Quote:
Originally Posted by bulletproof4age
Is that what I had at The Strip House in NYC? I let my friend order. He got this, what I thought was Bacon, appetizer. It was definitely thicker than normal bacon and more layered. It was the most delicious bacony thing I have ever had. He said this type of appetizer was common place at steakhouses  ? |
Bacon is pork belly, cured and, generally, smoked.
Slab bacon is useful because for anything other than strips of bacon breakfast style, other cuts are more useful.
Very thick cuts, like you describe, can be crisp on the outside and soft on the inside. These are great on sandwiches.
Lardons (little rectangles) can demonstrate the same contrast in textures and are good on salads.
If you are making BLT's or salads (or heaven forbid carbonnara, but this is a topic for another day) with sliced (even thick) bacon, you are doing it wrong IMO.
You can buy slab bacon, but I recommend curing your own. It is stupid easy, it makes extract brewing look like rocket surgery.
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