Podcasts about Bacon jam

Video Podcast & Show Notes: https://ukuleleunderground.com/2024/07/wearing-it-like-a-medal-tuup127/ This Week's Podcast, Aldrine is opening a special present and callback to a previous podcast where he says, “I would Keep it like a Medal.” Before Aldrine gets to open his Surprise Gift, he also gets a Personal Medal for facing his Fears on Stage. After Aldrine put on his new “Medal,” the guys try the Hot Sauce, Bacon Jam, and Smoked Honey sent from a loyal UU Member. Aldrine quickly answers What is the meaning of life before explaining some of his favorite Ukulele, and Non-Ukulele Intros to Songs. The Team give their thoughts on Tuning Baritones like Tenors, Tips for Ukulele Slippage when Chord Changing, and Buying a New Uke or Changing the Strings? Check out the Podcast for Everything else Answered and Explained in this Week's Show.

Prevent mosquito bites. Prime Days. Disney history. Chelsea's new sleep mask. How do you eat your mac and cheese? Patty melts with bacon jam. Jupiter's moons. Milk codes. Better coffee. Nespresso coffee boutiques. Winner! Roger and Rafael had bugs named after them. Movies turning 30 this year.

Justin Dixon's Meatloaf Melt Bacon Jam RecipeIngredients:Equal parts*:Bacon (obviously)**Granulated white sugar***Sherry vinegar Instructions:Chop up the bacon and put it in a pan. Put it on something low, let it mellow out.All the liquid will release out of the bacon. Once all the water content has evaporated, the bacon will start to fry in the bacon fat. Once you've gotten to that point, the bacon fat will become foamy, now it's ready.Strain off the bacon fat and set it aside. Not for this recipe, but for real don't waste it.Put the bacon back in the pan and add the equal parts white sugar and equal parts sherry vinegar.Reduce it down and cook it until a candy thermometer says it's 222 degrees Fahrenheit, then remove from heat and let cool.Put it on anything. Biscuit. Pimento cheese. Vegetables. It's even good enough to put on a cracker.Store at room temperature. The vinegar and sugar will preserve things. If you really want to put it in the fridge, just be ready for things to get wonky. Chef's Notes:* If you use five pounds of bacon, use five pounds of sugar and five pounds sherry vinegar** Any brand of bacon works, but Benton's and Nueske's take it to another level. The saltier the better.*** Raw sugar if you're getting fancy This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, John and Mike provide a behind-the-scenes look at the progress of their studio and reflect on the journey their podcast and show have embarked on. They give a special shoutout to @smokinwithtrev, highlighting some of the amazing content, including a Peach Bacon Jam recipe that's making John's mouth water. However, the episode takes an unexpected turn when Mike confesses to whipping up his own batch of Bacon Jam and not sharing any with John – a true test of friendship! The guys discuss the importance of authenticity, which is a core aspect of their brand. Additionally, Mike introduces a new series on Instagram, where he'll be cooking unpracticed and unedited recipes. This unfiltered approach promises to offer viewers a genuine and entertaining experience. Don't miss out on the fun and insightful discussions in this episode of Fat Guys with Smokers.

In this episode, Michael Jones and Jordan Cwierz eat and review the Mooyah Hot Bacon Jam Burger so you know if it's worth eating. They also talk about running over potatoes, Michael's switch, saying Mooyah, celebrating lent, and first impressions of this place.   Sponsored by Factor meals http://factormeals.com/facejam50 and use code facejam50 and Rooster Teeth FIRST http://roosterteeth.com/signup and listen to Face Jam to support us DIRECTLY. Learn more about your ad choices. Visit megaphone.fm/adchoices

