How To Waste Your Spouse With Pleasurable Measure!

“Bacon or “bacoun” was a Middle English term used to refer to all pork in general. The term bacon comes from various Germanic and French dialects. It derives from the French bako, Old High German bakko, and Old Teutonic backe, all of which refer to the back. There are breeds of pigs particularly raised for bacon, notably the Yorkshire and Tamworth.

The phrase “bring home the bacon” comes from the 12th century when a church in Dunmow, England offered a side of bacon to any man who could swear before God and the congregation that he had not fought or quarrelled with his wife for a year and a day. Any man that could “bring home the bacon” was highly respected in his community.” –


Bacon Trivia

  • Bacon is one of the oldest cuts of meat in history; dating back to 1500 BC.
  • In the 16th Century, European peasants would proudly display the small amount of bacon they could afford.
  • The Yorkshire and Tamworth pigs are bred specifically for bacon.
  • 70% of all bacon in the US is eaten at breakfast time.
  • More than 2 billion pounds of bacon is produced each year in the US.
  • Until the first world war, bacon fat was the cooking fat of choice in most US households, when prepackaged pig lard became commonly available.

Clockwise: Black Peppercorns (to taste), Himalayan Black Salt (to taste), Spaghetti (250g), Bratwurst (2 pcs), Chilli Padi (minced, amount to taste, I used 4), Garlic (minced or chopped, amount to taste, I used half a bulb), 100g Bacon (chopped).

The aroma from frying bacon is definitely one of our family’s favourite scents. Fry bratwurst whole at this stage if you want, and slice them afterwards or they will curl. I boiled mine (5 – 8 minutes recommended by manufacturer, be it fried, grilled or boiled), together with the pasta.

Once the bacon is crisp, garlic’s fragrant and you’re choking from the chilli’s essential oils, it is time to add in the cooked pasta (8 minutes cook time for my spaghetti).

Add water that was used to cook the pasta if necessary – a tablespoon at a time so that pasta do not become soggy.

Season with salt and pepper to taste.

Add Parmigiano (amount to your liking), and toss with more olive oil if desired.

My frozen-thawed bratwurst sausages were boiled together with the pasta for about 6 minutes. They are already fully cooked from the manufacturer so it was just a heating not cooking process.
This did not looking appetising since we often also eat with our eyes so I created one with a few magical strokes in a photo editing app (see pic below) that would looked as if the bratwurst’s been fried before slicing.
There’s a difference between what we see (and post) on the internet and what we actually eat in real life, isn’t it?

Bratwurst; to fry or not to fry?

“WHO in their right mind doesn’t love bacon?!!!” my Canadian friend was adamant. He insisted that I have bacon and maple syrup with my toasts. I retorted emphatically that as an Asian Chinese (in my era) I didn’t grew up with it and so bacon is not a must-have item for my breakfast spread. Jook, you char kueh, char beehoon, mee rebus, nasi lemak, putu mayam and roti prata were more my fare. As a matter of fact, I think my first taste of bacon was in my late teens. That said, I must admit I do like processed meats i.e. luncheon meat, streaky bacon, cured hams, gourmet sausages (hotdogs are of a different pedigree), salami, and pepperoni. Verily, country herb sausages have become one of my go-to comfort foods!

The aroma from frying bacon is definitely one of our family’s (if not yours) favourite scents and yesterday’s lunch of “Spaghetti Aglio Olio with Bacon and Bratwurst” was prepared in honour of all the men who “bring home the bacon” but boy was I astounded after doing some research online that bacon was as deadly as smoking! I mean I’ve always knew that processed meats are not good for our health but then I didn’t expect the gravity of their perils to be that detrimental!


The WHO advised that consuming 50g of processed meat a day – equivalent to just a couple of rashers of bacon or one hotdog – would raise the risk of getting bowel cancer by 18% over a lifetime. (Eating larger amounts raises your risk more.)

