Monday, January 12, 2009

Bacon Salt tested: I approve

It's like this, without the bacon

I apologize that this is not a longer and more detailed -- perhaps more thought-provoking or mentally stimulating -- update. All weekend long I had ideas I wished to write and things to discuss. This morning my mind has drawn a blank. Everything either seems too melodramatic to write or too trivial. So instead I have decided to update you on my first experience with Bacon Salt.

Right now I'm inclined to say that Bacon Salt is awesome. There is, however, something odd about it. It tastes like bacon -- that is true -- but it doesn't feel like bacon. It's bacon without the texture. Culinarily speaking, the texture of food is important. Getting the flavor of something without the texture is hard for me to handle. Making eggs with it tastes wonderfully; it truly does taste like bacon and eggs, but there's no bacon. Again, it's odd.

I imagine in time I'll grow used to it. For lunch today I've made a chicken and pepperjack sandwich with Bacon Salt. I'm very eager to eat it.

Once a year my company has sexual harassment training and provides health screenings for our insurance policies. Once a year these things occur; that's it. One day, maybe for an hour. And my office managed to schedule them both for the same day and the same time. That's three-hundred and sixty-five days a year, eight hours in a work day: one of these events takes and hour the other about 15 minutes. They managed to hit the exact same time and date for both. That's some impressive scheduling.

1 comment:

Alisha said...

I'm the only one in the world who doesn't care about texture, apparently.