Shameless...where do you find these pictures??? That's OK, maybe I don't really need to know...
I believe bacon should be crisp enough that it stands out straight when you pick it up with a fork...no floppy bacon...
But no, not burnt...
Btw, bacon is a good thing...pig good...hmmm..."Pork, the other white meat"...
I prefer my bacon sort of crisp, where the fat strips are just crisping... of course, cooking until crumbly is ok too... especially on top of a bacon and cheese omlet !
streaky bacon (only if I have to) on the crisp side to get most of the fat out, but definitely prefer 'back bacon' for meat content and flavour done the way Nicola says. Bacon and egg sarnie for me tomorrow.
"Whoa, lady, I only speak two languages, English and bad English." - Korben Dallas, from The Fifth Element
"If history repeats itself, and the unexpected always happens, how incapable must man be of learning from experience?" - George Bernard Shaw
Don't buy the round steaks that have the bacon wrapped around the sides. I bought those once and cooked it, but the bacon never got cooked thoroughly (because it didn't contact the cooking surface). Everyone got sick that night.
Don't buy the round steaks that have the bacon wrapped around the sides. I bought those once and cooked it, but the bacon never got cooked thoroughly (because it didn't contact the cooking surface). Everyone got sick that night.
Try baking or roasting them it's put on cause the fillet steaks are such a lean cut of meat.