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<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by BigLar: Peanut butter sandwich with crisp bacon and maybe some lettuce - Ummmmmm! The Brit bacon is the best I've ever had (the round stuff). The sausages, however ....</font> |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by richard: I like my bacon well done and very crisp. In the UK the bacon I had was very greasy and limp. I buy this fabulous bacon from Niman Ranch, from happy pigs that led a great life and are dispatched, cut up and smoked with real wood smoke. No nitrites added, thank you. Bacon is wonderful. It is said to be the undoing of many a vegetarian. I eat about half pound quite often. I'm having some now.</font> |
Limp and flaccid.
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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.
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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 |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">bacon: do you like it crunchy?</font> |
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 |
<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by empedocles: Somewhere in between.</font> |
Originally Posted by essxjay
Medium doneness, somewhat chewy but definitely niether limp nor burnt.
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what a pleasure to see this thread revived.
i think of it everytime i make bacon at home. (which is not nearly often enough) |
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