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  #51  
Old 05-28-2016, 01:44 AM
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It depends on how much food you want to wrap it around.

I oppose the use of the word "rasher" - thank-you for no one using it so far.
  #52  
Old 05-28-2016, 02:18 AM
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1.5 strips for me. We take three strips and cut them in half because they fit in the pan better that way and each take three halves. I'd love more but it's enough.
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Old 05-28-2016, 07:34 AM
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I don't have bacon that often but when I do I go ahead and cook 8 slices on a cookie sheet under the broiler (on low). Because there's nothing worse than not cooking enough bacon and having to start another batch.
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Old 05-28-2016, 07:48 AM
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I oppose the use of the word "rasher" - thank-you for no one using it so far.

Uh, did you not read the thread? Including the OP?
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Old 05-28-2016, 08:05 AM
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Some prefer more bacon, and aren't happy until they eat a whole pig.

A person has to have goals in life...
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Old 05-28-2016, 08:06 AM
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Sort of related: when I was a kid (I was maybe 10 years old), my family went on vacation. We stopped in a diner for breakfast. My brother (who was a few years older than me) and I ordered their "Big Breakfast". Most diners have something like this. It's some of everything. Eggs, Pancakes, Hash Browns and of course Bacon and sausage. And this was a long time ago, you didn't just get two of each like Dennys does. It was a full order of each. My brother and I inhaled all our food before the rest of my family made a dent. We were still hungry and asked if we can get more. Instead of yelling (as we expected), my Dad thought it was hilarious and let us so we ordered a second full big breakfast each. And finished that too.

Even years later my Dad would still bring it up and laugh. He called it "That $50 breakfast".

Last edited by Quimby; 05-28-2016 at 08:08 AM.
  #57  
Old 05-28-2016, 08:18 AM
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Sort of related: when I was a kid (I was maybe 10 years old), my family went on vacation. We stopped in a diner for breakfast. My brother (who was a few years older than me) and I ordered their "Big Breakfast". Most diners have something like this. It's some of everything. Eggs, Pancakes, Hash Browns and of course Bacon and sausage. And this was a long time ago, you didn't just get two of each like Dennys does. It was a full order of each. My brother and I inhaled all our food before the rest of my family made a dent. We were still hungry and asked if we can get more. Instead of yelling (as we expected), my Dad thought it was hilarious and let us so we ordered a second full big breakfast each. And finished that too.

Even years later my Dad would still bring it up and laugh. He called it "That $50 breakfast".
I remember when I was about 9 or 10 years old my grandfather did the same thing for me. Only instead of breakfast, it was a steak dinner.

Everyone at my table watched in amazement as I manage to cram every last bite into my little belly. (I was a skinny kid)
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Old 05-28-2016, 08:19 AM
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Heh. Reminds me of a story my mother related to me about when my father was young. He and one of his brothers- both hard-working, poor, thin-as-rails farmers- went into a restaurant that advertised an all-you-can-eat special. So they ordered one each and ate. And ate, and ate and ate. When they were finally done, the restaurant owner told them never to come back.
  #59  
Old 05-28-2016, 09:16 AM
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One thing not mentioned, there is a huge variation in what constitutes a strip of Bacon. One example I can recall was at an overseas AAFES establishment, purportedly as part of a hamburger.

Thin, limpy and approximately the size of a band-aid. Sick joke. At the other end of the spectrum I recall more fondly a 4-calendar cafe in South Dakota, there were 3 or 4 huge, thick smoky strips that were longer than the platter and had a good bit of overhang. It was AWESOME. I remember the eggs had almost flourescent yellow yolks, maybe it was sunflower country or something.
  #60  
Old 05-28-2016, 09:32 AM
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Uh, did you not read the thread? Including the OP?
That escaped my normally razor-sharp, sometimes feared, eagle-precision viewing.

I'll have to really hold it against Johnny L.A., then. A bit of a cross to bear, but life goes on, I guess.

