You’re not wrong there ! I buy medallions because I can’t stand the fat.
That’s streaky bacon though.
If you want more meat buy back rashers or medallions
> Is that not 90% Fat?
you’re saying this as if it’s a problem
That’s flavour
Not a problem once you get that fat nice and crispy.
I picked up “premium” streaky rashers from a butcher and found they had way more fat than the ones I usually pick up in Tesco. No complaints once you cook them right.
It’s a different cut of bacon, it’s not just this particular pig was a bit fat and this is the loin cut that you normally get.
Cooked to a light brown crisp that is perfection.
Delicious fat.
Better than rashers every day of the week
A little bacon is really nice with your streaky fat !
Yes, it’s streaky bacon. Amazing stuff if cooked properly, though.
Yes, bacon.
Fry your rashers do it right.
Smoked streaky fried crispy with ripe tomatoes on a fresh bit of bread and butter.
You moms 90% fat but I still eat her.
German immigrants brought a taste for wiener schnitzel to Texas where they met the tough-as-leather steak cut from our longhorn cattle and thus (in a bath of eggs, flour,and salt and pepper) was born the Chicken Fried Steak.
That’s what you want in streaky rashers, put that in the oven and crisp it up.
Or “the fondant layer” as we like to call it.
Would love that. Where did you get it?
I want to wrap my naked body with this and slide around the kitchen
You mean 90% flavour
And? It’s pancetta made from pork belly. Pigs bellies are fat.
You can get Oakpark American style bacon in Tesco. It is savage stuff with pancakes and maple syrup or on a bagel with cream cheese. Wouldn’t put it on a full Irish though of course.
27 comments
You’re not wrong there ! I buy medallions because I can’t stand the fat.
That’s streaky bacon though.
If you want more meat buy back rashers or medallions
> Is that not 90% Fat?
you’re saying this as if it’s a problem
That’s flavour
Not a problem once you get that fat nice and crispy.
I picked up “premium” streaky rashers from a butcher and found they had way more fat than the ones I usually pick up in Tesco. No complaints once you cook them right.
It’s a different cut of bacon, it’s not just this particular pig was a bit fat and this is the loin cut that you normally get.
Cooked to a light brown crisp that is perfection.
Delicious fat.
Better than rashers every day of the week
A little bacon is really nice with your streaky fat !
Yes, it’s streaky bacon. Amazing stuff if cooked properly, though.
Yes, bacon.
Fry your rashers do it right.
Smoked streaky fried crispy with ripe tomatoes on a fresh bit of bread and butter.
You moms 90% fat but I still eat her.
German immigrants brought a taste for wiener schnitzel to Texas where they met the tough-as-leather steak cut from our longhorn cattle and thus (in a bath of eggs, flour,and salt and pepper) was born the Chicken Fried Steak.
Fast forward a bit, substitute bacon (sliced American-style, from the pork belly) and the same egg, flour, and s&p and you have this delicious monstrosity: https://www.delish.com/cooking/recipe-ideas/a20730988/chicken-fried-bacon-recipe/
And that’s why it’s perfect
Well, that’s one way to commit suicide.
That’s what you want in streaky rashers, put that in the oven and crisp it up.
Or “the fondant layer” as we like to call it.
Would love that. Where did you get it?
I want to wrap my naked body with this and slide around the kitchen
You mean 90% flavour
And? It’s pancetta made from pork belly. Pigs bellies are fat.
You can get Oakpark American style bacon in Tesco. It is savage stuff with pancakes and maple syrup or on a bagel with cream cheese. Wouldn’t put it on a full Irish though of course.
How anyone eats that garbage is beyond me