Tagged With bacon


Hello, and welcome to Will It Casserole?, the column where I take delicious concepts and re-imagine them as delicious layered creations. I'm very excited to share this week's project with you, which is so tasty it almost hurts.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.


"You know what would make this 2AM taco perfect? Bacon. No wait, the whole taco shell... just bacon." I imagine that's the kind of thought process that would inspire someone to make this. And now The Backyard BBQ Show shows you how it's done.


When you're not dealing with vegetables, green isn't the most appetising colour -- especially when it's on your raw bacon. But fear not fellow bacon lover, that weird discolouring is not anything to be worried about.


It's hard to improve on an onion ring, but I dare say the folks at Tastemade have done just that. Instead of dipping the allium loops in a batter and then frying them, they have gone low-carb (and high-taste) by wrapping them in strips of tasty bacon and baking them.


If you are a lover of miso soup, you have most likely heard of dashi, an umami-blasted cooking stock made of seaweed (specifically kombu) and fermented tuna. If you want to make your own super savoury elixir, but don't have any tuna lying around, you can make a smoky spin-off using bacon.


A friend reckons he has it good. His partner cooks a bacon-hash-brown-fry-up for breakfast every day. “Are you sure?” I said. “Because that’s exactly what I would feed my partner if I wanted to bump him off!”

It is easy to fall into the trap of giving people you love lots of ultra-processed, high-kilojoule, nutrient-poor foods because they like them. But immediate pleasure comes at a cost.


It's Monday. Again. For some of us, this means stumbling out of bed at the last possible moment with little more than a coffee to fuel our bodies. For others, it means a complete, healthy breakfast to kickstart the week ahead. Doubtlessly, most of you fall somewhere in-between. So what did you eat for breakfast this morning?


When America's Test Kitchen set out to perfect their grilled chicken kebab recipe, they stumbled on an ingredient that added just the right salt and smoke, depth of flavour, and fat to keep the meat pleasantly juicy: Bacon paste. It worked for kebabs, but we're willing to bet it will work for any grilled chicken.