Sunday, July 19, 2009

Your Daily Bacon Forecast.

This week's Bacon Forecast:

Monday: Bacon Is Going To Tempt A Vegan!
Tuesday: Bacon Is Going To Liven Up a Salad!
Wednesday: Bacon Is Going To Put The "B" in BLT!
Thursday: Bacon Is Going To Shrivel!
Friday: Bacon Is Going To Put The "B" in BLT!
Saturday: Bacon Is Going To Spit Hot Grease!
Sunday: Bacon Is Going To Hang Out With Hash Browns!

Reading. Reading. Reading.

The Steel Remains (Land fit for Heroes, Book 1) The Steel Remains by Richard K. Morgan


My rating: 3 of 5 stars
I've become a fan of Richard Morgan from his Takashi Kovacs series of books as well as his offering Black Man (or Thirteen as is was titled here in the States).



In this one, Morgan returns but with a fantasy setting rather than the usual noirish sci-fi. And he's turned the genre on its head. A reluctant debauched protagonist is joined by equally debauched fellow heroes in the first novel of a promised trilogy.



I would recommend this one for any fantasy fan who's willing to let the tenets of the usual fantasy saga be twisted, changed, and completely reworked.


View all my reviews >>

Monday, July 13, 2009

Your Daily Bacon Forecast.

This week's Bacon Forecast:

Monday: Bacon Is Going To Raise Cholesterol!
Tuesday: Bacon Is Going To Put the "B" in BLT!
Wednesday: Bacon Is Liven Up a Salad!
Thursday: Bacon Is Going To Smoke!
Friday: Bacon Is Going To Sizzle!
Saturday: Bacon Is Going To Tempt a Vegan!
Sunday: Bacon Is Going To Smoke!

Monday, July 6, 2009

Now For Something Completely Unrelated to Bourbon and Bacon: Satan's $@#%* Baby

Satan's **** Baby Satan's **** Baby by Eric Powell


My review


rating: 4 of 5 stars
For those of you not in the know, the title of the book is "Satan's Sodomy Baby" and comes of Powell's fictional defiance toward one fictional Margaret Snodgrass of Alabama. The resulting hue and cry brought plenty of comic attention to the title and probably increased sales more than it should have. All in all a reprehensible marketing scheme for a morally reprehensible book.



I love it.


View all my reviews.

Sunday, July 5, 2009

Your Daily Bacon Forecast.

This Week's Bacon Forecast:

Monday: Bacon Is Going To Tempt A Vegan!
Tuesday: Bacon Is Going To Hang Out With Hash Browns!
Wednesday: Bacon Is Going To Sizzle!
Thursday: Bacon Is Going To Smoke!
Friday: Bacon Is Going To Smoke!
Saturday: Bacon Is Going To Spit Hot Grease!
Sunday: Bacon Is Going To Beckon!

Sunday, May 10, 2009

Mole. Masa. And Montrose? WTF?

Sometimes I’m of the mind that senior citizens have it down pat.

Point-in-case: Sunday's dinner took place at 5 PM because The Sadie and I were standing outside of Mixteco Grill at 4:45 PM drooling over the menu taped to the window. Comments of “Did you see…?” and “Oooh, look…” flew as our eyes wandered. And having heard the rave reviews of Chef Raul Arreola, and how crowded the place gets in the evening, we decided to wait until the doors opened at 5 PM, and try to get seated without a reservation.

Which wasn’t a problem. And while we did have to wait for a few minutes while the hostess and 3 waitstaff sat a party of six (a bit of the WTF? since only two of the party had arrived), once the hostess gave us her attention, we were seated quickly and the chips and salsa arrived.

While the chips were completely servicable fried tortillas, the salsa verde bordered on the sublime. Cool, tart, and sour, the limes, cilantro, and tomatillos took centerstage. This is the kind of salsa you sit in your backyard during a cookout and enjoy with a couple of beers.

After that came the Sopes de Tinga de Pollo, small boats of masa filled with shredded chicken in a roja mole sauce, crema, and crumbled cheese. The chicken was moist and in the roja mole reminded me of Brunswick Stew, a delicious slow cooked Southern stew of pork, chicken, and tomatoes. The crema and cheese cool the flavors and bring a smoothness to the mouthfeel. The masa, for being as dense as it was, had a light cornbread flavor that completed the dish with a nice earthiness.

For the entrees we had the Carne Asada and the Cochinta Pibil. The Carne Asada was tender, flavorful, and cooked to perfection. Grilled with scallions, the sear had a wonderful spring flavor that complemented the char. And the Pibil was stunning. I’m a huge fan of the fruit of the swine, so slow roasted chunks of pork served in a zippy annatto (or achiote) sauce was heaven. Soft and succulent, the chunks fell apart with but a twist the fork. The pibil is served with a side of Habanero Salsa that’s fruity, sweet, and hotter than Georgia asphalt in August. To use all of it would be suicidal, but it was so tasty that I was willing to brave the heat in order to add 4 drops to my pork.

