Food and Cooking

give me 6 or get outta my face!

6, although I prefer mine to be cooked a bit more than that. You people all spoil your tastebuds. The masses that walk this earth have all forgotten the ways of carbon. My stomach is full of ash and soot and as a result I’ve lost tons of weight. It’s an incredible diet. If you don’t have bacon, you can follow along by adding 20 or so minutes to any recipe. More if possible. You can also use your smoke detectors as a make-shift kitchen timer, too. “When you hear the beepin’, it’s time to get eatin’” my mother would always tell me. It was hard to find a carbon-friendly doctor, especially. Every time we would visit, they would have something rude to say. “Nutritional imbalance” this, “this is why you have digestion issues” that, etcetera etcetera. Luckily, after asking our doctor’s office for a new doctor enough times, we were connected with a lovely young man who seems completely apathetic to our diets. One of these days, blackened food will make a comeback, and I’ll be sending “I-told-you-so”s to all of you. You’ll see.

4 or 5.

I'll need a hundred of each for sampling

I would like a sampler of 1-5, three each. That is ideal

2,3 or 4 would be my limit. 2 preferable if I'm putting it into a sandwich. 3 or 4 if I'm cooking it up for breakfast or just to eat it like a snack.

1 or 2. Bacon shouldn't snap if you bend it.

I'm a fan of 4 or 5

for anyone else who likes it crispy-but-not-burnt, the best trick that I've found is to cook it relatively low and slow to start off with, to boil away most of the moisture, and then turning the heat up to get it to the level of golden-brown you want.

there's two variables to play around with. one is the temperature reached by the cooking grease, especially how long it spends in the 140-160 C sweet spot for the Maillard reaction. the other is the final water content once it's done cooking. the former controls level of brownness, the latter is chewy vs. crispy.

in theory, you could get #2 but crispy with an extended low & slow cook, or #5 but still chewy if you preheated leftover grease and then fried it quickly in that.

Correct. 4 is perfect. Baked in the oven or pan fried?

I don't eat it anymore but when i did I thought 3 was ideal.

One thing about watching food prep videos on little red note that never ceases to give me a little culture shock is that the preference over in China would be more like a 0 or -1 on this scale. They start using it in eggs and wraps when i would consider it still raw! When they see our 1+ on this scale the XHS users would call it dry or burned.

Why is bacon that would be considered burnt if it was any other meat considered the norm? I'm genuinely asking because I don't get it.

I used to prefer 5 as a kid. Now I prefer 2-3. Only one I wouldn't eat is 6.

2-3, anything more just tastes like dry crackly dust

I'd rather back bacon than this and I'll take a 0 on this chart.

when i was in culinary school the best bacon was the burnt pieces at the bottom of the serving pan :3

yes

Somewhere in the 3 - 4 range. Crispy but not burnt

🐖

No. 4

I’ll take two dozen of those, please. Thank you.

I will take a pound of all of the above please

am not a huge fan of bacon but when i do eat it for by itself 2-3 is good. when using in burgers, baguettes etc 4 is optimal but 4±1 is acceptable range in those applications.

3-5 are good. Ngl, I’ve still eaten 6 before. I hate remaking bacon. It’s so messy.

Probably 3. I want it mostly crispy, but if the fat parts are still chewy that's okay.

There’s a restaurant in Montreal that have this chart on their place mat (?)