I LOVE BACON

No…. I don’t like bacon, don’t mind bacon, don’t approve of bacon, I LOVE BACON.

Jews who consider Jesus a rabblerouser and do not have reverence for the cross, also do not eat bacon. I don’t think these characteristics are equal in importance but I would put them in the top three reasons I couldn’t be Jewish.

B A C O N is wonderful. It has become expensive,  but I can stock up when I find a bargain. It must be cooked correctly, not limp, not super crisp, but absolutely done. I gave up, long ago, trying to fry flat strips of bacon. It is meant to curl as it creates fat and the water steams out and the edges begin to crisp and the turning starts, to get it to the perfect degree of done.

Bacon sandwiches are my favorite…and the hardest thing to order in a restaurant. I want bacon and whole wheat bread…fresh bread, not toast, never white, and not cut …. The bacon belongs on one side of the bread, then you fold the bread in half and smash nicely with your hand and eat. Two will make a perfect breakfast. Restaurants want to toast the bread, cut it in half for you or offer bread that was fresh last week. Their bacon is always suspect as well, either too crisp or not crisp enough. It is because they fry it on the grill instead of in a skillet where the grease actually fries the bacon, not the heat. I can fry bacon perfectly! I can make the perfect bacon sandwich. I can make a bacon and egg sandwich although that seems a waste of a good egg and almost the ruin of a bacon sandwich. The reason being that I love the bacon. Why spoil a perfect food!

The other reason I love bacon….wait for it….is the bacon GREASE. I know, I know, I know. Yes I use EVOO, well mostly, OO, but I also use walnut oil and peanut oil. I am adamant that cholesterol is not the be-all, end-all to heart disease.  Some doctor, somewhere said so and I believe him/her. It is not in my dna to make a pot of green beans without adding bacon grease. I make delicious pinto beans that require bacon grease. Good gravy for mashed or boiled potatoes starts with bacon grease. My first wonderful Mother-in-law taught me the art of gravy and I learned well. My American potatoes are fried in butter [don’t go there either], but the scrambled or fried eggs to go with, need bacon grease seasoning. How about biscuits? I am not a biscuit fan, but I certainly know how to turn them out and I learned from a sourdough cookbook that they need bacon grease brushed on all sides and to rise over boiling water for 30 minutes before baking. If you doubt the wisdom, you should taste my biscuits.

I just put a pot of pinto beans on for supper. The smell is as good as the beans will be later today.

Food is absolutely part of the love affair with life. Some diet people and health experts recommend that we should view food as fuel and eat accordingly, forgoing the flavor, texture, delight and occasional binge. I know a kid or two who thought gasoline smelled pretty good and we know where that can lead. I’m 70ish, I don’t plan to abandon bacon. Its too good and I’m not.

 

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