Only 1 is proper. Then I can cook it to my liking.
0:
(:
18 looks good, to fire up a barbeque for grilling my veggies
For real, my wife is around 2. I like mine about 4 or 5. I want a good crunch, but she likes her bacon flaccid.
She also takes her steak at a medium. I want my steak all but still mooing.
19 is too crunchy.
Cremated. I would like my bacon cremated.
1
45
I prefer my bacon in a gluon soup form…
10 through 18 look like the bristolstool chart
It seems it self-heals a bit after #9 and reassembles back, so I would like to try that #10
That’s what happens when you take it out at 8 or 9 when some areas of the meat have not been fully converted to carbon. Around stage 10, this conversion adds some support but then the bacon becomes much more brittle from 14 to 18.
I usually take a bit from a live pig, so -3
I only eat swine graced with the god particle
4-6, depending on the type of bacon.
I want it to stand horizontal if I hold the end :p
That’s what she said
That’s a good way to judge it.
2-5 are acceptable. Softer bacon is better than crispier bacon and I don’t care who I offend
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease. This is not an acceptable bacon. 2 for sandwiches, 4 or 5 for plain eatin
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease.
Edit:
I’ve been vegan for 10 years and I still miss 2-3 style bacon. Vegan bacon does a good job if you like Canadian bacon and/or 4-6 on this chart, but nobody has made fatty vegan bacon that’s good around 2-3 cookedness
“Canadian bacon”? Define that for a Canadian. Because we have back bacon, and peameal bacon in Canada, and streaky.
I like mine fossilized.
