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Old 08-26-2006, 02:18 PM   #1
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Every time I cook bacon, it ends up the same way. Half of it is covered with this orange fried fat from the bacon grease, and half of it is still like see-through. I don't know if I've ever seen anyone else's bacon turn out like this, and it happens to me every time.
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Old 08-26-2006, 02:19 PM   #2
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Old 08-26-2006, 02:19 PM   #3
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Quote:
Originally Posted by Pandaemonium
Every time I cook bacon, it ends up the same way. Half of it is covered with this orange fried fat from the bacon grease, and half of it is still like see-through. I don't know if I've ever seen anyone else's bacon turn out like this, and it happens to me knife dreams.
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Old 08-26-2006, 02:24 PM   #4
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I DON'T GET WHAT KNIFE DREAMS MEANS.
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Old 08-26-2006, 02:26 PM   #5
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You are cooking both sides right? The "orange fried fat" is exuded salt that has then burned AFAIK...I could be wrong on this.

God I hated bacon when I lived over there...I mean if I want streaky bacon I'l ask for it. I couldn't seem to get a good back rasher for love or money.

[edit] Pearl's wife will know what am sayin'
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Old 08-26-2006, 02:31 PM   #6
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Quote:
Originally Posted by WerrtZer
You are cooking both sides right? The "orange fried fat" is exuded salt that has then burned AFAIK...I could be wrong on this.

God I hated bacon when I lived over there...I mean if I want streaky bacon I'l ask for it. I couldn't seem to get a good back rasher for love or money.

[edit] Pearl's wife will know what am sayin'
I think I know what you're talking about. My wife always complains that they never give her the bacon she wants.
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Old 08-26-2006, 02:40 PM   #7
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Quote:
Originally Posted by Pearl Campbell

I DON'T GET WHAT KNIFE DREAMS MEANS.
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Old 08-26-2006, 02:44 PM   #8
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is your stove level?
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Old 08-26-2006, 02:55 PM   #9
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Start with the bacon on a cold pan and turn the heat on medium .... when you throw the bacon in a hot pan it curls up immediately and cooks unevenly.

Flip the bacon the minute the pan is hot enough to make it start sizzling. If it's especially fatty bacon, keep a plate with paper towels ready and take the bacon off and drain the fat from the pan when it's about half-cooked, so you're not just deep-frying the bacon.
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Old 08-26-2006, 02:56 PM   #10
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Quote:
Originally Posted by KzinKiller
Start with the bacon on a cold pan and turn the heat on medium .... when you throw the bacon in a hot pan it curls up immediately and cooks unevenly.
That's what I usually do.
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Old 08-26-2006, 03:37 PM   #11
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Quote:
Originally Posted by Pearl Campbell
I think I know what you're talking about. My wife always complains that they never give her the bacon she wants.

Back rashers are best described as pork loin chops cut very thinly and lightly cured.

Tha whole canadian streaky bacon thing with 2X fat as meat are fucking disgusting....it's no wonder Americans have obesity problems when you eat food with that much animal fat tacked onto one side...
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Old 08-26-2006, 03:51 PM   #12
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Are you talking about the strips of bacon? That's what I think of when I think of bacon.
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Old 08-26-2006, 03:53 PM   #13
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It's because you have a penis.
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Old 08-26-2006, 04:20 PM   #14
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Quote:
Originally Posted by Pearl Campbell
Are you talking about the strips of bacon? That's what I think of when I think of bacon.



This crap.

lol CG bacon...probably tastes better
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Old 08-26-2006, 04:26 PM   #15
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That's the stuff! How is it bad?
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Old 08-26-2006, 04:33 PM   #16
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Waaaay too much fat and rind...and I'm not a big fan of maple curing either.




This is how it should look....I think even gwen would approve.
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Old 08-26-2006, 04:39 PM   #17
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Quote:
Originally Posted by WerrtZer
Waaaay too much fat and rind...and I'm not a big fan of maple curing either.




This is how it should look....I think even gwen would approve.
Hmmm, so that's the stuff my wife keeps putting in her cooking.
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Old 08-26-2006, 04:45 PM   #18
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That shit get's big mark ups over there...I tried smuggling some over last time I was visiting and had it confiscated...I hear if you're caught now it's like a $500 fine or worse.
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Old 08-26-2006, 04:48 PM   #19
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Quote:
Originally Posted by WerrtZer
That shit get's big mark ups over there...I tried smuggling some over last time I was visiting and had it confiscated...I hear if you're caught now it's like a $500 fine or worse.
I think she imports it but I could be wrong.
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Old 08-26-2006, 04:49 PM   #20
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Quote:
Originally Posted by Pandaemonium
Why am I so inept at cooking?
Because you touch yourself at night.
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Old 08-26-2006, 05:01 PM   #21
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Yeah there's some place in boston that does all the food from home....they must be making a killing. Stuff like teabags, biscuits, chocolate, crisps

It's getting to be like that here too...we have that many yanks living in Dublin now that the shops are starting to stock stuff that you wouldn't have gottne outside the US even 5 yrs back....and again the mark up is ridiculous. I love hawaiain punch but I won't pay the equivalent of €6 a litre...
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Old 08-26-2006, 05:03 PM   #22
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Quote:
Originally Posted by WerrtZer
Yeah there's some place in boston that does all the food from home....they must be making a killing. Stuff like teabags, biscuits, chocolate, crisps

It's getting to be like that here too...we have that many yanks living in Dublin now that the shops are starting to stock stuff that you wouldn't have gottne outside the US even 5 yrs back....and again the mark up is ridiculous. I love hawaiain punch but I won't pay the equivalent of €6 a litre...
She may get it from that place. I'm really not sure. She has an entire network of Irish people and businesses, but not this stupid "Irish-American" crap. Real Irish people. The hardcore type. The ones that drink two kegs, get their faces fucked up in a fight, and call it a day at the nursery.
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Old 08-26-2006, 05:33 PM   #23
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Quote:
Originally Posted by ForceMorph
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the best chefs in the world are men. It's a fact.
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Old 08-26-2006, 08:09 PM   #24
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fuck you werrt. canadian bacon IS back bacon, not the typical american strip bacon
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