The only food I like to be cooked until it's burnt is bacon.

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"Yippie-kay-yay, Mr. Falcon!" -- John McClane, Die Hard II As Seen on TV

I prefer it kind of ham-like and moist, which is the way they usually serve it in the UK.

However, a crunchy piece of bacon is quite pleasant too.

Chewy...I have pretty sensitive tastebuds and hate that burnt taste that's prevelant. Perfer the salty, chewy taste.

Same thing with grilled stuff, I don't like my hotdogs black.

I prefer my pig cold and raw. Good for the digestion. http://www.flyertalk.com/travel/fttravel_forum/wink.gif

I like my bacon to kind of fall apart when I put a piece in my mouth. aka, very crispy.

I eat the stuff about twice a year, usually when I'm on vacation and now because of this posting I want some. Oh, I feel winter fat coming on!

I loved most British breakfast sausages. Those things were a heart attack on a plate. http://www.flyertalk.com/travel/fttr...um/biggrin.gif

Niman Ranch bacon is usually available at Trader Joe's.

Limp and flaccid.

I'm a big fan of crispy bacon as well.

However, the flavor of the bacon seems to vary tremendously between packages. Some vendors have better quality overall, but between packages from the same vendor there is still large variation in flavor.

I've tried to identify bacon likely to taste the best from variations in the fat striping and overall shape of the lean bits. I've tried varying cooking temperature. I've tried baking, I've even tried microwaving (once). I've tried just about everything I can think of but just can't identify what makes a truly savory piece of bacon.

How do you select bacon?

I select Niman Ranch bacon. No nitrites and thick sliced.

Cooking bacon is the key. I bake it in the oven at 375F. for about 20 minutes, in an oven-safe pan, and turn the pan about 1/2 turn midway through. This is easy and requires little attention. The bacon comes out better than when cooked stovetop.

In technobabble: "As users seek higher ROI on their smoked porcine belly products investment, culinary preparation in the kitchen kiln-like unit remains a less demanding and more rewarding option for many humanoid units desirous of partaking of the most crispy and flavorful experience."

My favorite style of bacon is a bit on the limpy side, and very juicy, but it must be very warm or it's no good. If it's been sitting on a buffet and gets less than very warm, the grease starts to congeal and then it gets gross.

I also like crunchy crispy bacon too, and that is fine if its cold, as long as there's no congealed grease on it.

I pretty much like bacon any old way, I just love bacon. It is one of the best aromas to wake up to. Some people say coffee is the best, but I say the smell of freshly cooked bacon wins everytime, hands down. Coffee and bacon aromas.... now I'm getting hungry just thinking about it.

It's too bad bacon is not very good for a healthy diet. I'd eat it everyday if it weren't so bad for me. For now I try to eat it only on special occasions.

The absolute best bacon is the wide and thickly sliced bacon fresh from the slaughterhouse. It doesn't get any better than that.

I agree with Richard that the best method for cooking bacon is in an oven. Much better than in a frying pan.

[This message has been edited by hhonorman (edited 10-23-2003).]

Bacon is nature's perfect food.

I'd like to go on one of those no carb diets, where you can eat two packs of bacon a day. I'd have a two pack a day habit. http://www.flyertalk.com/travel/fttr...orum/smile.gif

I prefer my bacon medium. I do not like it cooked so it is crispy and dry. I like it a bit moist and chewy.

For me, it depends...

If there is very little meat on the slice (i.e. it's practically a slice of bacon-flavored fat), I prefer a crispy texture, to the point of near disintegration.

As the % of meat increases, I prefer that it be increasingly less torched.

If it is included in a sandwich, I don't like it to be "too" chewy, or it becomes the focus of "effort" when taking a bite of the sandwich.

If it's sprinkled atop a salad, it depends on what's in the salad re: whether I like ultra crispy fragments of bacon or chewy ones.

If I'm eating it from an all-you-can-eat breakfast bar, I'll take whatever the heck is available, pile it on, & enjoy! http://www.flyertalk.com/travel/fttr...orum/smile.gif

Yes, particularly turkey bacon! http://www.flyertalk.com/travel/fttravel_forum/cool.gif

Medium doneness, somewhat chewy but definitely niether limp nor burnt.

But I'd give my left arm for a nice rasher of British bacon.

(Now making Homer Simpson sounds .... )

Nothing quite like think cut British Bacon, cooked for a few minutes in a frying pan, then trimmed and grilled for ten minutes.

Add three wild duck, orange and thyme sausages, and six slices of thick cut wholemeal toast and some thick cut oxford style Seville Orange vintage marmalade, and you've got breakfast.

Regards,
Alex

Me too

^^

what a pleasure to see this thread revived.

i think of it everytime i make bacon at home. (which is not nearly often enough)

Don't the neighbors object to all that hideous squealing?

Do they are the ones doing the squealing!!! :D

You Phillistine!

I thought I was the only with the PB-Bacon fetish. ;)
Axe the veggies, though... :D

On a sandwich or burger, it needs to be crisp, or else you get the entire strip with one bite. Alone, I like it a little less done, as I indicated above.

CRUNCHY!

Nueske's out of Wittenberg, WI makes a GREAT very smokey bacon. http://www.nueske.com/

:D

Bacon of the Month Club
 

A friend just got this for me. Haven't seen the bacon yet but I did get the welcome kit with a t-shirt, pig snout and other stuff.

Looking forward to a pound of groovy bacon every month.

Mmmmm. Bacon.

Bacon of the Month Club

Mmmmm bacon.

Kevin. Michael. Are there 10 more brothers?

Bacon!!!
 

Crispy, but not too crispy.

MMMMMM. Bacon.

MMM...

:p

Get yours in the mail every month.

http://flyertalk.com/forum/showthrea...ighlight=bacon

trafe ;)

jk.....well it is, but let's just say that i like lobster too much ;)

Only Turkey for me, thx..

Blasphemy!!! :mad: :mad: :mad:

Thou shalt not spread thy foul message here!

A pox on ....

...mmmmm BACON!

mmm

yea

:cool:

I believe that would be a "fowl" message.

I was about to create a bacon thread, but I figured that somebody here must have had the good intelligence to create one already. I'm glad to see I was right.

I had just gone with generic Bar-S bacon for most of my life until recently, until I bought some on a whim fresh from the butcher shop. Never again will I buy a prepackaged bacon!

I had always pan-friend my bacon. But a few weeks ago, somebody suggested the method that richard uses. Works like a charm. The bacon ends up less greasy, more evenly cooked, and doesn't curl as it cooks. A+++++++++, will use again!

Soft Bacons (Less Crispy)
 

Am I in the minority here as being someone who loves his bacon rather soft and not too crispy nor cruchy? Don't get me wrong, I do prefer some crisp into the cooked bacon but I would prefer them to be limited. I certainly do not like the ones that are as cruchy as those thin chips or crackers.

Nonetheless from bacon eaters I have spoken to, most seem to prefer extra extra extra crispy.

I do like my bacon to be a bit soft as well.

Medium rare, if you will.
 

I want my bacon soft, just barely cooked through. There's no better way for me to enjoy it.

I am a soft bacon eater, and am proud to admit it.
IF I wanted bacon cooked so crisp it crunched like hard candy, I'd order bacon bits.