Marshal Mo Hare, SASS #45984 Posted September 3, 2014 Share Posted September 3, 2014 For me crispy. Link to comment Share on other sites More sharing options...
Charlie Harley, #14153 Posted September 3, 2014 Share Posted September 3, 2014 On my plate and going into my mouth. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 3, 2014 Author Share Posted September 3, 2014 On my plate and going into my mouth. Geez, most people like to lift it off the plate first. Link to comment Share on other sites More sharing options...
Warden Callaway Posted September 3, 2014 Share Posted September 3, 2014 Mary likes her bacon crispy also. I like my bacon to be flexible. After I fry the bacon and before the eggs, I turn the heat up and fry a sliced up apple. Fry until GBD (golden, brown, delicious). I add a little real butter if the bacon didn't make enough oil to do the job. Turn the heat down and fry eggs. Over easy for me. Mary likes the yokes soft but not runny. It's hard to stop at that point. So I pull my eggs and tell her to finish up her own. Link to comment Share on other sites More sharing options...
Pit Bull Tex Posted September 3, 2014 Share Posted September 3, 2014 I like bacon any way along as it is off the pig. Link to comment Share on other sites More sharing options...
Yellowhouse Sam # 25171 Posted September 3, 2014 Share Posted September 3, 2014 Flexible enough to fold between two biscuit halves without breaking. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted September 3, 2014 Share Posted September 3, 2014 Flexible. Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted September 3, 2014 Share Posted September 3, 2014 Krispy Link to comment Share on other sites More sharing options...
evil dogooder Posted September 3, 2014 Share Posted September 3, 2014 By the pound Link to comment Share on other sites More sharing options...
Cliff Hanger #3720LR Posted September 3, 2014 Share Posted September 3, 2014 talking with the cooks at my local restaurant, I wanted to know how they get their bacon so crispy. Answer: Everyday at 2:00pm when the place is sort of slow, the cook will load up the grill and cook bacon. This bacon is for the next days breakfast run. In the morning when needed, bacon cooked the day before is brought out of a pan and placed on the grill to warm it up while the rest of your breakfast is cooking. For flexible bacon for burgers or what ever, they cook the bacon right then on the grill. This way it can be folded without breaking and is chewy. I asked about hash browns because for years, I tried and could never get them like the restaurant. Answer: Potatoes are boiled and peeled the day before they are needed. They are then shredded and place in pans for the next days cooking. I tried it this way and sure enough, I get restaurant hash browns. Just thought I would share. Link to comment Share on other sites More sharing options...
Sedalia Dave Posted September 3, 2014 Share Posted September 3, 2014 talking with the cooks at my local restaurant, I wanted to know how they get their bacon so crispy. Answer: Everyday at 2:00pm when the place is sort of slow, the cook will load up the grill and cook bacon. This bacon is for the next days breakfast run. In the morning when needed, bacon cooked the day before is brought out of a pan and placed on the grill to warm it up while the rest of your breakfast is cooking. For flexible bacon for burgers or what ever, they cook the bacon right then on the grill. This way it can be folded without breaking and is chewy. I asked about hash browns because for years, I tried and could never get them like the restaurant. Answer: Potatoes are boiled and peeled the day before they are needed. They are then shredded and place in pans for the next days cooking. I tried it this way and sure enough, I get restaurant hash browns. Just thought I would share. Thanks Link to comment Share on other sites More sharing options...
DocWard Posted September 3, 2014 Share Posted September 3, 2014 I like my bacon just fine. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 3, 2014 Author Share Posted September 3, 2014 talking with the cooks at my local restaurant, I wanted to know how they get their bacon so crispy. Answer: Everyday at 2:00pm when the place is sort of slow, the cook will load up the grill and cook bacon. This bacon is for the next days breakfast run. In the morning when needed, bacon cooked the day before is brought out of a pan and placed on the grill to warm it up while the rest of your breakfast is cooking. For flexible bacon for burgers or what ever, they cook the bacon right then on the grill. This way it can be folded without breaking and is chewy. I asked about hash browns because for years, I tried and could never get them like the restaurant. Answer: Potatoes are boiled and peeled the day before they are needed. They are then shredded and place in pans for the next days cooking. I tried it this way and sure enough, I get restaurant hash browns. Just thought I would share. Yes, good restaurant cooking is knowing how to make left-overs and use them properly. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted September 3, 2014 Share Posted September 3, 2014 Yes, good restaurant cooking is knowing how to make left-overs and use them properly. Not leftovers, preparation. To the original point. I prefer crisp. But I like it anywhere from "I think it has browned a little" to "Well, it isn't black." Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted September 3, 2014 Share Posted September 3, 2014 Thick sliced, smoked, heavily peppered, and from a skillet when I can get it. I don't want it floppy/sloppy or half raw. If it's lean enough, I like it chewy like jerky. If it is really on the fatty side I like it crisp but not burned. If you put that sloppy/floppy half cooked bacon on my sandwich, (any kind of sandwich) I'll ask you nicely to finish cooking it. If I'm paying for it I expect it to be prepared the way I want it. I usually cook my own bacon at home. Yeah! I know!! I'm hard to please. Don't get me started on eggs!!! Link to comment Share on other sites More sharing options...
Harvey Mushman Posted September 3, 2014 Share Posted September 3, 2014 EXTRA Crispy!! Link to comment Share on other sites More sharing options...
