it's like a fat pig's belly fat, smoked and cured and then fried in its own grease
Sure you don't want bacon that's just nothin' but fat, because it's probably some sort of horrifying reconstituted congealed fat product
But you don't want lean bacon either. It needs to be tender and pull apart easily in your mouth, nothin' worse than tough bacon.
A trap is for fish: when you've got the fish, you can forget the trap. A snare is for rabbits: when you've got the rabbit, you can forget the snare. Words are for meaning: when you've got the meaning, you can forget the words.
As a child, I left toast unattended for four minutes. When I returned, the toast was gone. My stepfather insisted it wasn't he, but rather abominable, toast-stealing creatures. We searched for them in the mountainous Himalayas, the desert of Sahara, and the frozen tundras of Siberia. After years of this futile hunt, I found his journal revealing the truth of the toast. Of course, I already knew that. I'm not an idiot!
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knitdanIn ur baseKillin ur guysRegistered Userregular
The nice thing about bacon grease is you can save it and use it for all your cooking.
Vegetables are great when fried in a big 'ol dollop of congealed bacon grease.
“I was quick when I came in here, I’m twice as quick now”
-Indiana Solo, runner of blades
americans loving bacon despite not knowing what bacon is continues to be the weirdest thing about america
attitudes like this are why we fought a revolution
A trap is for fish: when you've got the fish, you can forget the trap. A snare is for rabbits: when you've got the rabbit, you can forget the snare. Words are for meaning: when you've got the meaning, you can forget the words.
A friend of mine showed me how to make salt and pepper tofu properly. Now I can't stop eating salt and pepper tofu. I am eating salt and pepper tofu right now.
it's like a fat pig's belly fat, smoked and cured and then fried in its own grease
Sure you don't want bacon that's just nothin' but fat, because it's probably some sort of horrifying reconstituted congealed fat product
But you don't want lean bacon either. It needs to be tender and pull apart easily in your mouth, nothin' worse than tough bacon.
everyone's saying lean like i said it, but i didn't. i just want it less fatty than the ones I've been mistakenly buying when I know there are better ones
There's apparently "bacon of the month" clubs you can join that will expose you to the wide world of bacon that exists outside the supermarket shelf.
If only I cooked enough breakfast for myself, I would sign up for that.
I subscribed to a monthly charcuterie club that once sent me some espresso cured bacon. Much, much better than it sounds, but of course basically unobtainable outside of that lottery.
Homogeneous distribution of your varieties of amuse-gueule
Bacon is meat that has undergone a curing process; hence turkey and beef bacons. In the US it is also often smoked. There are many varieties of bacon that are, in essence, garbo-trash: most of these are available for purchase at the local supermarket. This is probably the crap that has got mister hallet mouthing off about rushers and back bacon. American pork belly, from a good source, and properly prepared, is among the finer cuts of pork in the world.
Bacon has gone up in price over a dollar per pound where I live. I had bacon for the first time in months last week.
pork in general has been high lately. I used to make Ground beef/Ground Pork burgers, but it suddenly became unfeasible
I heard a story on this a few months ago on NPR and one of the reasons they mentioned was that now everyone seems to want bacon in everything. They spoke to a restaurant that is now serving pig face since they can get them cheap.
I really like bacon but I wish the fad would die. I don't need bacon flavored ice cream shakes, bacon flavored popcorn, or bacon flavored hemorrhoid creme.
Bacon is meat that has undergone a curing process; hence turkey and beef bacons. In the US it is also often smoked. There are many varieties of bacon that are, in essence, garbo-trash: most of these are available for purchase at the local supermarket. This is probably the crap that has got mister hallet mouthing off about rushers and back bacon. American pork belly, from a good source, and properly prepared, is among the finer cuts of pork in the world.
Bacon has gone up in price over a dollar per pound where I live. I had bacon for the first time in months last week.
pork in general has been high lately. I used to make Ground beef/Ground Pork burgers, but it suddenly became unfeasible
I heard a story on this a few months ago on NPR and one of the reasons they mentioned was that now everyone seems to want bacon in everything. They spoke to a restaurant that is now serving pig face since they can get them cheap.
oh my god, nerds terk mah bercon
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MayabirdPecking at the keyboardRegistered Userregular
There's been a general rise in meat prices anyway, a lot of it due to rises in prices of animal feed, which is due to rises in prices of grains, due to a whole lot of factors.
There's been a general rise in meat prices anyway, a lot of it due to rises in prices of animal feed, which is due to rises in prices of grains, due to a whole lot of factors.
MAH BERCON
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VivixenneRemember your training, and we'll get through this just fine.Registered Userregular
it's like a fat pig's belly fat, smoked and cured and then fried in its own grease
Sure you don't want bacon that's just nothin' but fat, because it's probably some sort of horrifying reconstituted congealed fat product
But you don't want lean bacon either. It needs to be tender and pull apart easily in your mouth, nothin' worse than tough bacon.
everyone's saying lean like i said it, but i didn't. i just want it less fatty than the ones I've been mistakenly buying when I know there are better ones
When I say "lean bacon" I want to clarify I don't mean like a strip of meat. There's still plenty of fat there. It just isn't the pre-packaged grocery store bacon that's mostly white fat with streaks of chewy gristle in it cut from force-fed pigs grown in little cages.
It's old-school bacon cut from a slab and it's delicious. So much flavor!
When I gave up on most pork products, I thought I'd miss bacon. But I enjoy Turkey bacon well enough, especially on a roll with egg and cheese from a Halal food cart.
The last pork product I eat now is pepperoni on pizza. I don't go out of my way to get it, but sometimes if it's there, I try a slice.
If that's all there is my friends, then let's keep dancing
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It was amazing.
The end.
and on the subject of eggs from a page or two ago, maple syrup is surprisingly amazing on scrambled eggs, especially with some fresh black pepper
i still remember going wide-eyed as a child after tasting the result of my overzealous syruping on a plate of pancakes and eggs
hey guys, guess which country's funny hat i live in
You jerks
it's like a fat pig's belly fat, smoked and cured and then fried in its own grease
Sure you don't want bacon that's just nothin' but fat, because it's probably some sort of horrifying reconstituted congealed fat product
But you don't want lean bacon either. It needs to be tender and pull apart easily in your mouth, nothin' worse than tough bacon.
Vegetables are great when fried in a big 'ol dollop of congealed bacon grease.
-Indiana Solo, runner of blades
attitudes like this are why we fought a revolution
So good.
Which is why you don't overcook it.
I have heard from many folks including multiple forumers that duck fat is the way and the light.
-Indiana Solo, runner of blades
everyone's saying lean like i said it, but i didn't. i just want it less fatty than the ones I've been mistakenly buying when I know there are better ones
We have a cut of meat we refer to as bacon. We like it. Fucking deal with it, already.
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
If only I cooked enough breakfast for myself, I would sign up for that.
I subscribed to a monthly charcuterie club that once sent me some espresso cured bacon. Much, much better than it sounds, but of course basically unobtainable outside of that lottery.
pork in general has been high lately. I used to make Ground beef/Ground Pork burgers, but it suddenly became unfeasible
Bacon is meat that has undergone a curing process; hence turkey and beef bacons. In the US it is also often smoked. There are many varieties of bacon that are, in essence, garbo-trash: most of these are available for purchase at the local supermarket. This is probably the crap that has got mister hallet mouthing off about rushers and back bacon. American pork belly, from a good source, and properly prepared, is among the finer cuts of pork in the world.
http://www.hamiam.com/bacon/
Order some bacon from those people, see if you can go back to buying it from the supermarket.
Ew.
I heard a story on this a few months ago on NPR and one of the reasons they mentioned was that now everyone seems to want bacon in everything. They spoke to a restaurant that is now serving pig face since they can get them cheap.
that's good bacon i'm sure, but i can't really afford $10 a pound
oh my god, nerds terk mah bercon
MAH BERCON
in fact I think its only meaning as a word is to refer to a single slice of bacon
When I say "lean bacon" I want to clarify I don't mean like a strip of meat. There's still plenty of fat there. It just isn't the pre-packaged grocery store bacon that's mostly white fat with streaks of chewy gristle in it cut from force-fed pigs grown in little cages.
It's old-school bacon cut from a slab and it's delicious. So much flavor!
The last pork product I eat now is pepperoni on pizza. I don't go out of my way to get it, but sometimes if it's there, I try a slice.
Although I do kinda want to go to the store and buy a pack of turkey bacon and just have a day