Yesterday I made a slow cooker faux beef bourguignon, and I have to be honest. I didn’t much care for it. I’ve never had the real deal but I suspect I wouldn’t like it either. I tend to prefer my food to be simpler and less complex—when you start mixing things like bacon with beef, well that just tastes yucky to me.
Kent will tell you he doesn’t know all the food rules, he just knows they exist. And I do have food rules; well not exactly rules, but there are food pairings I find utterly disgusting. I guess in a sense those are rules. Granted, they tend to be don’t ever do this rules, but I have positive food rules, too.
Anyway. Bacon is a breakfast food, and in only one case is it suitable for a non-breakfast item: the lovely BLT. You can even put a slice or two of a really good Cheddar cheese on there and I’m OK with it. But I don’t like bacon on burgers or meatloaf or anything else.
The recipe I made yesterday called for six slices of bacon, and that flavor permeated everything. It left such a taste in my mouth that I had to eat some saltines to get rid of it. I’d make the recipe again, because it’s easy enough and other than the yucky bacon taste, I liked it. But I would ditch the bacon and put in a lot of baby bella mushrooms instead.