Deep winter this year has been brutal. Here in Charleston, the deep freeze has barely lasted a week but has destroyed gardens and plumbing and kept (me) at home sitting close to the fireplace. Lucky for me that my friends are happy to brave the elements and come to my house for a meal. And lucky for them, I make meals that are good for our souls.It is at this moment that cooking (and shopping) from the pantry becomes essential and the best way to use all the bits and pieces and delicious ingredients accumulated in my cupboards throughout the year—cleaning out the larder and fridge and making a clean start in the New Year. I don't mean using the expired tins of tuna or stale crackers, nor that salad dressing from 2015.- Please throw those away! I mean creating dishes to include items like dried mushrooms, roasted peppers, cannoli beans, and spicy jellies that, perhaps, are not on my regular rotation. Dried mushrooms are fabulous when combined with fresh ones to add flavor, substance, and texture to sauces and soups. They have now become part of my winter staples. Jarred roasted peppers add flavor and color to rice dishes and salads and are essential to garnish hors d'oeuvres when in a pinch. With cannoli beans and garbanzos, I can make a quick side dish for grilled fish or shrimp, and they puree beautifully, adding creaminess and body to warm winter soups. In the fridge, I always end up with bits and pieces of cheese, both soft and hard, that can be transformed into creamy cheese sauces (by simply melting them with a little cream…!) or savory biscuits to serve with drinks. Don't be afraid of experimenting with the combinations, but be aware that blue cheese will probably over-flavor everything else. One of my favorite sauces for pasta is diced tomatoes marinated with garlic and olive oil and pieces of mozzarella, brie, goat cheese, or any soft cheese you have at hand, and then tossed in with the hot pasta that will gently melt the cheese to create a decadent dish perfect for any time of the year. Bread and all of its cousins also take up room in the pantry or fridge, and day-old bread can be transformed into all sorts of savory and sweet puddings. Use leftover bread to make croutons and bread crumbs. Use brioche and croissants to make bread puddings for breakfast or dessert. Making a point of using these things I have around makes me feel clever and virtuous. It is fun to experiment with ingredients I haven't used before and get creative with the things I have around. That jar of jalapeno jelly adds great flavor to store-bought mini-quiches; fig jam is perfect on paté de foie gras, and those leftover pieces of chocolate make a delicious hot chocolate drink when melted with almond or coconut milk. A dear friend gave me something I had never had before: a jar of her famous homemade bacon jam, and it has been so fun to experiment… I have tossed it with roasted Brussels sprouts adding depth of flavor and smokiness, used it to garnish a turkey burger, and topped roasted baby potatoes for an appetizer. And, of course, as a layer in a BLT, there is a reason why it is called Bacon Jam! Truly an all-around jar of goodness. And yes, good for the soul too. Warm soups are soul food. Especially the ones with few ingredients…. that boil and bubble for a few minutes, creating goodness and happiness all around. Starting a meal with soup elevates the meal to dinner party status, however basic and rustic it may be. They can always be dressed up with lovely garnishes like roe, caviar, or foie. I adore pureed lentil soup served with garlic croutons and fresh foie. Now that is good for the soul! And with this, I leave you. And a wonderful recipe of nutty cheese bites that can live in your freezer until you are ready to bake them and use them to serve with drinks or to garnish soups. Sincerely, The Serial Hostess Nutty Cheese Bites Use a combination of hard and soft cheeses to make these biscuits - about half and half. And, of course, you can mix pecans, almonds, and even hazelnuts that will give a wonderful depth of flavor to the biscuits. You can definitely switch out regular flour for almond flour. Makes about 50 * 1 cup pecans, finely chopped* 1 1/4 cups all-purpose flour* 1/2 cup butter at room temperature * 1 pound mixed cheese, chopped or shredded, rinds removed* 1 teaspoon red pepper flakes* 1 large egg* 1 large egg yolkIn a food processor (or by hand in a large bowl) pulse together the pecans, flour, butter, and cheese. With the motor running, add the whole egg and egg yolk and mix well into a thick dough. Divide the dough into three pieces and roll each into a log. Wrap each piece with parchment or plastic paper and chill until hardened; about 1 hour. When ready to cook, preheat the oven to 350 degrees. Remove the wrap from the logs and slice them into 1/4-inch slices. Place on a cookie sheet lined with parchment paper and bake until golden; about 10 minutes. Transfer to a cooling rack and serve warm. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Deep winter this year has been brutal. Here in Charleston, the deep freeze has barely lasted a week but has destroyed gardens and plumbing and kept (me) at home sitting close to the fireplace. Lucky for me that my friends are happy to brave the elements and come to my house for a meal. And lucky for them, I make meals that are good for our souls.It is at this moment that cooking (and shopping) from the pantry becomes essential and the best way to use all the bits and pieces and delicious ingredients accumulated in my cupboards throughout the year—cleaning out the larder and fridge and making a clean start in the New Year. I don't mean using the expired tins of tuna or stale crackers, nor that salad dressing from 2015.- Please throw those away! I mean creating dishes to include items like dried mushrooms, roasted peppers, cannoli beans, and spicy jellies that, perhaps, are not on my regular rotation. Dried mushrooms are fabulous when combined with fresh ones to add flavor, substance, and texture to sauces and soups. They have now become part of my winter staples. Jarred roasted peppers add flavor and color to rice dishes and salads and are essential to garnish hors d'oeuvres when in a pinch. With cannoli beans and garbanzos, I can make a quick side dish for grilled fish or shrimp, and they puree beautifully, adding creaminess and body to warm winter soups. In the fridge, I always end up with bits and pieces of cheese, both soft and hard, that can be transformed into creamy cheese sauces (by simply melting them with a little cream…!) or savory biscuits to serve with drinks. Don't be afraid of experimenting with the combinations, but be aware that blue cheese will probably over-flavor everything else. One of my favorite sauces for pasta is diced tomatoes marinated with garlic and olive oil and pieces of mozzarella, brie, goat cheese, or any soft cheese you have at hand, and then tossed in with the hot pasta that will gently melt the cheese to create a decadent dish perfect for any time of the year. Bread and all of its cousins also take up room in the pantry or fridge, and day-old bread can be transformed into all sorts of savory and sweet puddings. Use leftover bread to make croutons and bread crumbs. Use brioche and croissants to make bread puddings for breakfast or dessert. Making a point of using these things I have around makes me feel clever and virtuous. It is fun to experiment with ingredients I haven't used before and get creative with the things I have around. That jar of jalapeno jelly adds great flavor to store-bought mini-quiches; fig jam is perfect on paté de foie gras, and those leftover pieces of chocolate make a delicious hot chocolate drink when melted with almond or coconut milk. A dear friend gave me something I had never had before: a jar of her famous homemade bacon jam, and it has been so fun to experiment… I have tossed it with roasted Brussels sprouts adding depth of flavor and smokiness, used it to garnish a turkey burger, and topped roasted baby potatoes for an appetizer. And, of course, as a layer in a BLT, there is a reason why it is called Bacon Jam! Truly an all-around jar of goodness. And yes, good for the soul too. Warm soups are soul food. Especially the ones with few ingredients…. that boil and bubble for a few minutes, creating goodness and happiness all around. Starting a meal with soup elevates the meal to dinner party status, however basic and rustic it may be. They can always be dressed up with lovely garnishes like roe, caviar, or foie. I adore pureed lentil soup served with garlic croutons and fresh foie. Now that is good for the soul! And with this, I leave you. And a wonderful recipe of nutty cheese bites that can live in your freezer until you are ready to bake them and use them to serve with drinks or to garnish soups. Sincerely, The Serial Hostess Nutty Cheese Bites Use a combination of hard and soft cheeses to make these biscuits - about half and half. And, of course, you can mix pecans, almonds, and even hazelnuts that will give a wonderful depth of flavor to the biscuits. You can definitely switch out regular flour for almond flour. Makes about 50 * 1 cup pecans, finely chopped* 1 1/4 cups all-purpose flour* 1/2 cup butter at room temperature * 1 pound mixed cheese, chopped or shredded, rinds removed* 1 teaspoon red pepper flakes* 1 large egg* 1 large egg yolkIn a food processor (or by hand in a large bowl) pulse together the pecans, flour, butter, and cheese. With the motor running, add the whole egg and egg yolk and mix well into a thick dough. Divide the dough into three pieces and roll each into a log. Wrap each piece with parchment or plastic paper and chill until hardened; about 1 hour. When ready to cook, preheat the oven to 350 degrees. Remove the wrap from the logs and slice them into 1/4-inch slices. Place on a cookie sheet lined with parchment paper and bake until golden; about 10 minutes. Transfer to a cooling rack and serve warm. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Deep winter this year has been brutal. Here in Charleston, the deep freeze has barely lasted a week but has destroyed gardens and plumbing and kept (me) at home sitting close to the fireplace. Lucky for me that my friends are happy to brave the elements and come to my house for a meal. And lucky for them, I make meals that are good for our souls.It is at this moment that cooking (and shopping) from the pantry becomes essential and the best way to use all the bits and pieces and delicious ingredients accumulated in my cupboards throughout the year—cleaning out the larder and fridge and making a clean start in the New Year. I don't mean using the expired tins of tuna or stale crackers, nor that salad dressing from 2015.- Please throw those away! I mean creating dishes to include items like dried mushrooms, roasted peppers, cannoli beans, and spicy jellies that, perhaps, are not on my regular rotation. Dried mushrooms are fabulous when combined with fresh ones to add flavor, substance, and texture to sauces and soups. They have now become part of my winter staples. Jarred roasted peppers add flavor and color to rice dishes and salads and are essential to garnish hors d'oeuvres when in a pinch. With cannoli beans and garbanzos, I can make a quick side dish for grilled fish or shrimp, and they puree beautifully, adding creaminess and body to warm winter soups. In the fridge, I always end up with bits and pieces of cheese, both soft and hard, that can be transformed into creamy cheese sauces (by simply melting them with a little cream…!) or savory biscuits to serve with drinks. Don't be afraid of experimenting with the combinations, but be aware that blue cheese will probably over-flavor everything else. One of my favorite sauces for pasta is diced tomatoes marinated with garlic and olive oil and pieces of mozzarella, brie, goat cheese, or any soft cheese you have at hand, and then tossed in with the hot pasta that will gently melt the cheese to create a decadent dish perfect for any time of the year. Bread and all of its cousins also take up room in the pantry or fridge, and day-old bread can be transformed into all sorts of savory and sweet puddings. Use leftover bread to make croutons and bread crumbs. Use brioche and croissants to make bread puddings for breakfast or dessert. Making a point of using these things I have around makes me feel clever and virtuous. It is fun to experiment with ingredients I haven't used before and get creative with the things I have around. That jar of jalapeno jelly adds great flavor to store-bought mini-quiches; fig jam is perfect on paté de foie gras, and those leftover pieces of chocolate make a delicious hot chocolate drink when melted with almond or coconut milk. A dear friend gave me something I had never had before: a jar of her famous homemade bacon jam, and it has been so fun to experiment… I have tossed it with roasted Brussels sprouts adding depth of flavor and smokiness, used it to garnish a turkey burger, and topped roasted baby potatoes for an appetizer. And, of course, as a layer in a BLT, there is a reason why it is called Bacon Jam! Truly an all-around jar of goodness. And yes, good for the soul too. Warm soups are soul food. Especially the ones with few ingredients…. that boil and bubble for a few minutes, creating goodness and happiness all around. Starting a meal with soup elevates the meal to dinner party status, however basic and rustic it may be. They can always be dressed up with lovely garnishes like roe, caviar, or foie. I adore pureed lentil soup served with garlic croutons and fresh foie. Now that is good for the soul! And with this, I leave you. And a wonderful recipe of nutty cheese bites that can live in your freezer until you are ready to bake them and use them to serve with drinks or to garnish soups. Sincerely, The Serial Hostess Nutty Cheese Bites Use a combination of hard and soft cheeses to make these biscuits - about half and half. And, of course, you can mix pecans, almonds, and even hazelnuts that will give a wonderful depth of flavor to the biscuits. You can definitely switch out regular flour for almond flour. Makes about 50 * 1 cup pecans, finely chopped* 1 1/4 cups all-purpose flour* 1/2 cup butter at room temperature * 1 pound mixed cheese, chopped or shredded, rinds removed* 1 teaspoon red pepper flakes* 1 large egg* 1 large egg yolkIn a food processor (or by hand in a large bowl) pulse together the pecans, flour, butter, and cheese. With the motor running, add the whole egg and egg yolk and mix well into a thick dough. Divide the dough into three pieces and roll each into a log. Wrap each piece with parchment or plastic paper and chill until hardened; about 1 hour. When ready to cook, preheat the oven to 350 degrees. Remove the wrap from the logs and slice them into 1/4-inch slices. Place on a cookie sheet lined with parchment paper and bake until golden; about 10 minutes. Transfer to a cooling rack and serve warm. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