Sometimes there's packages of bacon that look like almost all fat and you wonder - ok, who in their right mind would buy that?
  #61  
Old 05-28-2016, 10:10 AM
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I oppose the use of the word "rasher"
Then don't use it.
  #62  
Old 05-28-2016, 11:08 AM
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I've just learned today that bacon has its own unit of measurement.
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  #63  
Old 05-28-2016, 12:37 PM
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Well, this morning's breakfast had 5 strips of bacon on it, and I want some more, so personally my "normal" serving is "more than 5."
  #64  
Old 05-28-2016, 03:03 PM
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"Leftover Bacon"

There's a reason that phrase has probably never been used.
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Old 05-28-2016, 06:34 PM
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If it came in two-foot-long strips, I'd be more interested. Just have one piece and triple it over, back and forth, onto the frying pan. Wherever it bends back over, it might not fry as well, so I'd weigh down each bend with a small rock or something.
Also really good is cacon: bacon wrapped around a cake. The tempestuous marriage of sugar and salt .....so, so......MUAH!!!!!
  #66  
Old 05-29-2016, 07:26 PM
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I don't really like bacon as a "breakfast" thing; you know, with eggs and pancakes and such. (I'd rather have sausage or ham.) I'll make myself a BLT instead, even if it's 7 AM. 3 slices is about right. But then, I'm the cook, so there's usually the piece I nibble while I'm making everyone's omelet, and the half piece left on a kid's plate while washing up, and... So, more like 5 strips.

I like half-crisp bacon the most. Best of both worlds!

(Oh, and as to leftover bacon fat...make a warm vinaigrette salad dressing with it. BLT in a bowl!)
  #67  
Old 05-30-2016, 04:53 AM
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My typical breakfast serving has always been six pieces, solely because my largest skillet can hold six slices on uncooked bacon. But I haven't had bacon for breakfast in at least a couple of years, leaving my exposure to it as a hamburger topping.
  #68  
Old 05-30-2016, 06:16 AM
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My wife and I still laugh over a Micky D's breakfast somewhere, where there were two pieces of bacon served with the "Big Breakfast" - each about 2 inches long by 1/2 inch wide. We complained, and the manager said it was two pieces, therefore it was right.

All other McD's that we have been to give you two real slices of bacon.
  #69  
Old 05-30-2016, 06:33 AM
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Quote:
Originally Posted by Eddie The Horrible View Post
...Sometimes there's packages of bacon that look like almost all fat and you wonder - ok, who in their right mind would buy that?
Those can be really good for wrapping things in; salmon steaks for example. If you wrap a salmon steak in a couple of slices of fatty bacon and bake it, the bacon fat infuses and bastes the salmon and prevents it drying out as well as adding to the flavour (for those who don't find salmon flavourful enough on its own).
  #70  
Old 05-30-2016, 06:46 PM
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Jim Gaffigan on bacon.
I see your Jim Gaffigan and raise you Rhett and Link.

The only time I had more bacon than I wanted to eat was at a breakfast buffet. The tongs closed on a fused wad of more than a half pound. I tried to tease the wad apart and without thinking, reached out to touch the mass. Giving up I took is back to the table. Luckily there were five us there and I was able to farm out what I couldn't eat (throwing it away was not an option).
  #71  
Old 06-06-2016, 05:16 PM
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Those can be really good for wrapping things in; salmon steaks for example. If you wrap a salmon steak in a couple of slices of fatty bacon and bake it, the bacon fat infuses and bastes the salmon and prevents it drying out as well as adding to the flavour (for those who don't find salmon flavourful enough on its own).
Apropos of this (Believe it or not) I recall the effort I had to make not to laugh when a friend introduced her son, who had been named "Bard." She undoubtedly referred to the Medieval traveling entertainers, but the kid was somewhat overweight, and to someone who has visited some of the higher altitudes of cooking, "bard" has the meaning of "to wrap with fat."
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Old 06-06-2016, 06:16 PM
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Is your heart clogged yet? No? Then you haven't reached the normal amount of bacon.
  #73  
Old 10-01-2017, 03:19 PM
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Since June, I've cut back. Two rashers instead of four, half the normal serving of hashbrowns, and one egg. (The Wife still gets the massive amount of hashbrowns and two eggs, and has cut back from two rashers to one.)
  #74  
Old 10-01-2017, 04:41 PM
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mom through normal bacon was a waste of money so we ate sizzlelean (I miss the brown sugar and maple flavor) but every so often shed get a big butcher cut of "ends and pieces" for about 5 bucks that was like 10 pounds in a bag and just toss em in a deep fryer with just enough oil to cover half a basket and then use the grease in the pan to make gravy for biscuits .....
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Old 10-01-2017, 04:50 PM
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I used to get the 5-pound boxes of bacon ends and pieces, and cook and eat them like bacon. The last time I did that, the pieces were a little too irregular. Anyway, The Missus would probably think they were weird.
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Old 10-01-2017, 07:46 PM
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The only problem with the 5lb packages of ends is that is a little much to fit in my large fry pan.


