I read an interesting piece this morning about bacon. According to local chefs (Dallas area), hickory smoke imparts an acrid, overwhelming flavor that ruins the subtle flavors of bacon. Better, they say, is apple-smoked bacon or bacon cured through smoking with other hard woods. Maple-cured bacon, bacon cured in brown sugar, or cured with corn cobs all are given various levels of "not so great" assessments by chefs. Hickory-smoked bacon, though, is viewed as acceptable and even best for BLTs.
One chef indicates that he hates thin bacon. I agree. Thin bacon is not bacon. It is something else. Not bacon. Bacon should be thick. It should be flavorful. It should make the day better. A day without bacon is not as good as a day with bacon. Pure and simple. And if you're going to have bacon, which is generally agreed to be not-so-good-for-the-heart, at least have good bacon. As one of the chefs says, "Life's too short for bad bacon."
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