Sunday, I ordered a sandwich chalked up on the blackboard as “Smoked Salmon BLT.” The sandwich was very good, but it had no bacon. I was shocked. You might say speechless, except that would be innacurate; I’m afraid I speechified quite a bit.
“You’ll have to post about it to bacontarian,” my long-suffering companion finally said, and lo, now I have.
Why would call something a “BLT” and leave off the Bacon? That’s like an IPA that isn’t an ale, or a CPU that does no processing. It’s just not right. As I say, I was shocked.
Perhaps the “B” stood for bun. I hope you complained, I know I would have.
You should publicly shame the organization by listing it here, so we can boycott it. Or perhaps organize a sit in. (A swine in?)
Surely, they must be made to recognize that they are taking the LARD’s name in vain.
Must have something to do with Karm, because…
Today I ordered a salad (don’t even remember what kind, but I’m kind of dieting, or at least trying to be less fat) and was pleasantly surprised to find that it had not only shrimp in it, but also lovely, beautiful, crispy bacon. And not bacon bits- I mean actual strips of bacon.
Nothing in the description of the salad led me to believe it included bacon. Needless to say, I was delighted.
The place I work at (I’m a chef) makes a salmon blt sometimes, and it sells incredibly well. WE put BACON on the Blts. It’s a requirement in the B part of the title. Plus, to quote Master Shake from Aqua Teen Hunger Force, “No, no, it’s a good sandwich. But what kind of a sandwich doesn’t have bacon?” I rest my case. ~Cate~ P.S. First found this site through My Yahoo! (it was in the daily picks). Love your blog. LOVE it. Can I post a link to this on my site for my “Freakin’ Sweet Site o’the Moment?” Email me. Tootles~
I too find ur lack of bacon in any kind of BLT disturbing. Your happy ending with the salad make up for it though.
I am more preferencial to a BLAT, BLT+Avocado…on sliced sourdough, Tapatio hot sauce and some pepper myself.
(I’m prtty happy that you have this site. I stumbled on it by accident one day and have been a fan ever since)
Well, I would personally be outraged by a BLT delivered bacon free. I wouldn’t mind so much if they left out the tomato and the lettuce and just sent me a B, but I would never order an LT.
A cook I know worked in a restaurant where everything, I mean everything on the menu had bacon in it. After working there for two months she got so many bacon burns all over her body, she had to resign. Maybe the cook left out the bacon in protest against the number of bacon burns he had received. If so, he should get fired. NOW.
Hmm, I made a BLT muffin. It didn’t have any L. Which turned out to be okay because the recipe rendered me something that wasn’t even worth picking out my Niman Ranch Bacon. Leave out the L, leave out the T, but never mess with the B. It ain’t right.
Biggles
My wife and I have a parlour game which consists of inventing the grossest, worst alternative ingredients of a BLT sandwich that we can think of. I think the current champion ingredients are Beetroot, Lychee and Taramasalata.
What a ripoff! A smoked salmon BLT is one of the best sandwhiches in the world when its made right. The place I usually get them from doesn’t skimp on anything B, L or T. Late summer is the best time for the BLT, because the local tomato crop is in full season. Nothing like a fresh tomato slice accompanying some nice warm bacon on a peice of lightly toasted bread.
Sorry to hear you got ripped off like that. So, it did not come with bacon, or they forgot to put it on the item? Oh well, chalk it up to a lesson learned.
Egads … that’s like making a PBJ without the peanut butter!
I like to add cheese or a fried egg to my blt’s sometimes. Leave off the L and T and grill the sandwitch like a grilled cheese or patty melt for the full ‘heart attack on a plate’ effect.
Hmm … must try making a grilled peanut butter and bacon sandwich some time.
That is madness…don’t EVER mess around with bacon!
Here is my recipe for candied pepper bacon (aka CRACK): throw a whole pound of bacon in a 10-inch skillet over med-low heat, with a couple tablespoons of vegetable oil (bear with me on this one) – do not worry about keeping the bacon flat and orderly. Stir frequently…a nice pool of sizzlin grease will form, esentially deep frying the bacon pile. Just keep on stirring! I use a blend of cayenne, black, and crushed red pepper, and apply it very generously when the pork is nearing perfection. At the moment the bacon is done, I sprinkle a mixture of powdered and brown sugar on the sizzlin gold, and turn up the heat to med-high. The sugar lowers the oil temperature, so turning it up ensures a good carmelization within 1-2 minutes. I dump it out on a paper plate, since the sugar will stick to any paper towels until it cools down. The bacon does not turn out flat and pretty, but it is so addictive, it is sure to be illegal after it catches on. On a BLT, it adds a sweet, spicy compliment…
Yeah, baby!!