Engaging Introduction
I went to the store and bought some bacon, brought it home to eat, and nearly dropped my spatula when I saw it.
There, nestled between the perfect pink-and-cream strips, was a chunk. A weird, hard, discolored chunk. It wasn’t shaped like bacon. It wasn’t striped like bacon. It looked like… I don’t know. A dried-out nugget of something that had no business being in my breakfast.
I did what any rational person would do. I poked it with a fork. I sniffed it. I held it up to the light. Then I threw the whole package in the trash and ate cereal.
Later, still annoyed, I texted a chef friend. “What’s the deal with weird chunks in bacon?” Her answer surprised me. “It’s probably just a fat deposit or a bit of lymph node. Annoying, but harmless. Next time, cut it off and cook the rest.”
I had thrown away perfectly good bacon. And I had no idea how many other kitchen mysteries I’d been misinterpreting for years.
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