HFU HF Underground
General Category => Bacon, BBQ, Beef, And More => Topic started by: ChrisSmolinski on October 06, 2019, 1954 UTC
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(https://i.imgur.com/KvXYVRZ.png)
(https://i.imgur.com/jYkPuuv.png)
Don't worry, that's low carb bread, and yes it will be in my wife's cookbook!
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When I was a kid all they could get me to eat for breakfast was poached eggs on toast and bacon. You had to have some toast for sopping up the yolks. Licking the plate got you kicked hard under the table.
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I see a "soft" vote up the page. I guess they haven't discovered the joy of food poisoning yet?
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It usually depends on how i like my bacon, most of the time i like it nice and crispy
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I see a "soft" vote up the page. I guess they haven't discovered the joy of food poisoning yet?
https://en.wikipedia.org/wiki/Trichinosis
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Trichinosis has been essentially eradicated from the US pork industry, recent cases are from home grown or small farm / "organic" style producers. No need to overcook your pork to 180F like Grandma used to.
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Crispy for sure :)
Isnt bacon if it isnt......
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Trichinosis has been essentially eradicated from the US pork industry, recent cases are from home grown or small farm / "organic" style producers. No need to overcook your pork to 180F like Grandma used to.
Grandma died when I was 8. After that it was "Shut up and eat it!". Even he didn't like burnt bacon, but when it came to beef it was "Cook it until it's black and pass the ketchup."
My dentist says I have the hardest teeth he's ever encountered. If he had to eat blackened beef planks until he left home, he'd be the envy of beavers worldwide, too.
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We've got a wide range of bacon preferences in our household, so it all works out, cooked bacon gets appropriately sorted :)
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I would prefer the first one, but the eggs need a little more time I think, I usually add a garlic and herb beef sausage to the mix, don't like salty bacon either... 8)