You can buy TURDUCKEN on the internet from various purveyors of fine foods (behave Dave, behave, behave, behave)

And you can also make it bacon wrapped...

Here's the recipe:

http://bacontoday.com/turbaconducken-tu ... -in-bacon/

THere's also bacon flavored beer: http://www.deathandtaxesmag.com/194158/ ... ored-beer/

Bacon Vodka: http://www.bakonvodka.com

Toothpaste: http://mcphee.com/shop/bacon-toothpaste.html

--- note you can buy a Lady Gaga or a Justin Bieber toothbrush that sings to use that toothpaste. Makes you feel younger and less of a redneck.

Bacon flavored coffee: http://www.bocajava.com/fresh-roasted-g ... 0|20621118 10|e|7715481250|tc||g|||&cct_ver=3&cct_bk=bacon%20flavored%20coffee&gclid=CJiF97XsqrYCFaZQOgodzj0AvQ

Bacon condoms: http://store.baconsalt.com/Bacon-Condoms_p_177.html

Bacon milkshake at Jack In The Box: http://www.nbclosangeles.com/the-scene/ ... 24184.html

Bacon mouthwash: http://www.scopemouthwash.com/bacon/?ut ... ry+Interes t_Rinse%7CBacon2&utm_content=sr04IJJLQ_22895475074_b_%2Bbacon%20%2B flavor

Bacon soap: http://www.thinkgeek.com/product/da14/

Bacon cologne: http://www.fargginay.com

Dave, you really know how to bring home the bacon.

The bacon flavor condoms are out of stock. Damn!

Riverwind (imported) wrote: Sun Mar 31, 2013 3:29 am I have tried using Splenda, some things work others not so much.

When making an Apple Pie Splenda works well the pie is good and tastes like it was made with sugar. Ice Cream on the other hand has an artificial taste which leaves this nasty after taste if that is you pull it out of the freezer 2 hours before you want it because Ice Cream made with Splenda turns into a brick and it takes that long before you can scoop it. Only made one batch that way and threw it out, it took several hours to melt in the sink as it finally oozed down the drain.

River

Pardon while a foodie lectures on something no one else is probably interested in.

In apple pie, sugar (and Splenda) function simply as sweeteners. But in ice cream sugar also plays a crucial role in creating the texture of the finished product. As the ice cream mixture cools and starts to freeze, the water freeze into (hopefully) tiny ice crystals. leaving the sugar and the remaining water as an increasingly saturated sugar solution. The finished scoopable product is a mixture of ice crystals floating in a thick syrup of sugar and flavorings. Without sugar, though the Splenda can provide sweetness, it cannot create the texture of ice cream. To do that takes the products of the food chemistry industry, hence the off flavors and texture.

Transward

All this talk about Splenda, sugar, and other such sweeteners. Guess I better dig out my Vinegar Pie recipe.

Just in from our own Jesus, Apple pie with laced BACON on top.

"YES ITS ALL ABOUT BACON"

and it goes with everything, who knew?

River

Riverwind (imported) wrote: Wed Apr 03, 2013 8:46 am Just in from our own Jesus, Apple pie with laced BACON on top.

I see it as the perfect breakfast. It would certainly be more healthy than a bowl of "chocolate sugar bombs" in milk!

JesusA (imported) wrote: Wed Apr 03, 2013 9:04 am I see it as the perfect breakfast. It would certainly be more healthy than a bowl of "chocolate sugar bombs" in milk!

http://bestofcalvinandhobbes.com/2012/0 ... food-ever/

yes, precious box of chocolate frosted sugar bombs, precious, precious, precious....

Eat that, wear this: http://www.tumblr.com/tagged/sugar%20bombs

transward (imported) wrote: Wed Apr 03, 2013 1:19 am Pardon while a foodie lectures on something no one else is probably interested in.

In apple pie, sugar (and Splenda) function simply as sweeteners. But in ice cream sugar also plays a crucial role in creating the texture of the finished product. As the ice cream mixture cools and starts to freeze, the water freeze into (hopefully) tiny ice crystals. leaving the sugar and the remaining water as an increasingly saturated sugar solution. The finished scoopable product is a mixture of ice crystals floating in a thick syrup of sugar and flavorings. Without sugar, though the Splenda can provide sweetness, it cannot create the texture of ice cream. To do that takes the products of the food chemistry industry, hence the off flavors and texture.

Transward

I am a fan of the "No Sugar Added" Ice Cream on the market.

In the brands where the fat content is not reduced it is very acceptable in taste and feel

as long as we stay with Vanilla. For some reason the "chocolate" or even "triple chocolate" chocolate

flavor does not come out as well in the "No Sugar Added" line.

Although not a fan of Klondike bars, their no sugar added is flavorful and better then their regular product.

Watch for a No Sugar Added Ice Cream product in a store near you. Carb Smart is above average.

Transward, please explain and

did you clean you PM box lately.

moi621 (imported) wrote: Wed Apr 03, 2013 5:04 pm I am a fan of the "No Sugar Added" Ice Cream on the market.

In the brands where the fat content is not reduced it is very acceptable in taste and feel

as long as we stay with Vanilla. For some reason the "chocolate" or even "triple chocolate" chocolate

flavor does not come out as well in the "No Sugar Added" line.

Although not a fan of Klondike bars, their no sugar added is flavorful and better then their regular product.

Watch for a No Sugar Added Ice Cream product in a store near you. Carb Smart is above average.

Transward, please explain and

did you clean you PM box lately.

When I lived in St Louis they had a place called Ted Drews, they made frozen yogurt, and EVERYBODY said it tasted better then Baskin Robbins Ice Cream. Its like trying to say the no sugar added is

moi621 (imported) wrote: Wed Apr 03, 2013 5:04 pm better then their regular product,

NO moi, its not better at best it can be OK or as good, or different but never better, your comparing apples and oranges, never loose sight of that. Frozen Yogurt is not ICE CREAM, no sugar added is not REAL ICE CREAM, its a substitute for the real thing for people who can't have the real thing.

Don't try to tell me margarine tastes just like butter, IT DOES NOT.

River

If only discussions of dessert could be as placid as those in Politics.

No one's mentioned gelato yet, the Italian version of ice cream. The two are similar, but gelato has less fat (5%-7%, while the USDA requires ice cream to have at least 10% milkfat), less air (25%-30%, while ice cream has up to 50% air), and more sugar (16%-24%, while ice cream has 12%-16%). Gelato is served a bit warmer than ice cream. So gelato is sweet, with intense flavor and a dense texture. Delicious. There are many shops in the US that sell gelato now. Try it, you'll like it.