23 March 2014

Making Bacon. Part II. The Sandwich.


Freshly sliced, properly pink prompting the reaction "well, it LOOKS like bacon..."
And so, the main point of Bacon 2.0: Sunday breakfast... 

As discovered previously, even with a really good knife, a lump of bacon - even one as small as this test batch - is a bugger to slice. For Bacon 3.0, I'm headed to a local butcher for the pork as they've also agreed to slice it when it's done. This time though, it was cut as thin as I could manage, pan fried, nestled between two bits of excellent sour dough, adorned with a little HP and ketchup and inhaled in a matter of seconds. The excess saltiness that marred the previous attempt was gone. Instead it was just plain bloody wonderful: meaty and dense with a hint of gaminess and an underlying sweetness and a rich hint of maple. In fact, why am I writing this when I could be having another sandwich? 


That'll do, pig. That'll do. 

4 comments:

the chinese housemother said...

that actually looks so damn good

anyonita green said...

This is one of those times when the ability to reach through a screen & pick up things wouldn't go amiss.
Hot damn.

Fi KP said...

Oh hello hello good evening + welcome.

St Exupery ghost said...

That will do Pig ...that will do ...haha
i can hear the banjos ...but man them slices look good eating
awesome post
sooty