satisfying crunch of lettuce, fresh tomatoes and a few slices of turkey. Coupling this with an egg white omelet would be an excellent way to start any Saturday morning!

Unlike all other bacon I have cooked, this did not shrink to 1/2 the size that it had in its uncooked original packaging – what a delight! It smells as great cooking in the pan as it does when you actually eat it. As someone who enjoys a bit of a spice with my meals, I highly recommend Bourbon Street Cajun Style Country Bacon to those who also would like to enjoy bacon on a new level.

~Lauren Armanino

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by Clicking HERE!

Not to be outdone by the late blooming “wannabes” who have just recently jumped onto the “Bacon Freak Band Wagon,” The Original “Bacon Freaks” just released the much ballyhooed and long awaited “Bacon Cookbook,” and the response and buzz amongst fellow “Baconistas” has been nothing less than spectacular.

If you’re truly a legitimate “Baco-holic” who has been riding the surging wave of “Baco-Mania” since long before the early “daze” of this magnificently trending movement … or if you know someone who is …then you most definitely need to immediately click over to “The Bacon Cookbook” website right away and check this out for your self or your loved ones, while supplies still last.

According to Rocco “Boss Hog” Loosbrock, “this is a life-long dream finally manifested into reality, not just for our entire loyal monthly bacon club members and bacon store customers, but for “Baco-Maniacs” all across the country and globe, as well as for all of us here at “Bacon Freak.”

“We wanted to make sure that the cookbook was something spectacular and not just a collection of typical bacon oriented recipes.” explains Boss Hog. “So we sought out the creative culinary insights and inspirations of some of the most well respected and professionally renowned chefs in the industry, to create completely, all original, unique recipes specifically for our bacon, and the outcome has proven to be even well beyond our own expectations, hopes and dreams!”

Included in this Epicurean Encyclopedia of enticing entries are custom creation recipes from such chefs as:

Henry Adaniya

Rick Bayless

Scott Burnett

Kathy Casey

Ratha Chau

Gianni Cicilot

Holly Clegg

Laura Jakosky

Erik Kelley

Mary Beth Lawton-Johnson

Maria Liberati

Kate McAloon

Jason McClure

Patricia Mendez

Georges Mokbel

Johnna Rowe

Donna DeCunzo-Taddeo

Gary Unger

Thus, Bacon Freak’s “Bacon Cookbook” turned out to be Hog Heaven for those who truly love the seductively sultry, sweet and salty sensuality of the world’s all time favorite “Meat Candy!”

The cookbook is conveniently put together in such a way as to allow you to chose the very finest recipes for a number of specific meals, from Breakfast and Lunch, to Dinner and Dessert, even Appetizers are included.

Having no idea just how amazingly popular this first edition of the Bacon Cookbook would be, supplies may prove to be beyond limited and stretched to the breaking point for  those who hesitate and put this acquisition, even temporarily on the back burner.

Clearly the second edition printing will eventually come along, and with its numbers greatly increased, now that the massive popularity of the cookbook has officially  now been have gauged after the Grand Release, but for those who don’t want to have to wait till then, you can buy a copy or three right here, right now … without delay.

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!

Baconopolis …  Baconopolis, by any other name would you … could you possibly smell and taste so seductively sweet, salty, sizzlingly savory and sensually sensational! I for one, think NOT!

Baconopolis (Round Two) “This time it’s Porkual!” … took place on Friday night, February 26th from 6:00 -8:00 PM at the ever so awesome Palace Ballroom in the wondrously Washingtonian city of Seattle.

Surprising to none, the event featured bacon, bacon and more bacon.

Specifically … 10 delightfully different, delectable dishes of bacon oriented fine dining fare, from items that seem to naturally go together like a “hand and glove,” to other recipes that go together more like “penguins on unicycles” and “low salt, no fat nuclear submarines.”

The entire event was brought to us by the good folks over at the Palace Ballroom and their illustrious owner, Mr. Tom Douglas, who is also noted in the “foodie” world for being a semifinalist for the prestigious 2010 James Beard Foundation award for Best Restaurateur.

The menu included:

B.L.A.T. (the classic with avocado)

Bacon Cured Whole Pig

Bacon Cornbread Muffin

Pork n’ Beans

Bacon Explosion

Elvis’ Favorite: Hot Peanut Butter, Banana and Bacon

Classic Carbonara

Bacon Fried Rice

Bacon Biscuit Sandwich with Gravy

Bacon Filled Doughnut with Maple Glaze and Bacon Salt

OK … so I was momentarily distraught to discover they were NOT servi9ng my favorite “Pork At The Bottom Yogurt, the entire event was utterly amazing?

Absolutely everybody had a wonderfully awesome time and as predicted, totally PIGGED OUT!

We can’t wait till next year.

Senseless In Seattle!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!