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Peak tech! Bacon vending machine signals apex of human invention


You're kidding, right? My memory of bacon in the US was that there was virtually no meat on it at all - just fat cooked until it rivaled the hardness of my tooth enamel.

Nice dry-cured wood-smoked back bacon is what you really want - you can taste the meat and you don't get that disgusting scum from the injected water or the unpleasant aftertaste of sprayed-on essence of wood smoke (AKA tar).

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