Lazarus Longshot, SASS #44254 Life Posted September 3, 2014 Share Posted September 3, 2014 Not leftovers, preparation. To the original point. I prefer crisp. But I like it anywhere from "I think it has browned a little" to "Well, it isn't black." 1000!!! Laz Link to comment Share on other sites More sharing options...
Double Tap Taylor Posted September 3, 2014 Share Posted September 3, 2014 Crispy Link to comment Share on other sites More sharing options...
Billy Bristol Posted September 3, 2014 Share Posted September 3, 2014 slightly crispy on top of the cheese sitting on the egg which is in the roll. Link to comment Share on other sites More sharing options...
Tyrel Cody Posted September 3, 2014 Share Posted September 3, 2014 slightly crispy on top of the cheese sitting on the egg which is in the roll. +1 Add mayo or Miracle Whip. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 3, 2014 Author Share Posted September 3, 2014 +1 Add mayo or Miracle Whip. Mayo yes but Miracle Whip?? Link to comment Share on other sites More sharing options...
Chili Ron Posted September 3, 2014 Share Posted September 3, 2014 Howdy, I like my bacon with lettuce and fresh overripe tomato right outta the garden. If you have never eaten overripe tomato you should give it a try. They must be taken gently from the garden, transported carefully, washed sliced and put on the sandwich right away. Just about that time of year. One of the things that make it worth living in Illinois. Best CR Link to comment Share on other sites More sharing options...
Skyfall Posted September 3, 2014 Share Posted September 3, 2014 Anyway as long as cooked! Link to comment Share on other sites More sharing options...
Henry T Harrison Posted September 3, 2014 Share Posted September 3, 2014 Right out of my smoker Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted September 3, 2014 Share Posted September 3, 2014 I find that thick slices of cured bacon, fried in a cast iron skillet, seem to taste better. Over a good hickory fire out in the open is even better. Next to a small trout stream is even better, AND the coffee pot by. Link to comment Share on other sites More sharing options...
Charles B. Gatewood SASS #48517 Posted September 3, 2014 Share Posted September 3, 2014 I like bacon just about anyway possible. I really miss the fresh side bacon we had growing up. Mom would coat it with a little salt, pepper & flour before frying it, good eats! CBG Link to comment Share on other sites More sharing options...
Birdgun Quail, SASS #63663 Posted September 3, 2014 Share Posted September 3, 2014 Microwaved. Seems to more evenly cook the bacon. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted September 3, 2014 Share Posted September 3, 2014 Microwaved. Seems to more evenly cook the bacon. I've found that it has an odd texture when you cook it in a microwave. Kinda tough/crisp/chewy all at the same time. Link to comment Share on other sites More sharing options...
Yellowhouse Sam # 25171 Posted September 3, 2014 Share Posted September 3, 2014 Dang, now I'm craving a bacon and mayo sandwich. Link to comment Share on other sites More sharing options...
Rancocas Posted September 3, 2014 Share Posted September 3, 2014 For me crispy. Me, also Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted September 3, 2014 Share Posted September 3, 2014 talking with the cooks at my local restaurant, I wanted to know how they get their bacon so crispy. Answer: Everyday at 2:00pm when the place is sort of slow, the cook will load up the grill and cook bacon. This bacon is for the next days breakfast run. In the morning when needed, bacon cooked the day before is brought out of a pan and placed on the grill to warm it up while the rest of your breakfast is cooking. For flexible bacon for burgers or what ever, they cook the bacon right then on the grill. This way it can be folded without breaking and is chewy. I asked about hash browns because for years, I tried and could never get them like the restaurant. Answer: Potatoes are boiled and peeled the day before they are needed. They are then shredded and place in pans for the next days cooking. I tried it this way and sure enough, I get restaurant hash browns. Just thought I would share. Hi Cliffy, Try these hash browns. They are wonderful. Even Hubby can make them. As they are dehydrated, you only need to cook as much as you can eat at one sitting. He eats 1/2 container with three eggs and fresh bacon. http://www.amazon.com/dp/B00470NIOO/ref=pe_385040_121528360_TE_dp_1 I first bought them at Costco. They were discontinued so I ordered them at Amazon. They should arrive this week. They are also good for PHTF storage. Regards, Allie Link to comment Share on other sites More sharing options...
Abilene Slim SASS 81783 Posted September 3, 2014 Share Posted September 3, 2014 The only reason people eat salad is to get to the bacon at the bottom. Link to comment Share on other sites More sharing options...
Four-Eyed Buck,SASS #14795 Posted September 3, 2014 Share Posted September 3, 2014 Still a little flexible for myself. Wife likes hers crispy, makes for a little discord in the kitchen,though Link to comment Share on other sites More sharing options...
Clay Mosby Posted September 3, 2014 Share Posted September 3, 2014 If you have the time and like to avoid the mess, I found this method works great for crispy bacon. Lay bacon out on a rack over a half sheet pan lined with foil. Place in COLD oven Set oven to 450 degrees, timer to 18 minutes. Check when beeper goes off. Thickness and ratio of meat to fat will affect times. For clean up let the grease harden, pull out the foil and discard. Link to comment Share on other sites More sharing options...
Dorado Posted September 3, 2014 Share Posted September 3, 2014 Bacon thick sliced, crispy, next to breakfast, lunch or dinner. When I make eggs. I'll fry up bacon on one side of a large flat skillet. Once almost cooked I'll fry eggs on the other side using bacon grease. I like my yolks soft and a little runny. I'll have toast on the side with a nice cup of coffee. A little Tabasco or Sriracha sauce, Mmmmmm..... Only thing that makes it better is being in hunting camp. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.