April 20, 20196 yr There was a Shaggy poster that was infamous for proudly posting a picture of his “cooked” bacon. I just know I want it cooked more than that I hope he didn’t die from the ptomaine.
April 20, 20196 yr Popular Post we've already done this. Show some respect. OP knows a shitload about pork.
April 20, 20196 yr Between 3-4, we cook it in a 400F oven until it carmelizes and has that perfect mix between chewy and crispy. mmmmmmm. Bacon.
April 20, 20196 yr 18 minutes ago, slorch said: Between 3-4, we cook it in a 400F oven until it carmelizes and has that perfect mix between chewy and crispy. mmmmmmm. Bacon. So you put sugar in with your bacon or do you buy it with the sugar already there, like maple flavored?
April 20, 20196 yr Just now, Asithappens said: So you put sugar in with your bacon or do you buy it with the sugar already there, like maple flavored? Sugar cured, most of the time. Not a big fan of the maple stuff. You do realize most cured bacon has some sugar content, right?
April 20, 20196 yr You don’t have to add sugar to foods to get caramelization. Think crust on steaks, caramelized onions, grilled vegetables.
April 20, 20196 yr 1 hour ago, TonyTexas said: You don’t have to add sugar to foods to get caramelization. Think crust on steaks That's not caramelization, that's the Maillard reaction.
April 20, 20196 yr That's not caramelization, that's the Maillard reaction. True. Was sticking with semantics being used earlier in thread. Caramelization is sugar reacting with heat. Throw protein in there and you get the Maillard. Browning bacon is a Maillard reaction.
April 20, 20196 yr I would've bet money Vic would go with 3 since it has some nice fat on it around the ends.
April 20, 20196 yr 1 hour ago, WhatTheBuck said: That's not caramelization, that's the Maillard reaction. What do the fightin’ Taylor Ducks have to do with it?
April 20, 20196 yr 1, 2 and 6 are utterly unacceptable. 5 is only acceptable because hey it's bacon and who doesn't like bacon (I would also accept 5 if one is doing something like chopping up for a salad or floating it in a Bloody Mary). 3 or 4 is where this argument is at. I swing probably at 3.5-4. Edited April 20, 20196 yr by Surly Bevo
April 20, 20196 yr True. Was sticking with semantics being used earlier in thread. Caramelization is sugar reacting with heat. Throw protein in there and you get the Maillard. Browning bacon is a Maillard reaction.Why are you explaining the correct answer to the guy who just told you the correct answer?
April 20, 20196 yr 13 hours ago, Victor Lazlo said: There was a Shaggy poster that was infamous for proudly posting a picture of his “cooked” bacon. I just know I want it cooked more than that I hope he didn’t die from the ptomaine. I've been trying to remember who that was. It's just out of reach. I'm thinking he was an Oregon Ducks fan but I'm not certain at all.
April 20, 20196 yr #3. Crispy bacon sucks. It's gotta be right in that sweet zone of flimsy but cooked. The more you cook it, the less oil and flavor it has.
April 20, 20196 yr 6 minutes ago, WhatTheBuck said: I've been trying to remember who that was. It's just out of reach. I'm thinking he was an Oregon Ducks fan but I'm not certain at all. That dude spent time at the grocery store comparing packages of bacon and looking for the rawest one.
April 20, 20196 yr 1 hour ago, WhatTheBuck said: I've been trying to remember who that was. It's just out of reach. I'm thinking he was an Oregon Ducks fan but I'm not certain at all. Let me help you. Was me. But my handle was in English, and has nothing to do with Oregon. and, that sammich still tasted good and I’m still very much alive. 3 looks good to me. 4 as well.
April 20, 20196 yr 7 minutes ago, Hanrahan said: Yeah, we don’t take lip from Mexican ducks. Why not? It's not like there's a supply shortage or anything.
