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I never cook bacon inside my home. I only cook it on my grill, which has a burner. I have a sensitive nose and can smell it for days, after I make it. Same goes for fish.
I enjoy bacon as a addition to things, as I believe that, on its own its a bit crude.
It's beautiful, wrapped over a meatloaf or around a shirmp. It needs to be teamed with a food of higher esteem.
At an elegant joint (oxymoron) recently, I had a salmon dish with a side of cauliflower puree. My cousin and I spent the next several days analysing the ingredients in this incredible puree, hoping to eventually reconstruct it; we came up with cauliflower, smooth cheese, fresh corn off the cob, and the best part, which added the contrast to this smooth indulgence, was the addition of crumbled bacon. A master chef is a master timer and knew the precise moment to mix the bacon in. Not too soon, or it will soften. Very awesome, but subtle bacon delivery- not big ugly greasy pieces. The chef relied on its most memorable property, salty crispiness, to tantalize me.
damn.
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