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
    10·
    18 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·
      18 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.