Reply to post: Just my pair of coppers...

Peak tech! Bacon vending machine signals apex of human invention

Shadow Systems Silver badge

Just my pair of coppers...

I'm unfortunately on the wrong side of the Pond & thus forever doomed to the shite American's call "bacon". Paper thin strips of 90%+ fat/10%- meat-like-substance, injected with water, chemicles, & other things best left unsaid for fear of projectile vomiting. All cooked to the consistency of charcoal briquettes of burnt shoe leather & served in a fashion that only a masochist could love...

I have tasted the ambrosia that is *real* Bacon from an ExPat butcher that prided herself on knowing "how it should be done", and to her I offer my eternal gratitude. They were strips thick enough to look like meat, enough of a meat:fat ratio to be obvious it was an actual MEAT product (as in "from an animal" versus "off a conveyer belt"), & cooked to a juicy, tender, heavenly perfection that made me realize that "Hey, Bacon is Meat. My steak doesn't go crunch, so why should my Bacon? Chefs shouldn't be burning the Bacon!" & thus begin my own personal campaign of anti-burnt-pseudo-Bacon in restaurants & at home.

I know the "Burnt is good!" crowd will probably flame broil & rake me over the coals with the down votes, but I feel I must strip away the crunchy FUD & get to the tender Truth of the matter. =-)p

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