My ex liked the 6-7 range while I like the 2-4 range. We were thus incompatible and broke up after the umpteenth time they made it “for me” the exact same way they did for themselves.
That's what happens when you take it out at 8 or 9 when some areas of the meat have not been fully converted to carbon. Around stage 10, this conversion adds some support but then the bacon becomes much more brittle from 14 to 18.
Seriously though, my wife got a vegan BLT at an artisanal brewery, they had tempeh bacon where they make their own. She stopped eating it because she was worried it was real bacon (she's just pro pig). I tried it and although the texture was only 80% it was by far the best vegan product i've ever had.
It depends on the dish. Like Chinese pork belly should melt in your mouth, not break your teeth. But on a bacon egg and cheese sandwich, the bacon needs to bring the texture.
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease. This is not an acceptable bacon. 2 for sandwiches, 4 or 5 for plain eatin
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease.
Edit:
I've been vegan for 10 years and I still miss 2-3 style bacon. Vegan bacon does a good job if you like Canadian bacon and/or 4-6 on this chart, but nobody has made fatty vegan bacon that's good around 2-3 cookedness
5 or 6, for sure. If you can't hold it horizontally without it flopping, it's not done enough, and if you can't hold it horizontally without it breaking from its own weight, it's too done.
Call me nuts but I like the 4-5.5 range. I'm not a fan of chewy fat...
This is the objectively correct answer.
My ex liked the 6-7 range while I like the 2-4 range. We were thus incompatible and broke up after the umpteenth time they made it “for me” the exact same way they did for themselves.
(The last bit is a joke, the first bit isn’t)
If your ex liked 6-7 they were clearly too young anyways.
💁
Are you sure they didn't break up with you because they heard you use the word umpteenth?
Hi nuts, I also like them in that range.
high five
Crispy through, no chewy but not carbonized.
"I said CARAMELIZED, damnit!"
side question
Have you had candied bacon?
I tried candied and chocolate covered candied, usually cooked to about 6.
I liked it, but after I ate it, I had no desire to have it again. It's the strangest thing.
Yeas, and same. :D
I agree. I like a little crunch, and floppy bacon pulls the breakfast roll apart!
I called ye nuts but they didn't answer...but anyway, same for me, gnawing is never a positive experience.
It seems it self-heals a bit after #9 and reassembles back, so I would like to try that #10
That's what happens when you take it out at 8 or 9 when some areas of the meat have not been fully converted to carbon. Around stage 10, this conversion adds some support but then the bacon becomes much more brittle from 14 to 18.
That's the bottom half of #9.
I only eat swine graced with the god particle
The Higgs Bacon
Ahem. Piggs.
0:
(:
Are you a vegan or do you eat pigs alive?
Which do you think is worse?
Hard choices
Trichinosis is a bad time.
The other one doesn't eat bacon.
damn that's tough...
Seriously though, my wife got a vegan BLT at an artisanal brewery, they had tempeh bacon where they make their own. She stopped eating it because she was worried it was real bacon (she's just pro pig). I tried it and although the texture was only 80% it was by far the best vegan product i've ever had.
I like my pigs how I like my sexual partners: Alive and well
I like my pigs how I like my bacon. Cut from the back, soaked in brine, rolled in cornmeal, served on a bun. Mmm peameal bacon.
4-6, depending on the type of bacon.
I want it to stand horizontal if I hold the end :p
That's what she said
It should snap like a potato chip, not a French fry.
That's a good way to judge it.
This is the way. 6 can make a bad day great.
2-5 are acceptable. Softer bacon is better than crispier bacon and I don’t care who I offend
It depends on the dish. Like Chinese pork belly should melt in your mouth, not break your teeth. But on a bacon egg and cheese sandwich, the bacon needs to bring the texture.
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease. This is not an acceptable bacon. 2 for sandwiches, 4 or 5 for plain eatin
Edit:
I've been vegan for 10 years and I still miss 2-3 style bacon. Vegan bacon does a good job if you like Canadian bacon and/or 4-6 on this chart, but nobody has made fatty vegan bacon that's good around 2-3 cookedness
"Canadian bacon"? Define that for a Canadian. Because we have back bacon, and peameal bacon in Canada, and streaky.
