Bacon!

[drewbles]

Yuk :!:

Me three on this.

Fine! Be like that! *grabs bat, ball, and plate of crispy bacon and retreats to his man-cave for eternity*

 

[drewbles]

When I had bacon for breakfast in NYC last year I was unable to 'fork' it...it was so crisped up it just 'shattered' each time I attempted to impale it on my fork - just ridiculous. :shock:

Where was this? I book my hotels based on the BCF (Bacon Crisp Factor)

 

[significance]

I've noticed that in Malaysia even the most lavish resort buffet breakfasts never seem to include bacon as an option. I assume the risk of offending their Middle Eastern guests outweighs the disappointment of Westerners.

Never mind middle Eastern guests: 60% of Malaysians are Muslim.

 

[nlagalle]

Fine! Be like that! *grabs bat, ball, and plate of crispy bacon and retreats to his man-cave for eternity*

Well you keep your crispy bacon.. I want none of it here!!! *just cooked some bacon in the time it took to write this reply, all nice and soggy!* any longer and it would be overcooked!

 

[significance]

It's down to taste preferences and expectations.

Americans will tell you that the taste of bacon is all in the fat, so leaner Canadian or Australian-style bacon is inferior.

I read a British cooking magazine this week, and they had an article on how to make your own bacon: inspired, they said, by the chef having spent some time in Australia, where all the bacon is apparently awful because we "fill it full of saline".

Personally, I prefer a nice, lean, rindless short-cut bacon most of the time, but I can also get excited about good, crispy American-style bacon.

 

[drewbles]

Well you keep your crispy bacon.. I want none of it here!!! *just cooked some bacon in the time it took to write this reply, all nice and soggy!* any longer and it would be overcooked!

Please allow me to correct your typo. It's spelled 'Undercooked'

 

[drewbles]

It's down to taste preferences and expectations.

Americans will tell you that the taste of bacon is all in the fat, so leaner Canadian or Australian-style bacon is inferior.

I read a British cooking magazine this week, and they had an article on how to make your own bacon: inspired, they said, by the chef having spent some time in Australia, where all the bacon is apparently awful because we "fill it full of saline".

Personally, I prefer a nice, lean, rindless short-cut bacon most of the time, but I can also get excited about good, crispy American-style bacon.

Good to see someone that can enjoy both sides of the Bacon fence.

I can go for not crackingly-crispy bacon, but I cannot go for totally soggy either.

And on a semi-related note... who's had 'Baconaise'? Baconnaise

 

[nlagalle]

Please allow me to correct your typo. It's spelled 'Undercooked'

There is no such thing as undercooked bacon.. There is only overcooked bacon.

 

[significance]

Just as long as it isn't fatty *and* soggy. Most hotel breakfast buffets seem to go for this awful combination.

 

[drewbles]

There is no such thing as undercooked bacon.. There is only overcooked bacon.

That's like saying there's no beef but having it 'well done'. Everyone knows (as Nigella aptly put it) 'whack it on the head and drag it in the door' is the way to eat steak

 

[nlagalle]

That's like saying there's no beef but having it 'well done'. Everyone knows (as Nigella aptly put it) 'whack it on the head and drag it in the door' is the way to eat steak

Then if you like your steak like that, blue, then I cannot fathom how you would ever like overcooked bacon!!

 

[Fantic125]

This is one of my favourite t-shirts I bought in the US last year.....

 

[tuppaware]

English Bacon is called 'streaky bacon' its the cut with more fat on it. They generally cook it different to us.
Our bacon is a mid cut with more meat on it- similar to American/Canadian bacon. But the Americans cook it best!

 

[simongr]

English Bacon is called 'streaky bacon' its the cut with more fat on it. They generally cook it different to us.
Our bacon is a mid cut with more meat on it- similar to American/Canadian bacon. But the Americans cook it best!

It is not correct that all British bacon is streaky - you can generally buy three cuts of bacon in the UK: eye, middle or streaky.

I actually like middle as you get the soft succulent eye plus a crispier bit of streaky combined - I am it seems a bacon fence sitter...

 

[tuapekastar]

Where was this? I book my hotels based on the BCF (Bacon Crisp Factor)

Nice Matin, the cafe/restaurant attched to the Hotel Lucerne, West 79th St. If you like your bacon crispy to the max you won't be disappointed.

I quite like bacon crisped up a bit but nowhere near as much as this was!

 

[drewbles]

Then if you like your steak like that, blue, then I cannot fathom how you would ever like overcooked bacon!!

Cause Beef != Bacon

(and you can't fry up beef to be as crispy nor as tasty as bacon )

 

[straitman]

It's down to taste preferences and expectations.

Agreed and quite obviously some people here have no taste. (Drewbles )

 

[JohnK]

There is no such thing as undercooked bacon.. There is only overcooked bacon.

Correct. Sometimes I put bacon in my sandwich and do not cook it at all, other times I put it in the microwave for ~20-30 seconds and it is more than enough. And then sometimes I like to put it in the pan for a couple of minutes....

 

[drron]

That's like saying there's no beef but having it 'well done'. Everyone knows (as Nigella aptly put it) 'whack it on the head and drag it in the door' is the way to eat steak

But you surely have to wipe it's b** first.

However I am another who really cant take to the cremated product they call bacon in the US.

 

[Flashback]

I got used to UK bacon when I was over there, and found it ok in the end. Definitely prefer Aussie bacon though.

I think the taste difference is partially what is fed to pigs, how the bacon is cut and how it is cured. Need a butcher to chime in though.

It is mostly about the curing. The mass produced bacon in the UK has water/brine injected into it so when you cook it, the brine leaks out leaving a white milky residue in the pan. That is the benefit of the dry cure.

I used to work for the company that produced 40% of the UK's bacon and only at bacon from one plant in the Group

Interesting. I don't think I've actually tried it since I've been here.... plus my +1 is vegetarian, so it's not exactly offered up on the plate on a Sunday morning for breakfast!