This week's episode features Gavin Boinski of "Damn Good Bacon Jam".  Based in Birmingham, Alabama Gavin and his team produce their highly-acclaimed Bacon Jam.  Their motto is "everything is better with bacon", and they prove it with their bacon jam, spices, and rubs.  Gavin talks about his bacon journey and some of what it takes to create their products.  The bacon producer of the week is Frying Pan Bacon, based in Carbondale, Colorado.  The recipe of the week comes from Eliza Cross, of BENSA Bacon Lovers.  Enjoy!

In this episode of the Bert's Books podcast, Michael has been reading Lucy Wolsley's Agatha Christie biography and Red Sauce, Brown Sauce by Felicity Cloake. Meanwhile Bert is talking about The Bleeding by Johanna Gustawsson and The Garnett Girls by Georgina Moore. --- Send in a voice message: https://anchor.fm/bertsbooks/message

Joanna Moncrieff is a native Londoner who loves to share her knowledge of the city's history as well as its best historic pubs, hidden gardens, unusual museums, quirky shops, and other lesser known treasures. She has been leading guided walks in the City of Westminster, the West End, Clerkenwell, and Islington since 2009. Joanna also leads walks closer to where she lives in Walthamstow and Chingford. A couple of her most popular walks are her Walthamstow walk, ‘From Monoux and Morris to Beer and Bacon Jam' and her ‘Foodie themed Christmas Lights' walk in the West End.

Welcome to the Makers Gonna Make Show where Julie Bee interviews makers about their brand's story and the behind-the-scenes of operating their business.   At the ripe age of 18, Tyla appeared on the hit television series, Sharktank . . . and she received an offer! She's also appeared on Good Morning America, Black Enterprise's, “The Sauce Boss”, CNBC, and Inside Edition.   This week, Tyla slows down to have a conversation with Julie to offer a quick overview of her product line, Sienna Sauce, and how her origin story begins with a simple birthday party.   One of the key takeaways from Tyla's story and her episode is to be willing and courageous to step out and ask for what you want. She goes into the details of how and why in this week's installment of the Makers Gonna Make Show.   If you'd like more insight on Tyla, connect with her on her social media channels like Instagram or LinkedIn or visit her on the Web.   Have weekly leadership tips and insights delivered straight to your inbox – sign up here.   If you'd like to connect with Julie, she's available on the Web and on most social media platforms like LinkedIn, Facebook, Twitter, and Instagram.     Julie has spoken to countless organizations for 14+ years on topics including leadership, management, employee engagement and morale, workplace culture, small business ownership, and entrepreneurship. If you'd like an engaging, relatable, and inspiring speaker for your next event, book Julie to speak to your group.     Production services for The Makers Gonna Make Show are provided by Downtown Podcasting. To start a conversation on how you can have a podcast, simply send an email to info@downtownpodcasting.com.

Simon is wild about BACON JAM 

Simon is wild about BACON JAM 

In Episode 018 Bacon Jam Burgers: Susie shares how to make bacon jam to take your grilled burgers to the next level! It is full of bacon, onions, brown sugar, balsamic vinegar and a few raisins. It is perfectly salty, savory, tangy and sweet. Add it to your burgers and then top with lettuce, tomatoes, and boursin cheese.  Show Notes: https://momsdinner.net/episode-018-bacon-jam/ Recipes Mentioned: Bacon Jam  Grilled Burger Recipes Episode 001 Grilled Burgers Potato Salad Instant Pot Corn on the Cob Pasta Salad  

