Tuesday, October 5, 2010

Bacon, be gone!

Posted By on Tue, Oct 5, 2010 at 12:06 AM

  • lalist.com
Thank you, Sweet Jesus. We're about to say buh-bye to bacon mania. Really, enough is enough. The Wall Street Journal has the obituary. A sample:

Bacon had a good run, but now it has gone flabby—used too much and too often, it's lost its novelty and coated fine dining with a ubiquitous veneer of porky grease.

Chef John Currence, owner of four restaurants in Oxford, Miss., adores bacon and proudly wears a pig tattoo on his arm. But even he says that the bacon craze has gone a bit far. Strike that: The man recently received a gift of bacon-flavored lip balm. It's gone way too far.

"It's like cussing," Mr. Currence says of today's over-use of bacon in restaurants. "It's easy, it's effective, it always gets a cocked eyebrow, but it just doesn't belong in church." Bacon is a staple of the Southern cuisine he specializes in, but it shouldn't become a crutch—it's facile and everything ends up tasting the same, Mr. Currence says. Lately, he has begun experimenting with less-obvious flavor boosters, including an intense mango vinegar he drizzles on seared scallops. Searching for flavors that "punch you in the mouth," he adds Indian spices to roasted carrot and red pepper sauces.

The article also inventories new trendy flavors like toasted pumpkin seed oil and smoked salt.

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