Bacon is all the rage these days. It’s almost…overexposed. Luckily there are still ways to have fun with the subject (other than eating it, of course).
Now, being a big bacon fan myself (we actually wrapped our Thanksgiving turkey in bacon last year), I wondered: what could I possibly add to people’s enjoyment of this savory treat? I know, I could try and convince you it’s healthy!
Searching my new Kindle version of GCBC confirms the contention of the hardcover index that, not counting a whole bunch of references to Francis Bacon, there’s only one real discussion of bacon in the book. It goes a little something like this:
The observation that monounsaturated fats both lower LDL cholesterol and raise HDL also came with an ironic twist: the principal fat in red meat, eggs, and bacon is not saturated fat, but the very same monounsaturated fat as in olive oil. The implications are almost impossible to believe after three decades of public-health recommendations suggesting that any red meat consumed should at least be lean, with any excess fat removed. …. All of this suggests that eating a porterhouse steak in lieu of bread or potatoes would actually reduce heart-disease risk, although virtually no nutritional authority will say so publicly. The same is true for lard and bacon. [GCBC, Ch. 9, pp. 168-9]
So given a chance between “turkey bacon”:
…and actual turkey wrapped in actual bacon:
…why not go for the real yummy thing?