Sunday, August 24, 2008
TWIT TV Munchcast
It's torwards the end of the podcast.
I'm sorry I haven't posted in a while and I would like to take this opportunity to squish all the internet death rumors. Contrary to what’s been posted I wasn’t killed in a failed attempt at making Chocolate Covered Bacon nor did I die from a rare condition caused from consuming large quantities of sprinkles. These rumors are damaging and are not considered funny. Sprinkle poisoning is no laughing matter and affects 1 out of 1,000,000,000 people every 1000 years. I urge you to talk to your children about the dangers of sprinkle abuse. Please give generously to your local sprinkle abuse charities.
Monday, June 26, 2006
Ferrero representatives didn't return our calls.
Wednesday, September 28, 2005
The History of CCB
Update (08/24/2008) - TWITastic
Update (06/26/2006) - Critical Mass
On a sunny day some friends and I had ordered some bacon cheese burgers for lunch. After a couple of bites someone commented on how bacon was able to make an already delicious hamburger even more delicious. This started a conversation on the power of bacon in-which it was able to make everything it came in contact with taste better. Whether it’s a filet wrapped in bacon, bacon on salads, pizza, or sandwiches it’s always that much better with bacon. We wondered if it was possible that any other foods had this special property. Someone quickly identified chocolate as a food with similar complimentary properties. Chocolate covered pretzels, strawberries, nuts, just about everything tasted better covered in chocolate. If both bacon and chocolate can make other foods taste better, what would happen if someone was just crazy enough to combine chocolate and bacon? A quick search on the internet yielded little information, which raised some serious concerns on the safety of combining two such powerfully substances. Several questions came to mind; maybe bacon and chocolate aren’t supposed to be combined? Maybe combining them could start the apocalypse? With complete careless recklessness for ourselves and the rest of the planet we decided it had to be done.
I’ve carefully documented the procedure for making Chocolate Covered Bacon (CCB) to serve as record incase I was killed during the combining process.
If you are planning on following the outlined procedure listed
below please proceed with EXTREME
CAUTION. This documented procedure was performed in a
controlled environment with all the necessary safety procedures.
Please note: That no animals were hurt in this process (none that I specifically hurt, but I suspect the company that harvested the bacon might have).
You will need the following ingredients and necessary cookware:
- 1 bag (12oz) of Semi-Sweet Chocolate morsels
- 1 1lb of uncooked bacon
- Sprinkles (optional)
- Large skillet
- Double boiler | medium sauce pan and smaller sauce pan (simulate double boiler)
- Cooking tongs
- Cooling rack | cookie sheet
- Large plate and some paper towel (2 or 3 sheets)
- Big Spoon
- Remove Bacon from package (I suspect it is possible to cook it in the package, but this might make it difficult to cover it in chocolate)
- Heat large skillet on high.
- Add bacon strips to skillet.
- Turn bacon strips over as needed with tongs.
- Cook back until it’s reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier)
- Remove bacon from skillet and place it on a paper towel lined plate. (This will absorb the excess fat and oil making this a low calorie healthy snack)
- While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
- Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
- Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.)
- Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
- Once coated lay strips on cooling rack or cookie sheet.
- (Optionally) Apply Sprinkles evenly on chocolate covered bacon while on cooling rack. It’s important to apply while the chocolate is still warm. This will allow the sprinkles to better adhere to the chocolate.
- Place cooling rack with bacon into the refrigerator for 15 minutes.
- Carefully remove bacon strips from the cooling rack and place into a container or place the strips directly into your mouth.
- Bring container with strips to work, school, or religious event.
Moment of Truth
At this point you are probably wondering if Chocolate Covered Bacon (CCB) tastes good or is utterly disgusting. Perhaps you are asking yourself “Why would anyone even consider this combination?” I suspect the person who suggested that orange juice might not just be for breakfast anymore was subjected to the same level of scrutiny. But it was exactly this type of forward thinking that tore down the walls and stereotypes about orange juice, and made it perfectly acceptable to consume anytime of the day.
Let’s see what people are saying about it.
“It’s like someone crapped in my mouth, Mmmm! Eh!”
Sammy Haggar of Canada
“Tastes like Chicken”
Waitress of Detroit, MI
“Three Words; Full Moon Party”
Rene of Miami, FL
If you have any questions, please post a comment. I'll be compiling the list into a FAQ.
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