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Wednesday, 06 July, 2011

Boy Punished Over Bacon

In Pennsylvania: Grandmother charged with assaulting boy, 9.

Eating too much bacon for breakfast resulted in the alleged torture of a 9-year-old boy by his grandmother.

Marilee Ann Kolynych, 63, of the 200 block of West Washington Avenue was taken into custody by Patrolman James Press, who responded to a call of a woman allegedly abusing her grandson.

The alleged attack culminated 9 p.m. Tuesday on Kolynych’s front lawn when the woman was seen sitting on top of the boy, blasting his face with water from a hose at close range.

“Apparently, he ate more bacon than anyone else at breakfast,” Press said. “She was yelling at him and picking on him all day because there wasn’t enough bacon for everyone.”


Permalink | Posted in Bacon @7:22am | Comments (13)

Monday, 27 June, 2011

Pig Made Of Pork

A collaborative project by Sophie Powell and Bonnie Moriarty: Life sized piglet made out of bacon and sausages.

To illustrate how pigs are born into this world entirely to be eaten. Even when free range they are trapped by their original purpose.


(via Neatorama)

Permalink | Posted in Bacon @6:43am | Comments (10)

Friday, 10 June, 2011

Bacon Guitar

Here's a Bacon Guitar.

bacon guitar

If you'd like to make one or hear it being played, here's the video.

It's just one entry in a Bacon Contest found by Mr. Mean Jean.

Permalink | Posted in Bacon @9:54am | Comments (14)

Thursday, 21 April, 2011

Posing With A Banjo

I found this great photo at Flikr. Erica Martin's Self-Portrait with Banjo.

erica martin

"This is who I am, perhaps who I'm becoming. Before I die, I will learn to play the banjo. This particular banjo has an amazing sound."

The banjo was made by Brooks Masten, in Portland, Oregon.

More of her photos here.

Permalink | Posted in Bacon @11:55am | Comments (18)

Monday, 04 April, 2011

Bacon-Related Sewer Mishap

Four people sent me this Canadian story, so it must be important: Bacon fat clogs Bedford sewage pipes.

clogged pipe Halifax Water is warning residents to be careful about what they pour down the kitchen sink after an accumulation of bacon fat clogged sewage pipes in the Ridgevale Drive subdivision in Bedford.

Some basements were damaged when raw sewage built up during a two-week break in February and spewed into homes.

Halifax Water spokesman James Campbell said crews sent cameras down manholes, and discovered the problem was created by bacon fat. The cameras sent back images of thick, white congealed fat, oil and grease.

"Most people think, 'If I just pour a little bit down, what's the big deal?' But, you know, if there's a couple hundred thousand people doing the same thing throughout the city, I mean it's going somewhere," Campbell said Friday.

"It doesn't just go away, it congeals and it clogs the pipes."

The photo here shows a random clogged pipe. The material isn't identified, but it sure looks like bacon grease to me. The only way to know for sure is to taste it.

Permalink | Posted in Bacon @2:33pm | Comments (22)

Saturday, 29 January, 2011

Father Feeds Bacon To Son, Gets Sued

In Chicago: Mom Sues Because Boy's Father Doesn't Keep Kosher.

strip of bacon A former exotic dancer who's now a devout Hasidic Jew is in Cook County court fighting for sole custody of her 8-year-old son.

At the base of Elina Margolina's argument is that her ex-husband, Nelson Derbigny, violated a prior court custody order to implement Margolina's religious practices in the upbringing of their son. She says that Derbigny has refused to ensure a kosher environment.

Derbigny thinks a restrictive lifestyle hampers his son's ability to be a normal child.

While being questioned by Margolina's attorney, David Grund, Derbigny said he didn't know it was against the boy's religious training to feed him bacon.

Shown here is a single strip of bacon -- more than enough to cause a big problem.

Permalink | Posted in Bacon @8:27am | Comments (5)

Thursday, 21 October, 2010

The Smell Of Frying Bacon

Who doesn't like that smell? Cafe owner ordered to remove extractor fan because neighbour claimed 'smell of frying bacon offends Muslims'.

bacon cooking lady A hard-working cafe owner has been ordered to tear down an extractor fan - because the smell of her frying bacon 'offends' Muslims.

Planning bosses acted against Beverley Akciecek, 49, after being told her next-door neighbour's Muslim friends had felt 'physically sick' due to the 'foul odour'. Councillors at Stockport Council in Greater Manchester say the smell from the fan is 'unacceptable on the grounds of residential amenity'.

The fan has been in Beverley's Snack Shack takeaway in the Shaw Heath area of the town for the past three years.

Mrs Akciecek and her husband Cetin, 50, - himself a Turkish Muslim - work more than 50 hours a week buying, preparing and cooking hot and cold sandwiches and hot-pots for their customers.

Today mother-of-seven Mrs Akciecek said she plans to appeal against the decision.

(Thanks Doug)

Permalink | Posted in Bacon @2:47pm | Comments (19)

Monday, 18 October, 2010

Pig Chump

In South Carolina: Islamic center defaced with bacon slices.

An Islamic center has been defaced as someone spelled out “PIG CHUMP” in bacon strips, police in Florence said Tuesday.

Sometime between 7 a.m. and 2 p.m. Sunday, someone placed the bacon in foot-high letters on a tiled walkway at the Florence Islamic Center, according to Florence Police Major Carlos Raines.

Islamic dietary restrictions bar Muslims from eating pork.

The bacon has been removed, but Raines said there are still greasy marks on the walkway at the facility in Florence.

“There’s absolutely nothing that identifies it as a mosque,” Raines said. “It’s an insult, and I’m sure that’s what it was intended for.”

What's a pig chump? Do you think the vandals misspelled Pig Champ?

pig champ

Permalink | Posted in Bacon @8:02am | Comments (10)

Friday, 01 October, 2010

Bacon From Bacon

Edible art: Artist Makes Kevin Bacon Statue Out of Bacon.

bacon bust

Actually, it's not edible:

"Bacon Kevin Bacon has been well-lacquered and will stay tasty for generations to come. He's not edible, just meant to be admired."

If you want it, it's being sold on eBay.

Permalink | Posted in Bacon @7:40am | Comments (6)

Wednesday, 08 September, 2010

Bacon Skates

At The Atlantic, several photos of a Huge Spatula and Bacon Skates.


This photo was taken in November 1931 in Chehalis, Washington at the town's Egg Festival. The occasion was a try to break the world record for largest omelette. Two women tied bacon to their feet and skated around the warming skillet to grease it. Then a team of chefs cracked and beat 7,200 eggs and made a breakfast delight.

Permalink | Posted in Bacon @6:24am | Comments (5)

Monday, 02 August, 2010

Pork Bellies Are Up

Mr. Curtis Curtington informs me: Rising pork bellies prices hit all-time high.

A crispy rasher of bacon is becoming an increasingly costly indulgence in the US, where a surging appetite for pigmeat and cutbacks in farmers' swine herds have pushed the price of pork cuts to an all-time high.

On the Chicago Mercantile Exchange, the cost of pork bellies, which are used to produce bacon, has risen by more than 65% in the last 12 months and the wholesale price of pig product hit $1.35 per pound last week - its highest on record.

We're talking about the green part:

And the religious angle:

Bacon remains a culturally sensitive issue, with pork meats shunned by certain religious faiths. Ibrahim Hooper, a spokesman for the Council on Islamic-American Relations, chose carefully when asked his reaction to rocketing bacon prices: "It's the kind of thing where if we say 'yeah, it's good news', people will say that Muslims want others to suffer, so I'm not going to go down that road."

Permalink | Posted in Bacon @3:29pm | Comments (5)

Wednesday, 16 June, 2010

Colored Bacon

It had to happen: Colored Bacon.

Neil Caldwell has come up with something that is pure genius. He has created the color wheel of bacon! No, this isn't some graphic design trick (although Neil is a graphic designer). This is real, genuine colored bacon.

Dibs on the blue one!

Permalink | Posted in Bacon @6:52am | Comments (10)

Monday, 31 May, 2010

More From The Booger Hole Common Taters

This is all I could salvage from 5-6 video attempts this afternoon.

It's short because I faded it out just before wormpicker thought he made a mistake, stopped playing, threw his fiddle on the floor and stomped it to pieces. Then he set it on fire and started grilling some Memorial Day burgers and hot dogs. Fortunately, he brought two fiddles.