This episode of The Passage to Profit Show features Celebrity Dentist and Inventor, Dr. Bill Dorfman, Mike Oraschewsky from TBJ Gourmet and Puja Aggarwal MD from Zenful Brain. Dr. Bill Dorfman, affectionately known as “America’s Dentist,” is widely recognized world-wide as a leading dentist who is responsible for creating smiles for many of Hollywood’s brightest stars. In fact, Dr. Dorfman has become a star in his own right as the featured dentist on the hit ABC series, “Extreme Makeover,” where he performed amazing dental transformations on the show’s participants as well as a recurring guest co-host on the new Emmy Winning daytime CBS talk show, “The Doctors.” In addition, Dr. Dorfman is a world-renowned lecturer & author of the best-selling cosmetic dentistry book, The Smile Guide and the NY Times bestseller Billion Dollar Smile. The innovative & accomplished doctor is also renowned in his field as an energy-brimming inventor & brilliant entrepreneur who has brought award-winning innovations to the world of dentistry. Dr. Bill Dorfman formed the hugely successful company, Discus Dental, Inc., the world’s leading manufacturer & distributor of tooth-whitening, oral hygiene & aesthetic dental products. He launched whitening systems Zoom! and Brite Smile as well as Nite White, Day White and Breath Rx and eventually sold Discus Dental to Philips Electronics. Dr. Bill recently launched caffeinated gum, "BuZZBalls", and whitening strips that melt in your mouth called “Pooof”. Read more at: https://www.billdorfmandds.com/ and at: https://buzzballs.com/ Our Entrepreneur Presenters for July 17, 2022: Mike Oraschewsky is the founder of TBJ Gourmet. Bacon makes everything taste better. It is the ultimate food! But did you know there’s a way to enjoy the taste of bacon that actually makes it even ultimate-er? TBJ Gourmet Bacon Jam is made with real bacon, brown sugar, and caramelized onions to create a delicious spread, dip, and marinade all in one. Each jar is full of enough sweet ‘n’ savory flavor to transform even the simplest snack into a feast that’ll have you coming back for seconds! The Bacon Jam comes in a variety of flavors such as Sweet Chili, Black Peppercorn, Maple Syrup, Figs and Balsamic, Honey and Habanero. Other products from TBJ Gourmet include Savory Tomato Jam, Smoked Bacon Maple Sugar Rub, Smoked Bacon Salt and Himalayan Ghost Salt. Read more at: https://tbjgourmet.com/ Puja Aggarwal MD, is a Board Certified Neurologist and Epileptologist and a Certified Burnout and Growth Mindset Expert and the founder of Zenful Brain. About 4 years ago she was experiencing burnout as a physician working long hours, trying to manage taking care of her 2 children and managing all the other unexpected parts of life. She hired a mindset expert and in just a few sessions, was able to become more self-aware and change her mindset. This brought her on her path to becoming a certified Burnout and Growth Mindset Expert from The Life Coach School and the Certified Life Coach Institute. She started Zenful Brain to help other female professionals and teaches her clients with burnout to overcome life’s obstacles and become more self-confident, self-loving and self-compassionate. Puja helps her clients go from overworked, overtired and overwhelmed through identity work to identify their goals, reach their goals, flourish in their personal and professional relationships and to live the life of their dreams. Read more at:

This episode of The Passage to Profit Show features Celebrity Dentist and Inventor, Dr. Bill Dorfman, Mike Oraschewsky from TBJ Gourmet and Puja Aggarwal MD from Zenful Brain. Dr. Bill Dorfman, affectionately known as “America’s Dentist,” is widely recognized world-wide as a leading dentist who is responsible for creating smiles for many of Hollywood’s brightest stars. In fact, Dr. Dorfman has become a star in his own right as the featured dentist on the hit ABC series, “Extreme Makeover,” where he performed amazing dental transformations on the show’s participants as well as a recurring guest co-host on the new Emmy Winning daytime CBS talk show, “The Doctors.” In addition, Dr. Dorfman is a world-renowned lecturer & author of the best-selling cosmetic dentistry book, The Smile Guide and the NY Times bestseller Billion Dollar Smile. The innovative & accomplished doctor is also renowned in his field as an energy-brimming inventor & brilliant entrepreneur who has brought award-winning innovations to the world of dentistry. Dr. Bill Dorfman formed the hugely successful company, Discus Dental, Inc., the world’s leading manufacturer & distributor of tooth-whitening, oral hygiene & aesthetic dental products. He launched whitening systems Zoom! and Brite Smile as well as Nite White, Day White and Breath Rx and eventually sold Discus Dental to Philips Electronics. Dr. Bill recently launched caffeinated gum, "BuZZBalls", and whitening strips that melt in your mouth called “Pooof”. Read more at: https://www.billdorfmandds.com/ and at: https://buzzballs.com/ Our Entrepreneur Presenters for July 17, 2022: Mike Oraschewsky is the founder of TBJ Gourmet. Bacon makes everything taste better. It is the ultimate food! But did you know there’s a way to enjoy the taste of bacon that actually makes it even ultimate-er? TBJ Gourmet Bacon Jam is made with real bacon, brown sugar, and caramelized onions to create a delicious spread, dip, and marinade all in one. Each jar is full of enough sweet ‘n’ savory flavor to transform even the simplest snack into a feast that’ll have you coming back for seconds! The Bacon Jam comes in a variety of flavors such as Sweet Chili, Black Peppercorn, Maple Syrup, Figs and Balsamic, Honey and Habanero. Other products from TBJ Gourmet include Savory Tomato Jam, Smoked Bacon Maple Sugar Rub, Smoked Bacon Salt and Himalayan Ghost Salt. Read more at: https://tbjgourmet.com/ Puja Aggarwal MD, is a Board Certified Neurologist and Epileptologist and a Certified Burnout and Growth Mindset Expert and the founder of Zenful Brain. About 4 years ago she was experiencing burnout as a physician working long hours, trying to manage taking care of her 2 children and managing all the other unexpected parts of life. She hired a mindset expert and in just a few sessions, was able to become more self-aware and change her mindset. This brought her on her path to becoming a certified Burnout and Growth Mindset Expert from The Life Coach School and the Certified Life Coach Institute. She started Zenful Brain to help other female professionals and teaches her clients with burnout to overcome life’s obstacles and become more self-confident, self-loving and self-compassionate. Puja helps her clients go from overworked, overtired and overwhelmed through identity work to identify their goals, reach their goals, flourish in their personal and professional relationships and to live the life of their dreams. Read more at:

This episode is brought to you by Sendlane.   Upcycling is a crucial business practice at TBJ Gourmet, a specialty food brand that makes spreadable bacon jam its claim to fame.   "I would say the majority of food companies that are doing upcycling started doing it because they were on a mission to help combat climate change or save the planet," Michael Oraschewsky says. "For me and TBG, it started as a way to reduce costs."   Pork belly is cut into pretty, uniform shapes when used as bacon for consumers. That leaves out the odd piece here and there - just as tasty when it's cooked but not as appealing in looks as traditional bacon. Those pieces get used for bacon jam,   "I would argue that that pork is probably the first upcycled animal to be domesticated to eat things that we didn't want to eat and turn it into delicious, delicious meat," Michael says.   For TBJ Gourmet, it's just an economic mindset but an environmentalist mindset that makes upcycling an essential part of the brand's strategy.   "For me, it was always more than just the climate battle because I was raised not to waste food," Michael says. "My grandparents on my dad's side were raised in Europe during the wars in the 20th century. They were often times with very little or no food. My grandfather always told us this story about how his most memorable birthday gift was a farmer who gave him an egg that he was working for. He gave him an egg, and he shared it with his mom and his sisters. And his mom made a meringue out of the white and then got the yolk, and they enjoyed the meringue from this one egg. So we weren't allowed to waste food."   Michael says TBJ's finances got through the COVID pandemic just fine. Though restaurants were closed, the brand's CPG side performed exceptionally well. He expects sales to climb more as in-person family celebrations resume during the coming holidays.   For now, TBJ Gourmet's product line is anchored by three bacon jams: classic, sweet chili, and black peppercorn. A reserve line includes additional flavors, including maple bacon jam, honey habanero bacon jam, and balsamic fig bacon jam. A tomato jam provides a non-meat option. Future variations are coming soon.   In Part 2, Michael talks about:   * Why the company turned to upcycling. * The story behind his mission not to waste food. * How the COVID pandemic affected the company. * The importance of community and social media. * A rundown of the brand's products.   Join Ramon Vela and Michael Oraschewsky as they break down the inside story on The Story of a Brand.   For more on TBJ Gourmet, visit: https://tbjgourmet.com/    Subscribe and Listen to the podcast on all major apps. Simply search for “The Story of a Brand,” or click here to listen on your favorite podcast player: Listen now.   *   This episode is also brought to you by Sendlane.   If all DTC companies were forced to turn off Facebook ads, they'd be dead on arrival. Why is that?   They over-invest in paid acquisition and under-invest in retention.   Luckily, Sendlane makes it easy to solve this problem. Sendlane is an E-Commerce Customer Experience Platform helping hundreds of DTC brands to tighten their existing customer relationships.   Sendlane automates personalized customer experiences through Welcome and Abandoned Cart workflows, SMS, Deep Data Integrations with Shopify and WooCommerce, multi-store functionality, and much more.   Plus, they don't stand for lazy customer support. Their San-Diego-based team has an average 1-minute response time from a live human, making sure you never get stuck in a chat queue ever again.   Curious about how Sendlane can help your DTC brand grow? Schedule a demo with a Specialist. Visit https://www.sendlane.com/story 

