Bacon on Demand

A comment left on my most recent post hit me a little closer to home than most. Biggles, the proprietor of one of my all-time favorite blogs, Meathenge, asked if I'd considered adding a sliver of bacon to my smoked chickeny goodness. Eternally vigilant, it's not the first time he's suggested baconing up my poultry, and I respect him for sticking to his guns.

The truth is, I'm ashamed to say, is that we haven't had real honest to goodness bacon in the house in years. In fact, the "fakon" that we normally have in stock is so far from genuine, fatty, smoky goodness that I don't even call it by such a hallowed name.

Let me set the record straight, I LOVE bacon. We simply don't have (real) bacon in our house. It's a shame, but we just wouldn't eat enough of it to finish it before it croaks and has to be thrown out. Those momentary indulgences (10 points for a three medium slices) can get pretty expensive, point-wise.

I've always ranted that the supermarket should sell bacon just like they sell deli meats. You should be able to walk up and say "Kind sir, please give me a quarter pound of hickory smoked, rind on, 1/4" thick" and get it. I know you'd have to have a dedicated machine, or do it in the meat department. Whatever.

Many specialty foods places have such a setup, but in my opinion if I can get olive loaf cut to order at the corner market, I should be able to get bacon anywhere I want to anyhow I'd like it.

I give you exhibit A:

This is the bacon counter at Harrod's Food Court in London (a magical wonderland for any foodie). Notice the incredible selection, the variety. Look how thick some of it is! I want that. A layout like this should be as ubiquitous as trays of ground beef under the fluorescent tubes.

That way, I'd be able to indulge my bacon habit without wasting it or committing myself to 50 laps around the neighborhood. Is that too much to ask?

Man, I need to get back in the kitchen. Seriously, where does this stuff come from?