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English cuisine’s reputations for being bland and flavorless is not entirely justified.  Sure, the things they do to vegetables should be prosecutable at the Hague, but there are plenty of dishes in the British national menu that are quite tasty.  The problem with them isn’t that they’re bland; the problem is that they’re incredibly unhealthful.  Scotch eggs, toad-in-the-hole, and the tendency of Scotsmen to not eat anything unless it’s been deep-fried for several hours all contribute to the bottom line that the British bottom line is broadening by the decade.  The typical football hooligan is now just as fat, if not fatter, than his American counterpart, and God bless them for it.  This tends to run head-on into another contemporary British culinary tendency:  despite the fact that England is the home of the sandwich as we know it, in recent years, what citizens of the U.K. are willing to consider a sandwich falls well below what we Americans would find acceptable outside the boundaries of an Appalachian trailer park.

We’ll have more on this as the Sandwich Century progresses, but for now, we hop from Australia to the land Australians were kicked out of for a delicious bacon sandwich.  While in America, we tend to name sandwiches after some central ingredient, a bacon sandwich is just that:  bacon and bread.  No fucking around here:  just bacon and bread.  I am generally not on board with the recent, internet-driven fetishization of bacon; it’s part of a typical contemporary tendency to suck all the joy out of a good thing by applying overkill until it becomes annoying.  Bacon, though, well, fuck:  bacon is delicious.  Is it delicious enough to support an entire sandwich on its own?  Let’s find out.

THE SANDWICH: The bacon sandwich, or “bacon butty” as it’s known by British people who are trying to embarrass us, is a staple of pub cuisine:  simple, delicious, and fatal.  (Although, curiously, there seems to be an attempt, based on several websites I consulted for research, to claim that this is actually a healthful meal.  The argument is based on some kind of protein vs. carbs thing, but I’m not buying it.  For one thing, it tastes too good to be good for you.)  Combined with a pint of stout, this seems like the basis of a face-punching good time.

THE INGREDIENTS: Crusty white bread, toasted.  Bacon.  (I cooked it in butter, as suggested by various recipe sites, and my heart stopped several times just frying it.  I also added some pepper to pretend that I was actually preparing food.)  The only other ingredient is HP sauce as a dressing.  Apparently there is some Yorkshire v. Lancashire controversy in the U.K., the former preferring their butty made with crispy bacon and the former choosing it soft and sauceless; in this, I must side with the Yorkies.

THE TASTE TEST: Look, folks, I’m not going to lie to you:  all this is is bacon and toast.  On the other hand, this is bacon and toast, and who doesn’t like bacon and toast?  Crazy people, that’s who.  It’s no secret that on the taste spectrum, I’m a great one for the savories; this thing is already deep in the red, savory-wise, and the addition of HP sauce, my second-favorite condiment after mustard, pushes it well past ‘ultra-savory’ and into the area known as ‘savory as fuck’.  The great contradiction of food arises in this sandwich:  it is extraordinarily delicious, but eating it brings you one giant leap closer to the grave.  No one lives forever, though, and this is a leap I was more than willing to make.

Mirrored from LEONARD PIERCE DOT COM.

Comments

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pope_guilty
Feb. 22nd, 2011 07:19 am (UTC)
I never understood why people are so down on British food. I mean, curry is delicious!
minnesattva
Feb. 22nd, 2011 07:34 am (UTC)
I can't believe a bacon butty would ever have crispy bacon on it. It's derided as American and inferior here, if people know that there is such a thing at all. Do they really do that in Yorkshire? Bacon here is basically a slab of fatty ham; much more like we Americans call 'Canadian bacon.'
ludickid
Feb. 22nd, 2011 07:44 am (UTC)
My source was Food.com, but the (numerous) comments seemed to support the existence of the Yorkshire/Lancashire divide I refer to, with the Lancashire crowd being far more vocal that it should be made with soft bacon and no sauce (or even butter).

I have no particular dog in the fight, but I think you'd lose quite a bit in texture by going with non-crispy bacon.
minnesattva
Feb. 22nd, 2011 07:52 am (UTC)
No sauce?! Okay, I'm content enough now; they must be talking about a different Lancashire than the one I live in. I mean, I'm a vegetarian, I've got no dog in this fight either.

Anyway, it isn't soft if you cook it properly :)

No sauce! I will be giggling at that for a while.
dubdobdee
Feb. 22nd, 2011 10:19 am (UTC)
It's not just bacon and toast! It's bacon and toast AND BUTTER!!
harmfulguy
Feb. 22nd, 2011 03:29 pm (UTC)
I am generally not on board with the recent, internet-driven fetishization of bacon; it’s part of a typical contemporary tendency to suck all the joy out of a good thing by applying overkill until it becomes annoying.

I blame Scalzi, or at least his legions of fanlings. This does not, however, discourage me from attempting to wrap a cheddar and stout meatloaf in bacon.
(Anonymous)
Feb. 22nd, 2011 09:58 pm (UTC)
As an alternative to toasting try frying the bread on the filling side in the pan you've used to fry the bacon. Just reading that sentence can cause chest pains. Sorry.
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ludickid
Gun-totin', Chronic-smokin' Hearse Initiator
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Leonard Pierce is a freelance writer wandering around Texas with no sleep or sense of direction. If you give him money he will write something for you. If you are nice to him he may come to your house and get drunk.

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