I love bacon.
More on this fascinating topic follows after the break!
I mean, I really love bacon. My wife wants something? All she’s got to do when we’re grocery shopping is toss a pound of streaky bacon into the cart, and it’s pretty much a given, she’ll get what she wants.
And I’m not alone. Every burger joint in the country, you got your basic burgers… but you want to make it a deluxe? Throw a few strips of bacon on that sucker.
Crumble it on salads, wrap it around steaks, scallops, shrimp, is there anything that isn’t made better just by wrapping a strip of bacon around it?
I’ve even seen those freaks on Iron Chef America make bacon ice cream. I wouldn’t eat it, but they made it.
Now, back in the service, one of my favorite little snacks to fix up prior to a game or movie with friends was to take mini-sausages, wrap ‘em in bacon strips held on with wood toothpicks, dump them in a slow cooker, and cover with a sweet and hot BBQ sauce liberally mixed with straight brown suger and let ‘em bubble real good. Good stuff.
Now, for those of you in other countries, what we here in America call bacon, and what I’m talking about, is what you might call ‘streaky bacon’… it’s cut from the belly, while most other countries cut their bacon from the back. We just call it bacon, and it’s about half-fat laced with meat, and smoke cured. What you probably think of as bacon, we call ‘back bacon’, or Canadian Bacon if the person doing the talking is not a true bacon lover. Or is ordering a pizza.
Ah yes, I do love the bacon. It’s not commonly known, if you cook bacon at too high a heat, the bacon fat renders differently than slow cooked, and can have an off flavor. In my house, we’ve been cooking the bacon in a George Foreman grill, and while it serves it’s purpose of making my wife happy by removing the fat from the meat, it does leave the bacon with that slight off taste.
On the other hand, if you cook it nice and slow in the oven on a rack like Alton Brown suggests, it comes out great, but in our oven it takes forever to come to temp. So we generally go with fast and non-optimal.
Another of my absolute favorite ways to have bacon is in my mother-in-laws’ bean casserole recipe… mmmm, yummy. If you are lucky, and my wife is feeling nice, she may post her mom’s recipe. But I doubt you’ve been that good.
If you want some fun, go check out Cooking for Engineers, which has some fun comparisons of ways to cook bacon.
Oh yeah, and the point of this post?
The point is…. it’s morning. I’m tired and hungry. I’m at work. And I like bacon. :)