Not too long ago bacon was just bacon, the great American Breakfast Meat -- a fatty, crispy, salty, smoky, spicy piece of perfection. It was a culinary simpleton, and that was the appeal.It's a fun read. The entire article is here.
Then it started going all Hollywood, or rather Michelin, on us as chefs like Thomas Keller and Tom Colicchio discovered the virtues of cooking with bacon.
Soon it was catapulted onto plates in fine restaurants around the country.
Friday, July 17, 2009
A Different Kind of Strip Tease
In the latest issue of Details magazine, Ben Leventhal writes an article with a rather provocative headline: "Has Bacon Mania Gone Too Far?" He writes: