arghhhhhhhhhhhhhh the hype............

choco/bacon bar

the pic leads one to think there is a slab o' pig in there.

there ain't.

and the 41% cacao SUCKS ASS. where'd they find it, from the beans of small mammal intestinal tracks?

bastards.

they got my $5.99, never again.

what is it bacon or chocolate?

Is it bacon soaked in 41% cocoa liquor?

or is it chocolate made with bacon fat?

or is it neither, in which case... BASTARDS/

It's chocolate bar with bacon in it. While Vosges started out producing a very high quality product, as soon as they got popular they moved to large factory production and do not use the highest quality ingredients. They use pretty packages and market well but as a whole they are not worth the money.

Serves you right...

I offered to take it off your hands but you were stubborn.....

Mmmmm bacon.

This message has been edited. Last edited by: snipes,

This group has a serious obsession with bacon. I think y'all are more obsessed with bacon than wine sometimes.

There's a market where we buy very thick sliced bacon that's cured there. It's great on the grill. We got the idea to do this from Peter Luger's, which offers thick slices of grilled bacon as an appetizer.

Because I love a good manifesto , especially when it's about bacon.

Doughnut with Bacon

A little bacon helps anything, right?

quote:

Originally posted by Board-O:
There's a market where we buy very thick sliced bacon that's cured there. It's great on the grill. We got the idea to do this from Peter Luger's, which offers thick slices of grilled bacon as an appetizer.

Do you use a drip pan? I can't imagine cooking bacon over a grill with the all the flare-ups you would get.

I first put it over the direct flame. When it just is about to burtn, I move it around over and off burner and puit it back over the flame in short bursts. It doesn't take very long and it has a great flavor.

i have died and gone to heaven.

a few of my favorite things...

quote:

Originally posted by Board-O:
I first put it over the direct flame. When it just is about to burtn, I move it around over and off burner and puit it back over the flame in short bursts. It doesn't take very long and it has a great flavor.

Thanks, sounds good. I can get some decent thick-cut bacon over here too, maybe I'll give it a shot.