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Bacon heaven!
- Thread starter Steep
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- The real Chris
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Streaky, yes! Nice and crispy!Unsmoked, lean, streaky on white bread and butter, anything else is gilding the lily
But its hard to find decent stuff
Back and streaky too, when I can find it,
it covers a slice of bread just about perfectly
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- Yvonne, pronounced Eve...
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Those bacon cups look like a great idea, though if you want your bacon crispy and eggs a bit soft, might be an idea to put the bacon in oven in cupcake tins first, let them part cook, then add egg. Just an idea
How do we go about choosing the bacon?
For me it has to be good quality smoked and cured back bacon, very lean and rindless.
My ideal bacon sarnie would be home baked crusty bread, lightly toasted with butter, then caramelised onions with brown sauce, topped with the bacon, put the lid on and then eat - Mmmmm!
For me it has to be good quality smoked and cured back bacon, very lean and rindless.
My ideal bacon sarnie would be home baked crusty bread, lightly toasted with butter, then caramelised onions with brown sauce, topped with the bacon, put the lid on and then eat - Mmmmm!
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- Yvonne, pronounced Eve...
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same bacon, bread has to be white for some reason [I normally eat wholemeal] but don't mind anything from sliced warburtons to lovely fresh crusty loaf and normally just butter and some daddys sauce. However, I like the sound of caramelised onion, might have to give that a try
OP
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- Hugh
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Back bacon is for wimps! and smoked isn't really smoked unless you can find a butcher that does their own curing.
My choice as above is streaky but it has to be lean, oddly enough given their normal poor efforts with meat, Tescos own Finest bacon is nice, I can often be seen shuffling through the packs looking for the leanest.
I cook it on the old George Foreman grill and you can tell when you get some good stuff, the standard 'Danish' bacon is pumped so full of water the steam from it can cloud up the kitchen.
My choice as above is streaky but it has to be lean, oddly enough given their normal poor efforts with meat, Tescos own Finest bacon is nice, I can often be seen shuffling through the packs looking for the leanest.
I cook it on the old George Foreman grill and you can tell when you get some good stuff, the standard 'Danish' bacon is pumped so full of water the steam from it can cloud up the kitchen.
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- Yvonne, pronounced Eve...
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...and pedantry is alive and well
Perhaps you can explain how you get lean streaky bacon, given the streaky comes from it having fat running through it? Which btw, is why I prefer back, the less fat the better and what little is there HAS to be crispy
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Why Yv tis easy! you just pick the bacon that has less fat running through it - simples!
Seriously though, streaky bacon is tastier because of the way the fat runs through it but you don't have to have lots of fat to get the taste.
Seriously though, streaky bacon is tastier because of the way the fat runs through it but you don't have to have lots of fat to get the taste.
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Nope sorry, tried it and even the pieces with least amount of fat cannot even begin to compare to back, so you can have the worlds supply of fatty bacon, I will take the properly lean stuff
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- Nod (UK)
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A decent compromise on the bacon front is Lidl's smoked back medallions. Very little fat, plenty of taste but fir supposedly dry cured it don't half leak a lot!!! Used to get bacon from a butcher near my parents' place but since they're no longer, I'm not down that way often but when I am, I pick up a few rashers - 1/8" thick and tastier than a pished Weegie on a Saturday night!
I have had the medallions, and you are right, they do leak a lot of fluid, which unfortunately tends to bind itself to the bacon as a kind of whitish scum - sorry folks. I tried to alleviate this problem by adding a little butter to the pan, but that didn't work either.
Fortunately I have managed to find a local farm shop which sells locally grown and reared produce, and their smoked, cured bacons are a delight. They are quite reasonable and cost about £3.70 for eight decent rashers.
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- Nod (UK)
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The problem with really good bacon is the amount I would eat of it! Lidl's stuff is nice enough to eat but not so nice as to make me cook the whole pack and munch on the naked rashers as well as the sarnie! The thick cut, butcher sourced stuff I used to get more often gave delicious fried rind - not a healthy option, even when fried for long enough to render most of the fat out. Especially since I would then fry the bread in that fat for extra bacony yumminess!!!
Raptor Mike
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It's Monday which means it's diet days until Saturday, so Im not looking at this thead now until then 
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Restricting yourself to portion sizes is one of the most difficult things going IMO, but the 8 rasher pack is great for our once a month treat on a Saturday and Sunday with two rashers each.
Home meade bread fried in the bacon fat is definitely "devil's food" great, but deadly
Mrs Nod is a vegetarian so I would have to eat all the bacon and, as you say, portion control isn't easy! Devil's food or food of the angels? Well, Satan was an angel before being evicted from heaven...