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What constitutes the perfect bacon sandwich ?

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posted on Aug, 28 2013 @ 08:58 AM
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Hi guys

Been a bit busy dragon taming for a while to post (the mother-in law) is over for a visit, however I seem to have worn her out and have some Cody time finally.

My question is ............... What is the perfect bacon sandwich ?

For me it must be un-smoked streaky bacon on freshly made white bread with just a hint of brown sauce.
For Mrs C it must be back bacon on the same bread but topped with bananas. South Africans


According the Guardian news paper


As for the cut, middle is acceptable if you can find it; if a little fiddly, size-wise, for a sandwich. But the real choice is between streaky and back. For me, back is the king of sandwich bacons. For three main reasons:

1) It offers the perfect ratio of meat to fat.

2) If you're using a square, white bread of normal dimensions, three slightly overlapped rashers of back provide the ideal volume of filling. You want a little bulk in there, not a flat plateau of pig.

3) Ideally, you would fry your bacon. But there is so much crap, watery bacon around that you may well end up having to grill it. If you do, it is almost impossible to grill streaky effectively without turning it into an oversized Frazzle: dry, brittle, and with none of the mellow, meaty flavour that you want. It is too unforgiving.

In a perfect world, you would have rashers of (dry-cured, outdoor bred, rare breed) back bacon, edged with up to an inch of fat, which, in a very hot pan, you would fry very briefly until the edges begin to curl golden brown. Do not incinerate it. You want a balance of succulent protein, marked with tangy patches of char, a perimeter of sweet, silky fat, and, at its edge, the primitive kick that only crisp, carbonised fat can deliver. If you need to grill it, grill it. But back bacon is still preferable


Linky to article "How to eat the perfect bacon sandwich"

Now I know we are 'treading on egg shells' with this one guys so let's keep it civil and within the T's&C's and remember at the end of the day ............................. Bacon is our friend.

Let the debate begin

Cody




posted on Aug, 28 2013 @ 09:04 AM
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For me, I'll have to go with thick center cut Applewood smoked bacon, cooked either on a grill or fried in a grill-like pan, served on a Portuguese roll with some extra sharp cheddar cheese. Don't melt the cheese, just place it on the freshly cooked bacon and let it melt on its own. Sometimes I'll add mayonnaise, sometimes a horseradish mustard.



posted on Aug, 28 2013 @ 09:05 AM
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To me jowl bacon is the best bacon. Just add lettuce and tomato with a little mayo on toast for the perfect bacon sandwich.



posted on Aug, 28 2013 @ 09:11 AM
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Back bacon is not bacon.


I want my cured bacon smoked.

I like my bacon sandwiches on fresh white bread with a bit of Miracle Whip.

I like my BLT's on white toast with a bit of Miracle Whip.



posted on Aug, 28 2013 @ 09:17 AM
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I like my bacon thin, super crispy and salty ( I hate chewy, or cardboard-y bacon)


Super crispy bacon
Roman Lettuce
Fresh sunripe tomato
A bit of sliced avocado
Salt/pepper
Real Mayo (Best Foods/Hellmans)
Good White Bread lightly toasted.

Thanks...now im starving!



posted on Aug, 28 2013 @ 09:18 AM
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Dry-cured, outdoor bred, rare breed is definitely the best IMO

Doesn't need much else when it's already perfect


Cody



posted on Aug, 28 2013 @ 09:19 AM
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slightly crispy triple smoked (my local butcher does it inhouse) 'short' rashers on white with just a little butter. not sure what you call short rashers in the USofA, but thats what we call it down under.



posted on Aug, 28 2013 @ 09:22 AM
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The classic BLT was my favorite.

White bread, mayo, lettuce, tomato, and of course, bacon.

And don't mean to make you meat-eaters cringe but there is also vacon [veggie bacon].



posted on Aug, 28 2013 @ 09:24 AM
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You need to ask Heff. He is the bacon afficionado on ATS.

However. Toasted BLT may be about as close as it gets to perfection.



posted on Aug, 28 2013 @ 09:25 AM
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^ shudders... also there is turkey bacon... we call the the vege bacon facon



posted on Aug, 28 2013 @ 09:26 AM
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All you limeys have me thinking again about something that I would try for breakfast, but never got to try while I was over in Merry Olde England.....

BLOATERS.

Are they any good?

Oh, and do you eat the guts?
edit on 28-8-2013 by butcherguy because: (no reason given)



posted on Aug, 28 2013 @ 09:27 AM
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great subject matter when i am on a diet...
should also stop watchin man v food...



posted on Aug, 28 2013 @ 09:27 AM
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reply to post by AshleyD
 


Vacon ........................


Get thee away from me oh temptress of bad taste


*Sits in corner shivering with the sweats coming on*

Cody



posted on Aug, 28 2013 @ 09:29 AM
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reply to post by cody599
 


Best if we leave the bacon where it belongs on the owner!

You know there are so many of these threads on bacon I have to start wondering if the pork meat industries are not paying people to do them. maybe with swine flu and all...




posted on Aug, 28 2013 @ 09:35 AM
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reply to post by butcherguy
 


Personally I wouldn't go near a bloater with a ten foot barge pole


But Mrs C loves all that weird stuff


Bloaters are a type of whole cold-smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavor" and are particularly associated with Great Yarmouth, England.[1] Popular in the 19th and early 20th centuries, the food is now described as rare.[1][2] Bloaters are sometimes called as Yarmouth bloater, or, jokingly, as a Yarmouth capon, two-eyed steak, or Billingsgate pheasant (after the Billingsgate Fish Market in London).[


Bloaters

If you want to try English breakfast for the first time .............................STAY AWAY from the bloaters

Cody



posted on Aug, 28 2013 @ 09:36 AM
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reply to post by Char-Lee
 





Best if we leave the bacon where it belongs on the owner!

Swine are my favorite barnyard animal!
They are cute.
They are clean.
They are intelligent.

And they taste good!



posted on Aug, 28 2013 @ 09:38 AM
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reply to post by cody599
 

Hmm. I'd probably still try 'em.
But do you eat the guts?

The French leave the guts in woodcock and let them hang for a week before they eat them.... guts and all.
edit on 28-8-2013 by butcherguy because: (no reason given)



posted on Aug, 28 2013 @ 09:50 AM
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This has been debated on El Reg for years.
Too many links to post so have a gander at their search results ...

search.theregister.co.uk...
edit on 28-8-2013 by Cymru because: typo via mobile device.



posted on Aug, 28 2013 @ 09:52 AM
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Originally posted by butcherguy
reply to post by Char-Lee
 





Best if we leave the bacon where it belongs on the owner!

Swine are my favorite barnyard animal!
They are cute.
They are clean.
They are intelligent.

And they taste good!


haha Coming from Butcherguy!



posted on Aug, 28 2013 @ 09:57 AM
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reply to post by butcherguy
 


My understanding is that they are hot smoked with guts still in giving them a "Gamey" flavour
But the guts are removed before eating ..................... however I'm no expert and could be wrong

If I get a definitive answer I'll be sure to let you know

Cody





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