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Todd Fisher on 'United States of Bacon'

Todd Fisher on 'United States of Bacon'


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We talk to the Destination America host about his new bacon-centric show

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Todd Fisher has arguably the best job in the world — he goes around the country documenting the best places for bacon for his new show The United States of Bacon. What could be better than that? As Fisher puts it, "We’re literally scaling the country finding the best bacon dishes, from mom and pops to artisan dishes to you name it! Kind of seeking it all out and then condensing it down."

The show started as a one-off special, but no one was surprised to see that the desire for more bacon is high. "It has kind of spurred this whole new 12 episode series from Iowa to Milwaukee to Baltimore," said Fisher.

Fisher said that one of the most interesting parts of his journey was discovering the many ways people make and use bacon. "Depending on the region you’re in, we found a lot of places use what we call Virginia-style bacon, that breakfast bacon. Crispy, thin, salty delicious, and then you’ve got people who really want to get into it and craft their own bacon. They’re bringing their own bellies and doing the smoking in their back yards. It’s amazing," said Fisher.

For more, and to hear Fisher’s bacon tips, watch the video above! And catch United States of Bacon on Destination America Tuesdays at 9 p.m.


Newsroom

(Silver Spring, Md.) Have no fear, bacon is here! With Americans gobbling up more than 1.7 billion pounds of bacon each year, Destination America brings bacon buffs what they crave with an all-new series, UNITED STATES OF BACON. Each episode features our hog-wild host, Chef Todd Fisher, as he road trips to cities across America in search of the most mouth-watering, stomach-growl-inducing, sensory-overloading bacon creations kitchens have to offer. While more than half of all U.S. homes (53%) keep bacon in their fridge at all times, no longer are the sizzling strips being relegated to the sidelines as a simple breakfast side dish. As Chef Todd discovers, bacon has become a beloved fixture of American cuisine for any meal of day and the “secret sauce” for recipes of all kinds, popping up on menus as the crown jewel of traditional dishes and in avant-garde pairings with ice cream, jam, and cocktails. The 12-episode first season of UNITED STATES OF BACON premieres Sunday, December 30 at 10 & 10:30 PM E/P. If only television screens were scratch and sniff!

“From thick cut and juicy to thin and crispy, this series covers every form of bacon under the sun,” said Marc Etkind, SVP of Content Strategy for Destination America. “It’s no wonder bacon is in high demand – just watching UNITED STATES OF BACON induces hunger pangs of epic proportions – but whether or not Americans feel the effects of an ‘aporkalypse’ bacon shortage, it certainly won’t be in short supply on Destination America.”

After the break-out bacon special in summer 2012’s three-part series UNITED STATES OF FOOD earned phenomenal ratings for the network, Chef Todd continued his road trip across America in search of bacon dishes that have diners squealing with delight. In the premiere episode at 10 PM E/P, he visits Milwaukee, a city built on meat. His first stop is to homegrown hangout AJ Bombers for the Barrie Burger, an outrageous chunky peanut butter bacon cheeseburger that’s as savory as it is sweet. Then Todd swings by Saloon on Calhoun, a local bar with a bacon love so deep that they host a daily bacon happy hour featuring bacon-wrapped pork “wings” made from juicy tenderloin. In Kenosha, Todd visits Frank’s Diner, the oldest continuously operating railcar restaurant in America, for a monstrous and meaty Garbage Platter exploding with eggs, hash browns, veggies, five different cheeses, and five kinds of meat. His final stop is the Comet Café, a small venue whose bacon-wrapped meatloaf sandwich and bacon cheddar apple pie have patrons begging for more.

Then at 10:30 PM, he continues his journey to Chicago, home to one of the country’s biggest bacon festivals. His first stop is Gino’s, where he feasts his eyes on a mammoth deep-dish pizza overflowing with meat and, of course, tons of bacon. Next, Todd chomps down on a massive triple-decker BLT at the 140-year-old Green Door Tavern. Finally, he pulls up to Morrie O’Malley’s, a favorite pre-game stop among White Sox fans, for a classic Chicago dog. But up his sleeve, Todd’s got the makings of an innovative new bacon dish: the B-L-Turtle Burger. Other episodes have Todd making pit stops in Des Moines, Seattle, the Bay Area, Atlanta, Detroit, Los Angeles, and Portland, OR.

