A while back, I thought about making bacon chip cookies, and tonight I did.Â They were quite nice, and I think I’d prepare them when I have curious company or need to fulfill a stereotype.Â The more interesting part was acquiring the bacon at the Genuardi’s Checkout Line.
Me: Please don’t waste a bag to wrap the bacon separately.
Cashier: You don’t want the bacon touching the other food, do you?
Me: Why not?
Cashier: It’s bacon, it has juices.
Me: So you’re telling me that your store sells leaky bacon?
Cashier: No, but some of the bacon might go through the packaging.
Me: Please, don’t wrap it.
Cashier: Ok, but make sure you cook it just in case something gets in.
I’m confident that the shrink wrapped packaging inspected by the FDA for a meat that’s probably irradiated that I’m going to prepare over a 350Â° griddle and then crumble up and put into a cookie to be baked at 375Â° should be sufficiently safe.Â Should the bacon magically exit the packaging through an aggregate quantum super-position tunneling effect in a process that would normally require millions of times the age of the universe to happen, I’d gladly suffer any intestinal disease to have witnessed a macroscopic manifestation of such quantum wierdness.
If the baconness were to spread, it’s more likely to be stopped by the glass containers of the other ingredients that shared a back with it than by the seran wrap-like condom of a wasted grocery bag.Â Besides, what what if bacon-ness spread?Â I don’t see how that’s a bad thing.Â If bacon held its consistency better I’d use it as a coffee stirrer and in its thicker form a kind of edible fork for things that are scooped like rice or oatmeal.