Thanks to today’s “Guest Writer” – the illustrious, pizza chef, Ken.
‘While not usually given over to rhapsodizing on the ineffable qualities of breakfast foods, it is hard not to find some room to do so when you actually discover the perfect take-away masterpiece of simplicity. To wit, the humble Bacon Roll.
When you think about it, this is ten different shades of spouting foolishness about a smoked, salt-laden, pork product shoved rather unceremoniously onto a rather indifferent roll of bread. How could one possibly get all in a dither about something so basic, banal, and well, not particularly good for you?
It is really quite easy. Deliciously so.
In England this summer we were casting about for a quick breakfast for me as I was getting ready to get on the train from York to Leeds. We ambled through the York train station, noted the West Cornwall Pasty Company, and decided to give it a go. We had passed various outlets of this place before, but always thought it a bit dodgy, as we had tried pasties in the Upper Peninsula of Michigan, and found them to be – umm, filling. They were not bad, but they were never meant to be anything other than filling. Thinking that the West Cornwall Pasty Company simply churned out variants of said pockets of thick, breadyness surrounding chunks of beef, veg, and potatoes, well, it seemed safe to find something else. The York train station, at the early hour I arrived to catch the train, was rather limited on choices, so in we went to see if I could find something. Pasties were nowhere to be found on their counter at breakfast time. All that lined their warming areas were row upon row of Bacon Rolls and Sausage Rolls. At one pound (sterling, not weight) a piece, it seemed like a bargain, so I ordered the Bacon Roll (I ordered an espresso for Denise, her favorite breakfast food(group)).
It was obscene how good it was. Obscene.
The bacon is not some thin-sliced piece of nonsense, it was a good thick slice of slab bacon, cooked just enough to likely get past the food inspectors, but no more than that. It is a delightfully savory, salty, rich, slice of well-cured bacon (and the fat is both crisp and creamy). The roll is soft, decently warm, and not too big (too many places in the US make rolls, buns, and other assorted bread products too big – the bread overwhelms whatever it is that it supposed to enhance – remember that sandwich (in any form) bread is a convenience, and yes it should be outstanding, but it should never overshadow the contents within). No sauce or other topping is necessary (some of my fellow commuters ordered ketchup for theirs – ewww).
When we returned from Europe, Bacon Rolls became ‘that’ food that we talked about most. You know, when sitting around thinking about places you have traveled, you also think about food that you enjoyed, especially simple street food, or train station vendor food – that kind of food. As an example, Denise and I often talk about the sausage and bread we enjoyed at the Cologne train station – perfect sausage, with a wonderful piece of crusty bread, and delectable brown mustard. Well, Bacon Rolls from the West Cornwall Pasty Company are now on the list.
This morning, Denise made Bacon Rolls. That is not a bad way to start the week, not at all. And yes, they were delicious.’