Now the 1.5lb packages of thick cut fit nicely in my oven bacon cooking pan.....
  #77  
Old 10-01-2017, 08:12 PM
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I had a Wimpy Burger from the Inverness Park Market for dinner. The Wimpy comes with five slices of smoked bacon. I don't know if that's "normal", but it sure was delicious!

Last edited by blondebear; 10-01-2017 at 08:12 PM.
  #78  
Old 10-01-2017, 08:16 PM
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I get my bacon from a local Polish butcher shop that smokes and slices its own. There's a wide variation between rasher size, thickness, and fattiness.

What I usually do is, start enough bacon to cover the bread, then put two slices of bread in a 325 oven, with sliced white cheddar covering one. When the bacon is done I drain it and pour a little of the fat into the omelette pan, then pour in a beaten egg with S&P. Take the melted cheese slice out of the oven, spread the scrambled egg over it, top with the bacon, cover with the rest of the bread (mayo or butter optional), pour a glass of V8, cut the sandwich in two.

If I'm feeling magnanimous, I will do an extra piece of bacon for the dogs.
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  #79  
Old 03-31-2018, 06:05 PM
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update


I previously mentioned broiling eight slices at a time; since starting my low-carb diet, I got a larger cookie sheet so I could cook more at a time. And I didn't mention before that I always buy thick sliced so there's more bacon per square inch. If there's a "normal" amount of bacon, this is probably in excess of it.
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Old 03-31-2018, 06:35 PM
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I'm going to lob this idea in here...

I KNOW the OP specified an American norm, but as has doubtless been covered ad nauseum on these boards, we have different types of bacon here in the UK. Unsmoked "back" bacon (think pork chop shape, sliced bacon-thin) is your generic British bacon if no type is specified, and tends to give you a bigger slice than "streaky" bacon (what American-style bacon is known as here).

Anyway, that means 3 slices is a pretty decent helping, especially if served alongside sausages, black pudding, eggs, fried bread, mushrooms and possibly baked beans. And why wouldn't you? Well, perhaps because you're after a bacon butty, in which case I'd reckon on three as well.
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Old 03-31-2018, 06:39 PM
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The Fella and I end up making five strips, we both eat two and polite fight over the fifth.
Fight over it? You are supposed to take the end in your teeth whilst the Fella does the same with the other end and, uh, reach a compromise.
  #82  
Old 03-31-2018, 08:36 PM
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Noted bacon expert Homer Simpson holds forth:

https://www.youtube.com/watch?v=7BZDZyRaGa8
https://www.youtube.com/watch?v=W2o84egjMso
https://www.youtube.com/watch?v=lizAVmZ43wM
https://www.youtube.com/watch?v=WYns5vR3QuQ
  #83  
Old 03-31-2018, 09:31 PM
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I buy a package labelled "Steak cut bacon" with thick slices that number nine slices to the pound. That's just about right for two people.

Save the grease for making popcorn.
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Old 03-31-2018, 09:45 PM
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Usually one or two slices with breakfast. For sandwiches, it's whatever I can cram in there.
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Old 03-31-2018, 10:00 PM
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Surely a normal amount of bacon is one less slice than an abnormal amount of bacon.

And, equally self-evidently, when used in a sandwich, the normal amount of bacon is the amount that fits between the two slices of bread.
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Old 04-02-2018, 09:06 AM
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Those can be really good for wrapping things in; salmon steaks for example. If you wrap a salmon steak in a couple of slices of fatty bacon and bake it, the bacon fat infuses and bastes the salmon and prevents it drying out as well as adding to the flavour (for those who don't find salmon flavourful enough on its own).
"But doctor, you told me to cut back on red meat and eat more fish. So I ate the salmon steaks instead. I don't know why my cholesterol is still high."


Quote:
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So, almost exactly 75% of the original bacon was basically thrown away after frying. Not very efficient - makes the price per piece of the fried bacon rather expensive.
Bacon fat is the grease used to fry everything in before we tried getting healthier, and eating plant oils. Now you have a bottle of canola oil or a non-stick spray of olive oil. But bacon grease is a flavorful alternative for the heart-unconscious. (Isn't that the opposite of heart-conscious?) Frying eggs? Bacon grease. Making gravy for your biscuits? Bacon grease. Frying chicken for dinner? Bacon grease.

