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12 December, 2007

Porcine preclusion

Why does cheap meat (especially catering bacon and sausages) smell so disgustingly sickly-sweet?  I have to open the windows whenever J. has brought a bacon bun into the office for his breakfast, and it's deeply unpleasant to pass County Diner (Cartmel Coffee Bar, as was) each morning.

The Diner's extractor fan has been carelessly sited to output into the main entrance to County South's quad. The replusive effect is the absolute opposite of the smell of fresh bread emerging from a baker's: had I been tempted by the idea of a sausage bun, the smell would change my mind instantly. It must be even worse for vegetarians.

Seriously; why is it so repugnant – isn't the scent of frying bacon supposed to be extremely tempting?
The only reason I can think of is that the high water content of cheap bacon causes it to boil rather than properly fry. Oh, and that cheap sausages contain the parts other manufacturers don't mention....

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