Thank you, but I meant phonetically? Here, have this fried egg to go with the bacon. Oh, and a slice of fried bread to top it off . . . Edit: This reminds me of the definition of an eggs and bacon breakfast - from the chicken it's a contribution, but from the pig it's total commitment. I'm feeling a bit peckish now -
A thicker slice of bacon is a good idea. I've enquired around but can't get bacon that is cut to order. I had thought of curing my own, but that is a lot of mucking around.
Here in the banana state called the UK they pump water into the bacon before slicing, so instead of getting fried bacon - nice and crispy - it gets boiled in the frying pan by all the water that comes out of it. It's true! Don't ask me why they do it though.
This is a bad thing to do to yummy bacon. A restaurateur once told me that chicken processors intravenously inject the chickens with water to plump them up!
Yes, it's all about adding weight to sell it for more. I couldn't believe what I was hearing when I first found out.
Now we’re really in trouble. The French term porc, phonetically “por” is the Swedish equivalent for porn. So I don’t think that I want any of that with my breakfast. I forbid my wife from eating anything in bed. The crumbs make me itch when I should be concentrating on something much more important, like sleeping for example. Which brings me back to phonetics again. “Cook” as in cooking something. In Swedish, the word “kokt” means boiled, hence my comment about “cooking bacon” ….. in water.
This should be no problem. With Danish bacon as inspiration, my wife and I have come up with a solution. I apologise for not knowing the English term but I am including a photo that I think you'll understand. Just purchase these and slice them as thick as you like!
I do the best that I can. I've been charged with keeping you awake the rest of the week and I've been getting nothing but gold star reviews in my PM box ever since Monday.
Microwave? Really? Maybe it's because I own a cheap one but the only thing I use it for is warming yesterdays' meal.
Pork rinds .... good god no. Pork isn't really a popular meat in this country. Even if it was I wouldn't touch it.
Yeah, it's really good. It cooks evenly which I like. I place a few sheets of Scott towel in the microwave to lay out the bacon and then cover the bacon with a couple of sheets because it will splatter inside your oven if you don't. Cook it on high and check it often. If the bacon is close to being done the way you like (I like crisp) add cooking time in small amounts: 10-15 second because it's easy to over cook and have burnt bacon. After you've done it a few times you'll be more comfortable with the time needed and it won't require as much attention.
I pride myself on a mean hog roast a couple of times a year with the bike club. Fat bastards surf day I always do one.
Then what, tell do YOU have to say about bacon? Uzbekistan. Really? BTW the Dutch have a matter-o-fact term, not derogatory, "Bacon Jews". In many of us are known for eating bacon but not other pork meat. And kosher bacon substitutes just are not the same. How can bacon get such exemptions? Anyone like Kippered Herring, the Bacon of Fish? Not the canned stuff. Moi r > g They envy our bacon Across an immense, unguarded, ethereal border, Canadians, cool and unsympathetic, regard our America with envious eyes and slowly and surely draw their plans against us.
Can you not buy those big slabs of uncut bacon? Butchers will usually have them, or be able to order one in for you.
