“The Bacon AT-AT stands 3 ft tall and is made with over 40 lbs of bacon.” (AT-AT= All Terrain Armored Transport.) Thanks, tipster!
(ETA: I guess it is XXV, not XXIV, sorry!)
“The Bacon AT-AT stands 3 ft tall and is made with over 40 lbs of bacon.” (AT-AT= All Terrain Armored Transport.) Thanks, tipster!
(ETA: I guess it is XXV, not XXIV, sorry!)
Shut Up Bacon XXIV, Brian Boitano Style
I am one of those people you hear about sometimes that doesn’t even own a TV, so I was completely unaware that Brian Boitano has a Food Network show. However, I was made aware last night, and lo, when I went to the website, Brian Boitano was making bacon. For roller derby girls.
It’s like hipster bingo! Bacon + roller derby + South Park reference + ironically hip figure = magic. Except I sort of love Brian Boitano. And roller derby. And, um, bacon.
Dammit.
-Julia Childless
Did anyone actually try the KFC Double Down? We had one in the office today for Very Important Work Reasons, and I was alternately tempted and terrified…
(No, as far as I know, no one here actually ATE it.)
-Julia Childless
Link: Shut Up Bacon XXIII: iPad Bacon Case
I don’t even *get* the iPad, so file this under insult to injury.
(Thanks to Russell for the tip!)
Shake Shack already bothers me, and now people will be getting their pancake & bacon custard in droves. I’m just frowning here. Just a big ol’ SUB frown.
Have we reached the logical stopping point for this, now that there are not even six degrees between Kevin Bacon and bacon???
—Snacktime
Wait, why is the tofu French? And why does it have a Dalí mustache?
(via catastrofe)
Is there a Tofu v. Bacon war of which I was unaware?
-Julia Childless
Because, sometimes, you want the world to know you’re all business in a suit but you’re all bacon at heart. Unless you’re wearing it with bacon boxers and nothing else. Then you’re just a stripper, or worse – a work-from-home blogger.
Tie is available here. If you buy it, you need to shut up.
Thanks to Pablo for the tip.
(Photo from The Daily Beast)
“A lot of people are latching on to feel like they’re part of a bigger food trend. But we should be moving on from the humble pig (pork belly, I’m talking about you, too) and elevating other animals. The culinary world is waiting for some gambler out there to take the next step. Right now, my menu has a lamb belly BLT because I think both lamb and goat are underappreciated and delicious. And, what about game birds (remember, I’m partial to doves)? There’s so much wonderful experimentation going on for those brave enough to venture there. So many cuts of meat that may sound just as initially odd as pork belly, but can turn into the next big cooking trend coming from the right cutting board.” – Tim Love; Stop the Bacon Insanity; The Daily Beast 2/23/10
Or, we could stop trying to create mass consumption trends? How about that? I swear, if we have to have a “Shut Up Doves” topic…