Bacon wins the war.

Attachment 55411

:devil:

Wannabe farmers lament...

Finally, somebody who understands what veggies should be.

NSA Bacon...

With bacon scent...

The staff of life...

Eww.

Slow bake...

I've done that. I still prefer pan frying. It gets crispier and I think cleaning the rack is harder than cleaning a fry pan. Just my humble opinion, of course

There's no wrong way except not eating bacon. :D

Cooler weather? I got central A/C for it... :lol:

Just what does that mean?

It's not a flat package it's in a glass.

A glass?

What's more refreshing than a nice, tall glass of bacon...

The whole description of the slices is quite interesting, you don't find ads written like that today

Do a search on Swift's little cook, so many bacon (and fat) ads, very interesting, scroll down in the images and then you run into a very sweet Swift (no fat). Gosh, I don't think butter would melt in her mouth.

That's because they all use the same machinery today for uniform thick or thin. At the time they were competing with butchers hand sliced which could vary greatly.

Um... I don't know...

I am Groot!

Curious George got too curious?

Yum yum...

Bacon rule...

Totally unlike diarrhea.

Slicing bacon...

I have always wondered how they slice bacon. When you pull it out of the package, it's all mushy and sticks to the other slices. I would imagine trying to slice it myself and it seemed impossible.

Thanks for posting this. The design of the spinning blade is perfect.

I wonder what they do with the leftover inch or so of uncut material. It it ground into bacon bits? Same question for the cheese.

I wondered why the meat doesn't even quiver when the blade cuts through. It must be awfully sharp, but the sharper it is, the faster it will dull. Maybe the meat is chilled to make it firmer.:confused:

I bet it's on the verge of being frozen.

Of course google came up with 120,000 hits for bacon slicing machine. After carefully examining them allhttp://cellar.org/2017/icon_bs.gif
I found these two showing the cutting.

That first video of the two has less waste than the original video in the other post. the back slabs are all lined up behind one another and everything gets used. A lot like glue sticks in a hot melt glue gun.

Most of the machines I saw trimmed the width on the way in. Size has to be uniform for commercial packaging.

Favorite bacon
 

Let's bring this thread back up front...What is your favorite brand of store bought bacon?

Oscar Meyer, pretty good

Pederson's Palo-Friendly No-Sugar bacon

Mmm bacon...

The average American eats 18 pounds of bacon a year? A quick google search shows that a pound of bacon had 16-20 slices. So that's 18*20=360 slices or about a slice a day.

Remember the bacon...

Bacon love...

Perfect for bacon, dome griddle...

What can be cooked on/across the dome?

bacon

:drummer:

Crepes are often cooked on a convex surface.

That one would make some crazy crepes though.

Bulgogi is often cooked on a dome as well.

https://www.amazon.com/Cast-Iron-Mon.../dp/B0042IWII8



Although Mongolian barbecue first appeared in Taipei in 1951,[6] the stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. The preparation can also derive from Japanese-style teppanyaki, which was popular in Taiwan at the time. One of the oldest Mongolian Barbecue restaurants (Genghis Khan Mongolian BBQ) was opened in the 1960s, and is located in downtown Taipei, Taiwan.[7] As Mongolian Barbecue became more popular, it was successfully introduced to the West.
American restaurants, such as HuHot Mongolian Grill and BD's Mongolian Grill, claim that soldiers of the Mongol Empire gathered large quantities of meat, prepared them with their swords and cooked them on their upturned shields over a large fire.[8][9] A German restaurant chain with the same concept claims that the Mongolian soldiers cooked their meals on a heated stone.[10]

WIKI
lamb was widely thought to be the meat of choice among Mongolian soldiers, and the dome-shaped skillet is meant to represent the soldier's helmets that they purportedly used to cook their food.

The mysterious disappearing bacon, now you see it then you don't...

I can see your boobs in that pic...

...nice nails, too.

It's moobs, dummy. http://cellar.org/2012/bwekk.gif

It's your duty as a red blooded patriot to learn...

Srsly.

damning indictment

Mmm...

Oh, that's gotta be one of those fake gift boxes.

:lol2:

Also:

144, a gross? That's a year and a half's worth of dryer sheets for me.

And if m'clothes smelt like bacon all the time, I'd be starving. All the time.

I've know women who were doing 3 or 4 loads of wash every day, or at least 6 days a week.
Filthy children and a neat freak mother are Tide/Maytag's best friends. :lol:

Anyway, no bacon recalls.

:devil: