No northern Rhone Syrah today? weak

Melon wrapped with prosciutto di parma

QOTD: Thunder Cruise is around the corner, sad I wont be able to join the festivities. Will you be putting together shows aboard the SS VAY NER CHUK for all of us landlocked vanyiacs? Live from the Thunder Cruise? please.

Baconlibrary TV. Pair it with vodka, water, tea, brandy, hell… you can try a bacon and wine pairing 🙂 Anyway, bacon is why pigs were invented for, and we have a saying in Slovenia: There is no poultry like ‘porktry’. Also, (quite unknown to the general public), Pig (capital intended) is the king of animals in Dolenjska region of Slovenia.

QOTD: Bacon in the form of pancetta – always raw. But last sunday I my father prepared a huge slab (3kg) of hamburger bacon – baked in the oven.

Question for Gary: Slovenian wine episode! [nudge nudge, wink wink].

Cheers,

T

also, no Syrah? no bacony Pinot? Would’ve sworn you’d have picked those…

QOTD(already answered once): I also love bacon in a nice amatriciana sauce over some nice ravioli…

QOTD2: I’m just now starting to “collect” If I have 10-15k to spend a year, what should my strategy be?

I’m not too picky about my bacon, but I do happen to prefer it crisp, rather than floppy. Other than that, give it to me morning, noon, night… 2 AM, whenever.

Question for you: What’s your favorite pizza topping?

QOTD: On a burger

Great show, love the pairing episodes. Maybe you should do pickles as the next paring.

QOTD: My all time favorite is bacon on a mushroom cheeseburger.

My Question is, are the Lean Green going to be able to compete with my Phins this year?

Very zesty show!

QOTD: By itself. It could be crispy, flabby, whatev, I would definitely try it raw. That is my favorite, but I love bacon so much that, while reading the comments, in my head I’m saying, “Oh, that way is my favorite … no this way is my favorite … no wait …”. I’m seriously going to fry up some bacon now and have it with the Villa Pozzi Nero D’Avola 2006 I have open.

GVQOTD: Not that I would base my purchasing decisions from them (mainly because I’ve tasted so many high 80 wines that were completely disjointed) but where do you find all of your rating information? Are there centralized services for the wine industry? Question popped in my head in the middle of the show while you were talking about the ratings.

GVQOTD2: If this becomes the bacon/wine show, will you start spitting the bacon??

You probably won’t read this posting though 😉

Very zesty show!

QOTD: By itself. It could be crispy, flabby, whatev, I would definitely try it raw. That is my favorite, but I love bacon so much that, while reading the comments, in my head I’m saying, “Oh, that way is my favorite … no this way is my favorite … no wait …”. I’m seriously going to fry up some bacon now and have it with the Villa Pozzi Nero D’Avola 2006 I have open.

GVQOTD: Not that I would base my purchasing decisions from them (mainly because I’ve tasted so many high 80 wines that were completely disjointed) but where do you find all of your rating information? Are there centralized services for the wine industry? Question popped in my head in the middle of the show while you were talking about the ratings.

GVQOTD2: If this becomes the bacon/wine show, will you start spitting the bacon??

You probably won’t read this posting though 😉

QOTD: Bacon wrapped scallops – paired with a Sauvignon Blanc.

QOTD4U (and Lizzie): Boy or Girl?

Yes but will this selection go well with Sausage Rumaki?–that is to say sausage wrapped in bacon?

I did it:
http://tr.im/hOmG

Show today was zesty zest zest! Loved seeing the bacon-wine pairing. I’ve always said that bacon is nature’s candy.

QOTD: Crispy bacon with some of that grease on fresh baked wheat bread for the win!

QOTD reverse: What wine/s would you have for your last meal?

No chianti!?

qotd: i like to bacon up my sausage (simpsons reference). or the fantastic mix of flavors that is the BLT.

?: what is the best route (i.e. bartender, waiter, etc.) towards becoming a sommelier? the oil biz is not treating me so kind these days……

qotd: i like to bacon up my sausage (simpsons reference). or the fantastic mix of flavors that is the BLT.

?: what is the best route (i.e. bartender, waiter, etc.) towards becoming a sommelier? the oil biz is not treating me so kind these days……

Great show. I missed you super bad when you were away.