This episode is brought to you by Sendlane.   If everything tastes better with bacon, then things must really hit another level with bacon jam. That's the mission of TBJ Gourmet, a specialty food brand that makes spreadable bacon jam its claim to fame.   Michael Oraschewsky, the brand's CEO (he calls himself the chief executive boor), says bacon jam is made of bacon, caramelized onions, brown sugar, and apple cider vinegar. It's sweet and savory, so it has many applications, from burgers and sandwiches to crackers and charcuterie boards.   "People are already putting bacon on burgers - that's familiar - and they're already putting condiments that have a sweet and acidic nature, like ketchup on burgers," Michael says. "That this flavor profile is combined into one awesome condiment or spread already made sense to people, but now it's crazy. We see people putting it on pan-seared scallops instead of wrapping them in bacon or putting it on deviled eggs and exploring the space."   It turns out the bacon jam came almost by accident. A while back, Michael owned a restaurant that had a catering job canceled at the last minute. The bacon for the event was already cooked, so his future business partner suggested turning it into jam - a product he made for tailgate parties. Customers loved it from the start and wanted it in jars. A brand was born.   "Relatively soon after that, we were selling more bacon jam than I was selling anything else at the restaurant," he says. "So that's the genesis of the company."   The brand's founders started with pre-sales on Kickstarter and quickly sold 13,000 units before anyone had sampled the product. They took the bacon jam on the road to bacon festivals around the country and found similar hot demand. The feedback at a Hughe Christmas market in Philadelphia confirmed they were onto something big.   "It was there that we realized it was beyond just the bacon love of it - there was a foodie component," Michael says. "People weren't just saying, I'm buying this for my uncle because he loves bacon. They were saying, " Oh, my son's a chef, he's going to love this."   From there, things moved fast, Michael says. The company found an angel investor and then searched for a USDA facility for production. The brand was featured on QVC. It was selling 8,000 units a minute and quickly sold out. The product is available in about 6,500 stories across the U.S. and Canada.   In Part 1, Michael talks about:   * Gratitude to his wife for taking on the responsibility of home-schooling children during the COVID lockdown. * Why the bacon jam works as a condiment - because it combines sweet and savory elements that are already familiar. * How the idea for bacon jam came about. * The initial and unexpectedly high demand for the product.   Join Ramon Vela and Michael Oraschewsky as they break down the inside story on The Story of a Brand.   For more on TBJ Gourmet, visit: https://tbjgourmet.com/    Subscribe and Listen to the podcast on all major apps. Simply search for “The Story of a Brand,” or click here to listen on your favorite podcast player: Listen now.   *   This episode is also brought to you by Sendlane.   If all DTC companies were forced to turn off Facebook ads, they'd be dead on arrival. Why is that?   They over-invest in paid acquisition and under-invest in retention.   Luckily, Sendlane makes it easy to solve this problem. Sendlane is an E-Commerce Customer Experience Platform helping hundreds of DTC brands to tighten their existing customer relationships.   Sendlane automates personalized customer experiences through Welcome and Abandoned Cart workflows, SMS, Deep Data Integrations with Shopify and WooCommerce, multi-store functionality, and much more.   Plus, they don't stand for lazy customer support. Their San-Diego-based team has an average 1-minute response time from a live human, making sure you never get stuck in a chat queue ever again.   Curious about how Sendlane can help your DTC brand grow? Schedule a demo with a Specialist. Visit https://www.sendlane.com/story 

Bacon makes everything taste better. It is the ultimate food! But did you know there's a way to enjoy the taste of bacon that actually makes it even ultimate-er? TBJ Gourmet Bacon Jam is made with real bacon, brown sugar, and caramelized onions to create a delicious spread, dip, and marinade all in one. Each jar is full of enough sweet ‘n' savory flavor to transform even the simplest snack into a feast that'll have you coming back for seconds! Co-founder Mike Oraschewsky joins Justin to discuss this fast-growing brand!

Join us for a love story this week on Three Kitchens Podcast. Bacon jam is like a fun little meet cute of crispy bacon and caramelized onions. Add a dash of bourbon and it's a full-on crush. Now, put this dark, smoky bacon jam on a beautifully crisp twice-fried chicken sandwich and it's true love forever. A marriage made in heaven - or, in this case, in your kitchen!  Heather takes us through her adventure in frying chicken using the Korean method. It is first brined overnight and then fried twice. It's the perfect way to enjoy bacon jam, but this condiment is also delish on grilled burgers, on a salad, with your breakfast... And Erin has plans to use it to top a baked brie. We say yes, please to all of that.  Episode Links~~~~~ Maple Syrup Harvesting~ Bacon Jam Recipe~ Fried Chicken Sandwich Recipe~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast~~~~Drop us a comment or give us a like - we'd love to hear from you! Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Bigger!  Better!  So much fun!   Brick and Ed hang out at the Frisco Fair for this podcast!  We sit down with Jason Young in the midst of over 80 rides to discuss new developments downtown, FISD politics, and the new Board and Bread charcuterie boards who will have a tent near the entrance of the Frisco Fair!  You've absolutely have to stop and try their BACON JAM.   It's a GAME CHANGER!   Ms. Betty's Gumbo dropped by with a surprise gift of some of the most legit gumbo we've ever had!  Get the inside scoop on the new Beer Tasting room soon to open at the Ford Building downtown.   We got sidetracked (of course) and go down a Six Flags rabbit hole.  Guess what Six Flags and BYOB "dancers" have in common!  This episode was so much fun!  Grab a drink, kick back and enjoy the show!

