In culinary circles, bacon has, until now, been pretty uncontroversial. It tastes good, it adds flavor, it's got great texture. It makes dishes, from breakfast through dessert, taste even better.
But how much of a good thing is too much? Sad as it is to say, I think we're starting to max out on bacon. It's become an easy out for chefs and home cooks (and Top Chef contestants) who want to give a dish an edge. The problem is, when you use the same edge every time, it loses it's, well, edge.
We saw that this week on Top Chef. Kevin won the Quickfire with his fricasseed escargots garnished with bacon jam - and apparently that bacon jam was awesome - but Mattin's overly bacony veloute very nearly got him kicked off. It was a great example of too much being too much (also a great example of Gallic overconfidence).
So what's next for bacon? Probably more of the same. I mean, it's bacon, it's not going away. But maybe we will see a slight drop in fine dining dishes flavored with bacon. And I definitely wouldn't be surprised to hear some anti-bacon sentiment from chefs of the celebrity sort.
UPDATE: From Discovery Doug, who I'm sure agrees that bacon is good for all of us: