Squishy or Crispy

[Jstpssng]

I like mine just crisp and golden. I think the oven is the best way to get good bacon. 10 min at 350. But I usually don't want to put the oven on for bacon, specially for 1 lb in the summer.

You can do a surprisingly good job in the microwave... I would call it "el dente". although trying to do a pound at a time you need to do it in layers so it tends to come out greasy. I also used to make the best scrambled eggs you will ever have the same way, back when I was working out of motel rooms.

 

[Industrial Toys]

Not flippy floppy but not so crisp it destroys the roof of your mouth and gets too salty.

 

[MossRoad]

I cook half squishy and half crispy and guess what??? Its all gone no matter who's sitting at the table! :licking:

 

[/pine]

Is there anything as different and still the same as bacon?? (food wise that is...)

The best thing about bacon is the aroma therapy it provides...along with the anticipation...!

Around here...what we call "market bacon" can be as thick as 1/4"...depending on where you buy it...

 

[MossRoad]

Is there anything as different and still the same as bacon?? (food wise that is...)

The best thing about bacon is the aroma therapy it provides...along with the anticipation...!

Around here...what we call "market bacon" can be as thick as 1/4"...depending on where you buy it...

Jeepers I'm hungry again! :laughing:

 

[boggen]

man... ya'all making me hungry for a.. bacon egg cheese mcmuffin with the bacon crispy, though just a little bit soft. to point it almost breaks apart when you just start to bite into it. then once teeth hit it, it breaks apart.

 

[LD1]

For me it all depends on how I plan on eating the bacon.

For a side with breakfast, I don't want it dry and too crunchy. But don't want to chew on it like jerkey either. There is a good in-between. Just a little crunch to it but still juicy.

If its going on a sandwich (burger, BLT, breakfast sandwich, etc) I cook it a little crisper. I don't want to have to fight with the rest of the sandwich to get bit through the bacon without pulling the whole thing out and then being left with a baconless sandwich

 

[PhysAssist]

For me it all depends on how I plan on eating the bacon.

For a side with breakfast, I don't want it dry and too crunchy. But don't want to chew on it like jerkey either. There is a good in-between. Just a little crunch to it but still juicy.

If its going on a sandwich (burger, BLT, breakfast sandwich, etc) I cook it a little crisper. I don't want to have to fight with the rest of the sandwich to get bit through the bacon without pulling the whole thing out and then being left with a baconless sandwich

Hey LD1,

While I think you got it just right (for my tastes too), I still have to say that I never really ever met a bacon I didn't like, as even so-called Canadian Bacon (actually lean ham) is good, though it is a faint pleasure vs real bacon.

The best bacon I have had recently was at a local restaurant called the Center Street Smokehouse, where is cooked in strips that end up being around. 3" wide by 1/2" thick, and then served on a hot skillet (like those used for fajitas) in a bourbon honey glaze. They also cut, smoke, and age it on the premises.

Thomas

 

[LD1]

I agree. Hard to call any bacon bad.

 

[check]

OK, I've had enough of this. I can't take it anymore! I have to head out now and get a BLT on the way home from the cottage.