Depends on the salad bar. I've used fake-bacon bits for a long time, but recently bought a large quantity of actual-bacon bits (which go bad faster, but are sitting in a few bags in the freezer). They'd be fine sitting out for an hour or so at a salad bar, waiting to be eaten, and they're cheap in bulk.
I have no experience with split pea soup or navy bean soup, so I did not click the buttons.
Surprisingly, "bacon" bits are usually soy, yet there's real pork in most baked beans.
There are vegetarian versions of all this stuff, though. I find most canned veg baked beans are too sweet, so I add a dollop of mustard and mix it in, and that makes them better.
Living the kosher life, I have found examples of all of the above, sadly. However, I answered the poll with what *should* contain pork fat (baked beans). Veggie baked beans are just not "real" to me. :(
Funny, my brother's response to that same news was, "It's like they can see into my dreams!" I wouldn't call the Vosges Mo's Bacon Bar "dreamy", but I did eat the whole damn thing myself--and my boyfriend's, too!
I interpreted "normally" *not* as "usually", but as "at least often enough that I wouldn't assume it doesn't without checking." In other words, that it's normal for these items to have it; not that it's abnormal for them not to.
I totally expect split pea soup and navy bean soup to be made with salt pork and/or bacon. It is traditional. But that said, I don't really think it's necessary and am puzzled at how often people seem to think it is. Despite being a lover of all things pig, I find that all bean soup really needs in order to be tasty are the seasonings: vinegar, salt, pepper, garlic, onion, thyme, etc.
Split pea soup I totally assume will be made with salt pork or whatever, because that's how my mom made it. I never made navy bean soup until I was in college, so I assume no bacon. I think that's basically how my breakdown goes -- if I ate it growing up, it basically had pork fat in it.
I don't know about "normally," but they're all things I wouldn't eat without an ingredient list. Soup is extra fickle and can never be counted on -- grrrr.
I've not encountered bacon-corn chowder, but UM was always sullying the corn chowder with shrimp. I like shrimp, and I like corn chowder, but the combo was totally unappealing. The days the corn chowder was shrimp-free were far too few.
A number of people have observed that bacon bits are generally not, but they still regularly contain "natural flavor", which I universally interpret on a meat-flavored product as being meat extract. (This was the source of the McDonald's controversy a few years back.)
I've never had navy bean soup or a turkey club, so can't comment.
I mean, basically I don't eat soup that I haven't prepared that isn't explicitly labeled vegetarian.
I answered as if "normally" means "I would routinely think to inquire about pork content before ordering/eating it." Corn chowder, no. Arrgh! I guess I will have to start asking...
Answers I have gotten to the question "does this corn chowder have pork in it?":
(1) "Of COURSE it has pork in it! ALL corn chowder has pork in it!" (2) "Of COURSE it doesn't have pork in it! Corn chowder NEVER has pork in it!" (3) "Uhhhhhhhhhhh, I have no idea. Why?"
If one wishes to avoid pork products, one must always ask about bean dishes. Some bean dishes almost always have piggies (and yes, chowda is one) while others may or may not (baked beans).
You can substitute a smoked turkey part in many bean dishes and get the same yumminess. I like wings or necks, because the smoked skin holds more smoky flavor than smoked meat.
If you want a vegetarian dish, try adding spinach or nori at the very beginning of the bean cooking process. The spinach will make the beans taste both porkish (ie, add some of the depth that comes with preserved pig products) and a bit spinachy - but not spinachy that it turns off most people. The nori will make the beans taste better, and can be used in more applications. For example, I wouldn't put spinach in baked beans but I would put nori in. Again, it adds depth and some smoky flavor.
I made Cook's Illustrated's Tuscan Bean Stew over the weekend, using bacon grease for the pancetta. It also has tomatoes and chicken stock, and I added cooked quinoa for a complete protein. It came out surprisingly tasty in a subtle way. A stronger smoked flavor would have overwhelmed the dish.
indeed, most kinds of starchy, beany soups are often flavored with pork products. and "club" sandwich usually means "add BLT and several more slices of bread to what ever kind of sandwich is being clubbed".
Of course, you could be in the South where they assume that green beans (you know, normally boiled or steamed up here as a side dish) include some sort of pig product (normally fatback). That was just the weirdest thing to me.
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I have no experience with split pea soup or navy bean soup, so I did not click the buttons.
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I always admire restaurants with real bacon bits, but since bacon itself annoys me, it's less functional than the fake stuff. :)
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There are vegetarian versions of all this stuff, though. I find most canned veg baked beans are too sweet, so I add a dollop of mustard and mix it in, and that makes them better.
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Bacon bits contain no pig flesh/fat.
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They are putting bacon bits in dark chocolate now.
Surely the end is near.
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I've never had navy bean soup or a turkey club, so can't comment.
I mean, basically I don't eat soup that I haven't prepared that isn't explicitly labeled vegetarian.
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btw: Navel beans!
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(1) "Of COURSE it has pork in it! ALL corn chowder has pork in it!"
(2) "Of COURSE it doesn't have pork in it! Corn chowder NEVER has pork in it!"
(3) "Uhhhhhhhhhhh, I have no idea. Why?"
I voted for them all
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You can substitute a smoked turkey part in many bean dishes and get the same yumminess. I like wings or necks, because the smoked skin holds more smoky flavor than smoked meat.
If you want a vegetarian dish, try adding spinach or nori at the very beginning of the bean cooking process. The spinach will make the beans taste both porkish (ie, add some of the depth that comes with preserved pig products) and a bit spinachy - but not spinachy that it turns off most people. The nori will make the beans taste better, and can be used in more applications. For example, I wouldn't put spinach in baked beans but I would put nori in. Again, it adds depth and some smoky flavor.
I made Cook's Illustrated's Tuscan Bean Stew over the weekend, using bacon grease for the pancetta. It also has tomatoes and chicken stock, and I added cooked quinoa for a complete protein. It came out surprisingly tasty in a subtle way. A stronger smoked flavor would have overwhelmed the dish.
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and bacon bits usually aren't actual pork.
verily, eit.
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