Bacon

[Laboyes]

Not a fan. The smell makes me think of breakfast though.

 

[Shelby29]

I also don't like it when it's cooked to the point it shatters. Meat should be pliable.

I like my bacon like my cock meat: hard and in my mouth

 

[Shelby29]

Not a fan. The smell makes me think of breakfast though.

Bacon's not just fro breakfast anymore. But I do think it's being over used. the pork producers are probably behind that: SELL MORE BACON!

 

[gsdx]

Maple-flavoured bacon is so good.

 

[HoodedRat]

I also don't like it when it's cooked to the point it shatters.

Is that possible. I don't know how to cook meat. I would probably kill someone, by cooking it wrongly, if I tried. Can you really cook bacon to the point where it can shatter?

 

[Vannie]

I also don't like it when it's cooked to the point it shatters. Meat should be pliable.

Is that possible. I don't know how to cook meat. I would probably kill someone, by cooking it wrongly, if I tried. Can you really cook bacon to the point where it can shatter?

It don't shatter.But some people like it so crispy,it will just crumble in your hand or mouth.I spent many years cooking bacon very slowly on cookie cooling racks(in a convection oven) so the fat drains away and the bacon strips get super crisp.Almost like dehydrating it.It is good like that for salads.At the nursing home we went through 40-50 pounds of bacon every morning.I guess if you reach 80-90 years old you eat whatever bad food you can get your hands on.

 

[borg69unimatrix]

Is that possible. I don't know how to cook meat. I would probably kill someone, by cooking it wrongly, if I tried. Can you really cook bacon to the point where it can shatter?

It can happen all too easily and frequently (in my house). It's a matter of taste and preference how well done people prefer their bacon to be.

http://munsell.com/color-blog/bacon-color/

 

[Vannie]

Yikes! That's burnt^ It gets pretty bitter like that.

 

[gsdx]

Is that possible. I don't know how to cook meat. I would probably kill someone, by cooking it wrongly, if I tried. Can you really cook bacon to the point where it can shatter?

Some people like their bacon very crunchy (crispy). Some like it very limp. Then there is me median in which the bacon is cooked enough to hold its shape, but is neither limp nor crispy.

People who make their own bacon bits cook it to the very crispy point and smash it into bits when cooled or to the medium point and chop it into bits.

When my mother was roasting a turkey, she would prepare it and then lay strips of uncooked bacon horizontally across the breast. It added a pleasant flavour (smoky if she used smoked bacon) and kept the bird moist.

 

[HoodedRat]

Thanks for answering my query guys. I love this place, it's so educational. I learn new stuff everyday here.

 

[frankfrank]

My bacon tastes are pretty "vanilla" if I must say so. I almost never eat it, except as a side dish - or if it just HAPPENS to be an ingredient in some breakfasty thing I order in a restaurant. There's no known food that I order BECAUSE bacon is an ingredient, except that sometimes I'll have it in an omelet...with eggs and bacon (and whatever milk they may mix in with the eggs) the ONLY ingredients.

I also like Canadian bacon, but I consider it as an entirely different food...

As for strip bacon I hate it crispy. Just cook it and drain the oil.

I would rather have it on the side with scrambled eggs soft..not crisp....

I don't have to have it on everything. I also don't like it when it's cooked to the point it shatters. Meat should be pliable.

Wow. ALL of you guys are wrong!!! Bacon MUST be crisp...then, as said below, it's a "flavor bomb."

If eating it as a side, I prefer it crisp and drained, rid of most of the fat, more or less a flavor bomb at that point.

I don't believe it. SOMEBODY IS ACTUALLY CORRECT.

Crispy or not, have any of you ever tried cooking bacon in a MICROWAVE, hanging from one of those things that lets it drain? That gets rid of the "spare" fat, regardless of what state of crispiness or non-crispiness you prefer. Microwave bacon is wonderful.

maple donuts with bacon from what I have seen. Denny's also had a maple and bacon milkshake I wanted to try, but I again I was too chicken.

