...Is bacon. Tam made the remark after blind taste-testing this morning but it could have as well been me, when I cooked up some supposedly high-end bacon I'd ordered from Amazon Prime Delivery Monday after working all night and being to sleepy to shop in person.
You know, the kind of bacon sold sealed in plastic? We just don't buy it; the corner market's got the good stuff, applewood-smoked in big slabs and sliced on arrival. Per-pound cost is not much more than the best prepackaged stuff and I can buy it in small amounts, avoiding the problem of using up a whole package of bacon before it begins tasting stale.
It has made us bacon snobs; even the fancy thick-sliced applewood and cherry-smoked bacon I cooked this morning, fresh from vacuum-sealed plastic, is just "meh" compared to the butcher-shop stuff.
Okay, that's the pretty much worst sort of 21st-Century food-hipsterism, but is it still pretentious when there's a real difference in taste and quality?
(An omelette cures many ills -- as part of a filling with diced portobello mushroom caps and Swiss cheese, this assembly-line* bacon is okay.)
* But isn't it all assembly-line, really? All commercial meat comes from an assembly, or more properly, disassembly line; some meat, like bacon and ham, then gets additional processing (and some gets even more). I suspect the real difference in bacon comes from a slightly less-aggressive use of preservatives and shorter time from smoking to selling for the stuff we buy wrapped in brown paper at the butcher counter, versus the pale-pink and curiously-regular plastic-sealed flitches I grew up eating, two slices at a time.
2 months ago