Bacon Freak Blog

These days, it seems that absolutely everybody who is “anybody,” is now out there, excitedly and enthusiastically sharing the “good news” that so many of us gourmands have known for decades, that premium quality, Red Wine is not only delicious to drink, but it is actually extremely good for your health.

Study after study, report after report, from “Science Daily” to “The New York Times”, from “News Day” to “The Today Show” and from such notably substantial, renowned and respected medical monoliths as “The Mayo Clinic” to Yale – New Haven Hospital all are chiming in and joining the chorus that we gourmets have been singing for literal centuries.

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With the economy continuing to be sluggish and full, complete economic recovery still somewhere over that distant horizon, we gourmets need to continue to share information that will help us all continue to live the gourmand “life style” that we have come to love and desire, while using the wisest helpful tips to successfully cut back on costs on those things that have been deemed “nice,” but not necessarily “Necessary!”

One truly excellent idea that is sweeping the nation in an ever cresting wave; is the idea of becoming your very own “Home Barista” by serving up your very own deliciously delightful cups, mugs and shots of your very own “Home Made” gourmet coffee.

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A truly delicious, gourmet barbecue sauce is about as American as Baseball, Apple Pie and Chevrolet, but it’s from our good neighbors to the north, the fine scholars and medical researchers of a new study coming out of The University of Western Ontario, who’s research results are spreading almost as quickly as this springs barbecue sauce.

As it turns out, the results of the University study show some previously unforeseen health benefits to be found in premium quality, gourmet barbecue sauce.

The latest fact finding research, which was led by Western’s biology and psychology postdoctoral fellow Raymond Thomas and co-authored by Mark Bernards and Christopher Guglielmo, of Western’s department of biology, clearly shows that many of the higher quality, natural, gourmet barbecue sauces, marinades and salsas are a lot more than merely temptingly tasty fine food flavor enhancers, but actually extremely healthy and powerful sources natural antioxidants.

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Once viewed as just another tasty junk food made available at the movies, Doctors and Nutritionists alike are coming out of the wood work to promote the wonderful health benefits of “Gourmet Popcorn”.

The truth of the matter is, pop corn has always been great for you, but unfortunately, over the years it has gotten an unfairly “bad rap” because of the low quality kernels often popped up and then overly salted after being doused, drenched and drowned in the greasiest, slimiest chemical concoction of artificial butter-like substances ever known to man, at so many theatres, drive-inns and fast food places, not to mention several of the cheaper, pre-packed store bought “stove top” and “microwave oven” versions of the popular “POP” product.

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Have you ever stopped to wonder what exactly lead to this massive phenomenon of “Gourmet Food” rising up from it’s once ignored position of near total obscurity just 30 years, to climb up to the absolute pinnacle of popularity that “GOUR-MANIA” now engenders and enjoys?

One extremely HUGE culinary component to the cresting of this increasingly growing “WAVE” of societal acclaim, esteem … and dare I say … demand, is the incredible “Female Factor” that the Lady Chefs of the world have brought to the dining table.

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