[CAUTION: May contain scenes of porcine preparation and ingestion unsuitable for non-infidels]
[High Praise! to American Digest]
[YouTube direct link] (Viewer #161,444)
We should probably investigate the 12 people who “disliked” this video, because that… you know… fits the profile.
My method is to cut the bacon in half and layer it all into the pan at once. It all gets done at the same time cooked even without much splattering.
Grocery store bacon has so much water in it that the effect is similar to what he described in the video.
Btw wet curing meats is one of my pet peeves. They do it so they can sell you water at bacon prices, but the bacon suffers for it.
And speaking of bacon there’s this little item: Bacon Lover In Piggly Wiggly Rampage. One would hope this is a hoax but ………..
#2 – seanmahair,
My wife deals with people like the Piggly Wiggly bacon maniac at Walmart sometimes.
When she gets home, I hear all about it.
She hasn’t been pepper sprayed yet so thank God for that.
Don’t they publicly beat people with a rattan cane in Singapore for ‘minor offenses’ like that?
I’d pay good money to watch it. (more to be allowed to apply a few whacks myself!)
Awesome!
That piggly wiggly woman looks like she’s ingested more than her share of bacon…
Maybe our Iranian friends could cook bacon over their nuclear reactors?
I’d also like to know who at the administration and or the UN should take delivery of the big bag of DUH?
Yesterday, I actually “pigged-out on bacon.”
But would a pig do that?
I lay it out on parchment paper and bake at 350 till done.
I wrap it around baking potatoes. When the potato is done, the bacon bits are built in.
Wait — why do you want to cook off the fat? Who can wait that long? BA-CON! BA-CON! BA-CON! USA! USA! USA!