In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. And this time, it’s all about BACON!! From fatback to pork belly, fried, microwaved or sous vide, the guys share their love of this crispy, smoky, sweet and savory meat candy. Listen in as the cubs grub on their favorite bacon dishes as well as share some not-so-favorites and fads including the delectable treat.
Show Topic
Let’s Talk About Food: The Bacon Episode
Cured Meat Delicacy
Salted pork belly first appeared in China. In Middle English the term bacon or bacoun referred to all pork in general. Before the industrial revolution, bacon was generally produced on local farms and in domestic kitchens. The world’s first commercial bacon processing plant was opened in Wiltshire in the 1770s by John Harris. In 1930, 99% of the world’s bacon and ham exports went to Britain, where Danish bacon was preferred to domestic bacon. Danish bacon was produced in a state-supported factory system with more standardized quality and was extensively advertised. In the Second World War Danish bacon was not available, and the American alternative, said to be fat and heavily boraxed, was not popular.
Now for the controversy – how do you like your bacon?
The Good
- Damon: Bacon Black & Bleu Burger
- Gary: Candied Walnut Bacon [ultimate fave: Lucky’s Cafe Pecan Bacon aka Meat Candy]
- Jeff: The Baconator
The Bad
- Damon: Bacon Soda
- Gary: Bacon Wrapped Pretzel Rod
- Jeff: ?
The Fad
- Damon: Maple Bacon Doughnuts
- Gary: Chocolate Coated Bacon
- Gary: Bacon Flavored Lube
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