Is bacon.... Overrated?

[Nanatsu no Tsuki]

What's the difference? Aren't they all bacons?

Really, they're not.

Having consumed bacon on every permanently inhabited continent, I can vouch for the fact that they're not the same at all. American bacon cooks differently from bacon in most of the rest of the world, and even tastes different. American bacon is only cut from the belly (there's a greater range of potential cuts in other parts of the world), so tends to be very fatty, and is generally cured differently - and because of the amount of water commercial American bacon contains, it tends to shrivel up more when cooked.

It is thinner, American bacon. And yes, I can vouch for how fatty it is. I've started buying bacon bits and pieces. It also helps in avoiding the smell of bacon. Which I like, when I'm hungry. I don't necessarily want to smell bacon all day.

[Gim]

What's the difference? Aren't they all bacons?

Really, they're not.

Having consumed bacon on every permanently inhabited continent, I can vouch for the fact that they're not the same at all. American bacon cooks differently from bacon in most of the rest of the world, and even tastes different. American bacon is only cut from the belly (there's a greater range of potential cuts in other parts of the world), so tends to be very fatty, and is generally cured differently - and because of the amount of water commercial American bacon contains, it tends to shrivel up more when cooked.

Thus making it more salty, since there is more salt-to-meat ratio. That makes sense.

[Zantezumania]

(Image)

How dare you suggest such a thing?!

Because Mirai Nikki Isn't a Good Anime..?

[Ethel mermania]

Lies.

It's alright; I know the truth sometimes hurts.

Give in to the inevitable Eurobacon Supremacy. Contrary to what Gauthier claims, it's not bigotry, only acknowledgement of the inevitable victory of the uberschwein.

Search your feelings; you know it to be true.

Isn't your bacon what we people of truth and light call Canadian bacon?


Edit: is the article accurate?
http://www.endlesssimmer.com/2010/11/09 ... ttle-pigs/

[Uxupox]

Bacon is a gift from mother earth to mankind. Let us savor it till we can savor no more!

[Gim]

Bacon is a gift from mother earth to mankind. Let us savor it till we can savor no more!

You savor it and get fattened, since it's a "gift from Mother Earth".

[Infected Mushroom]

I personally don't like it too much but its alright.

As a definitive statement though, from my view it should not be served as part of the topping in spaghetti dishes.

[Zanera]

(Not Kevin Bacon of course)

After being frustrated by far too many great foods being ruined by adding bacon into them (I'm sorry, but I like my mac n cheese bacon free), I am now willing to commit the ultimate internet crime; denouncing bacon as being overrated.

Now bacon by itself is alright. It's not awful, but it certainly can't hold its own against a well spiced sausage immersed in maple syrup. To me, bacon is far too salty. Cooking it is a pain in the ass (actually, a pain in the arms because hot oil splashes everywhere). Oven baked bacon is slightly better, but I still don't see why the strip of salted pork has such an intense cult following. I suppose I've always been more of a sausage man (get your filthy mind out of the gutter). Sausages offers so much more in varieties and textures.

So, what say you NSG? Anybody else believe that bacon is a bit overrated? Or have I apparently lost my mind?

Yeah, I think it's been a bit overrated too. I don't like bacon in my mac n' cheese, but it is delicious on burgers. I ate a Baconator the other day.

[Gim]

I personally don't like it too much but its alright.

As a definitive statement though, from my view it should not be served as part of the topping in spaghetti dishes.

Who, in the absurd mind, does that?

[Themiclesia]

It's overly saline for my taste. The texture is rough and unpalatable. The grease from it is beyond disgusting.

[Infected Mushroom]

I personally don't like it too much but its alright.

As a definitive statement though, from my view it should not be served as part of the topping in spaghetti dishes.

Who, in the absurd mind, does that?

I've ordered Alfredo and Pesto mixes where they put bacon with the sauce and the pasta, very controversial

[The Archregimancy]

It's alright; I know the truth sometimes hurts.

Give in to the inevitable Eurobacon Supremacy. Contrary to what Gauthier claims, it's not bigotry, only acknowledgement of the inevitable victory of the uberschwein.

Search your feelings; you know it to be true.

Isn't your bacon what we people of truth and light call Canadian bacon?


Edit: is the article accurate?
http://www.endlesssimmer.com/2010/11/09 ... ttle-pigs/

It's broadly accurate. The main mistake is that it's just as easy to find streaky bacon as it is to find back bacon in the UK; at least in my experience. At our local butcher we have a choice between smoked and unsmoked streaky and back bacon. However, if being served a cooked breakfast at a B&B, you're more likely to be served back bacon.

But even British streaky bacon and American bacon don't look, taste, or cook the same. The commercial American version is thinner and tends to shrivel up more due to the higher water content. It also tastes different, though I freely concede that the taste you prefer likely has a lot to do with which version you grew up with.

