On Wed, 16 Jan 2008 21:13:12 -0800, VainGlorious
wrote:
>On Wed, 16 Jan 2008 09:39:41 GMT, "a.spencer3"
> wrote:
>
>>
>>"Mike......." wrote in message
>
>>> the only bad thing I've had food wise in Italian hotels was bacon for
>>> breakfast in Firenze, they incinerated it to the point that it
>>> shattered when you forked it, its alleged that's the way Americans
>>> like it, which they may have thought we were, although I cant believe
>>> anybody wants bacon like that.
>>> --
>>
>>Unfortunately it seems to be so.
>>I've had 'crackling' bacon so many times in the US.
>>Here and there I discussed it in the resturant or wherever. That's how they
>>like it. They didn't seem to have the cuts of bacon suitable for the UK
>>version.
>>Maybe someone else has solved this, but I never did.
>
>Yes, we Americans incinerate our bacon. I don't like it either. It
>isn't normal to be breaking apart your fillings on a breakfast food.
>
>Conversely, bacon that is just ribbons of rubbery fat isn't very
>appetizing. There is a fine line in bacon that, when carefully walked,
>produces a splendid experience. When the meat is curled and browned
>slightly and produces a sweet, juicy grease, the edges of the fat
>browned but the fat itself gives way to your teeth...oh, that's BACON.
>
>When I fry bacon, I fry it to these standards. Not weak and rubbery,
>not hard and brittle.
Do you do 24/24 breakfasts?
> In between. All things in moderation, my
>friends. Oh, except naked Swedish exchange students. You can always
>have lots and lots of those.
If only ...
--
Martin
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