Permalink | Posted in Bacon @6:00pm | Comments (22)

Tuesday, 06 April, 2010

Bacon Baby

Unfortunately, it was just a cruel hoax. Babies throughout the world are very disappointed. Bacon Baby.

Permalink | Posted in Bacon @8:01am | Comments (5)

Tuesday, 30 March, 2010

Bacon Gun

You'll need: bacon, tin foil, a 7.62mm machinegun, and about 200 rounds of ammunition: Cooking some bacon - The machine gun method.

You start by wrapping the barrel in tin foil. Then you wrap bacon around it, and tie it down with some string...

Do a little shootin' and you end up with this:

(via Blame it on the Voices)

Permalink | Posted in Bacon @7:10am | Comments (4)

Sunday, 24 January, 2010

Where Does Bacon Come From?

Survey: Brits think bacon comes from sheep.

A survey of British youngsters suggests 26 percent of the country's under-16 population erroneously believe bacon comes from sheep.

Permalink | Posted in Bacon @7:53am | Comments (14)

Tuesday, 01 December, 2009

November Bacon Review

Ladies and gentlemen, this is the final installment of our monthly bacon reviews. Join me in thanking Mr. Curtington for his service to the community.

Edwards Hickory Smoked Country Bacon
S. Wallace Edwards & Sons of Surry, Virginia

Oven-fried at 400° F until it looked done, about nine minutes

Edwards Hickory Smoked Country Bacon comes from the ham capitol of the Universe so as you might expect, it is a classic American foodstuff that excels at maintaining a meat curing tradition that goes back 80 years. This medium sliced bacon doesn't mess around with it's own tradition of crafting a dry-cured bacon that is well above average, but not show-offy, thank you.

For some with more refined, even conservative, tastes, this meaty and easy-to-cook bacon could easily exceed their expectations. Its smoke is ample and forward, the plentiful lean has just the right salt to its bite and the fat is almost candied in the subtlety of its sweet. The meat has a clean, assertive and completely confident character that distinguishes itself by its humble excellence.

After a year of monthly samplings of some of the most ambitiously crafted bacons being created by American artisans, I fear my palate has become a bit jaded and overly vigilant for the next thrill. I found Edwards to be on the high side of adequate when I first tasted it - by itself - in a slow pondering chew. The nicely varied mouth feel was what most stood out, but the flavor was just... bacony.

But after a day's consideration and in a bacon and egg breakfast following a night of light eating and whiskey sampling, the true nature of Edwards became more pronounced; it is a very perfected example of a familiar sort of American bacon in which all the elements - the meat itself, the tempered smoking, the sugar & salt cure, the slice - are top shelf, the result of a tradition worth understanding and continuing.

Though at the moment I prefer a brasher rasher, I must acknowledge this superior example of traditional American baconry. I give Edwards Hickory Smoked Country Bacon 8 out of a possible 10 pigs and thank J-Walk and JWB readers for this year of living (and writing) piggishly.


His Royal Highness, Curtis Curtington
The Eternal Emperor of the Bacon Universe

Permalink | Posted in Bacon @2:01pm | Comments (42)

Friday, 23 October, 2009

Advances In Mayo

From the Food Lab at Serious Eats: Animal Fat Mayonnaise.

While I was reorganizing my freezer the other day so my wife could easily pull out the frozen dumplings without having to touch alligator legs, goose feet, or any number of other "experiments" going on in there at the moment, I came across a stash of rendered animal fats-beef, duck, and lamb, to be precise.

I'm the kind of cook who doesn't like throwing anything away, and sure, duck, beef, and lamb fats have their uses (think confit, burgers, or fried potatoes). But seriously-even I can't think of a way to consume a pint of each, and my freezer was getting awfully full.

Just as I was about to pack it in and tip them into the trash, I had one of those moments where jumbled images come swimming into your brain and suddenly crystallize into something so perfectly obvious that you start to say to yourself, "why didn't I think of that?" before happily realizing that you just did...

I thought to myself: "If I can make mayonnaise out of egg yolks and oil, why can't I make mayonnaise out of egg yolks and rendered animal fat?"

Several recipes are presented, including one that uses bacon fat ("baconnaise").

Permalink | Posted in Bacon @9:01am | Comments (16)

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