And yet the evidence linking bacon to cancer is stronger than ever. In January, a new large-scale study using data from 262,195 British women suggested that consuming just 9g of bacon a day – less than a rasher – could significantly raise the risk of developing breast cancer later in life. The study’s lead author, Jill Pell from the Institute of Health and Wellbeing at Glasgow University, told me that while it can be counterproductive to push for total abstinence, the scientific evidence suggests “it would be misleading” for health authorities to set any safe dose for processed meat “other than zero”.

Since we eat with our eyes, the main way we judge the quality of cured meats is pinkness. Yet it is this very colour that we should be suspicious of, as the French journalist Guillaume Coudray explains in a book published in France last year called Cochonneries, a word that means both “piggeries” and “rubbish” or “junk food”.

The pinkness of bacon – or cooked ham, or salami – is a sign that it has been treated with chemicals, more specifically with nitrates and nitrites. It is the use of these chemicals that is widely believed to be the reason why “processed meat” is much more carcinogenic than unprocessed meat. Coudray argues that we should speak not of “processed meat” but “nitro-meat”.

“There’s nitrate in lettuce and no one is telling us not to eat that!”

But something different happens when nitrates are used in meat processing. When nitrates interact with certain components in red meat (haem iron, amines and amides), they form N-nitroso compounds, which cause cancer. The best known of these compounds is nitrosamine. This, as Guillaume Coudray explained to me in an email, is known to be “carcinogenic even at a very low dose”. Any time someone eats bacon, ham or other processed meat, their gut receives a dose of nitrosamines, which damage the cells in the lining of the bowel, and can lead to cancer.

You would not know it from the way bacon is sold, but scientists have known nitrosamines are carcinogenic for a very long time. More than 60 years ago, in 1956, two British researchers called Peter Magee and John Barnes found that when rats were fed dimethyl nitrosamine, they developed malignant liver tumours. By the 1970s, animal studies showed that small, repeated doses of nitrosamines and nitrosamides – exactly the kind of regular dose a person might have when eating a daily breakfast of bacon – were found to cause tumours in many organs including the liver, stomach, oesophagus, intestines, bladder, brain, lungs and kidneys.

Just because something is a carcinogen in rats and other mammals does not mean it will cause cancer in humans, but as far back as 1976, cancer scientist William Lijinsky argued that “we must assume” that these N-nitroso compounds found in meats such as bacon were also “carcinogens for man”.

Given the harm of “nitro-meat” has been known for so long, the obvious question is why more has not been done to protect us from it. Corinna Hawkes, a professor of Food Policy at City University in London, has been predicting for years that processed meats will be “the next sugar” – a food so harmful that there will be demands for government agencies to step in and protect us. Some day soon, Hawkes believes, consumers will finally wake up to the clear links between cancer and processed meat and say “Why didn’t someone tell me about this?”

~ Read in details here: (Bee Wilson)


With so much controversy about bacon (and other nitrite processed meats), would you still eat it or do you think the cancer scare reports are dramatic and alarmist overreach? Either way, God bless the man who does or does not (now that we know better) bring home the bacon!

P.S. Have a spouse you don’t love anymore? 😉 Here’s How To Waste Your Spouse With Pleasurable Measure: Serve them (pink not greyish, think chemistry chemical) bacon with lots of love… minimum dosage two rashers daily, or any amount to your liking. And do throw in bratwurst, chorizo and pepperoni on days they are extremely naughty but hold the lettuce, there’s nitrate in them! :mrgreen:

Information Credit:

Extra Reading : Processed Meats Like Bacon May Increase Breast Cancer Risk

Happy cooking, eating and bonding! 🙂

Pasta Recipe:
Why Bother Making Fresh Pasta
Sun Kissed Aglio Olio A la Valerie
Heaven Sent Me Angels Hair (Recipe by Valerie)
Spaghetti Pomodoro With Ngoh Hiang
Penne Pasta Bake With Rotisserie Chicken And Condensed Mushroom Soup Recipe
The Bonding Tool Blog’s First Anniversary

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: