“God not only plays dice with the universe, he sometimes throws them where they can’t be seen.”
"If God did not intend for us to eat animals, then why did he make them out of meat?"
Why does bacon smell so good (at least for most of us)?
The answer, according to scientists, lies in meat’s unique mixture of fat and umami (more about this taste later), spiced up in a process called the Maillard reaction — the browning that happens when we cook a piece of meat. “These are powerful stimuli to humans,” says Paul Breslin, a nutritional sciences professor at Rutgers University.
Even in a black hole bacon would smell good.
But after the bacon was eaten, where would I go next?
Hopefully---if we believe there are such things as wormholes---I would travel through a wormhole to come out somewhere else to enjoy a second cup of coffee, instead of remaining within the black hole, and taking the chance that it might explode (“…although for a hole the mass of a star it would take longer than the age of the universe.”)
I’ve had vegetarian burgers that tasted quite good, and many years ago I consumed nothing but them and baked potatoes---along with carrot juice, fresh salads, and homemade bread---for an entire year.
I stopped eating meat, and did not have any inclination to eat the red flesh.
In fact, the aroma turned me off.
And bacon and I were never in the same kitchen.
But today I love the aroma of bacon!
I found myself on a commune in New Mexico once where I tried to eat some barbecued goat.
The aroma of this meat wasn’t very enticing, nor was the taste.
I ate a big piece of Dutch apple pie instead.
While living on Guam, I kept an airtight bomb canister filled with 100 lbs. of brown rice, and spent the next two years trying to eat all of it.
Vegetables go great with brown rice.
Add soy sauce and cayenne, and voilà, it’s a feast for a famine.
If I were stuck in a black hole, I’d want plenty of brown rice!
Yes, it sort of sounds like your mommy, but it isn’t.
In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). It can be described as a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. The sensation of umami is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and other animal tongues.  Its effect is to balance taste and round out the overall flavor of a dish.
Umami enhances the palatability of a wide variety of foods.[12
IT’S ABOUT RENEWABLE RESOURCES!