crispy, floppy or stiff? how do you like your bacon?

reply to post by AnonymousCitizen


Way awesome on the woven bacon. Looks like a personal serving to me! Bacon, bacon, bacon....Bacon!! OP, that was some curious use of adjectives. LOL

Absolutely Crispy!!! Bake in the oven on a rack over an aluminum foil covered baking sheet with sides to catch grease. 400 degrees approx. 20 minutes



Yes I do love Bacon, Yummmm.

I never see bacon in USA as we get bacon in UK.
www.google.co.uk... i=GHxnUYj8BcuqhAfH_4DwCA

Why is that? We have the big round shaped bit as well as the long bit with the length of fat on it.

I crisp up the fat in the oil when I cook it.

As long as it is cooked, I like it! Chewy, crispy, stiff or burnt. Even (cooked) and cold from the fridge.

Tried a recipe for "chicken fried bacon" a while back (breaded and fried), but I really didn't care for it because the bacon was left a bit raw even after the outside was cooked. I might try it again with chewy, soft cooked bacon though, or maybe just a different recipe www.cdkitchen.com...

Maybe I need a bacon wallet too

reply to post by jude11

This is only for you because of the way your mind is working. NO ONE ELSE CLICK THIS
www.abovetopsecret.com...

I like my bacon just cooked and chewy if it's by itself.
Crispy if it is in a English muffin and egg sandwich.

Yummy, bacon... how i miss real bacon in France...

I like mine mixed, crispy and smoked in a sandwich with an egg and lashings of HP Brown sauce

BUT, i must admit a couple of years ago i went to the States (San Diego) and absolutely pigged myself out in one of those great diners every morning... as much bacon as you can eat... nice and crispy... the best bacon i have ever tasted, i must have gained at least 2kg in weight!!!

Now, where the heck did i put those cholestorol tablets???

Kindest respects

Rodinus

Seems an interesting split between the floppy (chewy) crowd and the crispy+ crowd.

Does anyone Lee think bacon gets more tasty the longer you cook it?

reply to post by butcherguy


That's the stuff, maybe just a little of that fat being soft also. Hard to do, but so worth it.

Originally posted by gamesmaster63
reply to post by butcherguy

 

That's the stuff, maybe just a little of that fat being soft also. Hard to do, but so worth it.

Exactly.
That is bacon perfection in my book!

Originally posted by Chukkles
I never see bacon in USA as we get bacon in UK.
www.google.co.uk... i=GHxnUYj8BcuqhAfH_4DwCA

Why is that? We have the big round shaped bit as well as the long bit with the length of fat on it.

I crisp up the fat in the oil when I cook it.

I always thought that weird-looking British bacon was called gammon.

Gammon also comes from the hind leg but it is cured as part of a side of bacon and cut off after wards. Gammon may be smoked separately or left unsmoked but it is not matured long enough to have a strong ham flavor and does not keep for as long as ham, which is generally cured more slowly.

Source

Every bacon loving ATS member needs a bacon press.

Originally posted by siliconpsychosis
Does anyone think bacon gets more tasty the longer you cook it?

No way. I think it loses flavor, dries out, the more it's cooked.

It's so incomplete here without Domo-- I know his spirit lurks in a dimension
somewhere close, and yet salty. How I miss him... circus paint and all.
Thick sliced (.15625 -.203125 in.) that's between 5/32 and 13/64 of an inch
for you fractional fractal folks: but they must be Imperial, because I'm an old
guy and almost Canadian, but forget that gummy cylindrical grease roll eh?
"That's not Prusciutto, IT"S ..." Mr. Alda, from Northern Exposure.
There has to be enough hickory smoke curing to make each plank look like a
chunk of black walnut rubbed up against for three weeks nonstop by Carmen
Elektra wearing nothing but a 14 centimeter floof major diameter-of-torus donut
tutu and a generous 3 millimeter coating of Johnson Wax, SOLID.. not that
spray spoo. Hey, she's a total goddess.. sorry Carmen, but I worship your
discarded gym socks too, holy or unholy and twice. More coffee.
I love the aroma of simultaneously flaming (and combined) expensive New
England forest, the ocean, a black '65 Vette with a stroked blown Rat spitting
raw Sunoco 260 at a 1600R idle barely alive and with 24 or so degrees too much
exhaust overlap to even try starting after September, a babe with a television-breaking
libido pesonna or not, cracked pepper in a concentration on top 5ppm less than
what will cause self-combustion, and oh yeah $12/lb. fatback. Now stick that
well done big black semirectilinear monster in your face and chew it baby.
Don't forget to chase it by snorting in some melted store brand artificial 164F
yellow plastic sodium laced curd replica that would make your grilled bread try
to jump out of the frying pan it's so damned cheap-- but it buoys my heart to
see a beautiful lady's mascara and eyeliner run from a near suffocation episode.
Not really, I'm actually a regular guy that occasionally gets part time work on a
content farm; and everybody knows ya just gotta go outside and scream at the
clouds every fifteen hours or the back pressure will blow you a planeurism.
I think that patched molar just chipped, going back to the dentist/speed shop now.
I may bake bread when I get back from renting the chipper, and break out the
two pound PET jar of eleven year old peanut whatda. Really it's in there... maybe
a couple of truly homemade drivewayburgers. And if you think I have issues, you
should have seen the tie on the last Hearing Officer I talked with. NorMAN....
could almost swear the clerk at the front desk say he was Anthony though.
Make every post hole digger a countess... or else. God I love this place.
No inuendo was injured (or intended) in the making of this flim-.

Well smoked and then cooked a bit.

i like it limp in the middle
and crispy on the edges
if i frys it too long
then i frows it in the hedges
2 slices of toast
and 3 potato wedges
that homemade taste is so dope
it have me jumpin' off ledges
like a suicidal chef
with death-defyin' labor
grease splatterin' my flesh
but leave the fat on for flavor
a lil' ketchup on those wedges
and i'm ready to savor
some bread, dead pig
and triangular p'taters

I like my bacon extra crispy, grilled with Heinz Tomato Ketchup.

reply to post by siliconpsychosis


PFFFFFTTTTT........ The best bacon is TURKEY BACON!!!!!!!

































said no one ever......

MOTF!

Originally posted by MessOnTheFED!
reply to post by siliconpsychosis

 

PFFFFFTTTTT........ The best bacon is TURKEY BACON!!!!!!!

said no one ever......

MOTF!

Dude, you almost got flamed!!!!!!

Originally posted by mclarenmp4
I like my bacon extra crispy, grilled with Heinz Tomato Ketchup.

I have to try this.
Hmmm.