Viewers can also curb their bacon cravings by visiting BaconFreak.com, which has partnered with Destination America to provide even more UNITED STATES OF BACON content. The site will treat viewers to special bacon product offers like a limited-edition Destination America gift package of BaconFreak merchandise, co-branded UNITED STATES OF BACON holiday cards, and prize giveaways promoted across their social media handles, including Facebook, Twitter, and Pinterest. The site will also feature a curated shopping list and exclusive recipes from Chef Todd inspired by BaconFreak products.

UNITED STATES OF BACON is produced for Destination America by Sharp Entertainment. For Sharp, Matt Sharp is executive producer. For Destination America, Fay Yu and Ron Simon are executive producers, Sara Kozak is SVP of production, Marc Etkind is SVP of content strategy, and Henry Schleiff is president and general manager.

About Chef Todd Fisher
With more than 25 years’ experience as a chef, restaurateur, and food columnist, Chef Todd Fisher is notorious for big flavors, exciting experiences, and dynamic entertainment. A fifth-generation Californian, Chef Todd began his craft at age 15 with a job at a local Chinese restaurant. Finding his talent quickly, he sought positions in a wide variety of kitchens to learn as much as he could about different cuisines and their associated technique. Chef Todd has worked for and owned some of central California’s best restaurants. When not teaching cooking classes or catering intimate parties at his very own food education and entertainment venue, The Kitchen, Chef Todd can be found dazzling the crowd at prestigious food and wine festivals or doting on his wife and five children.


America’s Best Bacon, Burgers and Steak Discovered in Destination America’s ‘United States of Food’

The Fourth of July has already come and gone, but just because our national holiday passed doesn’t mean we have to forget about one of the most uniting forces in America — food. And chef and restauranteur Todd Fisher searches the country high and low for the best bacon, burgers and steaks in Destination America‘s new series United States of Food.

Chef Todd takes his food seriously, and visits eateries with the best and most inventive dishes in the country. He makes stops at smaller businesses, like the Bacon Bacon Truck in San Francisco that serves scrumptious bacon grilled cheeses, and also at larger businesses, like Crif Dogs in New York City (where he spots the record-holding hot dog competitive eater Takeru Kobayashi among the crowd).

The first installment, United States of Bacon, airs this Sunday, July 8 at 10pm ET/PT, and you can tune in (and let your mouth water) the following two Sundays as Chef Todd explores burgers and steaks. Get ready to feast with your eyes!


Todd Fisher on 'United States of Bacon' - Recipes

PIGGY-BACKING ONTO THE NATIONAL BACON SHORTAGE, DESTINATION AMERICA GREENLIGHTS NEW SERIES "UNITED STATES OF BACON"

(Silver Spring, MD) - Have no fear, bacon is here! In the midst of a great bacon shortage - dubbed the "aporkalypse" by some - Destination America grants a full-series order to UNITED STATES OF BACON. Based on an episode from summer 2012's three-part series UNITED STATES OF FOOD, the breakout bacon special earned phenomenal ratings for the network. Now, the special-turned-12-episode-series continues across the country as its host, Chef Todd Fisher, searches for the most mouth-watering bacon creations that American kitchens have to offer. Currently in production for a December 2012 premiere, UNITED STATES OF BACON promises to serve viewers the sizzling strips they crave despite an unavoidable "world shortage of pork and bacon next year" (source).

"Bacon is undeniably, irrefutably one of the most popular foods in America. What was once a measly breakfast side dish is now the garnish du jour, as the artistic centerpiece of traditional recipes and in avant-garde pairings with ice cream, jam, and cocktails," said Marc Etkind, SVP of Content Strategy for Destination America. "It's no wonder bacon is in high demand, but it certainly won't be in short supply on UNITED STATES OF BACON. If only television screens were scratch and sniff!"