Since Mixteco Grill is is BYO, I’d heartily recommend skipping across both Montrose and Ashland to Rayan’s Discount Liquors and picking up a couple of bottles of beer. For the meal I had, I’d recommend something lighter like Pacifico or Sol. Negra Modelo might work too, but it’s about as heavy as I’d want to go. Leave the Corona for the backyard cook out.

All in all this was a wonderful meal to end the weekend on. I would definitely recommend making reservations, as when we were leaving two patrons that didn’t have reservations were getting angry because the hostess couldn’t seat them. 6pm on a Sunday night, the place was packed, and had patrons waiting outside, so Mixteco is doing something very right. I would like to see some drapes or wall coverings added to absorb some of the noise, but once the food arrives you’ll forget about everything else!

Mixteco Grill is located at:
1601 W. Montrose Ave.
Chicago IL 60613
(773) 868-1601

Friday, May 8, 2009

Bacon. Is there anything this wonder meat cannot do?

Okay, so it's not American style bacon it's prociutto (chosen for it's better engineering), it's still a cured meat so it counts!

Popsci.com's article by Theordore Grey shows how he uses a thermal lance made of bacon (Okay! Okay! Prociutto.) to cut through a metal sheet pan. Pretty impressive!

Bacon Thermal Lance

I like my bacon crispy, but this is taking it a bit too far

Sunday, May 3, 2009

Your Daily Bacon Forecast

This Week's Bacon Forecast:

Monday: Bacon Is Going To Sizzle!
Tuesday: Today Bacon Is Going To Put The "B" In BLT!
Wednesday: Today Bacon Is Going To Smoke!
Thursday: Today Bacon Is Going To Hang Out With Hash Browns!
Friday: Today Bacon Is Going To Liven Up A Salad!
Saturday: Today Bacon Is Going To Tempt A Vegan!
Sunday: Today Bacon Is Going To Beckon!

Friday, May 1, 2009

Today is May Day. And Meat Day...

Today the workers of the world unite to bring attention to the disparity in working conditions around the world. There are protests over immigration rights, living wage, and poverty all the world 'round.

And that's a good thing. I'm a firm believer that we're too complacent here in these United States of America and we should exercise our First Amendment rights more often and with more vigor.

That being said, today is also Meat Day.

Our friend Waffles has been accepted into a Mathematics PhD program so in order to celebrate, we are taking him to Fogo de Chao. Or as I like to call it "Meat World".

There are few things finer than being served well prepared slabs of animal flesh by men dressed in Gaucho costumes. It's almost like a weird culinary sexual perversion. You know? Kinda like something that you'd see in Another Another 9 1/2 Weeks?

My personal favorite is the Bottom Round and is known in Brazil as the Rump Cover. Which sounds like something you'd do when hopped up on Crunk or Pimp Juice.

I do think it would be pretty hilarious if a Gaucho approached the table with the spit of Bottom Round and asked, "Would you like some Rump Cover?" Oh, the looks from the Bourgeoisie. Priceless, I tell you!

Here in the U.S. Butchers generally tend to cut it up into cheaper cuts, but what those crazy Brazilians do to it with just a little bit of salt and peppar and the judicious application of fire is magical.

Pictures are forthcoming

Monday, April 27, 2009

Your Daily Bacon Forecast

This week's Bacon Forecast:

Today: Bacon Is Going To Raise Cholesterol!
Tuesday: Today Bacon Is Going To Taste Really Good!
Wednesday: Today Bacon Is Going To Sizzle!
Thursday: Today Bacon Is Going To Shrivel! Turn down the heat!
Friday: Today Bacon Is Going To Spit Hot Grease! Stand back!
Saturday: Today Bacon Is Going To Hang Out With Hash Browns!
Sunday: Today Bacon Is Going To Smoke!

Sunday, April 12, 2009

Your Daily Bacon Forecast

This week's Bacon Forecast:

Monday: Today Bacon Is Going To Liven Up A Salad!
Tuesday: Today Bacon Is Going To Boycott Tofu!
Wednesday: Today Bacon Is Going To Hand Out With Hash Browns!
Thursday: Today Bacon Is Going To Boycott Tofu!
Friday: Today Bacon Is Going To Sizzle!
Saturday: Today Bacon Is Going To Raise Cholesterol!
Sunday: Today Bacon Is Going To Liven Up A Salad!

Yet another week where Bacon boycott's the hell out of Tofu. And obviously a lot of our readers plan on consuming salad this week...

