I’m cooking up some bacon. Mrs. RickJay likes it cooked to a crisp. How do you want yours?
Wrapped around water chestnuts and baked. Crisp.
Umm… mostly crunchy and just the teeniest bit chewy
Mmmmmm… baacon.
I just cooked up some beef bacon today. Nice and crispy! Yum!
Very thin and very crispy. Burnt a bit is a plus.
Thick and 2/3 done. On the limper side. I hate crispy bacon.
Mostly stiff, but the fat should not be brown. If it crumbles, it’s overdone.
Then again, the worst bacon I ever had was still fantastic. However you want to do it is fine with me. As long as there’s seconds …
Crispy please.
I made bacon & eggs for breakfast this morning and got the bacon just right…crispy, but not at all burned. There’s still some left that I stuck in the fridge. I may have to have a piece in a minute.
Made from turkey. I don’t eat pork.
Assuming that we’re talking about bacon rashers, I’d like it thick, generously streaked with fat; I’d like the fat to be golden and crispy, but not brittle - except perhaps at the edges; I’d like the meat itself to be mostly pink and tender, but with little patches of seared red.
Thick & crispy, between two slices of white bread, covered in ketchup. Heinz.
Bacon sandwiches covered in ketchup were a saturday morning ritual in our house, with Dad cooking up the bacon for me & my sibs, & Mom sleeping in. Good days, & happy memories.
Me too, but I roll the water chestnuts in a little brown sugar first.
Plentiful and in front of me.
Here in So. Cal., Pavillions is charging $5 for a 1lb. of bacon. (average)
I ate suasage this morning.
Off the ass of a $1000 hooker, why?
Rubbery and drippin’ with, uh, drippin’s.
You can wrap mine around broiled chicken livers.
And serve them off the ass of a $1,000 hooker.
Piping hot.
Tender and juicy. Meat should NEVER be “crispy”.
That’s why I like turkey bacon, because it’s easier to get it right.
Crispy. I prefer nuking my bacon because it gets rid of all the fat without curling up the bacon.
Thick cut. It should straddle that perfect pinnacle between limp and crispy. The fat should have a little teensy crunch, then melt in your mouth. Served with hash browns made in the fat, with Lawry’s seasoned salt, Tabasco edition.