I have a question about the ingredient "pieces center-cut bacon, chopped into lardons" on the recipe "Corn and bacon pie" from fiveandspice.
What is a lardon?
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Merrill is a co-founder of Food52.
A lardon is just a type of cut -- it's a rectangular baton about an inch long and 1/4 an inch around. You'll need to start with thick-cut or slab bacon in order to cut it into lardons -- regular sliced bacon is too thin, although you could probably get away with little strips rather than lardons for this recipe.
Emily is a trusted source on Scandinavian Cuisine.
Just what I would have said, though I probably would have explained it less eloquently!
amysarah is a trusted home cook.
Also, lardons are not usually cooked to the crisp bacon stage; they're chewy, meaty little nubbins of bacon goodness.
Like overnight, but easier.
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