5punk

Following on from the disco board (and that i'm really fucking hungry)


(Cured = unsmoked, btw)

I'm torn. I voted for the one true way - cured streaky (make mine rindless too) - but obviously all bacon is good bacon, and I'd take smoked streaky over any kind of back bacon.

I think the reason I prefer streaky to back is that they used to serve us 'orrible back bacon for breakfast at school. It was so bad that thinking back on it, not all bacon can be good bacon.

My whole world-view, shattered...

here in the belgiumlands back bacon is not really eaten (or not that i know of) , it's all crispy streaky bacon for me.

I went for smokey back bacon, but like Eion I'm not fussy really. I do prefer any kind of smoked bacon (or ham, or gammon), but I'll eat pretty much anything.

You've missed something out though - chewy or crispy? I prefer a bit crispy myself - I hate it when you swallow a bit of bacon and end up with a stringy bit of rind with one end halfway down your throat and the other attached to a bit bit of bacon that's still in your mouth.

There are cookedness, bread type, and bread preparation threads waiting to be made on this subject

Dog Pants wrote:I hate it when you swallow a bit of bacon and end up with a stringy bit of rind with one end halfway down your throat and the other attached to a bit bit of bacon that's still in your mouth.

This.

I like my bacon so crispy that it barely droops when you pick it up one end. Me cooking bacon == a barely controlled grease fire.

Also, what about cooking methods? I actually favour the microwave (for the speed, reduced fire risk, and less spatter).

Im a fan of all bacon but I particularly like smokey bacon. I used to cook it purposely to annoy the whore of a girlfriend my friend had whilst he still lived in the block.

Dog Pants wrote:I went for smokey back bacon, but like Eion I'm not fussy really. I do prefer any kind of smoked bacon (or ham, or gammon), but I'll eat pretty much anything.

this applies for me as well, ashally.

eion wrote: Also, what about cooking methods? I actually favour the microwave (for the speed, reduced fire risk, and less spatter).

I personally don't like the microwave, the flavours don't develop right, IMO.

Oil > Heat > More heat > Bacon > retire to 10' > Breakfast.

Back, cured, well done (if it's still pink, it's not been on long enough).

Personally I cook it with the fat on, then trim it off for eating - rubbery fat honestly makes me wretch if just goes near my mouth (probably why I'm a skinny bastard).

I also like to have a fried egg on my bacon sandwich - cooked in the bacon fat and done on both sides. Fucking heaven!

Roman Totale wrote:I also like to have a fried egg on my bacon sandwich - cooked in the bacon fat and done on both sides. Fucking heaven!

mmmmmmmmmmmmm...
I was torn too, but went with any bacon = good

Roman Totale wrote:I also like to have a fried egg on my bacon sandwich - cooked in the bacon fat and done on both sides. Fucking heaven!

*Does the Homer Simpson drooling thing*

*Is hungry*

*Wanders off to produce something that will probably give me food poisoning, as Mrs Pants now has a job at nights*

Back, either.

And like Roman, I also trim all the fat off.

wheres the option for us non pork eaters? eh eh? You bunch of racialists

MIkkyo wrote:wheres the option for us non pork eaters? eh eh? You bunch of racialists

Turkey bacon?

Okay, this is the second time in as many days that I've needed a vomit emoticon.

MIkkyo wrote:wheres the option for us non pork eaters? eh eh? You bunch of racialists

You can either:

1. Miss out.
2. Miss out.
3. Eat it anyway.

Dr. kitteny berk wrote:There are cookedness, bread type, and bread preparation threads waiting to be made on this subject

Will that be including extras, such as sauces, eggs and cheese etc?

I find unsmoked a bit bland.

Also if you cook back bacon for a good while you get that streaky crispy bit on the end, best of both worlds IMO.

Can you still get bacon with rinds? I've not had it or even looked for it in years. It's pain in the arse anyway.

Actually, you can get a cut of cured beef which is completely identical to bacon, I can't remember the name though.

I'm not really bothered, but If I had to pick, smoked back bacon is best.

I cook mine in a little oil in a thin, flat frying pan.

.