April 20, 20196 yr 3 hours ago, Pato del Muerto said: Let me help you. Was me. But my handle was in English, and has nothing to do with Oregon. and, that sammich still tasted good and I’m still very much alive. 3 looks good to me. 4 as well. LOL. I remember now!
April 21, 20196 yr 1 hour ago, Vic Mackey said: Do people really eat it like #1?? you probably won’t believe me but I had a friend in high school who would roll up raw cookie dough into a ball, wrap it in a slice of raw bacon, dip it in melted butter and eat it as is. called them “bacon balls”. hand to god.
April 21, 20196 yr I had to double check which forum I was in before clicking on a thread about bacon started by Vic. Honestly 1-3 looks disgusting. 4 looks great, 5 looks good if going on a BLT or burger, and 6 looks cancerous.
April 21, 20196 yr 4 hours ago, Pato del Muerto said: Let me help you. Was me. But my handle was in English, and has nothing to do with Oregon. and, that sammich still tasted good and I’m still very much alive. 3 looks good to me. 4 as well. Thanks for coming clean, Baco del Muerto.
April 21, 20196 yr 4 hours ago, Pato del Muerto said: Let me help you. Was me. But my handle was in English, and has nothing to do with Oregon. and, that sammich still tasted good and I’m still very much alive. 3 looks good to me. 4 as well. Oh, and the pic you posted at the old site was closer to 2.
April 21, 20196 yr 4 minutes ago, WhatTheBuck said: Oh, and the pic you posted at the old site was closer to 2. Yes it was, but bacon looks different when microwaved, which that was. Microwaving bacon isn’t all that defensible so I don’t believe I mentioned that fact after the uproar. But I was trying to be fast and make no dishes.
April 21, 20196 yr 16 minutes ago, Pato del Muerto said: Yes it was, but bacon looks different when microwaved, which that was. Microwaving bacon isn’t all that defensible so I don’t believe I mentioned that fact after the uproar. But I was trying to be fast and make no dishes. I mean, I prefer it pan fried in it’s own fat to a crisp 4.5 but I’ll eat the shit out of microwaved bacon.
April 21, 20196 yr Styopid pole. Anything other than the 4 is lying or autistic. Put up a Steak type similar poll, bet it gets more interesting.
April 21, 20196 yr 37 minutes ago, CooterBrown said: Is Duck of Death alive to come to this thread? No habla Espanol?
April 21, 20196 yr 3.5 is the correct answer but all of those are cooked at a too high of temp. Turn that fire down a bit so you don't scorch the center of those pieces
April 21, 20196 yr 13 hours ago, WhatTheBuck said: That's not caramelization, that's the Maillard reaction. Mmmmm . . . Maillard.
April 21, 20196 yr Humblebrag Alert: I had lunch at the Four Seasons in NYC years back and ordered the bacon cheeseburger. Not only was it relatively affordable* (no second mortgage required) it was one of the few non-reallyfuckingweird items on the menu. When it arrived the bacon was about 2.5. Made me nervous, but I figured a super expensive restaurant couldn't go around making it's customers sick, so I ate it. I'm happy to report there were no side affects. Not like those sausage patties at the Subic Bay Officer's Club in 1984. * I recall the menu said something like "28" as the price for this hamburger. Edited April 21, 20196 yr by Bullneck
April 21, 20196 yr 17 hours ago, ulukinatme said: #3. Crispy bacon sucks. It's gotta be right in that sweet zone of flimsy but cooked. The more you cook it, the less oil and flavor it has. But it has more Maillard, amirite? I’ll take 4 or 5 and be thankful to God for bacon. I’ll take 5 if I only get one choice in this life because it more acceptable for all situations. Edited April 21, 20196 yr by ImissWallyPryor
April 21, 20196 yr On 4/20/2019 at 7:58 AM, TonyTexas said: You don’t have to add sugar to foods to get caramelization. Think crust on steaks.... Uh, no. (I see this has already been covered). That's like saying searing steak seals in the juices....
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