The Truth About Bacon
I have a confession: I rarely cook bacon.
I know, I know, I talk a lot of shit about bacon. And I stand by my oft-stated position that it lies among god’s greatest creations. I’m fully on board with the food blogosphere’s complete obsession with all things bacon. Whether it’s bacon salad, bacon cocktails, bacon wallets, or just plain bacon ridiculousness, I’m in. There’s something about this greasy, salty, over-the-top, wholly American food that is just so fun to blog about. But I have to admit, I blog bacon much more often than I actually eat it.
Growing up, bacon breakfasts were reserved for special occasions, or just a surprise best Sunday morning ever. Hence, bacon never made it into the roster of things that I regularly buy. Sure, I pass it in the supermarket all the time and have the urge to grab a pack or two of the good stuff, but I always feel it’s just too unhealthy to actually have bacon in my house and cook it every day. And don’t talk to me about turkey bacon, tofu bacon or tempeh bacon. NO.
So I generally reserve bacon consumption for eating out. Consequentially, I have become literarlly incapable of reading the word “bacon” on a menu and not ordering the encompassing item. My favorite diners and lunch spots might serve great burgers, salads, or pasta dishes, but I wouldn’t know, because I simply cannot pass up a good BLT.
But I’m thinking if I’m going to be a good food blogger, I really should know how to cook bacon dishes better myself. Not just bacon and eggs, but bacon-based french onion soup and all that good stuff. So my early New Years resolution is to cook more bacon. On that note, I have three questions for you all:
1- Do those of you who talk about bacon as much as I do really eat bacon as often as you talk about it, or are there other closet bacon fans out there, too embarrassed to admit that you actually only eat it once a month?
2- Bacon cooking tips? I am embarrassed to admit I don’t even know how to cook bacon well!!! You might have noticed that in my only recent attempt too cook bacon (in this potato soup), the edges were unfortunately charred. How does one get that perfect crispy (not too crisp!) slice, without singing the edges?
3- What about the leftovers? Bacon is NOT single-person friendly. (Or friendly to people whose S.O.s live far away and/or are vegetarians). It’s sold in packs of 10 or 12 slices, and while I suppose I could cook up the whole thing for myself, this would undoubtedly be a bad idea for my arteries. But after I made my soup, for which I fried up three slices of bacon, I stuck the rest in the freezer. But now it’s just sitting there, nine slices stuck together, and I can’t take them out until I’m ready to make them all again. Is there a way to store bacon that makes it usable for singe-person-friendly meals?