Yet another post on bacon
I had planned on making a peach pie last night with some peaches that I had on hand and needed to be used. I guess I waited too long, they were far beyond use, even for a pie. Instead, I attempted to make bacon mayonnaise.
I’ve said it before, I’m not a huge bacon fan, but it’s appearing everywhere. The comment contest on Mark Bittman’s nytimes.com blog prompted me to attempt it. Plus, I had some ripe tomatoes that I was planning to make a tomato sandwich out of and thought a hint of bacon in the mayo would be a welcome change.
Now I can say that I attempted it. I’ve made both mayonnaise and hollandaise before and both were fantastic. This, however, was a failure. I didn’t want to get out my blender, so instead, I used a mini food processor, I don’t think it was the best idea. Also, my bacon grease was probably too warm. Instead of mayonnaise, I turned up with whipped bacon grease with egg and mustard. I’m going to try to fix the failure on Wednesday, or maybe tonight.
Though the bacon mayo didn’t turn out well, the bacon I fried to get the grease was yummy. I ate little bits and pieces (I bought the cheaper ends and pieces since I didn’t need the strips) with another of my juicy, buttery pears. The combination was perfect. There was no bacon guilt when the unctuous fat was cut with the delicate, juicy sweetness of my pear.
I think I’m starting to like this bacon fad.