Friday, 17 February 2012
There was once a family of pigs. The mother pig was very poor, and so she sent her three little pigs out to seek their fortunes. The first that went off met a man with a bundle of straw, and said to him:
“Please, man, give me that straw to build me a house.”
Which the man did, and the little pig built a house with it. Presently came along a wolf, and knocked at the door, and said:
“Little pig, little pig, let me come in.”
To which the pig answered:
“No, no, by the hair of my chiny chin chin.”
The wolf then answered to that:
“Then I’ll huff, and I’ll puff, and I’ll blow your house in.”
So he huffed, and he puffed, and he blew his house in, and ate up the little pig.
The second little pig met a man with a bundle of furze, and said:
“Please, man, give me that furze to build a house.”
Which the man did, and the pig built his house. Then along came the wolf, and said:
“Little pig, little pig, let me come in.”
“No, no, by the hair of my chiny chin chin.”
“Then I’ll puff, and I’ll huff, and I’ll blow your house in.”
So he huffed, and he puffed, and he puffed, and he huffed, and at last he blew the house down, and he ate up the little pig.
The third little pig met a man with a load of bricks, and said:
“Please, man, give me those bricks to build a house with.”
So the man gave him the bricks, and he built his house with them. So the wolf came, as he did to the other little pigs, and said:
“Little pig, little pig, let me come in.”
“No, no, by the hair of my chiny chin chin.”
“Then I’ll huff, and I’ll puff, and I’ll blow your house in.”
Well, he huffed, and he puffed, and he huffed and he puffed, and he puffed and huffed; but he could not get the house down. When he found that he could not, with all his huffing and puffing, blow the house down, he said:
“Little pig, I know where there is a nice field of turnips.”
“Where?” said the little pig.
“Oh, in Mr. Smith’s Home-field, and if you will be ready tomorrow morning I will call for you, and we will go together, and get some for dinner.”
“Very well,” said the little pig, “I will be ready. What time do you mean to go?”
“Oh, at six o’clock.”
Well, the little pig got up at five, and got the turnips before the wolf came (which he did about six) and who said:
“Little Pig, are you ready?”
The little pig said: “Ready! I have been and come back again, and got a nice potful for dinner.”
The wolf felt very angry at this, but thought that he would be up to the little pig somehow or other, so he said:
“Little pig, I know where there is a nice apple-tree.”
“Where?” said the pig.
“Down at Merry-garden,” replied the wolf, “and if you will not deceive me I will come for you, at five o’clock tomorrow and get some apples.”
Well, the little pig bustled up the next morning at four o’clock, and went off for the apples, hoping to get back before the wolf came; but he had further to go, and had to climb the tree, so that just as he was coming down from it, he saw the wolf coming, which, as you may suppose, frightened him very much. When the wolf came up he said:
“Little pig, what! are you here before me? Are they nice apples?”
“Yes, very,” said the little pig. “I will throw you down one.”
And he threw it so far, that, while the wolf was gone to pick it up, the little pig jumped down and ran home. The next day the wolf came again, and said to the little pig:
“Little pig, there is a fair at Shanklin this afternoon, will you go?”
“Oh yes,” said the pig, “I will go; what time shall you be ready?”
“At three,” said the wolf. So the little pig went off before the time as usual, and got to the fair, and bought a butter-churn, which he was going home with, when he saw the wolf coming. Then he could not tell what to do. So he got into the churn to hide, and by so doing turned it round, and it rolled down the hill with the pig in it, which frightened the wolf so much, that he ran home without going to the fair. He went to the little pig’s house, and told him how frightened he had been by a great round thing which came down the hill past him. Then the little pig said:
“Hah, I frightened you, then. I had been to the fair and bought a butter-churn, and when I saw you, I got into it, and rolled down the hill.”
Then the wolf was very angry indeed, and declared he would eat up the little pig, and that he would get down the chimney after him. When the little pig saw what he was about, he hung on the pot full of water, and made up a blazing fire, and, just as the wolf was coming down, took off the cover, and in fell the wolf; so the little pig put on the cover again in an instant, boiled him up, and ate him for supper, and lived happy ever afterwards.
A tribute to Francis Bacon, since his surname is bacon so why not X)
 Portrait of Francis Bacon, by John Vanderbank (ca. 1731), after a portrait by an unknown artist (circa 1618). |
|
| Born | 22 January 1561 Strand, London, England |
|---|---|
| Died | 9 April 1626 (aged 65) Highgate, London, England |
| Era | English Renaissance, The Scientific Revolution |
| Region | Western philosophy |
| School | Renaissance Philosophy, Empiricism |
| Signature |  |
Bacon has been called the creator of empiricism. His works established and popularised inductive methodologies for scientific inquiry, often called the Baconian method, or simply the scientific method. His demand for a planned procedure of investigating all things natural marked a new turn in the rhetorical and theoretical framework for science, much of which still surrounds conceptions of proper methodology today. Since this profession was rasher than most others, his dedication probably led to his death, bringing him into a rare historical group of scientists who were killed by their own experiments.
