I add bacon to ____
The compelling aroma, smoke-infused taste & crisp, tender texture of bacon has been known to persuade even vegetarians to partake! What do you do with bacon...sandwiches, omelets, garnish salads & soups, flavor your vegetables, top pizza or baked potatoes? Are you brand loyal or obtain bacon from a particular source?
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16 Comments:
I am a bacon freak, and find it acceptable and necessary to include it whenever possible. All of the items JEP mentions (except pizza) and more, so it was with some surprise that I found myself realizing that I plan NOT to include bacon as the optional crock lining in the Hugh Fearnley-Whittingstall recipe for rich liver pate from his fantastic book, "The River Cottage Meat Book" (I have only a library copy, and do not want to return it). Maybe it's the bleached out, raw-looking way the picture makes it appear. I really don't know. .And I guess I have a golden opportunity here to ask if anyone has tried this recipe, with or without the bacon. (Sorry, JEP, I didn't mean to bogart your questions!)
All that said, peanut butter-bacon-banana sandwiches rock!
P.S. I have no real brand loyalty, and will try almost any kind of bacon. Except the ersatz sort. My freezer gives testimony to my bacon collection!
CheesePlease at 11:17AM on 01/13/08
Brussels sprouts! I love it with vegetables, but this one is tops. And BLTs. I also once put it on toast with a green tomato-lemon marmalade that I made from the NY Times, and whoa. Then I was sad because Gabrielle Hamilton came up with the idea before me.
I feel very lucky that there are nice people at my farmer's market who sell delicious pork products - and the bacon is my favorite. Anyone who lives in Pittsburgh, you have to try Heilman's Hogwash pork!
Littlebluesiren at 12:51PM on 01/13/08
Comedian Jim Gaffigan has a very funny piece on YouTube about bacon: http://www.youtube.com/watch?v=IVKJpkq-wNo
SSMom at 1:38PM on 01/13/08
Has anyone ever tried candied bacon?
tonyleachsf at 4:44PM on 01/13/08
Oh, sure, those recipes have been around for 20 years or more. I've yet to find one I didn't like. And I've yet to find one that made it out of my house and to the party to which I was planning on bringing it.
lemons at 5:54PM on 01/13/08
you're so right, bacon frying has got to be one of the BEST smells in the world, hands down.
too bad I'm a vegetarian -- my mom seems to always be making breakfast with bacon when I'm home, and the conflicting feelings ("mmmmmm" and "nooooo," to be more precise) are almost fatal.
I've toughed it out so far... I just have to make sure I've got something really tasty that doesn't involve meat products already ready to go.
:]
gretchenx5 at 7:43PM on 01/13/08
Haven't had bacon in ice cream, but there are very few things that can't be improved with a slice or two!
The best thing about bacon, besides its smell, is its versatility: it can be everyday: eggs and bacon or out of the stratosphere as a bacon wrapped tournado of beef with roasted asparagus and fingerling potatoes.
While I don't normally quote dog food commercials, this one works: BACON! Bacon, bacon, bacon! (from the "Beggin' Strips" commercial)
SayWhat at 7:50PM on 01/13/08
I recently added it to a pureed sweet potato soup. MMM!
kathy in oakland at 8:17PM on 01/13/08
Everything you said:-). I am trying to be good though and we don't have bacon in the house as often as we would be willing to eat it (which would be all the time, of course). But there are a few things I absolutely have to have bacon for: Thanksgiving turkey (maple bacon on top), chicken meatloaf (wrapped in bacon), potato, bacon & spinach pie, collard greens, Brussels sprouts and breadsticks (wrapped in bacon, of course. These are only made once or twice a year [sigh], but they're insanely good). We also occasionally make scallops and/or shrimp wrapped in bacon. I do miss, however, what I used to know as bacon back in England (back bacon, which is significantly meatier and [preparing to duck from all the stones about to be thrown at me] much better than American bacon), but I certainly have learnt to settle for and even love American streaky bacon as well:-).
brooke29 at 8:21PM on 01/13/08
My husband's plate. It's strange, I just don't like the taste of bacon - please don't call me too many names. Not since I was a little kid. Although, once in my mid-twenties (so about a decade ago) I had been sick for weeks, horrible viral infection, and I craved it - probably needed the salt.
wellred at 8:39PM on 01/13/08
I made the 100% Bacon Burger and the Deep-Fried 100% Bacon Burger.
I'm really not sure what I can add to that to answer the question.
PhotoKirk at 11:52PM on 01/13/08
My swedish aunt make a wonderfully simple stir fry. She renders bacon and minced onions in a large sautee pan and stirs in the freshest summer yellow string beans for the last few minutes of cooking. It is simply divine. BTW I have know idea if this is swedish in any. Of course a top comfort meal of mine is scrambled eggs with bacon mixed in, buttered toast and chocolate milk.
KtMc24 at 4:24PM on 01/14/08
I know it's wrong, so wrong, but hot bacon on a toasted onion bagel with a thick schmear of cream cheese. The cheese melts slightly, but there's still a temperature contrast with the bacon, and oozy salty goodness, mmmmm.
haneway at 11:49AM on 01/18/08
Um... what do I NOT add it to?
I made pancake-flavored ice cream with candied bacon clusters- I infused the cream with maple syrup and cooked strips of bacon. To die for. Also did a smoky bacon crust for a super dark chocolate cake that was surprisingly amazing. I thought it might be gross but it was fantastic.
I'm trying the Bacon Burger this week- I think I will do 1/2 ground bacon, 1/2 ground sirloin!
karenita at 12:38PM on 01/18/08
PS to haneway, that bacon bagel sounds good, I'm going to try that!
karenita at 12:41PM on 01/18/08
Try using pancetta rather than Canadian bacon for Eggs Benedict. You'll never go back.
texasdeb at 12:54PM on 01/18/08