I am a
Porketarian. BY JIM MATHIS
G
rowing up, I had an on-again, offagain love affair with pork. Bacon and sausage made me pledge my undying love. Then an over-done pork chop or toosalty ham would have me swearing I’d never eat the foul beast again. But that was when everyone was concerned that pork that was anything less than very, very well-done would send us to an early grave with trichinosis. I have since learned there is a wonderful world of pork filled with crispy bacon and medium rare pork loin. We now live in a post-“The Other White Meat” era when pork means exotic hams, unctuous sausages and to-die-for barbeque. And this October, which is National Pork Month, I declare that I love pork and I am a Porketarian. As such, I will faithfully sing the praises of porcine goodness. First, let’s talk about bacon. Bacon is proof that God loves us and wants us to eat pork. I often think the only thing it would take to get a vegetarian to switch teams is a few good slices of applewood smoked pork belly, crispy, but not burnt. Bacon at breakfast is a no-brainer. Put bacon on salads and sandwiches? Of course! But why not add it to vegetables? That will get the kids to eat their green beans. Wrapped around tenderloins or scallops or even water chestnuts, bacon makes just about everything better. What’s the next best thing to bacon?
62 nest |
MAN IN THE KITCHEN
