Can you have too much of a good thing when the good thing is bacon?
At the height of bacon-mania, The Wall Street Journal reports the unthinkable is starting to happen: a bacon backlash. Now that salty, cured pork is in everything from bacon-infused cocktails and bacon-wrapped trout to bacon chocolate ice cream and bacon-maple doughnuts, some chefs are predicting the "bacon bubble" is about burst, the newspaper reports.
As chef John Currence of Oxford, Miss., explains, bacon has become a crutch, a cheap and easy way to please.
"It's like cussing," he tells the WSJ. "It's easy, it's effective, it always gets a cocked eyebrow, but it just doesn't belong in church."
Bacon has taken off over the past couple of years, winding up in everything from lollipops to bacon-flavoured lip gloss. And our pork lust has been fuelled by web sites like BaconToday.com and RepublicofBacon.com, and of course, by some of the very chefs who now say they're starting to get fed up with the fad.
Wency Leung