square. just a few blocks off of it. bar bacon. but it s not like you re opening up a pack of, you know, like whatever, you re making everything. everything. we have chipotle bacon right there. we make bacon for a reuben. what is that in. most bacon is coming, cooked at 150 degrees, it s a little chewy. we can se tender rise it, breadt and fry it like chicken nuggets. check this out. wanting to stretch, you know, the fat in different ways. the thing with the cornbread is, you know, we were making a whole bunch of infused liquors for the bar. so bacon infused bourbon for an old fashioned. but it took a while for the idea that the cornbread. not only were you flavoring the liquor with the
it is forecast to strengthen again likely potentially becoming a major hurricane somewhere off the carolina coast line potentially feeling impact as early as wednesday. today, notice, this big rain across parts of the ohio valley will cause localized flooding as well. pete and ed. pete: are we taking it from there? we are still going with television. football seasonal is here which also means tailgating is here. what better food to wring than anything made with bacon. the owner of bar bacon. taking bacon to a whole new level. today focus on a new line of sausages. pete: i m listening, ed. i m listening. this is what i did for you today. you are always interested in the newest stuff, bacon sausage line, bacon mustard sausage, i have a bacon chipotle chore rizzo and bacobayhabanero.
here? i did a bacon and cornbread which is unbelievable. some bacon burnt ends. i did a chipotle bacon taco. same kind of concept. flavoring it with different varieties. bacon comes in an unbelievable amount of varieties i mean all over. if you are in louisiana you will get cajun up in vermont you will get your maples and whatnot. rachel: are all these recipes online for our viewers? not currently. rachel: let s get them online. rick: you have a restaurant in new york. bar bacon. rick: not just like a bacon restaurant. we didn t want to do it for the sake bacon for the sake of bacon. we wanted to put forward bacon as product as good of a product that you could possibly find and something that the united states does really well as opposed to every other country. peter: when did bacon become so cool?