Holly Shit these are good!!
What you need:
1 tube of ready-to-cook cinnamon rolls with frosting
8 slices of uncooked bacon
What you do: Unroll cinnamon pastry out into 8 long strips (they are already cut the same width as the bacon). Next lay bacon strip on top of the cinnamon pastry strip and roll back up. After assembling put on un-greased baking sheet in pre-heated 425 degree oven for 15 minutes. Then remove from oven and drizzle icing on top. Eat while still warm!
Don Yovicsin, owner of Jake’s Dixie Roadhouse in Waltham, makes his own bacon-flavored vodka, which has become a huge hit in Bloody Marys, he says.
He fried a batch of Niman Ranch thick-cut applewood-smoked bacon, added the crispy bacon to a large infuser jar with Absolut vodka, then let it sit for four weeks. After the liquor was smoky, he filtered out the bacon pieces with cheesecloth, chilled the vodka to congeal the bacon fat, then removed it via coffee filter. The remaining smoky liquor was bottled and put behind the bar, where Jake’s is serving it in a variety of cocktails. “The clear winner has been our Bloody Mary,” said Yovicsin. “It’s too perfect with the smoky bacon flavor.”
1 1/2 oz. bacon-flavored vodka
6 oz. Bloody Mary mix
1 Slim Jim
1 lime wedge
Mix the bacon-flavored vodka and Bloody Mary mix together. Rub rim of tall glass with barbecue spices. Pour mix into glass. Garnish with Slim Jim and lime wedge.
This was lunch at Google NYC’s cafeteria to celebrate the birthday of the head of the cafe staff…
A Sugar Rush and Heart Attack at the same time!
Dasha Khabarova prods the ‘s’ shaped chocolate bar in front of her. You can understand why she’s in no rush to eat it – the Ukrainian student has just been served pork fat covered in chocolate.
“It’s salty on the inside and very sweet on the outside. It’s unusual yes, but it’s completely disgusting,” says Dasha. Forget deep-fried Mars bar. One of the unhealthiest snacks in the world can now be found in Ukraine. For years people here have loved pork fat, known as salo. Normally, small slices of the white fat are eaten with black bread, raw garlic and vodka. But this new twist is designed to appeal to Ukraine’s love of all things fatty.
For the equivalent of £1 you can now get four small sticks of salo covered in chocolate at Kiev’s poshest Ukrainian restaurant. “Our head chef likes to experiment so now we have this new creation.” says Roman Novitski, the manager of Tsarske Selo restaurant. “It’s turned out quite well, and most people seem to like it.”
“I love it as it’s unusual. I was given the first serving of Lviv’s chocolate salo. Perhaps they were testing my bravery, but I ate it and I’m still alive!” Ruslana laughs. “It’s the worst combination you could have. I think that people should steer clear of the Ukrainian Snickers.” The former Soviet republic already has one of the highest death rates from heart disease in Europe.
NEW YORK – An artist best known for decorative cheese has broadened his palette, or palate, to ham. Cosimo Cavallaro, who once repainted a New York hotel room in melted mozzarella, has covered a bed in processed ham. “I feel like I am back in my mother’s deli,” the artist said Thursday.
His installation in a street-level gallery space of the Roger Smith Hotel in midtown Manhattan involved slicing 312 pounds of ham and tossing the meat on top of a four-poster bed. The installation, which took 3 1/2 hours, will be kept in the air-conditioned room for two days.
According to the artist, no concern about cockroaches has been raised. “They are welcome,” he said. “Imagine what this looks like from the point of view of an insect.”
He added that his cheese exhibits had never attracted a mouse. “Too much cheese,” he said. “It would have overwhelmed them.”
Outside, pedestrians stopped to peer in through the glass. Some called the project a waste of food. But nearby delis were said to be picking up business because the mounds of meat seemed to trigger appetites.
Sliced ham, Cavallaro said, is “a pure form of America: all kinds of parts, boiled and pressed together.” Despite his training in an Italian art school, he said he had rejected Prosciutto — “It would have been pompous.” He also shelved an idea to do ham and eggs as “too pretentious, too thought out.”