"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 10-09-2013, 08:48 PM   #11
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Flat bacon is just odd to me. I'd be more likely to think it wasn't really bacon if it didn't curl a bit. I like the fact that the whole strip is not crispy. Mine usually only curl up the ends in my CI skillet so it really doesn't bother me much.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 10-09-2013, 09:08 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Flat, curly, tied in a knot. IT"S BACON!!!
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-09-2013, 09:10 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
Flat, curly, tied in a knot. IT"S BACON!!!
Yes!
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-09-2013, 09:33 PM   #14
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
The only reason I have a bacon press is because it has a pig on it...matches the rest of my piggy decor. And I couldn't find one with a unicorn on it...
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-09-2013, 09:53 PM   #15
Head Chef
 
Join Date: Aug 2010
Posts: 1,722
Quote:
Originally Posted by taxlady View Post
I don't care if it curls. When I'm in a resto, I like it deep fried (I would do it, but seems like too much effort). I was shocked the first time I got deep fried bacon, but it was properly crispy. The friend with whom I was eating said, "It's bacon. It isn't going to pick up any grease."
I used to ask for mine cooked that way when I worked in a restaurant but after a while they refused to do it any more because it caused the vat of cooking oil to break down.
__________________
Thou shalt not weigh more than thy refridgerator.
joesfolk is offline   Reply With Quote
Old 10-09-2013, 10:16 PM   #16
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
I cook bacon on a 2 burner CI griddle and use a 10 inch square CI skillet for a press.
__________________
Bigjim68 is offline   Reply With Quote
Old 10-09-2013, 10:23 PM   #17
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
Unless I need the fat I nuke my slices between paper towels. Flat, crispy, and all bacon flavor. Probably full of cancer-causing stuff from the towels off-gassing, but whadaheck.

Quote:
Originally Posted by Aunt Bea View Post
.....I have also seen cast iron bacon presses. I would probably buy one of those if I saw it at a garage sale or thrift shop for a buck. I would be more apt to use it as a panino press, not for bacon.
I got one of those for $2 at super-discount store. Meh. Good for two, maybe three, half-slices of bacon. Since the press is way shorter than the bacon, what is under the press cooks faster and what is sticking out still gets curly.

I've got mine set aside for my yard sale next year. It's yours if you pay for the shipping. Pretty sure I can find which box it's in before then too.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 10-10-2013, 01:41 PM   #18
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
If I'm going to cook bacon, it's the thick stuff and goes into the oven. That's flat enough for me. I'm usually not impressed with handy tips that adds more work to an effort. If for some reason I go stove top to cook bacon and some one had the nerve to demand that it stay flat, I would use the bacon press that decorates the shelf above the stove.
__________________
Oldvine is offline   Reply With Quote
Old 10-10-2013, 04:27 PM   #19
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by Oldvine View Post
If I'm going to cook bacon, it's the thick stuff and goes into the oven. That's flat enough for me. I'm usually not impressed with handy tips that adds more work to an effort. If for some reason I go stove top to cook bacon and some one had the nerve to demand that it stay flat, I would use the bacon press that decorates the shelf above the stove.
On the nervy person?
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-10-2013, 05:51 PM   #20
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,230
The pig has a curly tail.

Bacon should be curly to reflect it's origin.

But flat or curly it's "Bacon" and that's what matters in the grand scheme of things.
__________________

__________________
Zagut is offline   Reply With Quote
Reply

Tags
bacon

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.