Top 10 Ways Bacon Makes Any Dish Better
Do you know this bacon? If not, read on...
When we found out about a National Bacon Day, some of us fell into a near fugue state. Finally--a nation fixed on celebrating, oh, labor and presidents and fat elves and the greeting card/chocolates industry found something worthwhile to honor.
No need to rhapsodize about bacon. Nature's most perfect food translates into almost any culinary language (speck, pancetta, Canadian) and takes to just about any form of curing, from air dried to applewood smoked. Fans can join bacon of the month clubs or the Royal Bacon Society. There's even turkey bacon for those not allowed to eat the real stuff.
And the federal bacon holiday? Well, unfortunately it falls on Saturday this year. As celebrity spokesperson and hog meat advocate Homer Simpson says, "mmm..."--eh, you've heard it a thousand times.
So, drawing on the best bacon-related dishes served in Dallas restaurants, we present the top 10 ways bacon makes any dish better. You can...
10. Wrap it around something otherwise useless
Baja chicken, Mattito's
Chicken fried steak is nothing without a pool of thick gravy. Most restaurants, though, ladle on a pasty white version offering little more than pepper to break the monotony. At Central 214, the kitchen looks to bitter and fatty elements--the red-eye part--then fleshes it out with the richer, more concentrated flavor of streaky pork belly. This, on top of a chicken fried steak, is like...well, it's better than the steak itself. No way a Bechamel or Hollandaise can make the same claims.Next Page
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