REMINDER: Bacon Challenge Next Tuesday, August 17, 2021

Did people ever decide if pork belly is bacon?

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Yeah, I believe someone asked and everyone said it was fine.

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Well there was our one resident food scientist...

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I'm still deciding between 3 things.

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Why not all three?

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Well there was our one resident food scientist...

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When that person wins a challenge, then they can tell us what's allowed and what isn't. Until then, you can see what's allowed in tOfficial Challenge thread.

My dish is done. I'm not going to give it away, but I dug deep this time. I want MeridianDog's vote.

I understand that. I’m speaking of all other posts, not the challenge. I never said you can’t use pork belly for bacon in the challenge. I never argued that once.

I don't eat bacon often but when I do it tends to be boar and home grown japs, goat/blue cheese mix, and a small hickory chunk:

One potential issue regarding the featured ingredient, is the proposition of future challenges. If bacon is the challenge ingredient and pork belly is permitted, does that mean that pork belly will not be allowed in future challenges?

OR, if whoever wins a future challenge selects pork belly as the ingredient, will bacon be allowed or disallowed?

The only reason I ask is for consistency. Previous challenge ingredients are off limits when winners are considering the next challenge so they are not repeated.

Of course, it's not that serious and the intended purpose of this is to have fun but, what is/are the future provocation(s) if we broaden the definition of the challenge ingredient?

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I always figured folks will provide their opinion of whether pork belly is bacon when they vote.

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That is one way to address the issue however, if bacon is the ingredient and cooks use fresh pork belly, are they being set up for failure because voters will not understand the dynamics of the challenge ingredient?

Just an observation and a consideration for conversation.

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if bacon is the ingredient and cooks use fresh pork belly

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I used fresh pork belly, but I cured and low temp smoked it because to me that’s what makes it bacon. If there is another challlange and it’s pork belly I wouldn’t cure it…and I wouldn’t argue because regardless pork belly is the yum yum

Ultimately tho it’s up to the winner to pick and the voters to choose and I’m down for whatevea.



Dropper shoot me a email I have a Q for ya