Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
I remember when you used to have your profession on your passport and I always thought that being a painter was the best one to be, because my heroes were Goya and Francis Bacon.
I want to spend as much time as I can with my family, yet I'm aware of having to bring home the bacon.
I like a good protein and fat breakfast, so avocado, bacon, eggs, and some veggies.
I love super crispy, almost burned, snapping-crispy bacon.
I always say Philadelphia, Pennsylvania is my biggest influence. But for painters, I like many, many painters, but I love Francis Bacon the most, and Edward Hopper.
Francis Bacon is one of my giant inspirations. I just love him to pieces.
Bacon has been a staple of the American diet since the first European settlers, but until recently, it was consumed in a predictable, seasonal pattern. The bulk of sales came from home consumers, diners, and pancake houses, which fried it up along with eggs for breakfast.
The early 1990s was a time of great advancements in precooked bacon technology. Pork producers, food labs, and agricultural schools such as Iowa State University began investing substantially in precooked R&D.
Alas, bacon and eggs are not health foods.