"Bacon" in the states specifically refers to streaky bacon, while "Canadian bacon" refers to back bacon
local brewery made tempeh bacon that was very, very close to what you're looking for, try smoking some tempeh
source: I'm not a vegan and it was VERY good.
5 or 6
Same. I like it almost burned.
45
I prefer my bacon in a gluon soup form..
10 through 18 look like the bristolstool chart
Anakin, no!
I usually take a bit from a live pig, so -3
Hey, I saw NerdCubed play this.
Does the bacon reassemble itself between 9 and 10?
Let's not be ridiculous, anything beyond #12 is unsalvageable! #9 is perfectly optimal though
I don't understand how it starts getting better briefly after 9
You know what, yeah, you're right - 10 is objectively super yummy as well!
Only went to 9, everything after that is shitpost
Not necessarily accurate, but here's my own interpretation:
1. Canada
2/3. Britain
4. USA
5. Ireland
6. Deep South US
7. A college dorm
...
18. Portugal
18 looks good, to fire up a barbeque for grilling my veggies
3-5. Thats the sweet spot.
Some places will slap like a 1.4 in a bun and act like their job here is done, and you’re like wha
Is there a 4.5 option? Although 6-7 are the tastiest. I love charred food and burnt pizza
Myself, 3-5.
8 or above is charcoal, not bacon.
Yeah 3-5 is best. 2 if it's really good meat with not that much fat
Yeah I can see that, proper thick cut.
Typically out of my price range, but yes!
This is literally not true.
13-15 is best. 12 if it's really good meat with not that much fat
I usually go for a 12 but sometimes I'll make an 9
19 is too crunchy.
Please ask the chef to restrict airflow so that I may use my bacon to heat my forge.
18 , its basically carbon now so its halal
1 should just be a pig.
Indexes start at 0
For real, my wife is around 2. I like mine about 4 or 5. I want a good crunch, but she likes her bacon flaccid.
She also takes her steak at a medium. I want my steak all but still mooing.
I'm sorry, but your wife is just wrong.
I mean - does she enjoy food?
I can never decide between 15 or 16
I like mine fossilized.
I'll have a uuuuuuhhhh #14 with side of ketchup
5 is where it's at boys. Max crisp, no burning.
1 is literally just raw. I like both crispy bacon and chewier bacon, but only if the fat is completely rendered.
I'd say either 4 or 17 deoending on how much carbon I'm looking for.
There's a huge gap between 5 and 6. That's where I live.
Depending upon how thick it was I might still eat 7.
That's also what she said
It's bacon. Processed meat is a WHO Group 1 carcinogen, it's "known to cause cancer", I'm not sure how much the charcoal changes things.
It's also considered red meat for the purposes of the Group 2A carcinogens, where red meat "probably" causes cancer.
Not sure what your concern is with charcoal but eating bacon on a regular basis is already living on the edge.
activated bacon isn't real, it can't hurt you
Activated bacon can save you from poisoning though
1.5 gang, rise up!
3 or 5 they're two different moods. 4 is too in the middle for me.
5 or 6.
Exactly what I was going to post.
I worked at a fast-food chain years ago and we had to cook bacon in the morning. The rule was to cook it to around #2 and I always cooked it to 6.
Customer: "make sure the bacon's crispy"
Me: "You have the right cook today, I only make it crispy"
5 or 6, for sure. If you can't hold it horizontally without it flopping, it's not done enough, and if you can't hold it horizontally without it breaking from its own weight, it's too done.
I'm a 3.
Between 4 and 5 is actually good.
Only 1 is proper. Then I can cook it to my liking.
-1
Did they really need to go past 8?
0, I’d like to eat a living pig.
pig sushi sounds like a bad time.
About tree fiddy.
I like my bacon like I like my porn....black and ashy.
4-6 is ideal range.
I like 4-5 in cookédness but I like 1 and 3 as cuts best of all.
5 to 6
Cremated. I would like my bacon cremated.
6 and 7 are good 👍🏼
Charcoal… used to cook more bacon.
1
Most countries don’t even call that bacon; that’s streaky bacon. Proper bacon is what Canadians have.
But I’d go for 4.
The vast majority of native English speakers on the planet do. Tough rocks, kid.
Back bacon I hope.
That's not back bacon, that's your back backin'.
None of the above, I'm not brainwashed into thinking eating animals in today's world is acceptable.