Join Gus Sorola, Ky Cooke, Jon Risinger, and Barbara Dunkelman as they talk about making Eric eat the Everything Pancake, Bacon Jam on a Doritos Pancake, Gus's Powerful Eyebrows, and more on this week's RT Podcast. Join FIRST to watch episodes early: http://bit.ly/2uNNz0O FIRST Member and need your Private RSS feed for this show? Go here: bit.ly/FIRSTRSS Sponsored by MeUndies (http://meundies.com/roosterteeth), Stamps.com (http://stamps.com + code ROOSTER), and Diet Smoke (http://dietsmoke.com + code ROOSTER).

Each January I head west to Pavur Outdoors (Seymour, TX) where I'm joined by my Missouri boys. This was our 6th annual duck/hogapolooza hunt where we spend 3 or 4 days chasing ducks and thermal hog hunting. It's always one of my favorite hunts of the year being in camp with Sean, Jeff, Eric and [...]

Meet Georgina Fernandez. Co-owner of Five & Two Fine Foods who believes in Jesus and the fact that opportunities are everywhere if you simply tune your sights to see them. Fiercely ambitious. Passionate about food. Totally in love with my life and business partner, John. Doggy mama. Recipe creator. Gourmet trailblazer. Continent hopper.

Loren is out sick and, cards on the table, the audio is a little jacked. But the Professor is here, so we got that going for us. Hawkeye spoilers at 1:53:15. The Arclight Hollywood will reopen, eventually Nicolas Cage is Nicolas Cage in The Unbearable Weight of Massive Talent Don’t watch the Lost City trailer […] The post Episode #307 – Bacon Jam IS My Jam first appeared on Hollywood Picture News.

Martin ist 40 geworden. Leckere Bolo mit Bacon Jam https://www.diefettekuh.de/ Chefsache in Düsseldorf https://chef-sache.eu/ 130 Aussteller Areal Böhler https://www.areal-boehler.de/ Instagram Post Küchenjunge https://www.instagram.com/p/CUp79NlskA_/ Masterclasses zu vielen Theman Kaya & Kato Bio Kochkleidung https://www.kaya-kato.de/ Gastro Survival Passionistas Podcast https://gsp-podcast.de/ Cook - Frische Paradies - Transgourmet https://www.frischeparadies.de/ Tasting Room für alle Sinne Salsa Huancaina z.B: https://info-peru.de/papa-a-la-huancaina-rezept-eine-wuerzig-cremige-vorspeise/ Thunfisch Sashimi, Parmesan Hippe, Ochse in Gelee bei Rungis Express https://petitrungis.com/ Gaues Brot https://derechtegaues.de/ Käse Kober https://www.kaesefeinschmecker.de/ Staatlich Fachingen Cocktails https://www.fachingen.de/news/4095/mit-den-wellnesscocktails-von-staatl-fachingen-fit-und-erfrischt-durch-den-sommer Ahornsirup Kanada https://www.ahornsirup-kanada.de/ Der richtige Ahornsirup für Pancake? Dim Sum bei Bos-Food Highlight: Secreto vom Iberico Food Vac https://www.bosfood.de/shop-detail/kategorie/schinken-wurst-fleisch-kaese/subkategorie/sous-vide-produkte/produkt/sous-vide-iberico-secreto-foodvac-tk-220-g_57752.html Ochsenschwanz Sous-Vide Butter Boys https://www.butterboyz.de/ Auphonic Credits spenden: https://auphonic.com/donate_credits?user=kuechenjunge Chefkoch-Bingo-Deeptalk

Folge 77 – Fette Kuh! So. Jetzt isses raus! [Folge anhören? HIER KLICKEN!] … ist keine Beleidigung, auch wenn es sich vielleicht sogar so anhört. Ne, es geht um die 1a-Burger-Bude (so sagt Buddy) in Köln mit Namen „Die Fette Kuh“. Zu Gast bei Buddy und Ralf ist der Küchenchef Martin Block – ein Mann der weiß mit Fleisch umzugehen. Martin, selbst Podcaster und mega-engagierter Koch, hat in dem Burger-Restaurant in den letzten Jahren so richtig Drive gegeben, dass selbst der Gault Milau das Restaurant erwähnt hat – als „bester Bürgerladen“. Damit die Podcaster nicht verhungern (Eingeweihte wissen, dass Ralf und Buddy ja fast am Hungertuch nagen), hat Martin Verpflegung mitgebracht. Meatballs vom Wagyu-Rind (ja, von Philipps Wagyu – höre Folge 67) und Bacon-Jam (ja, wirklich Speck-Marmelade) verfeinern den Talk mit Martin enorm. Und „zack“ – da war sie wieder die Diskussion ob des Paniermehls in Klopsen – und weshalb und wieso. Martin, mit seiner offenen und trockenen Art, hat merklich Spaß an der Plauderei mit Ralf und Buddy – und Ihr hoffentlich auch: Bitte mal reinhören. Es lohnt sich!Übrigens freuen sich Facebook, Instagram und Twitter, wenn Ihr dort Ralf und Buddy auf GASTROSURVIVALfolgt, denn bald – das sei schon mal verraten – wird es für die „Fans“ der Gastro Survival Passionistas was ganz besonderes geben … aber nur dann, wenn Ihr fleissig folgt und kommentiert.Zu gewinnen gibt es, wie immer auch etwas: Die Gastro Survival Passionistas spendieren ein Wahnsinns-Messer im Porsche-Design von der Firma Chroma. Also: Zuhören, Frage (im Kommentarfeld bei Instagram oder Facebook) beantworten und mit ein wenig Glück, könnt Ihr das Messer gewinnen. Neue Songs gibt's für die Playlist von Buddy und Ralf auf Spotify – reinhören lohnt sich. Hier geht es zur Playlist: GASTRO SURVIVAL TUNES [https://spoti.fi/3rP9mR0]  

Andy Allen's toastie hacks get confusing (for some); Josh Reid Jones has some lockdown tips; we play guess the TV theme; you call with your horrible jokes; and Deano is still trying to promote Browny's podcast. A Nova Podcast Podcast Produced & Edited By Andy Zito Executive Producer: Jack Charles Producers: Victoria Wall & Brodie Pummeroy Additional Audio Production: Tim Mountford See omnystudio.com/listener for privacy information.

On today's episode of the HowToBBQRight Podcast, we introduce our special guest Rylee Wright (Steak Princess). Malcom talks about our trip watching the Braves dominate (00:40), and Malcom made a jam up Bacon Jam for TikTok (02:23). We all try a new, HOT product on the market (06:13). I ask Malcom how he and Rylee first met (08:20), and Rylee tells us about how she got started grilling (10:00). I want to know what Rylee's favorite ancillary is (19:25), and Malcom and I steal some of Rylee's steak secrets (22:00). Steak Princess loves throwing down some Tri-Tip (28:00), and I want know how Rylee faired cooking with The Shed at WCBCC (31:00). Rylee gives tips and tricks for young children to get into cooking competitively (36:40), and she got a Golden Ticket to cook at World Foods (42:45). We talk about Kids Steak Competitions that Rylee is teaching in the near future (46:30), and Malcom wants to know about Rylee winning at Down South Cook Fest (48:52).

You can take one look at me and know that I like food. And there aren't many things I haven't tried at least once. Recently Sonic has been promoting something that I didn't even know existed, bacon jam. I thought they had made the whole thing up until I researched and found out that it's real...