They MUST be using CANADIAN bacon, right?

CHICKEN? I see what you did.

 

[TickTockMan]

That was great. Thanks.

HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands.

https://en.wikipedia.org/wiki/HP_Sauce

Oh. I didn't understand that was the name of it or I would have looked it up. I thought it was something he made.

 

[TickTockMan]

Wow. ALL of you guys are wrong!!! Bacon MUST be crisp...then, as said below, it's a "flavor bomb."

That's the way my brother likes it. Nasty.

They MUST be using CANADIAN bacon, right?

Isn't Canadian bacon just ham or is there a difference?

 

[roadtripboy]

I eat only peameal bacon (a.k.a. Canadian bacon). It comes in a 'roll' about the size of a small roast of beef. I roast it in the oven until cooked, then slice it when it's cool. I freeze them in small packets of 6 slices. When I'm making an omelet, I dice one of the slices and sprinkle into the eggs.

He a image of how Canadian bacon is sold down here. It would save you the baking and slicing. Probably wouldn't taste the same though.

 

[Vannie]

Thanks for answering my query guys. I love this place, it's so educational. I learn new stuff everyday here.

The other thing to remember about bacon is what part of the piggy it comes from.Side cuts have less fat than belly cuts.This will also change the chew,crisp,cooking time and texture/flavor.Belly fat bacon will crisp but stay greasy,more like a pork rind.(for those of you who like pork rinds....

And...now I will shut up....

 

[rareboy]

He a image of how Canadian bacon is sold down here. It would save you the baking and slicing. Probably wouldn't taste the same though.View attachment 1191900

Jesus Fuck.

That is NOT Canadian Bacon.

We send a beautiful chunk home with our friends from Illinois whenever they visit.

By the way.

Today we just gave my Aunt a 10 lb box of an award winning bacon we get locally here for her family Christmas breakfast.

I can guarantee, you can't get bacon any better than this.

 

[GreyUnderscore]

Once in a while I'll get it on my burger. Sometimes I'll buy a bacon, egg, and cheese on a roll from the corner store.

 

[NotHardUp1]

As has been stated, bacon in the main is a vehicle for conveying about three things that many foods benefit from: salt, smoke, and fat (moistness).

And, as with any good food, bacon should not become ubiquitous lest it lose it special nature. Of course, chefs like to repeat a theme in a menu, but a strong flavor like bacon is easily overdone.

Yes, it complements asparagus or green beans in bundles, grilled or baked. It additionally enhances a range of fresh vegetables sauteed or boiled. Bland meat like chicken breast is given character from a basting of bacon fat as it broils or bakes.

However, the addition of it to a steak is just an unwelcome digression for me, much like the imposition of Maytag blue cheese. A good steak doesn't need that kind of mask.

I've also added it to mac and cheese, but honestly found it too pervasive.

Even more than breakfast, I think a BLT is pure genius. The sharp edge of mayonnaise, the fresh crisp of iceberg lettuce, and the acidic twang of a great tomato slice are the ideal supporting cast for a bed of crisp bacon clad in toasted bread. The ensemble is every bit as brilliant as the best Waldorf Salad or ambrosia.

It was ridiculously hard to find a pic with iceberg lettuce in it. I'm sorry, but Romaine, Butterleaf, and other spring greens are just too wimpy. The crisp crunch of iceberg, unfashionable in the current trends, is still the perfect choice.

 

[star-warrior]

Dry cured bacon - cooks without all that watery ooze.

 

[Vannie]

Even more than breakfast, I think a BLT is pure genius. The sharp edge of mayonnaise, the fresh crisp of iceberg lettuce, and the acidic twang of a great tomato slice are the ideal supporting cast for a bed of crisp bacon clad in toasted bread.

I'm sorry, but Romaine, Butterleaf, and other spring greens are just too wimpy. The crisp crunch of iceberg, unfashionable in the current trends, is still the perfect choice.

Yes! Yes! Yes! Oh God Yes!