Saturday, April 4, 2009

Food Writing 101 Part 2...

So here we are after completing the second part of the Newberry Library's Food Writing course. Between last week's class and this week's class we were to either write a food memoir, or to write a review of a restaurant. We decided to focus on the second and after much deliberation (i.e. we went to lunch at Hot Doug's)the mouse and I decided to submit a review of Chicago's own sausage superstore. So for your perusal, we not so humbly present...

Red Brick in Chicago.

From its red brick exterior, Hot Doug’s Sausage Superstore, has the same gravitas and appeal as the back of Wrigley Field. There’s character there. Moxie. History. It’s a working man’s brick. You know that only a few feet away greatness waits. But unlike the Cubs, Doug Sohn’s crew at Hot Doug’s really does perform like a world class team.

To say that Hot Doug’s is a hot dog stand is like saying “Chicago is a big city”. It’s true. But both Chicago and Hot Doug’s are much, much more. Hot Doug’s does serve the standard fare of the typical Chicago dog stand, but like the Art Institute’s ever changing collections, it’s the ever changing selection of gourmet sausages that make Doug’s different. And it’s not just the encased meats that are gourmet. Sometimes the toppings are as much of a treat as the sausage itself.

Imagine the savoriness of a jerk pork sausage served on soft and chewy French roll, dressed with a spicy passion fruit mayonnaise, sautéed sweet plantain, and a Crème de Brie cheese served with a large helping of Duck Fat Fries (served only on Friday and Saturday).

Or what about the richness of spinach and the bite of feta in a gyros sausage topped with a tapenade mayonnaise and Kasseri cheese? Definitely hold the ketchup.

Or even the dog that got Doug into trouble: a Sauterne-infused duck sausage topped with foie gras. Served during Chicago’s short-lived ban of foie gras, it garnered Hot Doug’s the only fine levied during the entire ban. And thanks in no small part to Doug’s drive to make gourmet affordable, the fine pointed out the absurdity of Chicago’s food ban, and struck a blow for common sense.

And that’s the other thing that’s so great about Hot Doug’s. It’s pure Chicago. You’ll take a seat next to a table of game designers from the nearby offices of Midway Games. On the other side will be a table of roughnecks from ComEd on their lunch break. Hipsters will be sitting next to cube dwellers, who are sitting next to tourist, who are sitting across from suburb visitors from Naperville, and everyone is having a good time. From the primary colors, to the faux sausage facts, to Doug greeting each customer, everything at Hot Doug’s seems to bring a smile to your face. The atmosphere is the appetizer, and the final fun condiment on each order served.

The one thing you will have to reconcile is the wait. Open from 10:30am to 4:00pm Monday through Saturday, locals will cheerfully wait 45 minutes to an hour in some of the worst Chicago weather for Hot Doug’s. You should too. But unlike Cub fans who wrestle with the uncertainty of whether or not this will be be “the year”, you can relish the knowledge that dining victory is yours.


So there you go! Review aside, if you've never been to Hot Doug's just go. And if you've got some feedback with regard to the review, well, we here at Your Daily Bourbon and Bacon always welcome that! Just make sure that you submit it in a case of Neuske's Bacon...

Saturday, March 28, 2009

Food Writing 101

I'm lucky that I live in such a great city. Chicago, while occasionally too wet, too cold, and/or too windy, is overall a great place to live. For example, I have access to one of the best libraries in the world: The Newberry.

And I'm also lucky in that The Newberry Library has amazing seminars like the one I took today (and will be taking the second half of next weekend): Food Writing 101.

That's right. To ensure that Your Daily Bourbon and Bacon continues to evolve and bring you the cutting edge reporting on bacon and bourbon that you, the reading public, need, we're trying to improve our writing skills. So for your review, here's a little something that we put together as a writing exercise on cupcakes:

Cupcakes
It's almost tragic that a pleasure as simple as the cupcake has become an emblem for the steady homogenization of Chicago's neighborhoods. The faux-hipster DIY crowd has flooded gentrifying neighborhoods with an overabundance of small bakeries, each churning out mass produced and mostly tasteless cupcake sized status symbols with equally ridculous prices.

The chemical leavening, butter flavored shortening, and easy convenience have replaced genuine work in the kitchen. And what we think is sweet nostalgia is simply our palate misidentifying the bitter tast of failure. Failure to be diverse.


Not too bad for about 5 minutes work, huh?

Our hope here at Your Daily Bourbon and Bacon is that we will continue to grow as writers and bring you incisive, well-written, fun, and occasionally snarky (we love the snark here!) posts.