     The age old topic of Snitches bats lead off this episode. Cov also harkens back upon his days of incarceration to briefly talk about the mystical prison-centric martial art of 52 Blocks, and the reason that he started rapping in the joint. Payday get Cov in to the rare mood in which he admits and expounds upon his time as a rap singer.      The fellas are joined by world renowned M.C. Mic Stew. Stew and Cov reminisce on a pivotal time for the both of them 'the dvd era' in Philly hip-hop. Mic gives us a brief peek into the earlier years of his career in hip-hop.   BACON JAM!!!!    Everybody's favorite segment finishes out the show "Goose on the Loose". Keep your fingers crossed that The Goose makes it past this weekend to join us another day.www.gumroad.com/seancovContact The Boys...cov@paydayjones.com@thegigpodcastSean Cov on FBpayday@payjones.com@paydayjonesFriend Sean Cov on FB to listen to The Gig Podcast live Sunday Mornings at 10:30am

This week's guest is Mike White. Mike is a well known name in the ABQ food scene and currently has the following projects to his credit. Chef/Owner of High Point Grill - American Gastropub serving from-scratch, chef-inspired pub food with over 30 local beer taps. Award winning burgers, mac and cheeses, appetizers and specials round out the menu. High tops and family tables available with several screens throughout for your entertainment.  Chef/Owner of Rustico Italian Kitchen - Scratch-made Italian-American fare. Hand-made pastas right in front of the guests; stone-fired pizzas, and chef's specials like steaks, chops, and fish will be features in this upscale-casual setting. After hours, Rustico's FULL BAR will support the late-night industry crowd and provide food and drinks for all the servers, cooks, bartenders and more to unwind.  Chef/Owner of Bacon Jam Diner - American quick-serve diner featuring breakfast favorites like scratch-made biscuits and gravy, breakfast burritos, pancakes, huevos rancheros and more! Lunch features handmade burgers as well as High Points signature mac and cheese menu.  Chef/Director of The Kitchen Kids Inc (501c3) - Chef lead cooking instruction class for children of all abilities. Recipe guided and with small group sizes so personal attention is available. Learning cooking basics and from-scratch preparation of food alongside NM's best chefs.  Chef/Director of 505 Food and Bar Fights (501c3) - Bracket style culinary competition pitting NM Chefs, cooks, bakers, and bartenders head-to-head in secret ingredient challenges and timed cooking. Cover is charged at the door for spectators with all proceeds going to New Mexico local Charities. 

Pizza is GREAT on a smoker or grill! Rich and Bunny Tuttle share their secret for Pulled Pork pizza, plus BACON JAM!

We discuss the rumored storage on the iPhone 12 Pros. We follow up on the 142 year traditional Canadian National Exhibition is cancelling in 2020. Apple discusses some staff returning to work on site ahead of competition. We delve into how Apple has reinvented the cursor. You may want to charge your MacBook Pro 16 on the right side. We also follow up on Speed Doubler which improved the performance of the 68K emulator on Power PC. "AirPods Studio" may the name of Apple's new over ear headphones. We discuss building an adaptive button. A programming error at FaceBook knocks out Spotify, Venmo, TikTok, and other iPhone apps. Swift 5.3 attempts to add support for Windows development. We look at iOS and iPadOS 13 adoption. Unreal Engine 5 revealed for iOS and Mac, coming in 2021. Picks: Conventional Comments, FusionCast

Moinsen, hiermit präsentieren wir Ihnen die elfte Folge eines wunderbaren Podcasts namens Bacon Jam. Gönnt euch!

Wir sind wieder da! Nach einer langen Pause - überwiegend durch das Coronavirus bedingt - haben wir es geschafft eine neue Folge aufzunehmen. Ab jetzt gibt es Bacon Jam hoffentlich wieder regelmäßig jeden Montag. Bleibt gesund! P.S.: Checkt unbedingt die Seite "openshops.de" auf Instagram ab, um lokale Unternehmen zu unterstützen - sofern ihr aus derselben Umgebung wie wir kommt.

If you like bacon…. You are gonna want to listen to this! In this episode I sit down with Mike Oraschewsky. Mike is the “Chief Executive Boar” from TBJ Gourmet.  (https://tbjgourmet.com) We talk BACON JAM! Yes, you read that right… Bacon Jam, you literally can put it on anything!  Listen in as Mike shares how he got involved with […]

If you like bacon…. You are gonna want to listen to this! In this episode I sit down with Mike Oraschewsky. Mike is the “Chief Executive Boar” from TBJ Gourmet.  (https://tbjgourmet.com) We talk BACON JAM! Yes, your read that right… Bacon Jam, you literally can put it on anything!  Listen in as Mike shares how he got involved with TBJ and helping spread this deliciousness all over the country. Mikes DH: "Uh, you know, I had made the decision to be an entrepreneur early in life when I didn't have a lot on the line, right? I was, you know, it was either get a real job or start a business with my friend. So that wasn't really a decision. But there was a point where we had this, product is beacon jam and sold really well online. And it was sort of like, Oh, I got this restaurant, and things are going on. Right. I wasn't really in a great place at the time. I was drinking a lot at a failed relationship that, you know, sort of, you know, as close as you get to having a divorce without being divorced. So I'm in a bad place and the decision was Do I keep getting some passive income selling bacon jam online or like figure out is this a real business so we scraped I scraped up everything that I had my business partner we scraped up, you know, together. And we we've rented this very expensive at the time space at a Christmas market in Philly, the Philadelphia Christmas Village as basically like is this going to work? And is it a real product that people want, is it going to be real a real company, and if we're going to fail, let's fail fast. So it's like pulling the trigger on like, putting out all your eggs in one basket and diving in to see if, if it was gonna, work and it turned out that it did. And here I am. You know, through fairly dark time I like but also having a fairly successful business that I'm very proud of."  

WBZ's Jordan Rich talks with Michael Oraschewsky, CEO of TBJ Gourmet, about their incredible bacon jam.

Check out Craft Burger Bros. on all social media Platforms @craftburgerbros. Adam and Chris talk delicious Burgers, Spike Lee, Knicks Basketball, and Pete Davidson Comedy Special.

Folge Numero Dos. Bacon Jam. Jeden Montag!

It’s a food episode all around today. We catch up on some recent recipes we’ve made plus dive into canning and Chow Chow. Bacon Jam: https://www.tablespoon.com/recipes/easy-skillet-bacon-jam/5b44a1df-8f8a-4f0c-8851-f001d443d8f4 Duke’s Chocolate Cake: https://www.dukesmayo.com/recipe/dukes-chocolate-cake/ Bourbon Cola Grenadine Slush: https://www.southernliving.com/recipes/bourbon-cola-grenadine-slush-recipe   Loveless Cafe's Recipe for Chow Chow relish - https://www.lovelesscafe.com/recipes/old-fashioned-chow-chow-relish    Follow us @steelmagnoliaspodcast        

Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources, and the getting seed capital through crowd funding. He also previews a tomato sauce collaboration with the Philadelphia-based hunger relief organization, Philabundance, and their work in upcycling less choice produce in their program Abundantly Good. Look for the gourmet bacon jams in your specialty grocers or online at Philabundance and Abundantly Good details are at  This podcast is brought to you by Icon Foods, a global supplier of all natural, GMO-Free, Kosher, low calories, low carb sweeteners and sugar substitutes for food manufacturers. Check out what they can do for you at

This week! There's a lot of news! And we cover it all! I'm typing this really fast because the episode is days late and I need to get it up RIGHT FRIGGIN NOW! Just listen to it!