"As a chef, bacon is among the foods closest to my heart. But with a bacon shortage looming, my quest to taste the best dishes in America takes on national importance," said host Todd Fisher. "UNITED STATES OF BACON is the only show on television dedicated to bacon and all of its inspired recipes, and we're happy to be documenting them for posterity."

In the previous special, "United States of Bacon" visited venues with the most popular and innovative bacon dishes in the nation. Making Chef Todd's "bacon bucket list" were trail-blazing small businesses like the Bacon Bacon Truck in San Francisco and their traffic-stopping grilled cheese, which oozes bacon jam in addition to containing a few strips of the real stuff. Chef Todd also got a taste of bacon-wrapped hot dogs at NYC's Crif Dogs, nibbled a bacon and chocolate ice cream sandwich at Big Gay Ice Cream, and bit into a burger at LA's Slaters 50/50, where every patty has an even ratio of beef to bacon. UNITED STATES OF FOOD comprised of two other specials, "United States of Burgers" and "United States of Steaks."

UNITED STATES OF BACON is produced for Destination America by Sharp Entertainment. For Sharp, Matt Sharp is executive producer. For Destination America, Fay Yu and Ron Simon are executive producers, Sara Kozak is SVP of production, Marc Etkind is SVP of content strategy, and Henry Schleiff is president and general manager.

With more than 20 years' experience as a chef, restaurateur, and food columnist, UNITED STATES OF FOOD host Chef Todd Fisher is notorious for big flavors, exciting experiences, and dynamic entertainment. A fifth-generation Californian, Chef Todd began his craft at age 15 with a job at a local Chinese restaurant. Finding his talent quickly, he sought positions in a wide variety of kitchens to learn as much as he could about different cuisines and their associated technique. Chef Todd has worked for and owned some of central California's best restaurants. When not teaching cooking classes or catering intimate parties at his very own food education and entertainment venue, The Kitchen, Chef Todd can be found dazzling the crowd at prestigious food and wine festivals or doting on his wife and five children.

ABOUT DESTINATION AMERICA

Destination America is the first network to celebrate the people, places, and stories of the United States. The inclusive network targeting Adults 25-54 is available in 59.5 million homes, emblazoning television screens with the grit and tenacity, honesty and work ethic, humor and adventurousness that characterize our nation. Destination America features travel, food, adventure, home, and natural history, with original series covering such diverse subjects as American food favorites, mysteries like Jesse James' lost fortune and Area 51, American heroes and innovators, as well as iconic landmarks and wonders like Yellowstone National Park and the Everglades. Destination America is part of Discovery Communications (Nasdaq: DISCA, DISCB, DISCK), the world's #1 nonfiction media company reaching more than 1.5 billion cumulative subscribers in 200 countries and territories.


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'United States Of Bacon' TV Show On Destination America To Premiere December 30

It was only a matter of time before there was a television series devoted to bacon. Bacon fiends should start setting their DVRs because the Destination America channel, owned by Discovery, will premiere "United States Of Bacon" on December 30 at 10 and 10:30 p.m.

The series follows California Chef Todd Fisher for 12 episodes (he also hosted Destination America's "United States Of Food") as he travels across America in search of the tastiest bacon dishes. In the first episode, Fisher samples a chunky peanut butter bacon cheeseburger, checks out a daily bacon happy hour, eats a garbage platter with five kinds of meat and then has some bacon-wrapped meatloaf and bacon cheddar apple pie. The second episode brings even more gluttony including deep-dish pizza and a triple-decker BLT.

Destination America has partnered with BaconFreak.com so viewers can get special deals on bacon-related merchandise.

This new TV show reminds us of the bacon barter stunt a few months ago, when comedian Josh Sankey traveled around the country using bacon as currency. We can't help but wonder where bacon is headed next -- a feature-length film?

Check out some photos from the "United States Of Bacon":


Pittsburgh shows its colors on TV's 'United States of Bacon'

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Of all the foods in existence that are available and acceptable to the human palate, bacon may receive the most acclaim.

Seriously, who doesn't like the flavor of bacon? Even vegetarians have their version of meatless fakin' bacon.

