Bacon Party

Because I <3 Bacon

Archive for February, 2008

Vodka and Paraphernalia

Posted by Garth Gutenberg on February 27, 2008

Today I’m making the decision to keep this blog up-to-date even if it doesn’t involve pictures or anything fancy. The reason for this is that (as some of you readers may know) I’m currently computerless, save for my smartphone and Mike’s Eee PC, neither of which makes for very robust blog posts. But, I will persevere.

So last night Mike and I began the process of bacon vodka. I realize that it won’t actually get to infuse for a full 3 weeks, but I think 2.5 is sufficient. Mike filmed the process and in addition to seeing it in his bacumentary I will be posting clips when he gets around to doing some editing. In the meantime, here’s a pic of what the bacon vodka looks like on day 2:

Vodka Bottle

And here’s a closeup of the bacony, peppercorny goodness:

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Looks pretty … um … gross. I know. But once it’s infused, stuck in the freezer to solidify the fat, and strained using a coffee filter we should end up with some tasty bacony vodka.

As for paraphernalia, here’s a pic of everything I’ve collected over the years:

image_027.jpg

Here we have some BLT scented candles (individual bacon, lettuce and tomato scents), a pig-shaped bacon press (for keeping the bacon flat in the frying pan), some bacon band-aids, three different varieties of bacon salt (Original, Peppered and Hickory), bacon toilet paper (just has bacon print on it… not actually made of bacon), bacon-flavored toothpicks, bacon mints, a bacon ornament (that we will use as a mistletoe replacement at the partay), and some bacon luggage tags (we considered using these as name tags at the party, but I only have 6 so I’m gonna save them and use them on actual luggage in the near future).

Admittedly the only thing that’s edible here is the salt, but I still think that it should all round out the bacon party well. Maybe I’ll make some bacony streamers or something as well. As for the salt, I had a turkey sandwich last night and added some of the peppered flavor. It was a great addition to the sandwich and adds very little in the way of bad-for-you stuff (it’s just salt after all). Yet it definitely added a bacony flavor. To paraphrase Ferris Bueller, it is so choice. If you have the means I highly recommend picking some up.

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Planning Begins

Posted by Garth Gutenberg on February 19, 2008

Mike and I have homework.  His is to obtain a bottle of vodka by Friday so that we can begin preparations of Bacon Vodka.  Mine is to obtain a pound of bacon by the same time (and obviously for the same reason).  It takes 3 weeks to prepare, so we’ve solidified the party date to March 15th.

We will also begin the documentary filming and will plan the menu on Friday, so expect some exciting footage (or at least pictures) by the end of the weekend.

And finally on the homework front I am working on the Evite. I hope to combine the Facebook event and the Evite into one (i.e. the Facebook event will likely just have a link to the Evite).  I will also be publicizing this blog in the Evite, so if you’re reading this because you’ve already been invited, congratulations for making the cut.

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First Post

Posted by Garth Gutenberg on February 11, 2008

Welcome to my Bacon Party blog. Due to my excessive appreciation for the fine meat known as bacon, I’ve decided to throw a bacon party. My friend and partner in crime, Mike, thought that it would be a good idea to document the entire process via video, and as a compliment to that (and a place to provide video snippets) I created this blog space.

Who?

The hosts will be Mike and I. Currently the guest list is limited to friends and friends of friends who have an appreciation for bacon. No appreciation means no invite. There’s just no reason to waste good bacon on those who scowl at us and consider us crazy. Losers.

What?

A bacon party of course. Think cocktail party, but instead of various inebriating beverages we will be serving a variety of bacon-oriented delicacies. And some inebriating beverages – with a bacon theme of course.

When?

Likely the weekend of March 9th. Though I may postpone it until the 16th. We’ll see. Video and photo documentary will likely not begin until later this week as Mike is busy with other commitments. But trust me, it will come.

Where?

My place. For fear of the entire internet showing up on the day of the party due to the overwhelming love of nature’s candy (yes, that’s bacon, not raisins; raisins are nature’s turd imho), I’ve decided not to publish the actual address. However if you’re really interested in attending and live in Toronto, leave a comment/email and I’ll see what I can do. References should be available upon request (i.e. if I or my friends don’t know you you might have issues getting past the bouncer).

Why?

Because bacon is nature’s candy. And the pig is, to quote Homer Simpson, a “wonderful, magical animal”. And because I’d like to see just how versatile bacon really is. After all, I’ve been saying for years that bacon should be a part of every meal.

How?

Well, that’s what this blog hopes to explain, beginning with the various bits of bacon-related paraphernalia (who knew it was spelled that way? I hope firefox isn’t lying to me) I own, moving into the scrumptious bacony dishes we will make, and finishing off with the party preparations and party itself. I hope you enjoy the ride almost as much as I do (it’ll never be AS good since you won’t be eating the bacony goodness, but by all means DO try this at home).

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