Bacon Freak Blog

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.

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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.

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Ok, while in some corners of the world, perhaps Wendy’s exciting, new release of their “Bacon and Blue Burger” might not incite as much enthusiastically electric and eclectic interest and conversation as ….oh I don’t know … say … the Oscars, The NBA Playoffs, or what’s apparently new on supposedly never scripted or prearranged “Reality TV.”

But around here, the BUZZ about Wendy’s newly featured food fair is quickly becoming all the rage, and personally I’m one of the happy cowboys riding that bull all the way back to “Satisfaction Street!”

We’re talking North American Beef, generously covered with “real” blue cheese crumbles, a hearty layer of freshly cooked Apple-wood Smoked Bacon, topped off with some deliciously delightful sautéed onions and a pretty decent creamy steakhouse sauce.

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The Bacon Scramble.

FACT:  Bacon is delicious.

FACT:  Bacon has fat in it, which makes it even more “de-freaking-licious.”

FACT:  My doctor is a “stick in the mud” who uses the word, “moderation” in the same sentence as “bacon.”

FACT:  I’m looking for a new doctor.  *Burp!*

I know many people who just can’t eat bacon due to health requirements.  (My sincerest condolences!)

I also know many vegetarians who can’t eat bacon.  (OK, now that was your choice!)  But thanks to the peeps over at Light Life , there is a viable bacon substitute, called “Smart Bacon,” that can hold over the bacon addict, vegetarian or otherwise.

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I’m constantly getting asked for great bacon recipes that allow my Bacon Freak and Coastal Vineyards members and customers show off a little bit of sophisticated and “POSH” Pizzazz.

Your wish is my command. Here’s an amazingly delicious recipe created by Master Chef marc Meyers.

“Pig Out” and then be sure to let me know what you your review of the meal is in your own words and the words of your guests.

Rocco

Recipe: Oven-Baked Frittata With Bacon Lardon, Spinach & Fontina Cheese

Marc Meyer Cooks Up Quick, Easy Brunch Recipes

Jan. 15, 2009

Chef Marc Meyer has spent two decades cultivating seasonal and sustainable cuisine. Now, he’s sharing this amazing Bacon oriented recipe with my fellow Bacon Freaks and Coastal Vineyards members and customers. Enjoy!

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