Oct 15, 2006

bad recipes

Why do so many recipes that require some kind of smoked pork product (bacon, pancetta, prosciutto, etc.) tell you to render the bacon down and then remove all but 1 or 2 tablespoons of the fat? Are you recipe writers insane? Why would I ever remove a single drop of pork fat. Ever. Has anyone ever said, "this is too bacon-y"? No. Never. That is just crazy talk. When it comes to pork fat, more is more.

1 comment:

Anonymous said...

Amen. Truer words have never been said. More is more.