[Ashkera]

Bacon exists to add flavor, in small amounts, to other foods.

[Gim]

Who, in the absurd mind, does that?

I've ordered Alfredo and Pesto mixes where they put bacon with the sauce and the pasta, very controversial

I'm assuming they use bacon, instead of adding olive oil?

[Galloism]

Bacon exists to add flavor, in small amounts, to other foods.

Or to make the perfect bowl:

[Ethel mermania]

Isn't your bacon what we people of truth and light call Canadian bacon?


Edit: is the article accurate?
http://www.endlesssimmer.com/2010/11/09 ... ttle-pigs/

It's broadly accurate. The main mistake is that it's just as easy to find streaky bacon as it is to find back bacon in the UK; at least in my experience. At our local butcher we have a choice between smoked and unsmoked streaky and back bacon. However, if being served a cooked breakfast at a B&B, you're more likely to be served back bacon.

But even British streaky bacon and American bacon don't look, taste, or cook the same. The commercial American version is thinner and tends to shrivel up more due to the higher water content. It also tastes different, though I freely concede that the taste you prefer likely has a lot to do with which version you grew up with.

How it's cured makes a big difference, we have been cooking the non nitrate bacon for a few years now, and the taste and texture difference is remarkable

Based on the back bacon though I may have to concede it's looks like it may cook up nicer. Excuse me while I go think up some witty British put down to compensate for my sense of American superiority being crushed.

[Nanatsu no Tsuki]

Bacon exists to add flavor, in small amounts, to other foods.

Or to make the perfect bowl:

As much as I like bacon, that photo looks disgusting. :/

[Infected Mushroom]

I've ordered Alfredo and Pesto mixes where they put bacon with the sauce and the pasta, very controversial

I'm assuming they use bacon, instead of adding olive oil?

hmmm...

I don't know. With the pesto spaghetti, my impression is that olive oil is also added. I don't know about the white cream variations.

Why would you assume that? They don't go together? Bacon and olive oil?

[Dread Lady Nathicana]

I'm assuming they use bacon, instead of adding olive oil?

hmmm...

I don't know. With the pesto spaghetti, my impression is that olive oil is also added. I don't know about the white cream variations.

Why would you assume that? They don't go together? Bacon and olive oil?

A good carbonara is heavenly, and I'll not have anyone say otherwise.

[Gim]

I'm assuming they use bacon, instead of adding olive oil?

hmmm...

I don't know. With the pesto spaghetti, my impression is that olive oil is also added. I don't know about the white cream variations.

Why would you assume that? They don't go together? Bacon and olive oil?

What is the point of putting two different types of oil, especially if one of them is bad enough to cause cardiac diseases?

[Infected Mushroom]

hmmm...

I don't know. With the pesto spaghetti, my impression is that olive oil is also added. I don't know about the white cream variations.

Why would you assume that? They don't go together? Bacon and olive oil?

A good carbonara is heavenly, and I'll not have anyone say otherwise.

I prefer it when they put ham and not bacon into the mix

[Dread Lady Nathicana]

Lies.

It's alright; I know the truth sometimes hurts.

Give in to the inevitable Eurobacon Supremacy. Contrary to what Gauthier claims, it's not bigotry, only acknowledgement of the inevitable victory of the uberschwein.

Search your feelings; you know it to be true.

Don't care what kind it is, so long as it isn't the heretical 'vegan' bullshittery. You cannot put a pig on your label if there is no pig in it, folks. Wrong, wrong, sick and wrong. I relay the 'most of the supposedly vegan products had meat in them' recent study for additional bs. Nyah.

[Infected Mushroom]

hmmm...

I don't know. With the pesto spaghetti, my impression is that olive oil is also added. I don't know about the white cream variations.

Why would you assume that? They don't go together? Bacon and olive oil?

What is the point of putting two different types of oil, especially if one of them is bad enough to cause cardiac diseases?

I'm not sure

I suppose that some chefs feel that the effect of the oil from the bacon is not the same (nor sufficient) to enhance the dish as the oil from the olive oil

Also, its kind of hard to cook the sauce if you're doing it on a frying pan with just the oil from bacon. You would need to pour some kind of an oil and I would imagine olive oil is the standard pick.

[Gim]

I'm not sure

I suppose that some chefs feel that the effect of the oil from the bacon is not the same (nor sufficient) to enhance the dish as the oil from the olive oil

Also, its kind of hard to cook the sauce if you're doing it on a frying pan with just the oil from bacon. You would need to pour some kind of an oil and I would imagine olive oil is the standard pick.

Honestly, bacon fat wouldn't be good on cold pastas, since the grease will solidify, creating an unwanted white blob in the middle of the dish.

[Risottia]

Anybody else believe that bacon is a bit overrated?

Rather largely overrated, especially in a world that offers also Bauchspeck, pancetta arrotolata, coppa di Parma and guanciale...