Eat Bacon, Live Longer

Name: Gertrude Baines

Age: 114

Hometown: Los Angeles

Favorite TV Show: "Hey, remember the 1880's?"

Favorite Movie: "Leisurely Pedestrians, Open Topped Buses and Hansom Cabs with Trotting Horses"

Turn offs: Prohibitive Harrison-era tarriffs, rude people

Turn ons: Religious faith, doing the right thing, and the occasional piece of crispy bacon

CNN - World's oldest person says an "occasional piece of crispy bacon" has aided her longevity.

I drink my bacon neat

Benton's Old Fashioned
Originally uploaded by dansays

I love bacon and I love booze, but I'm always thinking to myself, "how can I get a good drunk on with my mouth always so so full of bacon?" Well, this guy has the answer, and it's so simple really: bacon booze! Well, to be precise, it's rendered bacon fat-flavored bourbon. If you can handle some greasy greasy bourbon or else can take the time/spare the freezer space to solidify the fat (science!) for easy removal, you too can enjoy this drink.

How to baconify your bourbon

Better Living Through Bacon

In 2006, it was reported that a group of brilliant, Harvard-mouthed scientists have wasted caringly devoted countless hours to the higher purpose of developing a healthier bacon. I'm a little hazy on the details, but I'm pretty sure there's some dna splicin' going on there between a pig and a... roundworm? That can't be right, can it? I was pretty sure that pig and roundworm DNA just wouldn't splice (remember that song by Loverboy?). Whatever it is, it sounds yucky to me. Ah, I'm not alone:

"biotech companies run into what bioethicists call the 'yuck factor' when they begin tinkering with animals."

Anyway, it's been 2 years, can we see healthy bacon on our store shelves yet?

Pursuing healthier bacon through biotech

Sweatin' to the Oldies

I'm going to post some old bacon-based e-mails that I found in my in-box. I just hope I can come up with some clever swine-pun to attach to each one. I apologize if some of the info is out of date.

I'll have the Pork... with a side of Pork

There's a restaurant here in Philly called "Cochon." As any Francophone knows, "cochon" is the French word for "pig." Somehow it sounds classier in French, though. So, for their 1-year anniversary, Cochon is throwing down with a 4-course pork menu throughout October. The menu's going to change every week, which presumably means they'll have to think of different porkilicious desserts every single week. The strong entry for this week is "Nueske’s Bacon Creme Brulee" which, like most bacon experimentations sounds like either the greatest thing in the world or complete crap.

via Foobooz

Krispy Kreme bacon cheddar cheeseburgers

Came across the decidedly disgusting image at right on a buddy's facebook page. While bacon seems to be the least of my problems with this idea, everyone knows I am a huge fan of "convergence" and therefore have included this photo as an homage to some genius who has brought together so many things that can kill you on one griddle.

Genesis of a Porky Idea

A few years ago, I came across (on the world wide webs, naturally) a bacon-scented air freshener, like the one at left. I immidiately notified my friend and bacon-expert, Adrian (the Weeze) of its existence. Ever since then, whenever anyone in our group finds some bacon-based tidbit, the inevitable e-mail is sent to the group with some super-witty comment about how Weezie must have ten of these in his closet or something to that effect. I thought it would be nice to collect these in one place so that bacon-lovers all over the world could rejoice in all things bacon. There is the distinct possibility that this blog will never get added to again, but, you never know.