I don’t care for bacon, it doesn’t have much flavor and is often just used for salt, or fat. I leave it out of almost all recipes that call for it and haven’t missed it yet.

  • @[email protected]
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    116 months ago

    Agreed, but for a slightly different reason. It’s the curing process that is the star. There’s beef bacon. Tofu bacon.

    When I want something pickled it doesn’t always have to be a cucumber. Picked jalapeno is great. Jardiniere is fucking delicious.

    I’m saying curing makes things salty and crispy, which is awesome when you want it. Just wish it wasn’t always pork.

    • Icalasari
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      76 months ago

      We had a local butcher once. I miss them. Turkey bacon, deer jerky…

    • @[email protected]OP
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      16 months ago

      I don’t know I’ve had anything other than American “grocery store” bacon. I’ve never found bacon to have much flavor once its cooked until crispy. It tastes like salted nothing. I make a carbonara that has pancetta in it, but other than the texture, even then, I’m not sure how much that adds to that dish with all the other things in it.

      • @Good_morning
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        76 months ago

        I feel that once bacon is crispy it’s ruined, I prefer it still bendy/chewy. Nothing beats a good BLT.

        • @[email protected]
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          46 months ago

          It’s a fine line. It should be stiff enough that you can pick it up with a slight bend, but once it is crunchy then it’s just a big bacon bit.

          • @Good_morning
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            15 months ago

            If I agreed I could go vegetarian well, that’s a lie. Steak and chicken exist.