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I like bacon a lot - not nearly as much as Roby, but I can appreciate that it improves some other foods significantly.
I draw the line at baked goods though. Something has to remain bacon-free, and my cookies will not be tainted!
I have to disagree with you here, Margi. There are some excellent non-sweet scones that benefit from bacon as an ingredient. I do agree that sweet and bacon don’t necessarily mix (the exception is maple-flavored bacon, of course).
Perhaps I should have been more precise since I suppose quiche could also be considered a baked good and I endorse bacon in that wholeheartedly.
I meant sweets really - cakes, cookies, pies etc.
Right there with you Margi.
I even draw the line at maple and bacon. I’m realizing more and more as I get older that I really hate the mixture of sweet and savory, and it keeps getting worse. I had a meal at a relative’s house awhile ago, and I started laughing, ’cause every damned thing was a combo of sweet and savory. A waldof-y salad, crackers with brie and a fig jelly…bacon wrapped figs…I turned to sara and said, “someone is trying to kill me.”
I’ve found that Thai has figured out how to make it work with me. You need to throw in some serious spicy-heat, and that can make it work for me.
hmm… Lil’ D and mommy are baking cookies tonight for grandfather’s birthday. I may have to suggest this for the batch that will stay home.
That does it, Margi is getting bacon cookies for Christmas!