I'll Have What She's Having
The two greatest words in the culinary dictionary are 'smoked' and 'bacon.' Combine the two and well, you have a little slice of heaven.
Lately, I've been ordering meals that contain something called applewood smoked bacon. I really don't have the slightest clue what constitutes the applewood smoking process. This is how I see the menu:
applewood SMOKED BACON
Lately, I've been ordering meals that contain something called applewood smoked bacon. I really don't have the slightest clue what constitutes the applewood smoking process. This is how I see the menu:
applewood SMOKED BACON
posted by DC-Giant at 5:32 PM
1 Comments:
I would concur with this yummy posting, with a caveat.
All modifiers referring to bacon, can be broken down into the following categories:
type of curing - salt cured, smoked, sugar cured, honey cured, dry aged, wet cured, molasses basted, sugar cane marinated, soy glazed, ginger sprinkled
wood/flavoring - applewood, mesquite, hickory, cherry, walnut, and any other aromatic woods
cut/presentation - center cut, extra think, end cut, presliced, unsliced, bulk, marbled, extra lean, etc.
The one non-allowable modifier is one that I am concerned is becoming too frequent, and that is in the type of meat. Turkey is NOT bacon. Chicken is NOT bacon. And soy is FUCKING NOT bacon.
BACON IS PORK. PORK IS BACON. As far as I am concerned all other words are just "fat on the pig". Gimme my slop slurping, mud rolling, dirt covered, squealing little beauties, I don't care how they're cured, flavored or cut.
As my father (a pork afficionado of the highest order) is want to quote from the movie "Old Yeller", where, if I am not mistaken, Jim Coates reminds his boy Arliss that "I reckon pig's the best eatin' there is...."
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