Fried Pig General

Doormaster · **Posted:** Thu Jun 07, 2012 2:09 am

Thanks Ame

You really saved our bacon there

Kamak · **Posted:** Thu Jun 07, 2012 2:10 am

Yes, another thread to corrupt...

Galaxy Man · **Posted:** Thu Jun 07, 2012 2:46 am

i stand by the fact that fried ham is the best form of bacon

either that or the thick, real bacon, not the cheap thin shit people always get.

The Idiotic Oracle · **Posted:** Thu Jun 07, 2012 2:57 am

BurntToShreds · **Posted:** Thu Jun 07, 2012 3:00 am

BACON U GAIZ LOL XD IT IS SO MANLY

Galaxy Man · **Posted:** Thu Jun 07, 2012 3:01 am

see that's what i am talking about

all that bacon except the second to last picture

is the shitty thin kind with no real meat or fat on it

The Idiotic Oracle · **Posted:** Thu Jun 07, 2012 3:42 am

>no real meat or fat

>it is bodaciously nothing but a strip of meat + fat

ok

Galaxy Man · **Posted:** Thu Jun 07, 2012 3:43 am

not really

you may as well be eating paper with a bit of grease on it for all the good it's doing

The Idiotic Oracle · **Posted:** Thu Jun 07, 2012 3:44 am

its the exact same thing though, just more thinly sliced

and if you have a bunch of thin slices of bacon it makes bodaciously no difference

Galaxy Man · **Posted:** Thu Jun 07, 2012 3:57 am

actually when it's cut like that it often means that the meat has had other things done to it through the processing so no, it's really not the same

The Idiotic Oracle · **Posted:** Thu Jun 07, 2012 5:17 am

i dont see why it would have anything done differently to it than slightly thicker bacon so im disinclined to believe you

its just like, a couple milimeters of extra meat/fat per slice and a few extra thin slices is equivalent to a few less thick slices

it still tastes fucking delicious

Galaxy Man · **Posted:** Thu Jun 07, 2012 5:48 am

The Idiotic Oracle wrote:

i dont see why it would have anything done differently to it than slightly thicker bacon so im disinclined to believe you

you're not entirely clear on the way food is processed are you

most of the time, things are added, such as water, or sometimes flavorings

the thicker kinds of bacon? usually you get those from a butcher, freshly cut.

so yeah the difference is processing, and could be flavor.

Shad · **Joined:** Tue Apr 14, 2009 9:43 pm **Posts:** 15289

Wow, great idea Akai. Come see me after class, dumbass.

The Idiotic Oracle · **Posted:** Thu Jun 07, 2012 7:23 am

Galaxy Man wrote:

The Idiotic Oracle wrote:

i dont see why it would have anything done differently to it than slightly thicker bacon so im disinclined to believe you

you're not entirely clear on the way food is processed are you

most of the time, things are added, such as water, or sometimes flavorings

the thicker kinds of bacon? usually you get those from a butcher, freshly cut.

so yeah the difference is processing, and could be flavor.

thicker bacon doesnt always come from the butcher

in fact at pretty much every safeway ive been to, every brand of bacon has both regular/thin cut and pretty thick cut packaged bacon for sale in the meat aisle. the only difference is price and/or how many strips you get per package

Syobon · **Joined:** Mon Jan 24, 2011 10:34 am **Posts:** 15027

The problem with thin bacon is that it can't retain any juices. And juicy meat is the best. Also I'm going to quote myself from debate thread because I feel like it.

Syobon wrote:

The ideal piece of bacon is a thick juicy well seasoned piece of meat. The trick is to cook it well and at the same time not turn it into a dry piece of meat-flavored biscuit. So I'd say I'd vote towards to chewy side, although if the bacon is made well, you should have no trouble chewing it whatsoever.

Between a sandwich or in an omelette I'd like a more crispy bacon though, to add some extra crunch to the thing.

AWKWARD ZOMBIE

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