Bacon is back!!!

Mmmmmmmmm, bacon.

 

I'd argue it's impossible to make a restaurant meal at home.

 

Bacon is wonderful but like most of the good things in life should be used in moderation. I've cut back my meat consumption in general the past several years, so when I do eat bacon it's the good stuff.

Along those lines, I'd just like to add that guanciale is the Rolls-Royce of bacon. It was a real eye opener when I had the real stuff in Italy for the first time. Unfortunately, the FDA banned imported guanciale, it's probably easier to source pork cheeks and cure it yourself.

Curious why you would say that. I've recreated plenty of restaurant dishes at home. Outside of some of the more esoteric cooking techniques and ingredients I'd argue that there are exceedingly few restaurant dishes that can't be made at home given sufficient cooking skill.

 

...and howzabout that back bacon eh ? Canada s contribution to haute cuisine

 

...it's the gateway meat.

 

are we talking canadian bacon ? or american bacon ?

 

Just everything is better with bacon;
after all bacon is the duck tape of the
food world

 

nothing is "harmless", every research project has inherent flaws and limitations, but you gonna die anyway. Can't recommend saturated fat as a mainstay, but bacon.

 

what's a kitchen and where can I buy one, they sound handy..

 

My take is that it never went away. When consumed in moderation I don't believe there ever was a problem with it. It is just that we are sooooo bad at moderation. So I almost never eat bacon except the odd times I go to my favourite breakfast restaurant here and have their 'Bacon Lover's Breakfast': two eggs, hash browns, toast and 2 slices of bacon, 2 slices of back bacon (I'm Canadian, eh!) and a nice thick slice of pea meal bacon. So much for moderation. At least I don't do it too often!!

 

Three words: Quality of life. Three more words: I love bacon. But... I rarely eat bacon anymore. Maybe three times a year.

 

This a typical order when we eat out:

TUNA TARTARE
DUCK PROSCIUTTO
DUCK LIVER PÂTÉ
BUTTER POACHED HALIBUT
FOIE GRAS TORTELLONI
JASPER HILL BLUE

 

As a former chef, and now middle-school administrator, I have (and will continue) to make those and other fabulous dishes at home, with less cost, and equivalent, if not better, ingredients ... and commas, LOTS of commas, but no ‘postrophes ...

 

My latest homage to bacon, sort of, is my 'recreation' of the FIRST Bacon Cheeseburger I ever ate, from Hardee's ( in late '70's) at it was AMAZING to me - take a BLT and insert a delicious cheese burger into the middle!

Explain:

Note: I have pretty much spent my life behind the wheel doing jobs, driving around NoVa and Metro DC Area- and therefore know every Drive-Thru in the area; now constant gigs and Uber driver. I know too much about bad food....

So, there are NO Hardees in the area anymore and even if there were, they don't make the burgers like they used to ( their big burgers used to be big and flat like Whoppers, but great flavor, IMO)

OK Some Burger King now makes a Bacon & Cheese Whopper- I order it with lettuce/tomato/mayo ( so NO onion, pickles, ketchup) and that is exactly how the old Hardees one was dressed-up it is almost there!

I should not remember such things about a 40 fast food burger, but some magic moments you don't forget!