Bacon--to crisp or not to crisp...

[craftingmom]

This is an age old debate in our house, and as I was making breakfast this morning, I just wondered what others thought--just for fun...

 

I'm in the minority in my household, as my husband likes his chewy and I like it to crunch. Both daughters are with their father in their opinion, but one will eat it any way it comes.  So just wondering what others thought...

 

(P.S. I've never posted a poll before so I hope it works right)

Update:  I just added the no meat option!  Sorry about forgetting that!

Edited February 22, 2015 by craftingmom

[Suvitar]

You forgot the vegetarian option   Last time I´ve had bacon  must have been 1982 in London 

[blake_logan]

Depends on the bacon

 

I like British bacon barely browned and never overcooked.

 

I like US bacon nicely browned and moderately crispy, but not so crispy that it breaks into shards when you bite it.

 

But it's hard to go wrong with bacon, except maybe in sweets.

[Valkyrie]

I don't like overcooked bacon.  It should be crispy, but still have some chew to it and the fat should melt in your mouth.  Mmmmm... now I want bacon! 

[craftingmom]

You forgot the vegetarian option   Last time I´ve had bacon  must have been 1982 in London 

Ooops sorry!  I'll add it in now!

[Suvitar]

Ooops sorry!  I'll add it in now!

 

I was just joking, but thanks and I did vote 

[LitLover]

I like mine crisp, but not to the point that it shatters when you bite it...although bacon shards are excellent in salads. Now I want bacon too.

[JamesSavik]

There's a word for chewy bacon: it's called jerky.  

Edited February 22, 2015 by jamessavik

[TetRefine]

It's gotta be crispy, without a doubt. This was always a fight in our house, where as my brother liked it soft and I liked it crispy. Most of the time my dad would just end up cooking it separately each the way we liked it just so we'd shut up and stop fighting about it.

[Irritable1]

I think if you're eating it for energy the way people used to then you'd need it to stay chewy and retain some fat. Everyone at my house likes it crisp. Edit: I'm absolutely fascinated by what a great source of protein pigs have been, historically.

Edited February 22, 2015 by Irritable1

[Slytherin]

I don't eat bacon, I have tried  but I just can't eat it.  Not very fond of pigs in any way except marzipan pigs

[Krista]

Hmm.. rarely do I ever eat pig.. unless it is ribs and smothered in barbecue.. lol. But! Bacon, I like it chewy and freshly cooked, if I eat it. Although, I do like it baked so all the fatty stuff drips into a pan underneath it.. and that tends to be crunchy.

 

As long as it isn't burnt.. no. I hate anything burnt.

[Irritable1]

I can't freaking believe that I,  born Muslim, have to preach pig-eating to people whose heritage it is. You must eat pig, folks. It's what kept your ancestors alive! Self-foraging, high calorie, rapidly breeding high fat high protein grow-on-anything goodness! It's the grassroots protein source! What do you even think bacon is about if not surviving winter as efficiently as possible?

[JamesSavik]

You should see what I can do with a pork roast.

 

You could be Orthodox Hebrew and be tempted by the smell of my onion and mushroom gravy.

[Irritable1]

You should see what I can do with a pork roast.

 

I throw down the gauntlet, sir!

Edited February 23, 2015 by Irritable1

[JamesSavik]

EZ Pork Roast

 

1 package Lipton's Onion Soup Mix

2 Tbs Worcestershire Sauce

1 Tbs garlic pepper (or pepper & garlic powder)

2 cups water

 

Put the pork loin in a cast iron pot.

 

Put the Worcestershire Sauce and garlic/pepper on the loin.

 

Put the Lipton's onion soup mix on the loin. Roll it around in the spices and get it all over the roast.

 

Add water around the loin (don't disturb the spices on the loin)

 

Cook at 375 for an hour.

 

After Cooking-

 

Remove from oven.

 

Place Loin on serving dish.

 

Mix well 2 tbs corn starch and 2 cups water.

 

Pour into pot with juice from roast.

 

Put over medium heat. Stir until color is dark brown and gravy is of right consistency.

 

Serve sliced pork roast and gravy over rice or mashed potatoes.

 

Smells so good, no one will guess how easy it is.

Edited February 23, 2015 by jamessavik

[Slytherin]

  have to preach pig-eating to people whose heritage it is. You must eat pig, folks

That made me laugh  Thanks

[Sasha Distan]

There is no bad way to make bacon.

 

There is also no such thing as vegetarian bacon, there are just vegetarians who wish they could still join us in bacon-heaven.

[Timothy M.]

Depends on the bacon

 

I like British bacon barely browned and never overcooked.

 

I like US bacon nicely browned and moderately crispy, but not so crispy that it breaks into shards when you bite it.

 

But it's hard to go wrong with bacon, except maybe in sweets.

 

What you call UK bacon is actually Danish bacon, produced specifically for the UK market.

See http://en.wikipedia.org/wiki/Danish_Bacon

 

and the funny thing is, you very rarely get this sort of bacon in Denmark (I mean the type with a large, chewy, meaty part like the first two pictures in the link below). So the bacon I eat are thin narrow slices (like the third picture), which should always be crisp.

http://www.bing.com/images/search?q=danish+bacon&qpvt=danish+bacon&FORM=IGRE

[JamesSavik]

Maybe a better question might be- what's the best use for bacon?

 

Bacon cheese-burger?

 

Bacon on salad?

 

Bacon & biscuits?

 

Bacon wrapped cutlets?

 

Nekkid bacon? (scandalous!) 

[blake_logan]

Maybe a better question might be- what's the best use for bacon?

 

It's gotta be grilled cheese & bacon sandwiches. 

 

I'm partial to Monterey Jack & Cheddar with a little Duke's mayo between the bread and the cheese. 

 

Doesn't matter which kind of bacon you put between the cheeses .

[Sasha Distan]

hunter's chicken:

 

A chicken quarter/breast topped with BBQ sauce and bacon with cheese on top. served with beans and fries. nom nom nom

[paul.b]

Dry cured smoked back bacon for me and chewy and if I have it in a sandwich it has to be with mature cheddar

[JamesSavik]

Dry cured smoked back bacon for me and chewy and if I have it in a sandwich it has to be with mature cheddar

 

Doncha just hate immature cheese?

[Irritable1]

BLAT. On toasted brown bread, with chipotle mayo. Crisp. Unless, of course, you're doing the classic runny scrambled eggs.

 

 

Edited February 24, 2015 by Irritable1