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Wolfman-K (.com)

  • About Me

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    A brief look at everything I am doing or find interesting on the web. I do it for me, but if you find it interesting, that's cool too.

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    • Link
    • 12 notes
    • 1 month ago
    If only bacon and apples went together….  oh wait…  ;-)
spiritualtramp:

thisiswhyyourehuge: YUM!

Bacon Apple Pie (via Eli Cooks)
An All-American Apple pie with a bacon lattice top “crust”.

    If only bacon and apples went together….  oh wait…  ;-)

    spiritualtramp:

    thisiswhyyourehuge: YUM!

    Bacon Apple Pie (via Eli Cooks)

    An All-American Apple pie with a bacon lattice top “crust”.

    • Link
    • 8 notes
    • 3 months ago
    Email and Bacon?!? That’s one awesome car.

Sausage. Out The Bomb Bay Door. - That’s One Awesome Car

    Email and Bacon?!? That’s one awesome car.

    Sausage. Out The Bomb Bay Door. - That’s One Awesome Car

    • Link
    • Notes
    • 5 months ago
    I know its crazy, but friendly’s has one of the best chicken sammys ever!

    I know its crazy, but friendly’s has one of the best chicken sammys ever!

    • Link
    • Notes
    • 6 months ago
    Bacontinos (via Wolfman-K)

Inspired by this reblog of a post on the great tumblog thisiswhyyourrfat.

We decided to make these, and came up with a recipe for you.   Thank you to my friend Eric for the components.

Ingredients:

Tostino’s Pizza Rolls
1lb of bacon

Take the slab of bacon and cut each slice in half.

Wrap each pizza roll in half of a bacon slice and place on a cookie sheet*

Bake in 400 degree oven for 25 to 30 minutes.

*on our second batch we placed the roles on cooling rack on the cookie sheet and got better results, this kept the pizza roll from frying in the bacon grease and over cooking.

Enjoy.

…

    Bacontinos (via Wolfman-K)

    Inspired by this reblog of a post on the great tumblog thisiswhyyourrfat.

    We decided to make these, and came up with a recipe for you. Thank you to my friend Eric for the components.

    Ingredients:

    Tostino’s Pizza Rolls 1lb of bacon

    Take the slab of bacon and cut each slice in half.

    Wrap each pizza roll in half of a bacon slice and place on a cookie sheet*

    Bake in 400 degree oven for 25 to 30 minutes.

    *on our second batch we placed the roles on cooling rack on the cookie sheet and got better results, this kept the pizza roll from frying in the bacon grease and over cooking.

    Enjoy.

    …

    • Link
    • Notes
    • 6 months ago

    Geekologie Fans Cover Friend In Raw Bacon - Geekologie

    • Link
    • 452 notes
    • 6 months ago
    So wrong, yet….   so right.  mmmmm


Bacontinos
Bacon-wrapped Totino’s Pizza Rolls.
(submitted by Kevin)




thisiswhyyourefat:

    So wrong, yet…. so right. mmmmm

    Bacontinos

    Bacon-wrapped Totino’s Pizza Rolls.

    (submitted by Kevin)

    thisiswhyyourefat:

    • Link
    • Notes
    • 7 months ago
    Want!

(via mhortonable)

    Want!

    (via mhortonable)

    • Link
    • Notes
    • 9 months ago
    Frozen Peanut Butter Pie with Candied Bacon: 2000s Recipes + Menus : gourmet.com
Frozen Peanut Butter Pie with Candied Bacon
Serves8                                                                             

Active time:30 min
Start to finish:6 1/2 hr (includes freezing)

Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud. 

 7                                                                                          bacon slices (about 6 ounces) 
 3/4                                             cup                                             sugar, divided 
 1/8                                             teaspoon                                             ground cinnamon 
 About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs) 
 3/4                                                                                          stick unsalted butter, melted 
 1                                             cup                                             milk 
 1                                             cup                                             creamy peanut butter (not natural) 
 1/2                                             teaspoon                                             pure vanilla extract 
 1 1/4                                             cups                                             chilled heavy cream 
 1/3                                             cup                                             salted roasted peanuts, finely chopped 



Equipment:
a 10-inch pie plate (6-cup capacity) 


 Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain. 
 Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole. 
 Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell. 
 Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally. 
 Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top. 
 Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes. 

Cooks’ note: 

Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

Recipe by                                                                                                                                                                                             Andrea Albin
Photograph by                                                                                                                                                                                             Stephanie Foley

    Frozen Peanut Butter Pie with Candied Bacon: 2000s Recipes + Menus : gourmet.com

    Frozen Peanut Butter Pie with Candied Bacon

    Serves8
    • Active time:30 min
    • Start to finish:6 1/2 hr (includes freezing)
    Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud.
    • 7 bacon slices (about 6 ounces)
    • 3/4 cup sugar, divided
    • 1/8 teaspoon ground cinnamon
    • About 35 chocolate wafers, finely ground in a blender or food processor (about 2 cups crumbs)
    • 3/4 stick unsalted butter, melted
    • 1 cup milk
    • 1 cup creamy peanut butter (not natural)
    • 1/2 teaspoon pure vanilla extract
    • 1 1/4 cups chilled heavy cream
    • 1/3 cup salted roasted peanuts, finely chopped
    • Equipment:

      a 10-inch pie plate (6-cup capacity)
    • Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
    • Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
    • Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
    • Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.
    • Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
    • Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.
    Cooks’ note:
      Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

    Recipe by Andrea Albin

    Photograph by Stephanie Foley


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