Bacon - the thread
#122
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Joined: Jul 2014
Posts: 16

I've skipped this lengthy thread to declare what has probably already been said....
Why do Americans cook their bacon to they are rock hard?
I miss the crispy slices that curl up at the ends and hey, I'd even eat the rind too!
Why do Americans cook their bacon to they are rock hard?
I miss the crispy slices that curl up at the ends and hey, I'd even eat the rind too!
#126
If anything American bacon is over flavoured, with the curing salts and the smokiness, and then cooked until is is dry, crispy, and almost burned. When I was in Britain a few weeks ago I realised how much I missed British non-smoked, wet-cured bacon, cut slightly thicker than the wafer-thin American bacon, and just perfect for a bacon butty. I am going to have a stab at curing some of my own, I just haven't found the time yet.
#128
American bacon is OK, really. The thick cut stuff is nice on burgers, and it pairs well with HP sauce. Back bacon may be better but not always cost effective out here.
#129
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Joined: Nov 2012
Posts: 1,570











#131
If it hasn't got butter and preferably for me lashings of HP sauce, it can't be called a bacon butty. I think we need to make that a rule.
Mayonnaise (while I like it on other sarnies) on a bacon butty is as bad a crime as sugar in tea, IMO
#132
If anything American bacon is over flavoured, with the curing salts and the smokiness, and then cooked until is is dry, crispy, and almost burned. When I was in Britain a few weeks ago I realised how much I missed British non-smoked, wet-cured bacon, cut slightly thicker than the wafer-thin American bacon, and just perfect for a bacon butty. I am going to have a stab at curing some of my own, I just haven't found the time yet.
#133
#134
Looks good! But I hope that the coke can is actually a coke-can-shaped Tea Mug.....!
#135
It's lunchtime, therefore a coke is acceptable. Plus, it's quite hot and aircon doesn't exist.




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