The Double Bacon Hamburger Fatty Melt

The stack-up on this one:

• Bacon-stuffed grilled cheese sandwich as bun top
• Cheese
• Bacon
• Four-ounce beef patty
• Bacon-stuffed grilled cheese sandwich as interstitial bun (a nod to the Big Mac)
• Bacon
• Cheeese
• Four-ounce beef patty
• Bacon-stuffed grilled cheese sandwich as bun bottom

Jelly Time

Bompas & Parr creates the world’s first glow-in-the-dark jellies after working in tandem with Dr Andrea Sella from UCL Department of Chemistry.

To make the jelly glow in the dark, food-safe quinine is included as an ingredient and blacklights in the service area cause this to fluoresce. The invisible ultraviolet light from the “black lights” is absorbed by the quinine which then re-emits bluish light at the edge of the visible spectrum, making the jellies appear to glow in the dark.

Blood Sausage is People

Two German air force sergeants are facing a court martial after trying to mass produce sausages made with the blood of their comrades.

The two men, who are based at Fürstenfeldbruck, a fighter squadron headquarters, near Munich had already trialed a traditional receipe using their own blood.

But they were caught trying to recruit fellow servicemen and family members to ensure a constant flow of raw materials.

One of the soldiers posted pictures of himself on a popular German website siphoning off their blood and adding it to a recipe for the traditional Blotwurst sausage using onions, bacon, spices and breadcrumbs.

The incident only came to the attention of senior officers after one of their fellow soldiers reported the fact that he had been asked to donate some blood for the scheme.

The man is reported to have said: “I have been asked to give blood for sausage-making and I want to know if this is against regulations.”

The sergeants, aged 25 and 29 and identified only as B and G, were suspended immediately last December, the German defence ministry confirmed yesterday.

The recipe for the sausage, which apparently came from one of their grandmothers, was found in the belongings of one of the men after they were arrested.

It read: “Make sure the blood is fresh and the bacon cubes diced finely with a nice proportion of fat to lean. Do not use too many breadcrumbs but if the blood starts to curdle stir in a teaspoon of wine vinegar.”

The men are reported to have told investigating officers that they both had an “interest in cookery”.

Reinhold Robbe, the German military commissioner, is thought to have included the incident in his annual report for 2007. The case may also be passed on to state authorities.

Bacon, not Stirred

Bacon Vodka

Makes up one pint

• Fry up three strips of bacon
• Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps.
• Optional: add crushed black peppercorns.
• Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks.(No need to refrigerate)
• At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.
• Decant into decorative bottles and enjoy.