QOTD I love just plain bacon, how you were eating it on the show today, especially with a lot of coarsely ground black pepper on the top.

Question for you: do you know any other languages other then English?

This was a great show, bacon is such a strong flavor its hard
to have with anything else.

QoTD: I eat bacon with my hands, cooked but on the soft side.
QoTD2: Gary, was that bacon crispy or flabby?

PS. I started to laugh seeing the bacon-y title, but not as much
as I did for the gingerbread house episode

What a great episode, very well done.

I appreciate your comments regarding Conundrum, I thought it was OK but not worth the hype that I had been given regarding the wine.

QOTD – I just plain love bacon, with eggs, on burgers, in any dish, I LOVE BACON!!!

QOTD (reverse) Whom has been your favorite guest(other than your dad or brother)?

QOTD Either bacon by itself or with a delicious baked potato with sour cream, salt, butter, and green onions. And for your QOTD — What is your favorite sandwhich in the world?

You are one lucky dog my friend, eating all that delicious bacon and drinking wine. You are living the dream.

QOTD: I infuse thick bacon with jalepeno and slap it on a burger with ranch dressing.

My QOTD 4U: Who is your hero?

PS- I made a bet that you would read this, so if you do I’ll split the winnings. Legit!

PLCB is pushing the Conundrum.

Gary,

Bacon pairing? Who knew?! Can’t wait to try it.

Still having a hard time finding a lot of the wines you mention in your shows here in Dallas area. Does anyone know a good store around Dallas that carries these unique wines Gary often mentions?

Oh Gary, what happened to the show yesterday that you said on Twitter that you shot from your kitchen? Guess the download never worked out?

Man, I was spoiled by your 5 days a week of new content! haha

Big fan,

Brian from Dallas

QOTD: That is such a tough one, I mean bacon is amazing. A well made BLT always hits the spot..in fact I would love one right now if it were not 10pm. Also, if you love bacon and have no regard for your health try the bacon explosion (http://www.bbqaddicts.com/blog/recipes/bacon-explosion/)

QOTD2: If I want to start collecting wine, but am still a student (aka no money), how should I go about doing it?

{sniff sniff sniff …} BACON!!!!!!!!!

so isnt $13 in 1995 about $20 now?

Qotd; first i fry the bacon crispy, then crack the eggs directly on top of them and fry them over easy, with some mayo and pepper on some fresh hardrolls from my baker. It is key that the pig had ample fruit in its diet, such as plums and apples, as well as wild forage like acorns, walnuts, hazelnuts, and wild roots. I preffer a heavly smoked bacon, and yes, apple wood is exquisit, but I also like cherry, oak, hickory, or a good blend. Hey if you like your bacon raw, try it as an anti-lox, cut as thin as possible and spread into cream cheese over a crusty bagel … hmmmmmmmmmmmmmmmmm.

ok Gary’s question of the day; What is your time line for owning the Jets? 10 years, 20, 30, 40? and as a sub question, if its more than 20, would you consider investing in a vineyard/fruit farm in the Hudson Valley (with about a 10 year or less return)?

{sniff sniff sniff …} BACON!!!!!!!!!

so isnt $13 in 1995 about $20 now?

Qotd; first i fry the bacon crispy, then crack the eggs directly on top of them and fry them over easy, with some mayo and pepper on some fresh hardrolls from my baker. It is key that the pig had ample fruit in its diet, such as plums and apples, as well as wild forage like acorns, walnuts, hazelnuts, and wild roots. I preffer a heavly smoked bacon, and yes, apple wood is exquisit, but I also like cherry, oak, hickory, or a good blend. Hey if you like your bacon raw, try it as an anti-lox, cut as thin as possible and spread into cream cheese over a crusty bagel … hmmmmmmmmmmmmmmmmm.

ok Gary’s question of the day; What is your time line for owning the Jets? 10 years, 20, 30, 40? and as a sub question, if its more than 20, would you consider investing in a vineyard/fruit farm in the Hudson Valley (with about a 10 year or less return)?

oh yea and lets not forget the awsome fringe benefit of bacon, something i like almost as much as the bacon itself: the pan grease! there is nothing like frying up some eggs or onions or mushrooms or collard greens or eggplant or just about anything in some nice bacon grease. double hmmmmmmmmmmmm.