Bacon was knighted in 1603, and created both the Baron Verulam in 1618, and the Viscount St Alban in 1621; as he died without heirs both peerages became extinct upon his death. He famously died of pneumonia contracted while studying the effects of freezing on the preservation of meat.
List of bacon dishes
From Wikipedia, the free encyclopedia
(Redirected from Bacon dishes)
The word bacon is derived from the Old High German bacho, meaning "buttock", "ham", or "side of bacon", and cognate with the Old French bacon.[1] Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut.[2] It is cured and smoked over wood cut from apple trees, mesquite trees, or hickory trees.[3] Bacon is used as an ingredient or condiment in a number of dishes, including:
| Name | Image | Description |
|---|---|---|
| Æbleflæsk |  |
Æbleflæsk is a traditional Danish dish made of consisting of bacon, onions, apples, and sugar served on rugbrød |
| Angels on horseback |  |
Angels on horseback is a dish created by wrapping oysters in bacon and stabbing that with a skewer. The skewered pieces are then dusted with cayenne and broiled until the bacon becomes crisp. |
| Bacon and cabbage |  |
Bacon and cabbage is a traditional Irish dish. It is created by boiling shoulder or collar bacon in a saucepan, and 20 minutes before the bacon is finished cooking, chopped cabbage is added to the water. It is then sometimes covered with parsley sauce or mustard sauce made from some of the used cooking liquid. |
| Bacon and egg pie |  |
Bacon and egg pie is made by rolling out a pastry in a pie dish and filling it with chopped hard-boiled eggs, crushed bacon, and small amounts of salt and milled black pepper. An egg-milk mixture is then poured into the pie, and another layer of pastry is added on top. |
| Bacon and eggs (full breakfast) |  |
A study at the University of Alabama found that eating a breakfast of bacon and eggs may be the healthiest way to start the day because it programs the body's metabolism to burn more calories. The full breakfast is a traditional food in England, USA, Canada, and Ireland.Side dishes can include: black pudding, white pudding, sausage, toast or fried bread, baked beans, hash browns, pancakes, and cheese. |
| Bacon bits |  |
Real bacon bits are made from bacon that has been cooked, then dried, then crushed into small pieces.Imitation bacon bits are fashioned from textured vegetable protein. Bacon bits are commonly used as a topping or garnish, and they can be incorporated into foods as an ingredient. |
| Bacon, egg and cheese sandwich |  |
A bacon, egg, and cheese sandwich can be made in several ways. One way involves using a sliced bagel, a couple slices of bacon, and a fried egg layered into sandwich form. Another way uses a crescent roll instead of a bagel. |
| Bacon explosion |  |
The recipe for bacon explosion was released onto BBQ Addicts blog on December 23, 2008. It was instantly popular, generating 500,000 hits to the blog.Bacon explosion is made by weaving thick-cut bacon into a lattice, spreading a layer of italian sausage on the lattice, and sprinkling crushed bacon on the top. Barbecue sauce is poured onto this mass, followed by a sprinkle of barbecue seasoning. The result contains at least 5,000 calories (21 kJ). |
| Bacon ice cream |  |
Bacon ice cream (or bacon-and-egg ice cream) is a modern invention in experimental cookery, generally created by adding bacon to egg custard and freezing the mixture. Although it was a joke in a Two Ronnies sketch, it was eventually created for April Fools' Day. Heston Blumenthal experimented with the creation of ice cream, making a custard similar to scrambled eggs then adding bacon to create one of his signature dishes. It now appears on dessert menus in other high-end restaurants. |
| Bacon maple donut |  |
The bacon maple donut is a maple donut with caramel sauce and bacon on top. In the pictured type, two strips of bacon lie along the donut. Another version uses crushed bacon bits on an "O"-shaped donut. |
| Bacon martini |  |
A bacon martini is made by soaking strips of browned bacon in vodka for at least a day.It is finished when the vodka becomes opaque.A bacon martini is served by pouring it into a mixing glass half full of ice cubes and mixing in a little vermouth. |
| Bacon sandwich |  |
A Bacon sandwich is a form of sandwich made from cooked bacon between two slices of bread, usually buttered. Often some form of sauce, such as tomato ketchup or brown sauce, is included. |
| Bacon vodka |  |
A bacon flavoured vodka that is often used in cocktails such as Bloody Mary or bacon martini. |
| Bacon-wrapped scallops | ||
| Bacon-wrapped shrimp |  |
Bacon-wrapped shrimp are shrimps which have the tails removed and are wrapped in bacon. |
| Baconator |  |
A hamburger from Wendy's that consist of two beef patties, two slices of American cheese, six strips of bacon, mayonnaise, and ketchup on a bun. |
| BLT sandwich |  |
A bacon, lettuce, and tomato sandwich (BLT) is a closed-face sandwich containing mayonnaise and layers of bacon, lettuce leaves, and tomato slices. Culinary evidence shows that bacon, lettuce, and tomato sandwiches are descended from the Victorian age tea sandwiches. |
| Chicken fried bacon |  |
