Saving your bacon
What have we let them do to our bacon?
Once was that frying bacon left you with tasty fat to first fry eggs and then bread for a full English.
Now even good quality bacon shrinks to an apologetic, insipid pink and oozes some unidentifiable white puss along with gallons of milky water once it hits the pan leaving you with more of a boil-up than a fry-up.
Don't give me any cobblers about cholesterol and healthy eating or, as one supermarket told me with a straight face, that added water makes the bacon more succulent and customers prefer it.
The water is only there for one reason - it is a lot cheaper for manufacturers and supermarkets than bacon and they are more than happy to charge you £3.50 a pound or whatever for what comes out of the tap.
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Roger Clarke - Birmingham’s very own Grumpy Old Man on what gets right up his nose.
I'm with you, Roger! I'm not slim and try to keep an eye on my weight. But I'm buggered if I'm going to give up my nice, greasy bacon and brown sauce on white bread once a week treat!!
Agreed 100%!! The only possible way to achieve the perfect bacon sandwhich is purchase the rashers from your local butchers. Far superior
and don't trim the fat. Lovely.
And don't trim the fat! Lovely...
Just seen the date on this entry.
Looks like the author has come back from the future....
Computer types have these strange ideas about date formats. Year, month, date . . . I seem to have got my head round it now though so you will be pleased to know I am back from the future.
I know a little shop in Cornwall that sells the most glorious bacon but, sadly, it is a long way to go for a butty.
Bacon should be crisp - it's the only way to eat it.