Yet, in the past few years, bacon has gone from breakfast staple to decadent indulgence to total ubiquity. Have we reached Peak Bacon?

If the new show on Destination America, owned by the Discovery Channel, “United States of Bacon” is any indication, bacon isn't going back to its breakfast plate doldrums any time soon. The show shot an entire episode in Pittsburgh, which will air at 10:30 p.m. May 31 as part of Destination America's “Meat Week.”

“Bacon started out as a working man's breakfast, and Pittsburgh has that reputation as a blue-collar town, and having such deep food traditions,” says the show's jocular host, chef Todd Fisher. “Plus, I wanted to go to Pittsburgh.”

The acclaimed California chef's enthusiasm for bacon and its many permutations in Pittsburgh is easily transmitted.

“Harris Grill was hilarious,” Fisher says. “One of the owners (Rodney Swartz) may be a long-lost brother. Our stature was very similar, maybe because we were eating deep-fried Bacon Seahorses. I fell in love with the Pittsburgh people. I was trying to learn the language they speak.”

Harris Grill, known for its weekly Bacon Night, puts bacon in a lot of things, from cocktails to bread pudding. But its deep-fried Bacon Seahorses are a different species entirely. It's basically applewood-smoked bacon dipped in garlic, salt and red pepper batter, then deep-fried. The result curls into something resembling a seahorse, in shape and size.

The bacon bacchanalia extends to the relatively new Industry Public House in Lawrenceville, which uses wild boar bacon everywhere it can. Fisher describes it as “lean and mean,” and gamier than regular bacon, due to the wild boar's foraged diet, which is a lot different from the usual farm-raised pig corn diet.

Fisher almost squeals with delight when he talks about Winghart Attack Pizza at Winghart's Burger and Whiskey Bar in Market Square.

“This pizza was unbelievable,” Fisher says. “An 8–inch pie smothered with bacon, chili, fries and cheese. It was purely a day of gluttony.”

Owner Zachary Winghart breaks down the appeal of bacon to its simplest components.

“Human beings love fat and salt,” he says. “Half our menu has bacon on it. I was consciously thinking, ‘I can't put bacon on everything. ' I could probably do it, and no one would complain.”

Fisher certainly wouldn't complain. He hasn't yet found a dish that's made worse by the addition of bacon — and he's tried.

“There's not yet one thing that I've done with bacon that hasn't worked,” he says. “Now, if you eat it in its raw state, that's not good. It doesn't have any texture, just a fatty glob. When we were in Baltimore, we went to a place called Bad Decisions. We tried to create a bad decision with bacon. But even deep-fried, bacon-wrapped maraschino cherries was delicious. The only time I had something that didn't work was when it was poorly executed, like when my daughter got impatient making a bacon milkshake.

“It's so delicious and universal. You wouldn't put steak with ice cream. But bacon and ice cream is a fantastic combination. It's also easy to do. You can do it at home. The chef at Penn Brewery showed us 11 different ways.”

The last stop in the Pittsburgh episode is at Penn Brewery at the foot of Troy Hill. This acclaimed brewpub is mostly known for three things, all of them beer.

Soon, the list could include bacon.

“Our chef has a real affinity for bacon,” says Penn Brewery co-owner Linda Nyman. “He thinks it's its own food group. He's done a lot of experimenting with smoking his own meat — we have our own smoker behind the brewery.”

For the show, chef Greg Schrett assembled his masterpiece – a monstrous BLT piled to the sky with 11 different kinds of bacon — 13 if you count the bacon-flecked bun and creamy bacon mayo.

The sandwich included bacon cured with maple and honey, “pea-meal” bacon — cured, unsmoked loin bacon, rolled in ground yellow peas – and chicken-fried jowl bacon.

“Even some bacons I had only heard of, not actually seen,” Fisher says. “The one that was probably most unique to me was Black Forest bacon – traditional pork belly, cured with juniper and dark spice, smoked with pine and juniper berries.

“If you're familiar with Black Forest ham, it was unique to see bacon done that way,” he says.

