I'm going to make the Bacon Cups from NotMartha.com, which is my new favorite food/crafty blog.

I'm definitely going to start reading that blog. Good luck with the cups, they look delish, but beyond my skillz.

I do enjoy bacon, but I am, without any irony, a sausage girl.

Speaking of bacon, if you haven't seen this, you should. It is soooooooooooo true. And awesome.

This reminds me of the show The Two Fat Ladies

I watched them make a pork roast where they lined the whole interior of the pot they were putting the roast into with BACON. I have been trying to find the recipe for you, without much luck as I only saw the show one time and it was years ago when I saw this particular episode.

FOUND IT

picnic - mitton of porkCategories


Ingredients
8 ounce Rashers of streaky bacon
1½ pounds Pork fillet; thinly sliced
6 ounce Sage and onion stuffing; (not from a packet)
Salt and freshly ground black pepper
½ teaspoon Ground mace

Line a 7-inch pudding basin with most of the bacon rasher, reserving a few for the top. Put in a layer of pork, then stuffing, season with salt, pepper and mace. Continue this layering process until the basin is full, finishing with the reserved bacon. Press down well, then cover tightly. Stand the basin in a baking pan to catch drips. Bake in a 350 degree oven for 1 hour. Place a weighted board over the pudding and leave until completely cold. Turn out the mitton and slice to serve.

If I can translate this silly British English to real American English, I might have to give this a try. :)

Wot?

Are you afraid of the word rasher?! It simply mean piece to you, ya bloody Yank.

Dude, I wasn't serious. :)

Can I borrow a pudding basin, though?

You don't have a bowl? In that Pottery Barn of a kitchen, you don't have a fucking bowl?!

You better be not being serious this time too. ;)

I could pretend I am to get a rise out of you, but it sounds like you're having a rough day.

This faux serious banter is making it better in small amounts.

I thought you were going to make a dough joke with the rise of you comment. Ha. :)

Hey, have you ever had szalonna? I file it under "Food I ate as a kid before I knew what went into it" - my grandfather made it all the time. It's a pretty common Hungarian meal I think. The wiki entry is poorly worded by Wikipedia's standards, but pretty much sums up exactly what goes into it.

Egad. I have not, but it frightens me a little, to be honest.

:D It was really good - texture-wise it was similar to buttered garlic bread, and the tomatoes & cucumbers made it sort of taste like a garlic bread sandwich. Then I saw the block of bacon one time that my grandfather was using to make the stuff and I was horrified that it was not, in fact, butter flavoring the bread.

bacon is a food group all by itself...

1. There need to be way more bacon parties.

2. Someone needs to figure out how to combine alcohol and bacon in a palatable way. Then my world is complete.


EDIT: Oh dear God, I found it.

Edited at 2008-03-04 01:13 am (UTC)

HA - I was just replying to your comment with that link. :)

okay, YUM. God, I love gluten-free girl. She regularly makes me cry with her sappy entries about the Chef. :)

Bacon wrapped bacon in a bacon bowl?

Gawd.

Let me get this straight. It is bacon, wrapped in another bacon.

That is so German. Land der Speck uber alles.

I think you could totally have a BACON party...complete with Vosges Bacon chocolate bar =)

Bacon Vodka

Makes up one pint

Fry up three strips of bacon
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps.
Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.(No need to refrigerate)
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
Decant into decorative bottles and enjoy.