I’m just going to come out and say it: the popularity and over-use of bacon has, to me, simply turned into overkill. Don’t get me wrong—I love bacon, I love cooking bacon, the smell, the flavor—but I don’t want bacon in everything I eat! Bacon has become a crutch for unbalanced dishes in restaurants all across the country; it’s added in when the dish seems to be missing something.
What makes an unbalanced dish, you may ask? There are five senses of flavor: sweet, salty, sour, bitter, and umami—or, a meaty, savory flavor, like a roasted mushroom. In order for a dish to be really good, all of these flavors need to be balanced. If you’re cooking a meal, and it tastes too bitter, you would add something sweet to balance it out. It can work in the reverse as well; adding a little salt to caramel can make it taste even sweeter.
So, with that in mind, why so much bacon? Perhaps, instead of adding bacon to everything (like bacon-wrapped pizza crusts), we should try to instead balance the taste with flavor combinations