Foodies go hog-wild over the latest taste trend
I have long contended that bacon makes everything taste better.
Sprinkled in a cheesy omelette, wrapped around salmon, dipped into maple syrup. Drowned under potato soup, sauteed with shiitake mushrooms in a rich sauce, crumbled over salad.
I spent much of my second pregnancy scarfing down crispy strips of bacon, with nary an egg in sight. (“Baby likes bacon,” I told my coworkers sheepishly.)
If I see the words “double smoked bacon” on a restaurant menu, I can’t resist ordering the dish (against my better judgment).
And more: I’ll even hike for it. Bacon is heaven when packed into the backcountry and fried up with butter and onions, then served with white sauce over rotini. I’ve eaten that meal in Glacier National Park, Mont., for five summers running and always thank my friend for his trips to Edelweiss Village in Calgary’s northwest to pick up the star ingredient: double smoked bacon.
I’m not alone, of course. People love bacon because it tastes so good. It’s also nostalgic; its very aroma carries us back to childhood. And it’s versatile — it can be comfort food and cutting edge all at once.
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