You’re ba­con me crazy

The Compass - - Community Calendar - Terry Bursey

Every cook with no par­tic­u­lar swine re­lated di­etary re­stric­tions tends to go through a cer­tain phase. Some­times this phase can last for a cook’s en­tire ca­reer. Other times, it man­i­fests as an ex­tremely tasty few months of ex­per­i­men­ta­tion that ul­ti­mately ends with a bad tummy and a gym mem­ber­ship. My ba­con-wrap­ping phase is some­thing that be­gan mod­estly enough soon af­ter cook­ing school and hasn’t shown any signs of wan­ing.

I used to dis­like ba­con. What?! Blas­phemy! Terry, how is that even pos­si­ble?! Well, it’s true. Since I was a lit­tle kid I’ve al­ways had an aver­sion to the tex­ture of fat. I re­fused to eat any meat that had even the slight­est hint of it and if I tried to choke it down out of so­cial obli­ga­tion, I would in­stantly toss my cook­ies. When con­fronted with ba­con I would scru­ti­nize it un­til I found that tiny sliver of fat and it ren­dered (NPI) the ba­con un­eat­able in my eyes.

When my col­lege class­mates and I were dis­cussing the lat­est we­bisode of Epic Meal Time with our cook­ing in­struc­tor, Mrs. Bernie – Ann Ezekiel, they were shocked beyond be­lief when I men­tioned that I didn’t re­ally watch the show be­cause I didn’t like how ev­ery­thing in­cluded ba­con. Their re­ac­tion made me feel kind of bad about my­self at the time and I was de­fen­sive about my food pref­er­ences.

Bernie – Ann’s words that day struck a chord with me though : “As a cook, you’ll have to learn to try foods that you don’t want to eat in or­der to ex­pand your pal­ette, and open your mind to new flavours… also ba­con is amaz­ing.”

As loathe to ad­mit it to my­self as I was at the time be­cause of this pesky De­bater ENTP – A per­son­al­ity type that I have, those same traits made me later con­sider what she had said and con­clude that she was right. I re­solved to see what all the fuss was about and started wrap­ping things in ba­con strips. The very first food that I wrapped in ba­con was:

Ba­con Corn on the Cob In­gre­di­ents:

4 ears of corn

Ap­prox. 8 strips of ba­con, lean cut

1 tsp brown sugar

2 tbsp wa­ter


In a medium pot, bring around 2 litres of salted wa­ter to a boil and re­duce heat to a sim­mer. Shuck and clean corn if needed. Add whole cobs to the wa­ter and sim­mer for no more than 10 min­utes. Re­move and let cool. Mix the brown sugar with your small amount of wa­ter and brush it onto the corn cobs in a thin coat­ing. Pro­ceed to wrap each cob with ba­con strips (roughly 2 pieces per cob). Heat up a medium pan (cast iron works best) on high heat and sear each ba­con cob to seal ba­con to­gether and par cook about ¾ of the way to done­ness. Pre­heat oven at 400 de­grees F and roast the corn in a glass casse­role dish for ap­prox. 15 min­utes or un­til de­sired done­ness is reached.

A cer­tain episode of Sponge­bob Squarepants springs to mind to ac­cu­rately por­tray my re­ac­tion to the whole thing. Like the char­ac­ter Squid­ward went a lit­tle over­board af­ter eat­ing his first Krabby Patty, I too ex­claimed “All the wasted years!” and pro­ceeded to go a lit­tle crazy with ba­con wrapped food at every op­por­tu­nity un­til it be­came prob­lem­atic. As you may have guessed, I now can’t get enough of the stuff…but I still don’t like the tex­ture of fat.

Thanks for read­ing.

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