ima start experimenting and putting bacon on stuff that it normally wouldnt be applied
Oh, btw ...yeah
#21
Posted 09 November 2008 - 11:51 PM
so guyz, i just heard they brought back the subway sammich called " chicken pizziola" (sp) so i went to get one, AND I HAD THEM PUT BACON ON IT, OH MY FUCKING WORD! BEST THING EVAR! bacon increases the sammiches effectiveness by over 9000!
ima start experimenting and putting bacon on stuff that it normally wouldnt be applied
ima start experimenting and putting bacon on stuff that it normally wouldnt be applied
#23
Posted 10 November 2008 - 01:04 AM
If I ever eat eggs for breakfast, I make sure to crumble up pieces of freshly cooked bacon to go on top.
#24
Posted 10 November 2008 - 12:49 PM
crumbled bacon is okay, but simple bacon strips are the most holy of all forms of bacon, just crispy enough to crunch but not too dry. such is the divine perfection.
#25
Posted 10 November 2008 - 04:30 PM
Sorry... just not a fan of overly fatty things or pork in general for that matter. I'd rather talk about a well-seasoned steak. New York Strip is where it's at. Add some asparagus cooked in butter and maybe some garlic smashed potatoes... afk drooling.
There was a show on food network I saw last week where some people were putting big hunks of cooked bacon inside these thick chocolate bars. Not my bag, but people seemed to like it.
QUOTE (Nightmarelord @ Nov 9 2008, 09:51 PM) <{POST_SNAPBACK}>
ima start experimenting and putting bacon on stuff that it normally wouldnt be applied 
There was a show on food network I saw last week where some people were putting big hunks of cooked bacon inside these thick chocolate bars. Not my bag, but people seemed to like it.
#27
Posted 10 November 2008 - 05:35 PM
oddly enough, ive never really been a fan of steak. i mean, they taste good and ill eat them, but theyre not my thing. idk, maybe ive never had a REALLY good steak or something.
the rest of that meal sounds awesome though.
the rest of that meal sounds awesome though.
#29
Posted 10 November 2008 - 05:50 PM
QUOTE (Hakamaru @ Nov 10 2008, 05:30 PM) <{POST_SNAPBACK}>
Sorry... just not a fan of overly fatty things or pork in general for that matter. I'd rather talk about a well-seasoned steak. New York Strip is where it's at. Add some asparagus cooked in butter and maybe some garlic smashed potatoes... afk drooling.
There was a show on food network I saw last week where some people were putting big hunks of cooked bacon inside these thick chocolate bars. Not my bag, but people seemed to like it.
There was a show on food network I saw last week where some people were putting big hunks of cooked bacon inside these thick chocolate bars. Not my bag, but people seemed to like it.
steak is good and all, but this thread is about bacon. maybe you should go hang out on the MNK forums
#30
Posted 10 November 2008 - 05:56 PM
I think I just won this thread, bacon wrapped steak!
Kebab form!

And the 2nd!
Kebab form!

