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19 November 2009 @ 01:12 pm
What is your favorite substitution for bacon on those occasions when you can't have bacon proper?
Pierceheartpierceheart on November 19th, 2009 06:14 pm (UTC)
There isn't anything I can think of - I've tried the bakin'bits things out there, and they really just taste like salt and crunch.

Nothing subs for bacon.
Kcatkcatalyst on November 19th, 2009 06:17 pm (UTC)
yeah, I don't think there's any substitute. Not that there's other things that I don't enjoy as much or more, but they aren't substitutes, just yummy things in their own right. If I can't have bacon, I just don't have bacon.
Pierceheartpierceheart on November 19th, 2009 06:18 pm (UTC)
And that's a sad time - when you want bacon, but can't.
Kcatkcatalyst on November 19th, 2009 06:20 pm (UTC)
It is!
veek on November 19th, 2009 06:24 pm (UTC)
Mushrooms, chopped smallish and fried until crisp on the outside.
7j: cookingtrouble4hire on November 19th, 2009 06:28 pm (UTC)
I have heard that there is a type of prepared salmon called "brekfish" which is very similar to bacon. I am working on acquiring some.
Elizabeth Hunterlillibet on November 19th, 2009 06:38 pm (UTC)
Smoked salmon. It works really well in, for example, carbonara.

There's also kosher bacon salt, if what you want is the flavor.
powered by nightshadessrl on November 19th, 2009 07:46 pm (UTC)
Bacon salt? Sounds intriguing. What stores in West Cambridge/Somerville/Arlington carry it?
Chris X: orgy in my mouthnminusone on November 19th, 2009 09:38 pm (UTC)
I have both regular and peppered baconsalt, courtesy of my sweetie. If you can't have bacon either one is way better than nothing. No idea where to get it in that area though, sorry.
Elizabeth Hunterlillibet on November 19th, 2009 09:38 pm (UTC)
I'm not sure where to get it in stores. The one time I bought it, I got it as a gift from this site.
coorr on November 19th, 2009 10:45 pm (UTC)

I found it at the stop and shop in Medford. In the spice isle.
harimad on November 19th, 2009 06:45 pm (UTC)
For eating, do without. I don't usually want bacon in other stuff so this isn't a problem.

For cooking, pull my stash of bacon grease from the freezer. If that's not available then I use other pig fat; if not that, crisco; as a last resort, oil.
Blue Gargantuabluegargantua on November 19th, 2009 06:48 pm (UTC)

Sex. Really fantastic sex.

Failing that, a few drops of truffle oil.

No, it's not bacon...it might be even better though...

Boring Nerdsignsoflife on November 20th, 2009 03:10 pm (UTC)
I'm going to second truffle oil.
motive nuance: whiskmotive_nuance on November 19th, 2009 07:05 pm (UTC)
For some cooking purposes, salt pork works.
Mouseketeer Stigmatatrom on November 19th, 2009 07:13 pm (UTC)
Grilled halloumi. In our house we call it bacon cheese. I also keep hearing about duck bacon, but I haven't had a chance to try it yet.
Cute Signing Geologist Musician Diver: PumpkinXinepiemancer on November 19th, 2009 07:38 pm (UTC)
This sounds totally dumb- dehydrated (or baked, i reckon) marinated eggplant.

Eggplant soaks up the oil quite readily, so you have a lovely fatty mouthfeel, and it augments the spicy/smoky/tart/salty aspects of your marinade well. What's more, it has been my experience that a dehydrated eggplant gets sweeter as it dries.

Bacon it's not, but what it is is yummy. Some vegans and raw foodies call it eggplant bacon, even.

I've a friend who won't eat mammals, and i use this when i want to make a recipe that, aside from bacon as a seasoning element, otherwise meeds her dietary standards.

Ah, but i'm the kind of girl who already has marinated dehydrated eggplant just layin' around.
harimad on November 19th, 2009 09:09 pm (UTC)
Re: Eggplant.
Your post reminded me: nori gives long-simmered bean dishes the same smoky flavor that bacon does.

I just happen to have dehydrated squash layin' around - I wonder if it has the same effect.
DancingWolfGrrldancingwolfgrrl on November 19th, 2009 09:00 pm (UTC)
Liquid smoke or salty cheese, in most cases.
Preraphaelitepreraphaelite on November 19th, 2009 09:33 pm (UTC)
I have heard and am anxious to try... Lapsang Souchong tea, for cooked dishes.
Words of Fire on the Surface of the Worldinfinitehotel on November 19th, 2009 10:26 pm (UTC)
Depends on if the goal is to avoid the pork or the meat altogether. For the former, smoked turkey legs (most supermarkets carry them) work really well. I use them to fill in salty, smoky, animal-fat role for things like collards and gumbo. Duck bacon is tasty, but it's not bacon as we know it. :)

For no-meat dishes, liquid smoke gets a bad rap but the good brands are pretty much that, smoke in water. I'm also fond of smoked tofu; it took me a while to find the smoked tofu and pork dish they serve at Wang's down here.

EvilAevila on November 20th, 2009 05:08 am (UTC)
Prosciutto in the oven on parchment paper for 10 minutes at 350.
lycaena on November 20th, 2009 07:44 am (UTC)