crispy, floppy or stiff? how do you like your bacon?

reply to post by siliconpsychosis


Alive and happy!

Crispy and greasy, the kind that breaks off in your mouth and makes it water.
M mom uses floppy turkey bacon, and it's just not the same.

I like my bacon soft.......super soft. If you can't tie it in a knot then it burnt.

place it in the skillet
sizzle
flip
sizzle
eat

OH YEAH!!!

Ok fellow bacon lovers - how about this scenario

A world-wide virus has devastated the pig/boar/etc population and the entire worlds supply is contaminated.

You have the very last uncontaminated packet of sliced bacon in your fridge. Do you

A) Eat it
B) Sell it to the highest bidder (for eating)
C) Donate to science who can clone new healthy pigs from it


?

hardwood smoked, peppered, thick and floppy.
Right at the threshold of giving you worms. Is that wrong?

reply to post by Char-Lee


enjoy your bean sprout sandwich.

Give me beef/pork/chicken. We didn't climb to the top of the food chain for nothing.

Cooked is all that matters if you complain about it being over-cooked or to limp you...

Don't LOVE BACON!

reply to post by siliconpsychosis


Eat it! Maybe give one slice to science. If they can't clone it from one slice then it just wasn't meant to be.

Originally posted by jude11
Floppy or Stiff?

Are we really talking about bacon here?

Peace

i like a well cooked pork treat in my mouth weather its stiff or floppy, even if its too moist

pig is pig and pig is goooood in or around my mouth.

Originally posted by network dude
reply to post by Char-Lee

 

enjoy your bean sprout sandwich.

Give me beef/pork/chicken. We didn't climb to the top of the food chain for nothing.

Thanks! I will with tomato and avocado!

You have a little bit of dead pig back with this.

Sodium nitrate (or sodium nitrite) is used as a preservative, coloring and flavoring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970's but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products. Why does the industry still use it? Simple: this chemical just happens to turn meats bright red. It's actually a color fixer, and it makes old, dead meats appear fresh and vibrant.

foodmatters.tv...

1. get baking sheet

2. line said baking sheet with foil

3. lay bacons on foil lined sheet

4. place into 375F oven until done

5. come back here and thank me

Cooking bacon in the oven is far superior to frying in a pan. When you bake the bacon it doesn't curl up, and you wind up with nice flat, straight, crispy strips of heavenly goodness.

I had no idea what I was missing until I tried baking my bacons in the oven.

Originally posted by tinker9917
As long as it is cooked, I like it! Chewy, crispy, stiff or burnt. Even (cooked) and cold from the fridge.

Tried a recipe for "chicken fried bacon" a while back (breaded and fried), but I really didn't care for it because the bacon was left a bit raw even after the outside was cooked. I might try it again with chewy, soft cooked bacon though, or maybe just a different recipe www.cdkitchen.com...

Maybe I need a bacon wallet too

edit on 11-4-2013 by tinker9917 because: (no reason given)

Thanks for the URL Tinker, and a bump! Grerat wallet for the
money, because one's greased takehome pay will slip less
painfully into the little lady's HEY! LOL

Originally posted by siliconpsychosis
Ok fellow bacon lovers - how about this scenario

A world-wide virus has devastated the pig/boar/etc population and the entire worlds supply is contaminated.

You have the very last uncontaminated packet of sliced bacon in your fridge. Do you

A) Eat it
B) Sell it to the highest bidder (for eating)
C) Donate to science who can clone new healthy pigs from it


?

Oh my God, you want me to respond to somebody turning this into ATS's
very first Doom Pig Porn thread? You bet I will... this is a watershed non-event.
Well-- with Swine Flu in the middle of making a comeback, who knows about
even the next annual company picnic.

OK I'll be unselfish because I already took out a full page ad... and it was a
Walter Mitty fantasy anyway. I'll just go back to the fridge after this and tear
open a crumbly terrible old plastic pedestrian bag of YES... Prefab PIG!
I'm so ashamed... but it's damn easy.

C because the last humanitarian you'd expect is the real one. My sister I
hope still bivouacs The Colonel-- he's a Vietnamese Longhair and relatively
cool pizza toppin' on the hoof. He ain't for sale-- but if you can find him a
test tube with fifteen viable soup starters NO NEED for cloning LOL.

I was worried for a minute there you were insinuating some hogemony theory.
And with that I have to call it the end of a good day on a play on words; with
my thanks to the OP and you all for this thread. It actually made my weekend.

Originally posted by siliconpsychosis
Ok fellow bacon lovers - how about this scenario

A world-wide virus has devastated the pig/boar/etc population and the entire worlds supply is contaminated.

You have the very last uncontaminated packet of sliced bacon in your fridge. Do you

A) Eat it
B) Sell it to the highest bidder (for eating)
C) Donate to science who can clone new healthy pigs from it?

Of course, this is ATS after all, we had to have a doomsday scenario in the thread somewhere!

BTW: the last packet of bacon in the world, how much do you think that would go for?

Originally posted by Cinrad

BTW: the last packet of bacon in the world, how much do you think that would go for?

edit on 13/4/13 by Cinrad because: (no reason given)

One, very well placed bullet.