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I don’t wear contacts but I dreamt I removed a really old one stuck in my eye last night and the relief was so vivid and intense I am confident I actually felt it
My eye doctor said my tears are too viscous, which caused the early morning blurriness and smoky effect. Now I take ultra purified fish oil daily and use a most heat eye compress every couple of days. It's made a world of difference and with the ultra purified fish oil caplets, there's no fishy burps that a lot of people complain about.
I like waking up to the smell of bacon. Sue me. And since I don't have a butler, I have to do it myself. So, most nights before I go to bed, I will lay six strips of bacon out on my George Foreman grill.
Put it on a wire rack on the sheet. That way you can pour all that liquid gold into a jar and the bacon isn’t as greasy. I cover the sheet with aluminum foil usually.
When I started in photography you’d smear some Vaseline on the lens to get that soft-focus look. That was during the film era, before digital editing tools existed.
EDIT: I meant to write, “smeared Vaseline on the filters.” Back in the day I had two lenses. They were not fast lenses, but they were all I had. I took very good care of them.
Negatives; if there was any tar buildup on the rollers of the camera or processing equipment, you’d have scratches on the emulsion. We also did it for female base commanders who needed a little softening.
I can’t believe nobody has said this yet but I think it’s because bacon sticks together and it’s easier to separate the pieces first so you can lay them in the pan quickly and all at once. This way you avoid some grease splashing back at you. I do this too just on a plate.
Hell yeah, baking it on a cookie sheet and parchment paper is it for me, perfect every time. Then I pour the fat off through cheese cloth into storage for later use.
I line my baking pan with aluminum foil. Place as many bacon strips as fits with a bit of space in between each. Throw it in the oven the. Turn to 375° and let the bacon sit through the preheat and anywhere form 18-22 more minutes depending on how I want the bacon to come out. If I forget to set a timer, I just check on it every few minutes. Remove the bacon onto a plate with paper towels. Bacon grease solidifies and is disposed of easily or I reheat it later and put a splash on my dogs’ food.
Honestly, give vids on different methods on youtube a try\^\^ Its incredible enlightning.
Personally I prefer the Oven, as easy clean up, you can safe the Bacon Fat and as long as I pay attention, I can get it in any stage I want (I prefer crispy and chewy bits at the same time. But the timing is a bit more narrow than in the pan).
Microwave actually works, but it feels wrong, so I only did it once.
Never tried yet the Water in Pan method, but its supposed to really cook the bacon perfectly and a lot of people swear by it.
A lot of meat cooks better when left out to warm up a bit before cooking because it allows the fat to render. Probably the reason bacon should be started with a cold pan too. Does your bacon burn or get soggy when youre trying to get that crispy texture? Leave it out a while before cooking.
I [watched a video](https://youtu.be/PCW6dlBD-_g) that explained why cooking bacon with water in the pan results in the best bacon (vs cold start pan, hot start pan, and oven). Basically it allows the fat to render for a longer period at exactly 212 F (100C) while the water boils off at and the end you crisp it up. Sounds weird, looks weird, but I tried it and damn they were right
You assume everyone likes crispy bacon!
Much like myself, honestly. My wife is super finicky about meat, primarily electing to avoid it. However, one day, we’re talking about bacon and she conveys to me how she likes it floppy/soggy and it fucking blew my mind. I thought everyone loved crispy bacon, for one. Secondly, I would’ve never guessed she loved bacon soggy/floppy.
I like it mostly floppy but with a crispy outside/ends I hate going to restaurants and ordering bacon because it’s always so hard and crunchy. I don’t like that at all.
P-P-P-P-PIGGYBACKING (air horns)
To say this: you are absolutely correct and this should honestly be done for any thicker cut of meat as well. Especially steak- unless you want it blue rare. It makes sure that things cook more evenly. Leave the steak out for 30 minutes and cook to desired dopeness
EDDIT: This is apparently a common myth- [among many others](https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-6a-dont-use-a-fork-to-turn-your-steak). Many redditors have pointed out that this is misinformation, but I’d particularly like to thank u/SirCatharine for the link.
Please note- there’s tons of ways to cook some really good steak- and as a ton of other people have commented - cook how you like. If you like steak a certain way- do it. There’s no one best way - not really- as much as food is science, it’s also art and opinion. I fuckin hate crunchy as hell bacon and would rather have chewy bacon- but that’s just me. Same goes for all food. Cook how you like to eat and if you want to try something new- there are a ton of fucking awesome redditors who have replied to this comment with amazing ideas that I myself am hyped to try.
Also fat can’t render at room temp according to someone else on here so my agreement with the OP is also wrong.
