There is a bakery/cafe near me that sells "Ham" And Cheese Croissants (quotes theirs) that confuse people into thinking it's vegetarian when in fact the "Ham" is turkey bacon.
And you know what? It's really good! Of course that's because it's being used as a substitute for deli meat rather than a substitute for charred, crunchy bits of pork belly. Also most things layered under that much butter and cheese would probably be good.
Regardless your point stands: the imitations stand best on their own, aka not as the originals nor as scare quotes "healthy" substitutes but as a secret third thing. Also if you're ever at Yard Sale Cafe on 5th in Brooklyn, get the aforementioned croissant but also the nutella babka because it is insane.
Turkey bacon doesn’t taste like bacon, but it’s not bad, especially if it’s fried in a bit of butter. And it cooks way, way, way cleaner than the real stuff. No grease to dispose of is a huge plus.
I grew up on turkey bacon because I was raised on the “California mom who grew up poor and has notions about certain meats because of it” diet and did not have real bacon until Girl Scout camp around age 9. I still unabashedly love it, the iteration you remember and the sad deli meat modern day version.
Ryan and I have very little childhood crossover besides the state we grew up in but we do have turkey bacon in common (due to his kosher household) which means we are both, as adults, pretty neutral on standard bacon. Which is normally a lonely place to be, especially in the Midwest.
I am also pretty bacon-neutral and count my blessings that even in the Midwest, we seem to have (mostly) moved on from the era of Reddit-fueled performative bacon worship.
I always preferred turkey bacon when I was still eating poultry, and was always neutral at best on standard bacon. And honestly all I've ever wanted out of bacon is something crispy and salty in a BLT, for which the vegetarian substitutes are adequate.
When that viral video went around about how fake crab was made and everyone was freaking out I was like…so? This is literally how every processed-ish food is made and also whatever it’s delicious byeeeeee
Thanks for all the history on that, I'm surprised it is still popular too. I've mostly gone back to real pork bacon and full "life is short" joy, saving the excess fat in my fridge for cooking other things like olden times. But my wife still buys turkey bacon from time to time.
Honestly if I cook dark meat turkey bacon fairly fast on medium high heat in a pan with a good douse of olive oil or (gasp!) bacon fat, it gets crisp-ish without getting all hard and chewy as you described, and it isn't unwelcome on my plate...
I like fake crabmeat too, and oat milk. Not all subs are bad as you say.
There is a bakery/cafe near me that sells "Ham" And Cheese Croissants (quotes theirs) that confuse people into thinking it's vegetarian when in fact the "Ham" is turkey bacon.
And you know what? It's really good! Of course that's because it's being used as a substitute for deli meat rather than a substitute for charred, crunchy bits of pork belly. Also most things layered under that much butter and cheese would probably be good.
Regardless your point stands: the imitations stand best on their own, aka not as the originals nor as scare quotes "healthy" substitutes but as a secret third thing. Also if you're ever at Yard Sale Cafe on 5th in Brooklyn, get the aforementioned croissant but also the nutella babka because it is insane.
Turkey bacon doesn’t taste like bacon, but it’s not bad, especially if it’s fried in a bit of butter. And it cooks way, way, way cleaner than the real stuff. No grease to dispose of is a huge plus.
I shamelessly love turkey bacon 😆 That said, if I really want to bacon it up, Berkwood Farms' bacon here in Des Moines is outrageously good.
D, this is a no-shame zone for all Alternative Meats. (But thanks for the bacon tip!)
I just rediscovered turkey bacon as I don’t eat pork and I liked it more than I used to!
I grew up on turkey bacon because I was raised on the “California mom who grew up poor and has notions about certain meats because of it” diet and did not have real bacon until Girl Scout camp around age 9. I still unabashedly love it, the iteration you remember and the sad deli meat modern day version.
Ryan and I have very little childhood crossover besides the state we grew up in but we do have turkey bacon in common (due to his kosher household) which means we are both, as adults, pretty neutral on standard bacon. Which is normally a lonely place to be, especially in the Midwest.
I am also pretty bacon-neutral and count my blessings that even in the Midwest, we seem to have (mostly) moved on from the era of Reddit-fueled performative bacon worship.
2011 was a difficult time!!
I always preferred turkey bacon when I was still eating poultry, and was always neutral at best on standard bacon. And honestly all I've ever wanted out of bacon is something crispy and salty in a BLT, for which the vegetarian substitutes are adequate.
Love this! Also fake crab!
Is there anything more appetizing than those red-trimmed morsels? It’s like highly chemically engineered brisket bark!
When that viral video went around about how fake crab was made and everyone was freaking out I was like…so? This is literally how every processed-ish food is made and also whatever it’s delicious byeeeeee
"Pisces Parts" sent me! Brilliant.
Great read!
Thanks for all the history on that, I'm surprised it is still popular too. I've mostly gone back to real pork bacon and full "life is short" joy, saving the excess fat in my fridge for cooking other things like olden times. But my wife still buys turkey bacon from time to time.
Honestly if I cook dark meat turkey bacon fairly fast on medium high heat in a pan with a good douse of olive oil or (gasp!) bacon fat, it gets crisp-ish without getting all hard and chewy as you described, and it isn't unwelcome on my plate...
I like fake crabmeat too, and oat milk. Not all subs are bad as you say.