Re: Fried Pig General
Posted: Thu Jun 07, 2012 7:09 am
Thanks Ame
You really saved our bacon there
You really saved our bacon there
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Re: Fried Pig General
Posted: Thu Jun 07, 2012 7:10 am
Yes, another thread to corrupt...
Re: Fried Pig General
Posted: Thu Jun 07, 2012 7:46 am
i stand by the fact that fried ham is the best form of bacon
either that or the thick, real bacon, not the cheap thin shit people always get.
either that or the thick, real bacon, not the cheap thin shit people always get.
Re: Fried Pig General
Posted: Thu Jun 07, 2012 7:57 am
Re: Fried Pig General
Posted: Thu Jun 07, 2012 8:00 am
BACON U GAIZ LOL XD IT IS SO MANLY
Re: Fried Pig General
Posted: Thu Jun 07, 2012 8:01 am
see that's what i am talking about
all that bacon except the second to last picture
is the shitty thin kind with no real meat or fat on it
all that bacon except the second to last picture
is the shitty thin kind with no real meat or fat on it
Re: Fried Pig General
Posted: Thu Jun 07, 2012 8:42 am
>no real meat or fat
>it is bodaciously nothing but a strip of meat + fat
ok
>it is bodaciously nothing but a strip of meat + fat
ok
Re: Fried Pig General
Posted: Thu Jun 07, 2012 8:43 am
not really
you may as well be eating paper with a bit of grease on it for all the good it's doing
you may as well be eating paper with a bit of grease on it for all the good it's doing
Re: Fried Pig General
Posted: Thu Jun 07, 2012 8:44 am
its the exact same thing though, just more thinly sliced
and if you have a bunch of thin slices of bacon it makes bodaciously no difference
and if you have a bunch of thin slices of bacon it makes bodaciously no difference
Re: Fried Pig General
Posted: Thu Jun 07, 2012 8:57 am
actually when it's cut like that it often means that the meat has had other things done to it through the processing so no, it's really not the same
Re: Fried Pig General
Posted: Thu Jun 07, 2012 10:17 am
i dont see why it would have anything done differently to it than slightly thicker bacon so im disinclined to believe you
its just like, a couple milimeters of extra meat/fat per slice and a few extra thin slices is equivalent to a few less thick slices
it still tastes fucking delicious
its just like, a couple milimeters of extra meat/fat per slice and a few extra thin slices is equivalent to a few less thick slices
it still tastes fucking delicious
Re: Fried Pig General
Posted: Thu Jun 07, 2012 10:48 am
you're not entirely clear on the way food is processed are youThe Idiotic Oracle wrote:i dont see why it would have anything done differently to it than slightly thicker bacon so im disinclined to believe you
most of the time, things are added, such as water, or sometimes flavorings
the thicker kinds of bacon? usually you get those from a butcher, freshly cut.
so yeah the difference is processing, and could be flavor.
Re: Fried Pig General
Posted: Thu Jun 07, 2012 10:55 am
Wow, great idea Akai. Come see me after class, dumbass.
Re: Fried Pig General
Posted: Thu Jun 07, 2012 12:23 pm
thicker bacon doesnt always come from the butcherGalaxy Man wrote:you're not entirely clear on the way food is processed are youThe Idiotic Oracle wrote:i dont see why it would have anything done differently to it than slightly thicker bacon so im disinclined to believe you
most of the time, things are added, such as water, or sometimes flavorings
the thicker kinds of bacon? usually you get those from a butcher, freshly cut.
so yeah the difference is processing, and could be flavor.
in fact at pretty much every safeway ive been to, every brand of bacon has both regular/thin cut and pretty thick cut packaged bacon for sale in the meat aisle. the only difference is price and/or how many strips you get per package
Re: Fried Pig General
Posted: Thu Jun 07, 2012 12:59 pm
The problem with thin bacon is that it can't retain any juices. And juicy meat is the best. Also I'm going to quote myself from debate thread because I feel like it.
Syobon wrote:The ideal piece of bacon is a thick juicy well seasoned piece of meat. The trick is to cook it well and at the same time not turn it into a dry piece of meat-flavored biscuit. So I'd say I'd vote towards to chewy side, although if the bacon is made well, you should have no trouble chewing it whatsoever.
Between a sandwich or in an omelette I'd like a more crispy bacon though, to add some extra crunch to the thing.