The other night, after a memorable meal at an innovative restaurant, I ordered a dessert that sounded intriguing: maple-bacon ice cream with cornbread. Maple, cornbread, and that why-not-put-it-on-everything ingredient, bacon — how could it miss? Well, it did miss the mark, thanks to an overload of bacon bits and bacon fat, at last confirming my suspicions that bacon does not in fact make everything better. Do you agree?Without a doubt, bacon is a special ingredient. Just a small amount gives a smoky, savory taste to vegetables, soups, or meats, making it an effective way to add a lot of flavor for a little money. When I started cutting back on meat in my diet, using a little bacon was a tasty compromise between a meat-heavy meal and a totally vegetarian plate.
But now the bacon obsession seems to be a little out of hand, with more bacon popping up in more unexpected ways. I like bacon, but I don't want it to be the only thing I taste, as it was with my dessert the other night. For pure bacon-y flavor, I'd rather just fry up a couple slices to eat alongside eggs or in a BLT.
What do you think about the trend of using bacon in unexpected ways? Are you over it? Or do you think bacon really does make everything better?
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
Read more from Anjali »