Den här veckan bjuds vi återigen på en oväntad smakupplevelse när det dyker upp bacon i syltform i podden. Jocke har fått till sig en sparsamt intelligent spaning om fågellivet och Magnus proklamerar sin förkärlek för små små bryggerier. Det är fredagskänsla ”el grande” i studion medelst nakenchock och vi tar självklart tillfället i akt […]

How Bacon Jam helped create Steve Irwin Day @steveirwinday #steveirwinday @AustraliaZoo @BindiIrwin@wildwarriors ‏@TerriIrwin @WildlifeWarriorsWorldwide

How Bacon Jam helped create Steve Irwin Day @steveirwinday #steveirwinday @AustraliaZoo @BindiIrwin @wildwarriors ‏@TerriIrwin @WildlifeWarriorsWorldwide

After a particularly difficult week, we're having a quiet-ish brunch and trying out some jellies and jams sent to us by you, the listeners. We also (FINALLY) read some of your letters, talk about beans, and generally chill. We even have more Bacon Jam, when We Eat It, So You Don't Have To.

Peter Donegan chats with Ed Hick, Live. @sodshow on twitter - facebook The Sodshow The Sodshow Live Show took place at Powerscourt Townhouse Centre, Dublin. This episode was one of the days series and was just one part of the very beautiful Bloom Fringe 2016 Festival. To Ed, he is the man behind Hick’s Sausages, Hick’s Bacon Jam and Hick’s Butchers of Dun Laoghaire. He is a staunch member of Slow Food Ireland, a caver, a potholer, a wild food expert, and a guy who really loves showing kids how to make sausages. We only talk about the horticulture and in this episode, it is jam packed. As part of of Bloom Fringe, Ed took a cycling foraging tour along the banks of The Royal Canal in Dublin. And so from non berry picking in june, preserving without freezing, to elderflower picking and champagne; And from foraging, the one third rule and so much more we delve right into the things both Peter and Ed were reared doing which has a little become a trend and maybe a little of a buzz..... but this, in the very heart of Dublin City Centre, where one might least expect it. Music with thanks to the gentlemen that are Homo Leviticus. Further info: twitter: @edhick web: www.wildandslow.com - or - www.EdHick.com

Larry and Chris (and Marisa) hesitantly sample a frozen doughnut burger and scope out the Weird News.  Enjoy!

Ich fasse mal eben die komplette vergangene Woche zusammen, angefangen bei meinen Besuch beim Ohrenarzt. Der lag zwar noch länger zurück, war aber aus Gründen in der Episode 131 kein Thema. Ansonsten gab's Schlittenhunde, Zugchaos, einen Kinofilm und Bacon Jam.

Actress and comedian D'Arcy Carden (Broad City, The Good Place) is in studio to review her childhood post church favorite, burger and brew spot Red Robin. The trio test out Bacon Jam in Snack or Wack.

What did she think??

Jason and Sean review the new Hardee's Bacon 3-Way Burger and Trader Joe's Bacon Jam. They also cover some bacon news and views. @mrbaconpants @baconknight

On this episode we had the privilege to have Bill Selak join us on Check This Out. We had a wond...

On this episode we had the privilege to have Bill Selak join us on Check This Out. We had a wond...

DJ Nick (Not Chuck Billy), Assistant Programming Direct Nick (Orbs), and Tech Ops Director Brian discuss Out of Babylon, the WSOU Gramercy Metal Takeover, The Food Truck & Rock Carnival, Super groups, and they preview part of Steve's interview with Candiria! Email your questions to wsoutechops@gmail.com!

Jason and Sean talk about the America Loves Bacon Tour, how to make Bacon Jam, and a few new bacon products.

Jason and Sean talk about the America Loves Bacon Tour, how to make Bacon Jam, and a few new bacon products.

This week Eddie and Neil sit down with Chef de Cuisine Chris Starkus of Urban Farmer Restaurant.  We dive into his passion for sustainable fish and farming, knowing the name of the farmer who raised your pork, and BACON JAM! Yes, BACON MOTHERGRUBBIN JAM!. We drink a whole boatload of bitters and amari!  This is by far my favorite episode of the year.  Sit down, pour yourself some Jaeger and enjoy. Remember kids, subscribe, rate and review! www.mypoorliver.com

This week Big & Beefy will be welcoming back “CHOPPED” Winner Chef Sean Quinn of chefseanquinn.com into the studio. We will “CHEW THE FAT” with the Bacon Jam and Onion Marmalade creator. Let’s see what our favorite self promoter is up to now. We are asking our fans to choose this weeks “TOP FIVE” and […]

Daniel Ford and Sean Tuohy spend a Friday night eating bacon jam and talking about why writers tend to have substance abuse problems.

Bacon Jam

Bacon Jam

Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer.  He lives in Edmonton, Alberta Canada. Ian has a successful cheese making blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong.  Just brilliant. During the podcast we mentioned a few links that I said I would list in the show notes; Ian's Little Squirrel cheese, The link to the "Introduction to Artisan Cheesemaking" course that he is running in March 2014, and the link to Gürkan Yeniçeri's Camembert method and recipe.  You may remember Gürkan when he was a guest on Episode #4 of the podcast. Left to right - Bacon Jam, Caerphilly, Little Squirrel (back), and Fromage Blanc   Here is a band of Ian's cheese friends at the gathering. League of YEG Home Cheesemakers (Ian second from right)   Don't forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right hand side of the blog. Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. So, until next time curd nerds remember to Keep Calm and Make Cheese!

“High School” cooking with Chef Hayes and Big and Beefy. Chef Rob Burmeister and Chef Clemenza Caserta Jr. are “BIG & BEEFY”. Tonight they will be “Chewin The Fat” with Chef Matthew Hayes. Chef Hayes is the Chef Instructor at New Dorp High School’s Culinary Program. Chef Matt is also a US Army Veteran and […]

The ingredient that is loved by nearly everyone - bacon. This company figured out a way to make spreadable bacon which is delicious on everything from fruits & vegetables to seafood. Check out this exciting product & hear about their Kickstarter program as well!  www.thebaconjams.com

All about Magiquest Online Are Adventure Games Coming back in style? Monkey Island was recreated on the CryEngine 2 (https://www.loneclone.de/projects/monkey.htm) Vegemite you say? How about Bacon Jam? (https://www.topcultured.com/bacon-jam-its-bacon-you-can-spread) Australia gets the Kindle Games releasing this holiday season and why we want to play them. Call of Duty Modern Warfare 2's PC gamer woes (https://www.destructoid.com/mw2-not-delayed-on-pc-will-not-have-dedicated-servers-152335.phtml) Windows […]