Monday, May 21, 2007

Food Porn.

Oh...mah GAWD.

I have the vapors right now.

Holy foody heaven.

Everything I'm about to talk about wanting comes from here. With that..check out my wants.

I want every single one of these items:

Bourbon Chocolates
Maker's Mark, founded in 1953, have long been recognized for their no-nonsense approach to creating quality products. Their red wax label has become their signature, and distinguishes the company from other bourbon producers. These legendary chocolates are what "Men's Journal" calls "one of the most decadent indulgences you'll ever discover." Dark chocolate outside with a rich nougat center, laced with Maker's Mark, then crowned with a single, toasted pecan. The perfect gift.


Um..ok. Dark chocolate AND Maker's Mark?


Bushmills Irish Whiskey Milk Chocolates
Milk chocolate infused with real Bushmills Irish Whiskey. Bushmills Irish Whiskey is distilled three times in traditional copper pot stills, from the finest Irish barley and crystal clear water. Then the whiskey is slowly matured over many years in handmade oak casks to produce a smoothness, flavor and quality that is renowned throughout the world. Each piece of milk chocolate is individually wrapped in gold foil. Ideal to share among friends, as a gift, or for a quiet moment of personal indulgence.


Um again, chocolate and whiskey? Two things I like very much together? Yeah WANT.

Now from chocolate let's move onto another favorite food group, cheese.

I love cheese like you people don't even know. Stinky fancy cheese you eat on snooty weird shaped little crackers with an overpriced glass of wine, some fruit and some snooty attitude. I also like semi crappy cheese that's good on a bologna sammich.

I'm still a bit lactose intolerant so I love me some goat cheese. Chevre is the fucking bomb diggity.

Adom Goat Cheese with Sun Dried Tomatoes
For several years, owners Avinoam and Michal Barkan have learned cheese-making techniques in France and Spain and brought their knowledge back to their Moshav in Israel. The Brakin family's Barkanit Dairy is a spread of 500 acres in the village of Kfar Yehezkel and has a herd of 450 goats and several hundred sheep.

Adom is a lovely goat cheese log rolled in sun dried tomatoes. Refreshing and tangy, this cheese is excellent on fresh crusty French bread; in salads; or melted. Certified Kosher.Kosher for Passover.


Um OMFG yummy.

Cabridoux
Cabridoux is a fresh spreadable goat cheese with attractive pyramidal packaging. Made by the experts at Sevre et Belle, you can be sure that a lot of tradition goes into its manufacture. Great as a snack with bread or toast, it is also excellent served with pears or apple slices. Cabridoux is the perfect goat cheese to serve to those who find other chevres too strong.


I've actually had that one and it is really good. I love it very good stuff. Mellow and tasty.

Goat Camembert
This extra creamy goat's milk cheese from France is satiny-smooth with a firm, slightly chewy, edible white crust. Its flavor is all goat - tangy and rustic with hints of lemon and hay. Flown in exclusively every other week, this item is a true delicacy.


Mmm I love Camembert but I've never had a goat cheese version I'd love to try that.

Moving on to meats/seafood:

Brown Sugar Slab Bacon
# Slice this top-quality, extremely lean whole slab bacon as thick as you want. Our slab bacon is brown sugar cured and hardwood smoked. Keep it in the freezer or enjoy bacon for breakfast every day and store it in the fridge. Imported from Poland. Weights may vary.


Bacon...oh my god brown sugar slab bacon. I think I just peed a little that sounds so good. I have an unnatural love of all things bacon.

Salmon Pâté
Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York’s Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.

The Three Little Pigs offer a luscious delicacy featuring smoked Atlantic salmon. This creamy pâté is garnished with garden vegetables and seasoned with mushrooms.


Um..pate+salmon=mouthgasm.

Bloc de Foie Gras de Canard
In celebration of their 25th anniversary, Les Trois Petits Cochons (The Three Little Pigs) created this sublime bloc. Made with pure Foie Gras and Sauternes wine. You have to try it to believe it! Enjoy it spread on a mini toast as a gourmet hors d'ouevre before the meal. You and your companions will be in Foie Gras heaven.


I know it's bad but god damn I LOVE me some good foie gras.

Avruga Caviar - 55 Gram
In order to preserve the endangered sturgeon species, the Pescaviar Company offers us delicious caviar alternatives from roes of well-populated fish. Give Avruga Caviar from wild herring a try, and you'll discover its exquisite flavor. Avruga Caviar is a perfect substitute for recipes that call for salmon or sturgeon varieties. It can also lend originality to your salads or appetizers and enrich your pasta and fish dishes.


Mmmm HELLS yeah gimme a spoon and a toast point bitch.

Okay I must STOP the madness right now before I drool all over myself. Go tot hat website. If you want to buy me presents remember, Shannon Loves Bacon.

Need snooty food.

Send monies.

Homo Out.





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