Bacon.

#1
I think bacon is fantastic, there is truly nothing quite like a quality bacon sandwish, with thick quality bread, dry-cure bacon and (if you choose lashings of HP sauce).

Thing is, I noticed that the run of the mill, ordinary back bacon from supermarkets such as Sainsbury's, Tesco etc etc is really bad.

When cooked there forms a white salty scummy layer on and around the bacon, then the bacon shrinks to nothing. Its utter crap.

Then I thought I would try the bacon from the more pricey shops, such as Marks & Spencer's, Wairose and lo and behold...there is no scummy bits anywhere.

Why can't all supermarkets just sell quality ingredients?
 

Guns

ADC
Moderator
Book Reviewer
#3
I'm with you on this one. I am more than happy to spend more to get good quality bacon.

It would be an insult to match a good free range egg, butter, HP sauce and Raisin Bagel with such poor bacon.

A good local butch is worth his weight in gold.

These are the important matters of the day, sod the economy and the like. Good bacon and egg sarnies... now there is something worth fighting for.
 
#5
This just pisses me off though, why supermarkets sell shitty products. Many foreigners think British food is awful, and if you walk through a highstreet supermarket, you may well agree.

Local butchers, that is possible, though there isn't one near me, it seems the combination of Sainsburys and Iceland and have killed off the smaller shops.
 
#6
Quick question for the experts (as I'm feeling really peckish now): Does anyone have a good method for microwaving bacon?
 
#7
Have just polished off Two yes two Bacon Sarnies mmmmmmmmmmmmmmm
 
#8
Fatherless. I'm still hungry. Tempting might it be, but cleaning the old George Foreman off isn't in my job description
 

basso

War Hero
#9
Happily for us and sadly for you, many of your expert butchers now live

here.

I am able to purchase properly cured bacon and ham from a Dad and

Son combination that absolutely makes the mouth water. Thick and Crisp.

And they make their own Black Pudding......lovely. Not since I was in

Yorkshire. And do I mention their home made Pork Pies?

Dear Old Blighty....I love you and thank you. You have sacrificed so

much for me. :D :D
 
#10
pyrogenica said:
Quick question for the experts (as I'm feeling really peckish now): Does anyone have a good method for microwaving bacon?
I have a sort of griddle, it is a plastic sort of plate with ridges about a centimeter apart which is specifically for microwaving bacon. I have found though, it works just as well if you just put the rashers on a plate and nuke them, you get the same result. :D

I don't have any bacon here at work with me, so I'll have to have a ham sandwich instead. :)
 
#11
basso said:
Happily for us and sadly for you, many of your expert butchers now live

here.

I am able to purchase properly cured bacon and ham from a Dad and

Son combination that absolutely makes the mouth water. Thick and Crisp.

And they make their own Black Pudding......lovely. Not since I was in

Yorkshire. And do I mention their home made Pork Pies?

Dear Old Blighty....I love you and thank you. You have sacrificed so

much for me. :D :D
CUNT
 
#12
pyrogenica said:
Quick question for the experts (as I'm feeling really peckish now): Does anyone have a good method for microwaving bacon?
Microwaveable plate, two pieces of absorbent kitchen towel. Place the bacon between the kitchen towel (to absorb the moisture), nuke it for 2 minutes. Job done. Just as good as grilling, only with added cancer.
 
#13
Frying pan for me, I know its so wrong but thats what makes it so good.Oh and a strong cup of Tea
 
#14
Surely, unless you can fry an egg in a microwave, there's no point in nuking the bacon?
 
#15
putteesinmyhands said:
Surely, unless you can fry an egg in a microwave, there's no point in nuking the bacon?
Can't fry an egg in a microwave, but can poach them. Must remember to pierce the yolk, otherwise it explodes. Nice mess to clean up....NOT :)
 
#16
I make a point of buying Tulip Breakfast Bacon from the German supermarkets every time I go across there, normally in the region of 10-15 packets at a time, and then freeze them when I get home. Even though it's a Danish company, for some reason they don't market this particular type of bacon in UK (I can't find it anyway). It's cut very thin, and crisps up beautifully with none of the white residue that most bacon here produces when cooking.

I'm afraid I can't even entertain the thought of microwaving bacon, Pyro. What about making a large fire in your garden to cook it, and setting up a poncho in the rain to eat your sarnie under? More effort, but I'm sure you'll agree, far more satisfying. Being outdoors, it has the added advantage of making the smell carry for miles.
 
#17
Mitchthebar said:
putteesinmyhands said:
Surely, unless you can fry an egg in a microwave, there's no point in nuking the bacon?
Can't fry an egg in a microwave, but can poach them. Must remember to pierce the yolk, otherwise it explodes. Nice mess to clean up....NOT :)
Poached eggs. They may be OK on toast, but slipped between two slices of bread with bacon accompaniment seems a bit tree-huggish to me.

Nope. Grease is the way forward. Just remember to take the aspirin each morning to overcome any bad effects.
 
#18
There is a scientifically authenticated way of making the best bacon sarnie ....

"Experts at Leeds University discovered the secret to the ideal sandwich lay in how crispy and crunchy rashers were.

They found that two or three back bacon rashers should be cooked under a preheated oven grill for seven minutes at about 240C (475F).

The bacon should then be placed between two slices of farmhouse bread, 1cm to 2cm thick.

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon."
 
#19
skintboymike said:
Being outdoors, it has the added advantage of making the smell carry for miles.
Somehow it has got all smokey in my office, well something has made my eyes go all watery, maybe it's because of the mention of the smell carrying. When I was a young lad, fuck me, that's going back a long way, my Dad used to take me and my brother fishing, and at some point during the morning he would get his little camping stove out and cook us all breakfast. I can still recall it, the smell of bacon frying, as though it were only yesterday. Fucking delicious.

Edited for absolutely shite spelling!
 
#20
King_of_the_Burpas said:
There is a scientifically authenticated way of making the best bacon sarnie ....

"Experts at Leeds University discovered the secret to the ideal sandwich lay in how crispy and crunchy rashers were.

They found that two or three back bacon rashers should be cooked under a preheated oven grill for seven minutes at about 240C (475F).

The bacon should then be placed between two slices of farmhouse bread, 1cm to 2cm thick.

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon."
I find it ridiculous, but completely believable that the t*ssers at Leeds University would waste large amounts of time and money on research that is of absolutely no use to anyone on this planet.

Years ago I read about research done at some uni or other, taking two years and costing fuck knows how many thousands of pounds. They were trying to define whether it is better to put the milk in the cup, before the tea, or the other way round. Who gives a fuck. :x
 
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