Monday, March 23, 2009



In this time of economic downturn, we're all feeling the pinch. In fact the mouse and I are currently underemployed and have turned to Careerbuilder, Monster, and cruising the CL job ads (yeah, we feel dirty...). But sometimes it's the little things that help us feel better about who and where we are in life.

...little things like a delicious rasher of bacon.

Starting this week we will be seeking out brands of bacon and/or bourbon to review for you. So at the beginning of next week, you will have the new Weekly Bacon Forecast, and, hopefully, midweek there will be a new bacon or bourbon review. I'm leaning toward a review of Nueske's since I always hear such good things about it, but I'm willing to take recommendations from our loyal readers.

In addition, we'll be covering some other topics like our myriad hobbies, as well as bringing in some guest writers. All-in-all, we want to add more than just bacon and bourbon to our little half acre of internet heaven. But don't worry. Bacon and Bourbon will still get top billing here!

Changes to Your Daily Bourbon and Bacon

In an effort to be more proactive with the Daily Bacon Forecast, and to ensure that our loyal readers can plan their bacon consumption in advance, we here at Your Daily Bacon and Bourbon (and by we, I mean myself and the mouse in my pocket), are moving to a weekly forecast. This way you'll know well in advance what bacon plans on doing, and you can act accordingly. So without further ado, here is the first of the new weekly Bacon Forecasts!

Monday: Today Bacon Is Going To Boycott Tofu!
Tuesday: Today Bacon Is Going To Liven Up A Salad!
Wednesday: Today Bacon Is Going To Beckon!
Thursday: Today Bacon Is Going To Shrivel!
Friday: Today Bacon Is Going To Boycott Tofu!
Saturday: Today Bacon Is Going To Boycott Tofu!
Sunday: Today Bacon Is Going To Hang Out With Hash Browns!

So obviously Tofu has really pissed Bacon off! Expect some weak-sauce retaliation from Tofu, but in the end Bacon will triumph and Tofu will slink off with it's tail between it's legs...

Saturday, March 7, 2009

I Watched The Watchmen...

Watchmen Smiley

Amazing. Lush. A true visual treat. More to come...

The Daily Bacon Forecast:

Today Bacon is going to Sizzle!

Thursday, March 5, 2009

The Daily Bacon Forecast:

Today Bacon is going to Tempt A Vegan!

Remember: What happens with Bacon, stays with Bacon!

Wednesday, March 4, 2009

The Daily Bacon Forecast:

Today Bacon is going to Liven Up A Salad!

Tuesday, March 3, 2009

Your Daily Bacon Forecast:

Today Bacon is going to Taste Really Good.

Yes. It. Is.

Monday, March 2, 2009

The Daily Bacon Forecast:

Today Bacon is going to Smoke!

Time to turn down the heat!

Saturday, February 28, 2009

The Daily Bacon Forecast:

A bit late today, but today Bacon Shriveled.

Not good, my friends. Not good at all.

Friday, February 27, 2009

Finally! Some Bourbon...


So there it is. Quite possibly one of the finest bourbons I've ever had. So how did I find out about this wonderful elixer? Well, I have to tip my hat, and offer a sincere and heartfelt "Thanks!" to Da Creech, who gifted me with a bottle of it two Christmases ago.

Originally, I was uncertain about Basil Hayden's. I had tried a couple of the small batch bourbons and found almost all of them had that rough and raw flavor and finish typical of bourbon. Almost all of them required ice or a splash of water to ease the burn of drinking them. The worst of them required a healthy dosing of Coca-Cola to smooth it out. So needless-to-say, I was a bit gun shy when it came to another small batch bourbon.

Basil Hayden is an 8 year old bourbon produced in the Small Batch line, and smooth doesn’t even begin to cover its flavor. Its got the typical hints of caramel and vanilla, but there’s a touch of pepper from the more than average rye included in its making.

I’ve found that 2 large ice cubes are the perfect accompaniment to a generous pour. But I wouldn’t turn it down neat or with a splash of branch water.

Seek it out. Add it to your bar.

The Daily Bacon Forecast:

Today Bacon is going to Hang Out With Hash Browns!

Mmmmmm! Tasty!

Thursday, February 12, 2009

The Daily Bacon Forecast:

Today Bacon is going to Put the "B" In BLT.

Wow! BLTs twice in one week! Lucky us!

Wednesday, February 11, 2009

Tuesday, February 10, 2009

The Daily Bacon Forecast:

JUMP BACK! Today Bacon is going to Spit Hot Grease!

Monday, February 9, 2009

The Daily Bacon Forecast:

Today Bacon is going to Put The "B" In BLT!

Wednesday, January 7, 2009

The Daily Bacon Forecast

Today Bacon is going to Shrivel!

Not good!

Sorry for the lack of postings! I resolve that I'll do better during this New Year!