special stomach slices

First let me say that, in my opinion, bacon is special. I've heard the idea that everything is better with bacon, and I have to say that I disagree. At work last night the GM mentioned the idea of bacon powder, a substance introduced through the new magic of molecular gastronomy.

I have no real or major issues with molecular gastronomy though I do believe that the nature of food and eating isn't going to drastically change because a few wild and crazy chefs love to play with their food. I can appreciate the peaks they attempt, the zany ideas they bring to life, and I can especially appreciate the truly good ideas (sou vide) that actually add to the whole of our range of cooking repertoire.

But bacon is special. Bacon should be left alone or will suffer, as will we all, from an over saturation of the market, in this case our palate and stomach. If everything has bacon in or on it, and if everything tastes like bacon, then eventually bacon is not special, is not the treat it currently is.

Bacon cheeseburger? Hell yes please! BLT? Fuck yeah and a half! Bacon mat? Oh sweet baby Jesus on a trampoline I can only imagine!

Really I think my feeling is this, that if you want bacon, you should cook some up and find a way to add it reasonably to your food. Not all salads are better with bacon bits. Not all soups need a sprinkle of rough chopped bacon floating on the top.

Bacon is special. Let's not over extend our dear friend bacon in the short term and ruin it like yesterday's hypercolor shirts. Anything can become a trend, but once everyone is wearing the same thing it's not different anymore. Once everything tastes like bacon then bacon becomes bleah.

And really? what beats a hot and chewy slice of bacon, fresh from the paper towel covered plate, not all the grease having drained off?