That special BLT is not one you'll find regularly on the menu, Nyman says.

“What is in the menu is the normal-size version. Chef does his own BLT sandwich with regular smoked bacon and back bacon – which is unusual to find. It's a little like Canadian bacon – more like sliced meat than strips of bacon.”

Watching Fisher go hog-wild for bacon in Pittsburgh, you have to wonder if he eats bacon at every meal. And if he knows a good cardiologist.

“I don't have it at every meal, because that would be a silly choice,” Fisher says. “I may be a bacon-oholic, but I'm not an idiot.”

Bacon, he says, is the great equalizer.

“You don't have to be rich,” he says. “You can be poor and still get bacon. Not everyone can afford to eat caviar and foie gras, but the people who do still have that pit in their heart that craves bacon.”

Michael Machosky is a staff writer for Trib Total Media. He can be reached at [email protected] or 412-320-7901.

Support Local Journalism and help us continue covering the stories that matter to you and your community.


TV Review: United States of Bacon

New Discovery-network TV series “United States of Bacon” started its life as the three-part series “United States of Food” in mid-2012 that saw “family man, chef and bacon loving American” Todd Fisher travel across the USA looking for the best and most innovative bacon, burger and steak menus. Now, in celebration of the fact that 53% of American homes keep bacon in their fridge at all times, Todd is travelling to twelve cities looking for the ultimate bacon experiences. The tone and content of the show is nicely summed up in this quote from its press release:

“From thick cut and juicy to thin and crispy, this series covers every form of bacon under the sun,” said Marc Etkind, SVP of Content Strategy for Destination America. “It’s no wonder bacon is in high demand – just watching United States of Bacon induces hunger pangs of epic proportions – but whether or not Americans feel the effects of an ‘aporkalypse’ bacon shortage, it certainly won’t be in short supply on Destination America.”

I see some familiar names in the production credits, and yes this is Man vs Food with a focus on bacon. Host Todd Fisher is a big man who obviously loves his food, and you get the feeling he eats like this every day. I don’t expect to see his weight go up and down through the season like Adam Richman’s did! We’ll see if he lives to make season two…

Three episodes have aired so far, with the first set in Milwaukee. The key meal here is the Barrie Burger from AJ Bombers that includes beef, cheese, bacon and peanut butter. We also see some rather incredible looking deep fried bacon wrapped pork wings and some bacon wrapped meatloaf.

Episode two takes us to Chicago, and first we see a rather tasty looking multi-level grilled cheese sandwich with two types of bacon. Next up it’s hot dogs prepared in a strictly traditional sense, then bacon-ed up by Todd in the form of the bacon turtle burger (see above) with three hotdogs, two hamburgers and ten strips of bacon. Bun, anyone? The final dish is a 10-pound (4.5 kg) Chicago deep-dish pizza with, well, simply that much meat. I must admit, it did look damn tasty.

In episode three, Todd makes his way to San Francisco and chomps his way through a massive 7″ (18cm) tall burger that includes two layers of thick-cut bacon he even stops for a close-up shot of dripping bacon fat about half way up. He then feels the need to “create” chicken fried bacon, which looks rather unnecessary and at that point I began to wonder how extreme he’s going to get. Todd washes this down with some traditional barbecue brisket “burnt ends” – oh, of course each one is wrapped in 7 strips of bacon.

I absolutely loved Man vs Food, and this is just as entertaining. I know that there will be lots of complaints about the content and style of this show, but if you love your bacon and like to drool over meals big enough to feed a family for a week then you can’t go past this. It’s certainly much better than Adam Richman’s rather disappointing “Best Sandwich in America”.

I’m not sure when or where this show will air in Australia – if you simply can’t wait (and who can wait for bacon?), just keep your eye out for it in the places where you get you regular TV fix.


Watch the video: baconบน (July 2022).


Comments:

  1. Agustin

    Unambiguously, the quick answer :)

  2. Amiti

    Class =)

  3. Dishura

    can here the lack?

  4. Rankin

    Author, are you by any chance from Moscow?

  5. Brecken

    This already discussed recently



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