Funny you should post that as I had an opportunity to have some this past weekend. It was, um... interesting.

thats probably a good term for it. it was presented to me and nearly completely consumed before I was told what it was.

yeah...."interesting" works

I've stayed out of this thread because it has been more than 15 years since I last tasted real bacon (turkey bacon a couple times but that isn't worthy).

But this morning I was walking through the construction site between my apartment and the BART station. Suddenly there was this horrible odor and I couldn't figure out what it was.

Finally I realized it was coming from the roach coach that services the construction workers and after a few minutes of walking through it my brain finally pulled the odor from the dim recesses of memory and I realized it was just the smell of cooking bacon all by itself (it has been a long time since I've smelled just bacon cooking without adulteration by other cooking smells).

And to think, that at one point in time I would have considered that one of the great smells in the world. I am almost tempted to start eating it again just to reclaim that.

Succumb to the power of Bacon. Resistance is futile.

Alex, come to the dark side- we have bacon!

The truth is, other than incidental consumption of very small bits (occasionally I may pick sausage chunks out of country gravy, for example) I haven't consumed anything other than birds and fish since October 1992. As of two weeks ago I've cut out the birds on a trial basis.

The thought of bacon just doesn't appeal to me any more. I was just surprised that at some point I've gone from not wanting it to actually finding the smell unappetizing.

If I ever get to the point where bacon smells bad and unappetizing, please shoot me.
If it works for you Alex, more power to you.

I personally love the little sausage chunks in my country gravy, I bet it would be even better with bacon. Hmm I may ave to try that!!

I just read a recipe for Chicken Fried Bacon:

Roll bacon in flour, sprinkle with pepper and desired seasonings. Bake for 15 minutes at 400 degrees.

Apparently, the fat binds the flour, giving it a nice crispy breaded shell.

I'm tempted to try it. :snap:

Wendy's Baconator
:eek:

How come there are no Wendy's in West L.A.????