I don’t care for bacon, it doesn’t have much flavor and is often just used for salt, or fat. I leave it out of almost all recipes that call for it and haven’t missed it yet.
I don’t care for bacon, it doesn’t have much flavor and is often just used for salt, or fat. I leave it out of almost all recipes that call for it and haven’t missed it yet.
I was initially puzzled about the differences in bacon between US/CA and Aus, thought it must be due to different animals or meat production. Then I realised that it’s just a different cut of bacon - mostly only the “streaky” bacon seems to be popular in US/CA. In Aus we usually have shortcut or middle bacon, and it’s way better IMO. Like a bacon steak in comparison, meatier and not swimming in fat.