QOTD: Soft and chewy as well here.

I would have thought you’d have rocked a Rhone of some sort with bacon.

QOTD for Gary Part Deux: Sorry Gary but I can’t resist since you swear that you read all the comments and I’m shameless and well you haven’t replied to my email yet after over a month or two. Do you have any internship opportunities or direct referrals for the summer? I’m looking for a gig in the wine industry from July to September, (A) to clear my mind of all the crap I’m learning from my Masters in Public Affairs in Paris, and (B) because I’m seriously considering a career in wine, whether on the sales and education end, or even directly in production.

Show was good, definitely not your best, but always enjoyable to watch. I think the bacon was left in the background too much and was almost an aside, probably should have gotten some gourmet bacon of some sort and hyped it up.

QOTD: Definitely love bacon most on a blue cheese dressed iceberg wedge at a steakhouse, whetting my appetite for a big ol’ rare+ bone-in ribeye.

Show was good, definitely not your best, but always enjoyable to watch. I think the bacon was left in the background too much and was almost an aside, probably should have gotten some gourmet bacon of some sort and hyped it up.

QOTD: Definitely love bacon most on a blue cheese dressed iceberg wedge at a steakhouse, whetting my appetite for a big ol’ rare+ bone-in ribeye.

I like bacon broken up into small pieces in Polenta. This allows for the use of animal fat that I like in polenta, without the cost of prosciutto.

And my question:
I was down in Argentina and had a very nice Bonarda (Trapiche’s Fond de Cava Reserva Bonarda 2005). I came back to the states however and the first two I tasted (2006 Trapiche Broquel Bonarda and 2008 Maipe Bonarda) had a very strong tartness on the front of the mouth that I found unbearable. My girlfriend, who is living down there, had a similar and separate experience. What happened? Is this tartness a tendency or a coincidence? Is this intentional? Is there a way I can tell if a Bonarda will have this tartness?

HAHA! You said “Poop, Poop, Poop!”

The Paradis sounds interesting. Might have to check it out.

QOTD: Bacon Explosion!
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Gary, I know you like teas. What kind of tea do you like or tend to drink? I’m a big fan of Teavana White Teas.

QOTD: I like my bacon as part of a BLT but with sun dried tomatoes instead of plain tomatoes.

Also, Helium is an inert gas with no odor. (Yes, I am a wealth of useless knowledge). So how could anything smell like a helium balloon?

Bacon, lettece and tomato sandwiches lathered with mayo (don’t forget the salt and pep) could be one of the best sandwiches ever concocted; and I’m going to have to give my vote to that.

Gary, I think its time you made a western canadian trip. Calgary, Osoyoos, the Okanagan, Vancouver, any of these will do. What do you think!?

QOTD: My favorite bacon play would be Frisee Aux Lardons…or Coq Au Vin…or just plain bacon and eggs, easy-over with wheat toast…

My question: is it true you and Lizzie are expecting and if so are there going to be pink or blue wristbands for the thunder baby???????????????

QOTD : Spaghetti Bolognese, just pipped though by bacon and eggs on pancakes with maple syrup – mmm

Good show, interesting wine choices to try..

QOTD: I love a good BLT with some thick-sliced bacon, ripe beefsteak tomato, crisp lettuce on some quality toasted bread. Can’t resist a homemade Carbonara with Pancetta either.

Loved this bacon pairing show Gary, it only took you 647 shows to do it!!

QOTD: I love my bacon with 2 eggs over easy, home-fries and white toast.

My question to you: When are we going to get some more ustream love…we need are fix and you are dealer. 🙂

Oink!
QOTD
I like mine, oink oink,
with Breakast, straight up ……oink, oink

Crumbled up on a salad is just plain cruel!

RichE
Upstate NY……oink oink

Yum. And I agree w/ Kevin K- SARS reference was awesome.

Question for G: Why did this take 647 episodes to get to?

QOTD: lardons pan fried and tossed into salads. It makes any salad damn tasty.

Killer episode! Every time you took a bite my mouth started to water. It’s a good thing I don’t have a store nearby, or I would have cleared the shelves of their triple-smoked!

Several times you mentioned that cholesterol levels are heightened by bacon, but I wanted to take a second to mention that there is much evidence that removing all cholesterol from you diet can only reduce hld/ldl levels mildly. Furthermore, the dogma that high cholesterol is ‘bad’ may be attributable to pharmaceutical greed rather than legitimate research. I urge everyone to look into this for themselves.

QOTD: I love bacon in omelets, assuming a rather innocuous cheese is used (e.g. Meunster, Jack, Mild Ched). It’s far superior to ham or sausage. However, BLT’s have a special place in my heart. I love it when the juice from the tomatoes runs down to the tip of my chin…. delicious 🙂

QOTD4U1: You mentioned that big Aussie bombs are out of style; where do you think the power lies in shifting wine consumption patterns in the U.S.? Press, climate/weather, RP, Hollywood, WLTV, collectors’ choices…?

alot of people say that the so called bacon flavor in red wines. especially from Cali comes from a certain cultivated yeast that is used just for that flavor..
Some people call that spoofy wine.

I just emailed my local wine shop about the Paradis; sounds fantastic.

QOTD: I’ve been a vegetarian for eight years; I enjoy bacon only in my memories, my sweet, sweet rich and flavorful memories.

QOTD: (this is really good for cholesterol) fried with chopped onions served with sour cream on perogies and a crisp riesling!

What is it and the internets obsession with bacon? Almost as bad as our obsession with CATS. 🙂

QOTD: Well Gary, I don’t eat bacon anymore (vegetarian for 8 years now) BUT – back in the day, I used to LOVE me a bacon cheeseburger! No joke, miss it sometimes, haha.

Keep up the good work! xxoo

Man, after much anticipation the eppisode hits the scene. Nice! Technical problems get us all down. I liked that this was a nearly 30 minute episode. BACON-Nature’s Candy! Thunder topic! I’ll tweet this up for ya, cause’ thats the kind of guy I am. I’m LEGIT like that. Great show, enjoyed it.
QOTD: Turkey, Bacon, Swiss, Tomato-BOOM!

Question for you Gary…was that the microwavable(pre-cooked bacon) or the normal stuff?

QOTD: Now that I am living here in Florene,Italy for 1 year, I can not have american smoked bacon, but I am not depressed one bit. Pancetta is “legit” bacon. It is salt cured with (nutmeg, pepper, fennel, and other spices) and is delicious in its raw and cooked form. It seriously puts american bacon to shame and it goes perfectly with a nice sangiovese /canaiolo blend. Unfortunately this type of pancetta is not readily available in the states. Only the rolled form usually is and can not even compare to the real stuff. Bacon lovers should def. seek out the salt cured unrolled pancetta.

Question for you Gary…was that the microwavable(pre-cooked bacon) or the normal stuff?

QOTD: Now that I am living here in Florene,Italy for 1 year, I can not have american smoked bacon, but I am not depressed one bit. Pancetta is “legit” bacon. It is salt cured with (nutmeg, pepper, fennel, and other spices) and is delicious in its raw and cooked form. It seriously puts american bacon to shame and it goes perfectly with a nice sangiovese /canaiolo blend. Unfortunately this type of pancetta is not readily available in the states. Only the rolled form usually is and can not even compare to the real stuff. Bacon lovers should def. seek out the salt cured unrolled pancetta.

QOTD: I like bacon wrapped around fresh scallops, cooked on the grill and served with asparagus and hollandaise.

Curious you used reds and white’s today paired with the bacon. I always, heard, and intuitively agreed, that wine should be able to stand up to the food; big red’s with steak, pasta, etc.

If that logic holds, you would almost want to do a Big Red, Red Zin, or Petit Syrah with bacon.

Any thoughts?

QOTD: I like bacon wrapped around fresh scallops, cooked on the grill and served with asparagus and hollandaise.

Curious you used reds and white’s today paired with the bacon. I always, heard, and intuitively agreed, that wine should be able to stand up to the food; big red’s with steak, pasta, etc.

If that logic holds, you would almost want to do a Big Red, Red Zin, or Petit Syrah with bacon.

Any thoughts?

Cape Mentelle Cabernet is a wonderful wine.. around that same price..but much more complex