And the 2nd!
#31
Posted 10 November 2008 - 05:57 PM
QUOTE (Blevien @ Nov 10 2008, 03:50 PM) <{POST_SNAPBACK}>
steak is good and all, but this thread is about bacon. maybe you should go hang out on the MNK forums 
You must have missed the part where I said Bacon is disguisting on the last page and there was nearly a riot.
#32
Posted 10 November 2008 - 06:37 PM
QUOTE (Hakamaru @ Nov 10 2008, 06:30 PM) <{POST_SNAPBACK}>
There was a show on food network I saw last week where some people were putting big hunks of cooked bacon inside these thick chocolate bars. Not my bag, but people seemed to like it.
I didn't see this, but it intrigues me.
-----------------
Today, I made a Bacon Tuna Melt. I felt closer to Koki than ever before.
I believe Koki took form into this Tuna/Bacon/Cheese melt because when I was at the table next to it... it spoke to me. Before I devoured it's holiness, it's divine power told unto me, this;
QUOTE ("Tuna-Bacon-cheese Melt")
The only way an honorable and true "Death of a Samurai" can be achieved, is by heart related death due to long time exposure to bacon and it's amazing flavor... and it's high fat and sodium content.
As I chomped into it's succulent and juciy tenderness... I wept. For I knew, in time... I would, too, die the honorable death of a true Samurai.
#33
Posted 10 November 2008 - 07:34 PM
QUOTE (Vax @ Nov 11 2008, 01:37 AM) <{POST_SNAPBACK}>
I didn't see this, but it intrigues me.
-----------------
Today, I made a Bacon Tuna Melt. I felt closer to Koki than ever before.
I believe Koki took form into this Tuna/Bacon/Cheese melt because when I was at the table next to it... it spoke to me. Before I devoured it's holiness, it's divine power told unto me, this;
As I chomped into it's succulent and juciy tenderness... I wept. For I knew, in time... I would, too, die the honorable death of a true Samurai.
-----------------
Today, I made a Bacon Tuna Melt. I felt closer to Koki than ever before.
I believe Koki took form into this Tuna/Bacon/Cheese melt because when I was at the table next to it... it spoke to me. Before I devoured it's holiness, it's divine power told unto me, this;
As I chomped into it's succulent and juciy tenderness... I wept. For I knew, in time... I would, too, die the honorable death of a true Samurai.
= Win.
I fking lol'd
#34
Posted 10 November 2008 - 07:39 PM
QUOTE (Vax @ Nov 10 2008, 07:37 PM) <{POST_SNAPBACK}>
I didn't see this, but it intrigues me.
-----------------
Today, I made a Bacon Tuna Melt. I felt closer to Koki than ever before.
I believe Koki took form into this Tuna/Bacon/Cheese melt because when I was at the table next to it... it spoke to me. Before I devoured it's holiness, it's divine power told unto me, this;
As I chomped into it's succulent and juciy tenderness... I wept. For I knew, in time... I would, too, die the honorable death of a true Samurai.
-----------------
Today, I made a Bacon Tuna Melt. I felt closer to Koki than ever before.
I believe Koki took form into this Tuna/Bacon/Cheese melt because when I was at the table next to it... it spoke to me. Before I devoured it's holiness, it's divine power told unto me, this;
As I chomped into it's succulent and juciy tenderness... I wept. For I knew, in time... I would, too, die the honorable death of a true Samurai.
I hereby dub thee a Knight of Bacon.
#35
Posted 10 November 2008 - 10:29 PM
My bacon of choice:
Oscar Meyer Hearty Thick Cut
It is.. so good
Medium heat.. flip every 2~ minutes for 10 minutes and you have perfect bacon.. apply pressure to curls to throughly cook... <3 /drool
Knight of bacon huh... adding to signature
Oscar Meyer Hearty Thick Cut
It is.. so good
Medium heat.. flip every 2~ minutes for 10 minutes and you have perfect bacon.. apply pressure to curls to throughly cook... <3 /drool
Knight of bacon huh... adding to signature
#36
Posted 10 November 2008 - 11:25 PM
I get mine from the local meat market and make myself a triple BLT
Hickory Bacon
Peppered Bacon
and Regular Bacon.
BTW, I follow this everyday.
Hickory Bacon
Peppered Bacon
and Regular Bacon.
BTW, I follow this everyday.
#37
Posted 11 November 2008 - 03:08 AM
lol, didn't that chart pop up when I first got the bacon trend going!?
#38
Posted 11 November 2008 - 04:43 AM
QUOTE (Celerin @ Nov 11 2008, 06:25 AM) <{POST_SNAPBACK}>
I get mine from the local meat market and make myself a triple BLT
Hickory Bacon
Peppered Bacon
and Regular Bacon.
BTW, I follow this everyday.

Hickory Bacon
Peppered Bacon
and Regular Bacon.
BTW, I follow this everyday.

this chart wins.
#39
Posted 11 November 2008 - 04:56 AM
QUOTE (Veyron-Garuda @ Nov 11 2008, 09:08 AM) <{POST_SNAPBACK}>
lol, didn't that chart pop up when I first got the bacon trend going!?
can you show me the thread you started it in <3
#40
Posted 11 November 2008 - 05:46 AM
Pretty sure it's awhile back in the post pics of your Sam thread
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