Reasons why American crispy bacon sucks #43

[almostwitty]

When it drops to the floor, it shatters into a thousand useless pieces.


(via theferrett)

Delicious British oily bacon is resilient. Flexible. STRONG.

When someone foolishly drops British bacon to the floor, it stays yummy and edible!

Comments

[aiela.livejournal.com]

Is it similar to Canadian "bacon", which, to me, is just ham? :P

[offensive-mango.livejournal.com]

Similar, but bigger, thicker, and usually soggier. Here is some (on the bottom left) where the person making it has actually tried to brown it--a rare event that, for what it's worth, only happens at people's houses, never in restaurants).

[almostwitty]

I humbly disagree. Canadian bacon, as I've had it in the States, seems to have just the round bit of the bacon.

Whereas when served in the UK, we have all the other bits of the bacon too. The fat, everything. Yumsies!

[offensive-mango.livejournal.com]

I can get on with the British stuff, but it has to be well-browned, and I have to think of it as an entirely different substance from bacon when I'm eating it to avoid disappointment.

[almostwitty]

My friend muzikfiend says:

"it's apples and oranges. They are both called bacon but they are 2 totally different things. kinda like your use of the word fanny and ours. or the word pants. 2 totally different things."

[offensive-mango.livejournal.com]

Your friend is wise.

[offensive-mango.livejournal.com]

Also: yes, this is fair. The Canadians seem to stop at the round bit.

[anivair.livejournal.com]

in all fairness to American cut bacon, it can be very good when not overcooked. "Crispy" is never a way bacon of any sort should be served. Because "crispy" means burned.

[almostwitty]

I look forward to a serving of delicious, uncrispy, American bacon. Sadly, I fear that day will never come.

[anivair.livejournal.com]

I'll make that happen somehow.

[kiri-l.livejournal.com]

That looks like ham...