bacon poll: chewy or crispy?

Chewy but not limp. But not crispy.

DEFinitely chewy, as long as it's cooked. I hear raw pork is a bad thing.

Crispy, never burnt.

Chewy makes me think I'm eating hunks of grizzle and fat. Crisp at least lets me pretend it's not.

Depends on the quality of the bacon.

You should have given us the option to choose "all of the above."

We need to be able to choose multiple options. I won't eat bacon just any way (not charred!) but context matters. Like, crispy is great for breakfast--but if the bacon in a BLT is too crispy, it will shatter and fall out of the bread when you take a bite. Then your cat will get it, and you won't, and that's just tragic (except from the cat's POV).

CrastersBabies said:

Chewy makes me think I'm eating hunks of grizzle and fat. Crisp at least lets me pretend it's not.

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Mmmm, grizzle and fat. *drools*
http://www.absolutewrite.com//www.pinterest.com/pin/create/extension/

CassandraW said:

How do you prefer your bacon?

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In a BLT.

Proper.

99.99% of the restaurants out there serve that luncheon meat thin bacon that's either touched to the heat to cook or burned to a crisp and left to the side to just be piled on the plate. Bacon game is weak, folks. That's why I order sausage links.

Give me real bacon. 1/8th inch thick at least cooked and served fresh so that the insides are soft, but the outside is crispy and still sizzling.

The fat rendered out as much as possible, and crunchy all the way. Don't like burnt, though. I like to do it in the oven so every bit is evenly cooked, and the fat drains away under a rack. It keeps its shape better and doesn't curl up.

Chewey. Barely cooked. That's the best.

Lots of thin crispy strips are tops for a BLT or a burger.
How much egg yolk and syrup can you soak up with crispy bacon.
I have FOND FOND memories of thick cut bacon with the chewy rind in the hunting cabin
A nice heaping platter of both lightly cooked and crispy next to a short stack with real maple syrup.....
Crispy bacon on a plate or in a baggie pulled from the fridge at midnight
THICK soft chunks pulled out of the beans to melt in the mouth.
Wrapped around a filet or a chicken liver, toasted to almost crispy.
Crispy chunks swimming with the mushrooms in my own version of Carbonara
let me count the ways ...


* drools *

Myrealana said:

Chewey. Barely cooked. That's the best.

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I agree. I can't stand crisp spots in my bacon.

you actually take time to look at your bacon?

CassandraW said:

That's what option 5 was intended to encompass.

I decided to leave out an "I don't like bacon" option.

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Thank you because I don't need that sort of negativity in my life right now.

Crispy, but not charred is my choice. But only because we couldn't have two choices. I would also go for number five, because it's BACON!

I'm like Chumplet, I do it in the oven. Nice and flat, don't have to turn it, don't have to watch it.

I'm also like the (fake) dog in those commercials. Bacon, bacon, bacon....

MM

Crispy the way my mum cooked it. You had to eat it with your fingers because if you stuck a fork in it...well...bacon shrapnel.

When I cook it, I eat it chewy, because I can't wait that long.

It has to be chewy all the way through like I'm eating a slab of fat, or it has to be as if I'm eating the refried of the refried piece. Crunchy bacon grease. Mm.