a dish from Texas, served with a white gravy or cream sauce |
| Chivito (sandwich) |  |
National dish of Uruguay that consists primarily of a thin slice of filet mignon (churrasco beef), with mayonnaise, black or green olives, mozzarella, tomatoes and commonly also bacon, fried or hardboiled eggs and ham. It is served in a bun, often with a side of French fries. |
| Chocolate covered bacon |  |
showing up at state fairs and in gourmet candy bars |
| Clams casino |  |
clam "on the halfshell" with bacon, a dish believed to have originated in Narragansett, Rhode Island |
| Club sandwich |  |
a traditional American sandwich with bacon and turkey |
| Cobb salad |  |
a garden salad that includes bacon, avocado, hard-boiled egg, and roquefort cheese |
| Coddle |  |
An Irish dish consisting of layers of roughly sliced pork sausages and thinly sliced, somewhat fatty back bacon with sliced potatoes, and onions. |
| Čvarci |  |
A speciality of the West Balkan cuisine that consists of bacon blocks that are fried in their own fat. |
| Fool's Gold Loaf | An Elvis favorite: the sandwich consists of a single warmed, hollowed-out loaf of bread filled with one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. | |
| Garbure |  |
A thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. |
| Guanciale |  |
An unsmoked Italian bacon prepared with pig's jowl or cheeks. |
| Hangtown fry |  |
A type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. |
| Hoppin' John |  |
Southern United States version of Rice and beans that also contains bacon and chopped onions beside the traditional ingredients beans and rice. |
| Hot Brown |  |
The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay or cheese sauce. May include other spices and tomatoes. |
| Jambonette | A French culinary term for chopped pork and bacon enclosed in rind, moulded into a pear shape and cooked. | |
| Kranjska klobasa |  |
A Slovenian sausage that consists of pork, beef, bacon and spices. |
| Kugelis |  |
Lithuanian national dish that can be described as a casserole made with potatoes, onion, milk, bacon and eggs and eaten with apple sauce. |
| Luther Burger |  |
A sandwich or burger that is made with a doughnut instead of a burger bun and contains a beef patty, bacon stripes and sometimes sliced cheese and is served with french fries. |
| Maple bacon donut | |
A maple bacon doughnut is built by placing two strips of bacon on a soft maple doughnut with maple icing |
| Mitch Morgan |  |
A cocktail that consists of a shot of bourbon whiskey served with a piece of fried bacon as a cocktail garnish. |
| Oysters en brochette | A traditional dish of the Creole cuisine of New Orleans. It is skewers of raw oysters alternating with pieces of partially cooked bacon that are breaded with corn flour and then deep-fried or sautéed. The pieces are then usually removed from the skewers and served on top of triangle toasts with Meunière sauce. | |
| Peanut butter, banana and bacon sandwich |  |
A peanut butter, banana, and bacon sandwich is a closed-face sandwich containing peanut butter, chopped bacon, and sliced bananas. |
| Pig Candy |  |
Pig candy is a dessert made from thick strips of smoked bacon and pecans coated them in caramel or another type of sugar. |
| Pigs in a blanket (UK version) |  |
In the United Kingdom, "pigs in blankets" refers to small sausages (usually chipolatas) wrapped in bacon. |
| Pīrags | An oblong or crescent-shaped baked Latvian bread roll or pastry, most often containing a filling of finely chopped bacon and onion | |
| Quiche Lorraine |  |
Quiche (English pronunciation: /ˈkiːʃ/) Lorraine is a baked dish made with eggs and milk or cream in a pastry crust in the form of an open-topped pie. It contains cheese smoked bacon or lardons.[34] |
| Rouladen |  |
Traditional German dish that is thinly sliced beef with pickles and mustard that are wrapped in bacon and then broiled. |
| Rumaki |  |
Duck or chicken liver wrapped in bacon |
| Samgyeopsal |  |
A Korean dish of grilled at your table bacon served with a pepper sauce |
| Salt pork |  |
Salt-cured pork that was a common standard portion throughout the American Civil War. |
| Seven-layer salad |  |
A salad that consist of (at least) seven layers of which one is made of bacon pieces. Other layers may include iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs and sharp cheddar cheese. The salad is garnished with a mayonnaise-based dressing and/or sour cream. |
| Szalonna |  |
Hungarian back bacon made of smoked pork fat with the rind and traditional in the Hungarian cuisine. |
| Slavink |  |
A Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon and cooked in butter or vegetable oil. |
| Stargazy pie |  |
A traditional Cornish fish pie, which includes bacon, eggs and potato. |
| Stegt Flæsk |  |
A dish from Denmark of thick slices of bacon often eaten with potatoes and parsley sauce "med persillesovs" |
| Tatws Pum Munud |  |
Traditional Welsh Stew made with sliced vegetables and potatoes and smoked bacon |
| Túrós csusza |  |
A Hungarian savoury curd cheese or cottage cheese noodle dish made with small home made noodles or pasta and topped with crispy fried bacon and sour cream. |
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