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.

  • half_built_pyramids@lemmy.worldEnglish
    11·
    17 days 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.

    • l_b_i@yiffit.netOPEnglish
      14·
      17 days 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@lemmynsfw.comEnglish
        72·
        17 days ago

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

        • MagicShel@programming.devEnglish
          42·
          17 days 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.

        • l_b_i@yiffit.netOPEnglish
          12·
          17 days ago

          I think an .LT on good bread with a good tomato is just as good.