It was so undercooked that it had to be cooked some more. So thin you could see the bottom of the pan through the bacon. It wasn't helped by the fact that I've seen a discovery channel show on the industrial process for making this stuff. Guess I'm spoiled. I get thick cut uncured (and uncooked) bacon.

We had some very nice pork belly at Catalan, so I guess it balances out.
- mark 12-26-2010 4:49 am
back to sustenance     top of this thread



add a comment to this page:

Your post will be captioned "posted by anonymous,"
or you may enter a guest username below:


Line breaks work. HTML tags will be stripped.


[home] [subscribe] [login]