High fat foods leads to food addiction

[OakLeaf]

What is appalling is a trend by some chefs to combine bacon with other gourmet cooking recipes.

Is it really a "trend?" I thought it was just a "style." DH and I have a word for it (not just bacon, but ham hocks, etc.): "po'kified." Sometimes we'll go to a restaurant and two thirds of everything on the menu will be po'kified. That's when they even bother to disclose it. I ordered a salad topped with shrimp the other day. The salad was completely ridden with slices of pepperoni and some other type of summer sausage.

IAE it bugs the !@#$ out of me, too. There are so many people who don't eat pork, whether for religious, moral or health reasons. Myself, I'll pick the pork out and eat it anyway, but for a lot of people, the whole dish would be wasted. Why make two-thirds of your menu inaccessible to such a large group of potential customers? (Don't answer that. I know the answer, and it isn't pretty. )


On topic: what GLC and Knott said. It's just another round of the same old thing that's been going on for the last 40 years. That study just came out about HFCS, so the HFCS industry (who is responsible for all those "low-fat" processed foods) counter-attacks on fat. That's all this latest is.