It's a culinary axiom: Bacon is magic.
And I'm not talking the metaphorical kind of magic, either, not the kind of 'magic' behind a home run or a the 'magic' of children's laughter or the 'magic' of a Van Halen reunion with David Lee Roth. No, bacon is real magic, like a Van Halen reunion with Sammy Hagar.
Here's the proof - there is nothing savory that can't be made better by adding bacon.
I'm not talking sweet. Bacon and ice cream? Probably not the best. Bacon and cheesecake? Pass
But - bacon and pizza? Mmmmm... Bacon and fillet mignon? Mmmmm... Bacon-wrapped shrimp? Well, I hate shrimp, but people tell me it's good. Bacon and macaroni and cheese, or mashed potatoes or cous cous or spaghetti... I tell you, the list is endless.
I will go out on a limb here and say that no one can find a savory food that isn't made better by the addition of bacon. Prove me wrong.
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