Call me nuts but I like the 4-5.5 range. I'm not a fan of chewy fat...
This is the objectively correct answer.
My ex liked the 6-7 range while I like the 2-4 range. We were thus incompatible and broke up after the umpteenth time they made it “for me” the exact same way they did for themselves.
(The last bit is a joke, the first bit isn’t)
If your ex liked 6-7 they were clearly too young anyways.
💁
It seems it self-heals a bit after #9 and reassembles back, so I would like to try that #10
That's what happens when you take it out at 8 or 9 when some areas of the meat have not been fully converted to carbon. Around stage 10, this conversion adds some support but then the bacon becomes much more brittle from 14 to 18.
I only eat swine graced with the god particle
The Higgs Bacon
Ahem. Piggs.
0:
(:
Are you a vegan or do you eat pigs alive?
4-6, depending on the type of bacon.
I want it to stand horizontal if I hold the end :p
That's what she said
It should snap like a potato chip, not a French fry.
2-5 are acceptable. Softer bacon is better than crispier bacon and I don’t care who I offend
It depends on the dish. Like Chinese pork belly should melt in your mouth, not break your teeth. But on a bacon egg and cheese sandwich, the bacon needs to bring the texture.
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease. This is not an acceptable bacon. 2 for sandwiches, 4 or 5 for plain eatin
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease.
Edit:
I've been vegan for 10 years and I still miss 2-3 style bacon. Vegan bacon does a good job if you like Canadian bacon and/or 4-6 on this chart, but nobody has made fatty vegan bacon that's good around 2-3 cookedness
45
I prefer my bacon in a gluon soup form..
10 through 18 look like the bristolstool chart
Anakin, no!
Does the bacon reassemble itself between 9 and 10?
Not necessarily accurate, but here's my own interpretation:
...
18. Portugal
Some places will slap like a 1.4 in a bun and act like their job here is done, and you’re like wha
18 looks good, to fire up a barbeque for grilling my veggies
3-5. Thats the sweet spot.
Is there a 4.5 option? Although 6-7 are the tastiest. I love charred food and burnt pizza
18 , its basically carbon now so its halal
I can never decide between 15 or 16
1 should just be a pig.
Indexes start at 0
I like mine fossilized.
For real, my wife is around 2. I like mine about 4 or 5. I want a good crunch, but she likes her bacon flaccid.
She also takes her steak at a medium. I want my steak all but still mooing.
5 is where it's at boys. Max crisp, no burning.
There's a huge gap between 5 and 6. That's where I live.
19 is too crunchy.
I'll have a uuuuuuhhhh #14 with side of ketchup
Most countries don’t even call that bacon; that’s streaky bacon. Proper bacon is what Canadians have.
But I’d go for 4.
1 is literally just raw. I like both crispy bacon and chewier bacon, but only if the fat is completely rendered.
I'd say either 4 or 17 deoending on how much carbon I'm looking for.
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