I don’t care for bacon, it doesn’t have much flavor and is often just used for salt, or fat. I leave it out of almost all recipes that call for it and haven’t missed it yet.
I don’t care for bacon, it doesn’t have much flavor and is often just used for salt, or fat. I leave it out of almost all recipes that call for it and haven’t missed it yet.
Agreed, but for a slightly different reason. It’s the curing process that is the star. There’s beef bacon. Tofu bacon.
When I want something pickled it doesn’t always have to be a cucumber. Picked jalapeno is great. Jardiniere is fucking delicious.
I’m saying curing makes things salty and crispy, which is awesome when you want it. Just wish it wasn’t always pork.
We had a local butcher once. I miss them. Turkey bacon, deer jerky…
I don’t know I’ve had anything other than American “grocery store” bacon. I’ve never found bacon to have much flavor once its cooked until crispy. It tastes like salted nothing. I make a carbonara that has pancetta in it, but other than the texture, even then, I’m not sure how much that adds to that dish with all the other things in it.
I feel that once bacon is crispy it’s ruined, I prefer it still bendy/chewy. Nothing beats a good BLT.
It’s a fine line. It should be stiff enough that you can pick it up with a slight bend, but once it is crunchy then it’s just a big bacon bit.
I think an .LT on good bread with a good tomato is just as good.
If I agreed I could go vegetarianwell, that’s a lie. Steak and chicken exist.