Turkey Bacon? Spare Me, Please!!
Remember that
wonderful episode from the third season of MASH where Hawkeye and
Trapper served up Spam lamb? Radar had rescued a live lamb destined
for the dinner table, so the resourceful docs formed Spam into the
shape of a lamb and served it up instead.
Same principle
applies to turkey “bacon.” You can hack up a turkey and form the
meat into thin strips about six inches long and an inch wide, but
that doesn’t make the results an acceptable substitute for real,
honest, the way God made it bacon.
As the old adage
says, “Just because a cat has kittens in the oven, that don’t
make ‘em biscuits.”
By Webster’s
definition, bacon is “a side of a pig cured and smoked.” Now I
may not be much of an expert on animal husbandry, but I fail to see
the relationship between a big, stupid bird and a pig.
Butter is butter.
Margarine is not. One’s the real thing; one’s a cheap substitute.
Bacon is bacon. Turkey
“bacon” is not. One’s the real thing; one’s a cheap
substitute.
The only people who swear
they can’t tell the difference are the unfortunates that Mother
Nature has provided with two taste buds per square inch rather than
the thousand or so that most people have.
I’m sorry, health
food Nazis, bacon is supposed to
be fat! The fat is what gives it its unique mouth feel. You can
masticate a hunk of bird meat all day long and it’s never going to
feel like bacon in your mouth.
As to the taste, the day
that fowl tastes like pork is the day that pigs will fly. It’s kind
of like trying to convince somebody who has consumed juicy T-bones
all their lives that that hunk of tofu over there tastes just like
steak.
Don’t get me
wrong, turkey is good stuff (and good stuffed, by the way), and it
has its place on the menu. But that place is not next to fluffy
scrambled eggs, crispy hash browns and buttered toast. That is a
time-honored spot reserved for “a side of a pig cured and smoked.”
“But the fat! But
the cholesterol! But the nitrates!” Butt out! Have these people
never heard of moderation? Yeah, I’m pretty sure that a person who
sits down with a pound of bacon for breakfast every day of the week
and two pounds on Sunday is going to have some health issues. But I’m
equally sure that two or three strips of bacon enjoyed once or twice
a week is not going to kill anybody, especially anybody who exercises
moderately and maintains a balanced diet.
And real bacon has
so many more flavorful applications than just sitting and looking
pretty next to eggs. You can wrap darn near anything in bacon and
make it taste better, something you cannot do with a piece of
pressed, formed turkey. The salty flavor and the succulent fat of
real bacon melts, infuses, blends, and marries into other foods in a
way in which dry, lean turkey meat can’t even begin to aspire.
Bacon fat can be a flavor
enhancer for so many other things. Fry up some bacon, take it out of
the pan and crumble it up. Then sauté some potatoes or some green
beans in the bacon fat. After they are cooked, mix in the crumbled
bacon and serve them up. You’ll never get the same results with
turkey!
And there’s something
intangible about the sound of bacon sizzling in a pan and the aroma
of frying bacon as it fills the whole house with a rich, welcoming
scent that just imparts a comfortable, homey feeling. I’ve never
been made to feel comfortable and homey by lifeless strips of
pressed, formed turkey meat.
Let’s recap. Bacon, as
God made it, is satisfying to the taste, touch, sight, sound and
smell. As harmful as the tofu and egg substitute crowd may believe
bacon is for the health of the body, real bacon does something for
the health of the soul that a turkey can’t touch.
I’m not saying
that turkey “bacon” should be banned from the store shelves. But
with the current emphasis on truth in labeling, I think it should be
called “lean turkey strips” or “food police-approved breakfast
meat” or something.
Save the word
“bacon” for a meat that truly deserves it.
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