How do you like your Bacon Cooked ?
 

Here we go , the Great Bacon debate ,
How do you like your bacon Cooked ??

by a naked woman in a frilly apron

. . . oh and what Jim said except insert "my" otherwise one could end up with . . .
http://americandigest.org/Granny-Clampett.jpg

laughing out loud

I was gonna go for the sexy woman line myself... maybe you should redo the poll.

Our bacon is different than Merkin bacon. I like mine still slightly soft with crispy rinds. When it gets all concertina'd up.
And in a white bread sandwich with brown sauce :yum:

We do have streaky bacon here (which i believe is the same as American bacon). But for the traditional cooked breakfast it's usually back bacon.

Looks more like ham to me.

If it's gooood bacon, I like it a little chewy. If it's regular or inferior bacon, I prefer it crisp-to-the-shattering-point.

Trader Joe's has Niman Ranch bacon. Worth every penny. I save the grease in a jar in the fridge to use in sautes, etc. :bacon:

http://www.mysteak.com/uploads/391200-91-01.jpg

Texture and taste are nothing like ham ::P

The word bacon comes from an old German word meaning buttock or behind. What you call 'bacon' and we calll 'streaky bacon' is cured slices of belly pork.

What we call bacon (or back bacon) is similar to what you call Canadian-style bacon. And is taken from the rump.

The curing method is pretty much the same, so it tastes very similar ((though with differences like smoked, or maplecured etc) and has a similar texture. the rind on backbacon if done to a crisp tastes very much like the streaks of fat in streaky bacon, and has a similar texture.

I most often get back bacon; but I do like to vary that and eat streaky bacon sometimes. If I'm having streaky bacon I have it very well done and crispy.

I voted medium well if that means that the meat has some tooth to it and the fat is crispy and juicy at the same time.

crispy but not burnt. bacon with limp fat still on it is gross.

I understand American ham = English gammon.
Texture and taste still different, but not by as much.

Ahhh.....I see.

What would they call our ham then, I wonder?

ham