serinde

Failing to escape the gravitational pull of the Hungarian Meat Market on 81st and Second, I entered one of those fugue states and came out with a half-pound of an unlabeled paprika-dusted entity described by the shop girl as "bacon, but you don't have to cook it". (Research indicates that this might be some variant of szalonna.) It's more than 50% fat, and the meat bits are rather shreddy in the way corned beef gets. There is no rind.

Not being a starving Hungarian peasant, I'm not gonna just eat the stuff--I think it will make a better flavor-enhancer (

shechameleon has already proposed using it as a base for potato soup, and I was seeing it in a pot of beans)--but I can't be arsed to make soup tonight. Therefore, my intent:

~2 Tbsp of maybe-szalonna, diced fine
1/2 of a red pepper, sliced in strips
1/4 or a bit less of onion, sliced in strips
A potato, which happens to be rather lambently purple-red, scrubbed and sliced thin

Render the maybe-szalonna in a skillet, nice and slow. When it's good and drippin', add the potatoes, then after a few minutes, the other veg. Serve as soon as the taters are nice and brown, or whatever color they get when they start out porphyros, with a hunk Brooklyn Brewery Dark Rye bread.

I shall report results anon.

Edit for results: The veg didn't really take up the bacon flavor (or the paprika flavor), unfortunately. I am perhaps executing the rendering stage incorrectly. It's fine and all, but the units are not, in the words of one of the plaques we saw at the Saarinen exhibit today, entering into a dialogue.