« Shrimp Overload | Main | Where Have I Been? »

May 31, 2007



Whoa - you're fast! What a great line-up of 'stuff'. Thanks for including 'Blush', it's being great fun seeing her pink cheeks show up in food blog land.

Lisa (Homesick Texan)

25 different types of bacon? What good fortune for your friends! Can't wait for the round-up. I've been reading some old family letters from the 30's and 40's, and so many reference someone salt-curing a side of bacon. I want to go back in time and learn how to do this myself!


Can't wait for the outcome of the bacon taste-off. I am going to try some applewood in the stove top smoker with bacon and see what happens.


Hope you have a good time at the Chefs Dinner.

Will definitely drop by and say hello to David.

Even though I live in the Caribbean, can I use the fresh ingredients icon?

Ummmmm - the bacon tasting, I am jealous :)


Don't forget local bacon in your search. I had a great morning with Clause Muth up at Clause's (formerly Klemm's) German Sausage and Meat on Shelby in Indy. The whole place smells fantastic and he has his own housemade bacon, double smoked bacon, and even Canadian bacon. Yum!

Christine (myplateoryours)

Alanna, I am happy to have her smiling face on my blog! It's a terrific idea!

Lisa, I am working on some do-it-yourself bacon right now.

Careful, Larry. I am not sure you can hot smoke bacon -- it might just cook. The recipes I have seen cold smoke it.

I am sure Alanna would love you to use the fresh ingredients icon in the Caribbean, Cynthia.

I have several local ones, Renee, but not Clause's. Any chance he is open on Sunday? I have to go up to Indy then.


Love the icon! Cute! What is the first picture?

Christine (myplateoryours)

It's a BLU Boy chocolate, Bea. Almost too pretty to eat, though.

Larry, now I have a source that says you can hot smoke bacon, so the jury is out.

Terry B

A former girlfriend of mine was a vegetarian [probably still is, in fact]. When she fell off the wagon, it was never for a grilled chicken breast or a salmon fillet. It was always for bacon. I'm not even a vegetarian, and I totally understand.


That chocolate is mesmerizing. It looks like a hand-painted hologram.

Christine (myplateoryours)

Terry, I hear that. What is it about bacon?

You are right, Susan. It was so gorgeous that it was hard to eat it (well, okay, maybe not that hard.)


Gee, can I use that icon when I cook from my CSA farm box; does that count? It's too cute!

I know what you mean about bacon, totally addictive. I got my parents the Bacon of the Month Club and they have really been enjoying trying different artisanal bacons every month. Of course, it's completely the opposite of eating locally...


That sure is a line up of fascinating facts and data! I might just use that logo for a post I've just done today extoling using local farm shops! And it's really cute too!

Deborah Dowd

If you are moving to meat, 25 kinds of bacon is the way to do it! I hope you will be reporting on your bacon experiences.

Susan from Food Blogga

Thanks for mentioning Alanna's logo for Blush. I had trouble finding the source last week!


It would be so nice to just take off on vacation at any time, exploring foods around the nation and world. Unfortunately, I have to work so not feasible but good for you that you get to do so.

Linda, The Village Vegetable

that is the cutest thing. she is so talented!

The comments to this entry are closed.

My Photo