Jesus, if it wouldn't cost me a couple hundred dollars to ship internationally, I'd send you some of my homemade bacon just in an effort to defend America's honor. Hotels are one of the worst places to also try bacon, especially if it's part of some free breakfast deal. They pretty much get shipped all the cast off pieces of real bacon that get to go to people that actually know what the hell they're doing with it.
There is no dessert I love more than a chocolate based cake. The darker and richer the better. I've had chocolate so rich that it made my face tingle. If it's topped with some kind of chocolate mousse, I'll tweak my own nipples as I'm eating it.
On one hand, I'm glad to see regional barbecue spread the world over, but I'm getting tired of trying to defend regional barbecue against celebrity chefs and figureheads who like to say that the only real BBQ is from Texas or that any kind of BBQ sauce is covering shitty food. It's beef. Beef tends to need very little if you're cooking a quality cut. However, there are BBQ styles all over the south and some of those styles do use BBQ sauce. I challenge anybody to say that a pulled pork BBQ sandwich with a drizzle of vinegar sauce isn't authentic, or that babybacks with a glaze of sauce is somehow automatically shit. We aren't talking about simmering a cut of meat in KC Masterpiece. If it's good, it's good.
You forgot mustard sauce. Vinegar and mustard are legit. Heavy tomato is a crutch for the talentless.
Except for Memphis in May and Kingsford Royal champions, I'm sure you're correct. That's exactly, to the letter of what I'm talking about. There are cooks who are undeniably better than you at BBQ who will use a traditional glaze on ribs. But blerg, blerg, blerg. BBQ sauce is wrong.
Focus: I can't eat eggs by themselves. In fact I'm so god damn picky about eggs that I'll only eat them under two circumstances: 1) Scrambled, and heavily masked with other items on my plate. 2) In an omelette, because they are heavily masked with other items. I don't get breakfast cravings very often, and often I'll choose the 'lunch' items at a brunch whenever possible. But when scrambled eggs are on my plate I'll usually take my hashbrowns, bacon or sausage (or both?) and my toast - slice and dice all of it up and blend it together as some type of super breakfast scramble. Add some ketchup and I'm all set. Alt. Focus: What do you do with food that's against the grain? (Please no porn to this one, for the love of god please) Milk Duds or M&M's in your movie theatre popcorn. Try it. It's a game changer.