Lard - it's what's for dinner.
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Old 04-02-2018, 09:14 AM
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Saturday Breakfast

Last Spring, I cut down from four rashers to two. I also reduced the amount of hashbrowns by half, and recently reduced the amount by half again. I've gone from two over-easy eggs to one (most of the time) over-easy egg, to one poached egg.
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Old 04-02-2018, 10:57 AM
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Anything less than 3 strips of bacon (10+" uncooked) is a tease. 3 is the "dammit, I know my cholesterol is high and I shouldn't eat more" amount. 4 is the minimum amount I really want. 6 slices are the "I'm happy with this much bacon" amount. Not being Ron Swanson, 8 slices of bacon are the "That's enough bacon for me with this particular meal" amount.

This is thin-sliced. For thick sliced, I'd say 2 thick for every 3 thin slices.
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Old 04-02-2018, 12:19 PM
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Bacon fat is the grease used to fry everything in before we tried getting healthier, and eating plant oils. Now you have a bottle of canola oil or a non-stick spray of olive oil. But bacon grease is a flavorful alternative for the heart-unconscious. (Isn't that the opposite of heart-conscious?) Frying eggs? Bacon grease. Making gravy for your biscuits? Bacon grease. Frying chicken for dinner? Bacon grease.

Lard - it's what's for dinner.
My only quibble is that when I first tried using bacon grease for deep frying it foamed up too much. If I clean the grease by mixing it with boiling water and then letting it separate and skimming off the fat it isn't too bad; only I've never heard of anyone else doing that.
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Old 04-02-2018, 02:27 PM
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I have seen three pound packages of bacon.


That works as a single serving for me.


After all, after cooking it weighs a heck of a lot less.
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Old 04-04-2018, 12:20 PM
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As Dave Barry would say, who's to say how many slices of bacon is the right number? I am. For breakfast with two eggs, the correct number is three. For me anyway, it's just the right number to have the bacon and the eggs in harmonious balance.

Also, not to rain on bacon lovers' parade -- I like it, too -- but processed meats like bacon have been associated with health risks.

Thanks to the talk of bacon in this thread I was inspired to make a variant of a toasted BLT for brunch which was a great way to use up that last slice of nice smoked turkey. I don't normally think of adding bacon to sammiches.
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Old 04-04-2018, 12:26 PM
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...I don't normally think of adding bacon to sammiches.
It's almost always a good thought. Bacon improves any grilled-cheese sandwich, and is also good on peanut butter IMHO.
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Old 04-04-2018, 01:30 PM
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Saturday Breakfast

Last Spring, I cut down from four rashers to two. I also reduced the amount of hashbrowns by half, and recently reduced the amount by half again. I've gone from two over-easy eggs to one (most of the time) over-easy egg, to one poached egg.
How horrible!
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Old 04-04-2018, 01:49 PM
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Also, not to rain on bacon lovers' parade -- I like it, too -- but processed meats like bacon have been associated with health risks.)
No shit?

The correct amount of bacon is: all of it.
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Old 04-04-2018, 03:15 PM
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How horrible!
But I've lost over 20 pounds since May (about 12 or 13 in the last three weeks).
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Old 04-04-2018, 04:14 PM
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It's almost always a good thought. Bacon improves any grilled-cheese sandwich, and is also good on peanut butter IMHO.
Just add a little spinach, it cancels out the bad effects of the bacon (that's my story and I'm sticking to it!).
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Old 04-04-2018, 04:29 PM
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It seems to me that restaurants tend to serve two rashers of bacon.
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Originally Posted by Richard Pearse View Post
2 x eggs and 2 X bacon rashers would be a normal breakfast for me.
I know this thread and these replies are a couple of years old, but I still have to ask: What's a rasher? Is that the same thing as a strip? Does it have to do with the different things that different parts of the English-speaking world call "bacon"?

I tried googling, but some sources seemed to be saying that a "rasher" was a strip or slice, while others give definitions like "a portion or serving of bacon, usually three or four slices."

Last edited by Thudlow Boink; 04-04-2018 at 04:29 PM.
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Old 04-04-2018, 04:33 PM
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I still contend that bacon is healthier than canola oil. See, pretty much any sort of oil or fat causes health problems, and there isn't actually all that much difference between different kinds, even between saturated and unsaturated. But you're adding that oil to add flavor, and you get a heck of a lot more flavor per gram of oil from bacon than you will from canola. To get as much flavor as bacon, you'd need to use many times more canola oil, and that much oil is definitely bad for you. With bacon, even if you eat it in moderation, it still tastes amazing.
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Old 05-10-2019, 10:11 AM
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Whatever amount of bacon you eat, that's normal.
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Old 05-10-2019, 10:16 AM
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His eggs are mutants and students at Professor Eggsavier's School for Gifted Ovoids.
Is that a part of Midvale's School For The Gifted?
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