[olug] OT: bacon s'getti sauce

[Jennifer Frasier]

Hmm. I think the problem might be that bacon isn't salt. I have about a
million tomato sauce recipes. None of them call for bacon; they all call for
salt.

I may be the only one who will take this email seriously, but I think if you
feel you must add bacon to your spaghetti sauce, cook it separately from all
the other ingredients and try to get as much grease off of it as possible,
even pat it with a paper towel. That might help reduce the slimy feeling,
but I wouldn't omit anything but meat from the sauce recipe to do it. Salt
is pretty important to the taste, and leaving it out will make the sauce
bland, especially if it's all you're adding besides it is tomatoes and meat.
You can substitute other seasonings to make the sauce more flavorful, like
garlic, cilantro, oregano, bay leaves, etc, but I still would recommend
adding a bit of salt. Bacon is going to make the whole thing heavy, and I
don't know a way around that besides using less. 2-3 strips is kind of a
lot, especially with all the other meat. I assume you're using ground beef,
but bacon is much heavier than ground beef, so I do think it could have a
large impact. Did you reduce the amount of meat when adding the bacon? I'd
recommend adjusting the amount of meat down to compensate, even reducing it
more than just by the amount of bacon you are adding. You might also try
making the sauce as usual, then tossing the bacon in right at the end when
you're throwing the sauce and pasta together. In concept, bacon and tomatoes
should work together, or we wouldn't have the BLT, but bacon and spaghetti
sounds gross to me. Good luck.

On Mon, Oct 6, 2008 at 10:30 AM, Will Langford <unfies at gmail.com> wrote:

> Don't do it!
> Heavily off topic, but men and geeks love bacon... and bacon is my favorite
> vegetable ( http://dieselsweeties.com/archive.php?s=931 ) ... and everyone
> loves my s'getti sauce. <http://dieselsweeties.com/archive.php?s=931>
>
> I substituted 2-3 strips of diced up bacon for salt just before setting the
> sauce down to simmer for 2 hours.  The sauce ended up extra bland,
> extremely
> heavy on the stomach (still dealing with it this morning), and *tasted*
> slimy although the texture was fine.  And the sauce itself is made up of 4
> cans of 28oz tomatoes and 2-3lbs of meat... so 2-3 strips shouldn't have
> had
> *that* much of an impact :(.
>
> Now, bacon wrapped hot dogs do alright.  Here at work I bought a stainless
> steel hot dog roller (8-12 dog, $75).  Toothpick some bacon around a hot
> dog
> and throw it on the rollers.  Yum.
>
> -Will
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