Friday, June 22, 2007

Bacon, My True Love

Everyone has their own personal food hierarchy, or pyramid. Mine features Pork at the apex, then ice cream, fish, and chicken at the next level, and beef at the bottom. I love pork in all its manifestations: sausages, chops, roast, shoulder. belly. I also seem to be the only person who likes bacon rare. In fact, as a child I'd sneak raw bacon and eat it uncooked, choosing culinary pleasure over commonsense (raw pork can give you parasites, although I'm told this is happens much less nowadays with all the antibiotics and such pumpled into our meat supply). I also like to buy my bacon at the butcher's, since I like it thick cut and fresh. The best bacon I ever ate was on a trip to the Northern Kingdom in Vermont. The little stores often carried bacon hand delivered by local farmers, and it was delicious! I've never met anyone else who likes bacon as little cooked as I do, and I rarely order it in restaurants, because they always cook it too much for my taste, and it's the thin bacon usually, and I do prefer a nice thick strip. But as much as I like my bacon rare, I need my steak and hamburgers more well done. As a kid, any hint of red in my meat freaked me out. I've come down to medium well now, don't need every hint of red to be banished, and I can eat steak tartare well enough, just don't like my hamburgers rare (good thing too, a friend of mine got violently ill eating a rare hamburger, and almost lost his voice). Who knows how these things develop? The tongue wants what it wants.

2 comments:

montddlaw said...

That is so funny - I thought I was the only person in the world that ate raw bacon. My favorite - maple flavored - if I eat more than 2 slices I sometimes add a soda cracker. I also love raw beef.

mdl

kmcleod said...

Have you ever tried chocolate-covered bacon?

"Ingredients
1 bag (12oz) of Semi-Sweet Chocolate morsels
1 1lb of uncooked bacon
Sprinkles (optional)
Cookware
Large skillet
Double boiler | medium sauce pan and smaller sauce pan (simulate double boiler)
Cooking tongs
Cooling rack | cookie sheet
Large plate and some paper towel (2 or 3 sheets)
Big Spoon
Procedure
Remove Bacon from package (I suspect it is possible to cook it in the package, but this might make it difficult to cover it in chocolate)
Heat large skillet on high.
Add bacon strips to skillet.
Turn bacon strips over as needed with tongs.
Cook back until it’s reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier)
Remove bacon from skillet and place it on a paper towel lined plate. (This will absorb the excess fat and oil making this a low calorie healthy snack)
While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.)
Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
Once coated lay strips on cooling rack or cookie sheet.
(Optionally) Apply Sprinkles evenly on chocolate covered bacon while on cooling rack. It’s important to apply while the chocolate is still warm. This will allow the sprinkles to better adhere to the chocolate.
Place cooling rack with bacon into the refrigerator for 15 minutes.
Carefully remove bacon strips from the cooling rack and place into a container or place the strips directly into your mouth."

et, voila:

http://photos1.blogger.com/img/248/3551/640/IMG_3811.jpg