This morning I was feeling adventurous, and lightly toasted the bread. I have to say it was all the more delicious, it added an interesting texture to the usual soft, greasy sandwich.
How do you do it, /nom/? Do you keep it simple? Or do you experiment wildly?
Well, I'm not trolling and I agree that it doesn't look very nice (for me, at least - I think it's the mushrooms). If I can find it, I'll post a rather artistic photo I took of the most disgusting looking bacon sandwich I've ever seen.
Toasted bacon sandwiches are delicious, though I do love a nice soft, ultra-white, salty bacon sandwich.
I think the photo looks delicious, although I seldom use mushrooms - mostly for ease of eating, you understand.
Often I'll make a tower. I'll be sly. I'll put a slice of toast on the plate, put some cheese on it, and grill it while I'm cooking the bacon and an egg. Then I'll put the bacon on another bit of toast, put the cheesy toast on top of that layer, then put an egg on top of that. Usually the cheese layer contains spring onions.
I had left the rashers sizzling in the pan for a good ten minutes. Those poor streaks were half the size they were when they went in, I was sure of it. They didn't bend when I tonged them out of the pan. I was close to tears. That was the last of the meat.
I took a chance. I bit into a slice.
I thought I had died.
Why had nobody told me crispy bacon was so delicous? I mean, perhaps they had told me; perhaps it was me who chose to ignore them. "Fools! The lot of them! There can't be any flavour in a dried up, nearly burnt piece of pork! The fat has gone, the flesh is stiff! It cannot work!"
How wrong I was. Well-done bacon has thrice the flavour of its pink, floppy counterparts, and couldn't complement soft, white bread any better - for twenty years I have been a fool. Well no longer. My bacon will never be limp again.
>>3561 Leave the fat on if you want best of both worlds, you can burn the fat easier than the rest and if you go mental with loads of rashers on the sandwich then it's a bonanza!
I always leave the fat on - but it had all rendered down, which was a new experience for me. I am quite sure this is how bacon is meant to be eaten, and it quite possibly prove the existence of at least one god, possibly several. Nothing this tasty could possibly happen by accident.
If it's streaky bacon I crisp it to buggery, otherwise it gets the softer approach. If I'm stuck with sliced bread then there'll be at least three slices in the stack, if it's homemade bread then it's bulky enough with the standard two. Usually some sliced tomato in there, a bit of mayo of course, and if there's some lettuce around then a BLT is almost guaranteed.
I'm not sure whether this is considered deviant, but grilled bacon can be quite nice too. The advantage is that the fatty edges curl downwards when the first side is grilled, and consequently the the fat gets crisped when you grill the other side. On account of being nearer the heat, you see.
The BLT when made on freshly baked bread is one of my favourite foods. It's so simple but so satisfying, especially when you have a decent cup of tea to go with it.
>>3567 If I don't have any lettuce I generally fry the tomatoes along with the bacon and add brown sauce to counter balance the grease a bit. It's only when there is lettuce that mayo becomes an option.
My grandad does that for his breakfast every morning. I refese to eat any of his bacon. The crispiness of his bacon though is a lot more than yours. Its like solid carbon. It comes out rather black too
>>3715 I find an excellent solution to the problem of water/fat in the pan whilst cooking is the addition of a slice of bread to the pan to absorb all of the liquid. Makes a lovely fried slice as well, if that's your sort of thing. I tend to use an end piece of frozen bread that I save for just such an occasion.
I don't eat any bacon but that which I cook myself, because they don't do it crispy enough, even when they try.
It goes in 6 inches tall, it comes out 2 inches tall.
If I do many at once, then I put a slice of Cheddar on top when it's almost done, put that in the oven on low, do it all again and triple deck my sandwich.
Disgusting. I bet you let the syrup from the chubby pancakes which you've alarmingly allowed to share the plate run into this burnt monstrosity and further pollute it, don't you?
Aye. Even the absolute top-of-the-shop high end stuff from the best supermarkets is a disgrace compared to the real deal. I'm not sure why it's so pronounced with bacon, you can get some excellent meat from the better supermarkets otherwise.