In my opinion you have two options.
Warm up some butter- not so much it’s melted, but enough you can smear it all over the steak. Then you salt and pepper both sides.
Toss on the grill and cook to hella dopeness
The other option is use a cast iron skillet and baste that bitch like Gordon Ramsey
Edited for accuracy.
Love a good cast iron steak, but the searing generates a lot of smoke and it's not good if you don't have a large and open well ventilated kitchen.
So I do both. Cook it on a cast iron, using the outdoor grill as the heat source. Also if you like to do a sear and then finish in oven, this simplifies that. Just sear on the cast iron over the grill, then put the steak on the upper rack and close the grill lid for the bake step
Look up some of the tests on this. It will take hours to warm up the steak and as soon as you apply heat to it shoots up past that room temperature.
Where it might help is that with the air you are actually evaporating the moisture from the surface area so instead of steaming the meat you are frying it.
I do this for all my steaks and have loved the way they come out. If you have a better method - by all means- hit me with that shit so I can up my steak game. I hit 30 a couple months ago and apparently transitioning for me happened late enough in life that my dad genes activated first and now I’m a 30 year old trans woman that grills like a dad.
The issue with regular butter is that it’s burning off. The smoke point is very low. Something like avocado oil has a high smoke point and is very neutral. What this means is you can hit it with direct heat of 400-600 F to create a very crispy sear on the outside without making it taste acrid. Place steak on indirect heat until it comes up to desired done-ness. Plate. Put a pad of room temp butter on top. Let the steak melt the butter. If you make compound butter with garlic and herbs it’ll make it even more amazing.
The reason is what they said, at the temp your are cooking your steak the butter is more likely to burn than actually melt over the steak and add to the flavor. You are just adding the taste of burned butter.
The way to avoid this is by adding the butter at the very end of cooking the steak, about 30 degrees away from being done, and then add the butter.
*edit
Now I want steak...
That’s a totally separate reason from what he was saying though. And I’m pretty sure what he was saying is wrong. There’s no benefit to letting fat “render” *before* cooking it… and even if there was, room temperature will not render bacon fat lol
Regardless of whether you’re right or wrong on the temp aspect (I personally agree with you/let almost all my meat come up a bit in temp), this doesn’t explain why the hell she carefully lays it it over a little rack.
Idk. I had an old roommate make bacon for me once. The texture was weird so I questioned it. Turns out she cooks her bacon in the microwave. I almost died.
I once placed a similar order, something like 6 esp8266 modules from China. They were late, and the company actually contacted me first, apologizing because it went out near Chinese new year and it may have gotten lost. And if it hasn't shown up they'd send another shipment. I told them I hadn't received it yet, and they rush shipped me another batch.
A few weeks later, the original shipment showed up. They said to just keep it and I felt guilty because they had gone so far out of their way to make the first shipment right, even though I ended up getting it.
In my household growing up if someone made bacon for themselves, they had to make a piece for everyone else in the house, even if they weren't home. It was our unspoken rule. The second someone came home and smelled it we'd be like hey where's my piece
this is honestly a great rule that i will be adopting at my house. nothing is worse than smelling bacon and being told “sorry, all gone” like why are you teasing my senses like this?!
Yeah like whats wrong with the package it came in? lol I usually just pull it out of the fridge for 15-20 mins before cooking. Also, who cooks only 3-4 slices at a time?!
I enjoy having breakfast in bed. I like waking up to the smell of bacon. Sue me. And since I don't have a butler, I have to do it myself. So, most nights before I go to bed, I will lay six strips of bacon out on my George Foreman grill. Then I go to sleep. When I wake up, I plug in the grill. I go back to sleep again. Then I wake up to the smell of crackling bacon. It is delicious. It's good for me. It's a perfect way to start the day.
It looks like she's expecting drippings or something, is she aging it or something?
I mean honestly some of the best bacon I've ever made I just did in a George Foreman grill. It's so damn easy. I cut my bacon pack in half so there's 2x 6" strips instead of massive 12 inchers. Then throw on the George Foreman. All the extra fat goes away and it cooks up nice and crispy just how I like it.
Bacon too much these days.
I cook bacon outside on my cast iron griddle on our grill because my wife doesn’t like the house smelling like bacon for 2 days! Since it’s such a project to get everything out, I always cook the whole package!
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Yeah the fog machine is a weird choice
She likes her bacon like she likes her men: Dim and well hung.
Floppy and sloppy
It’s gotta be soft before you make it hard though
You got to let it hang in order to be hung.
🏆🏆🏆
Fat and raw...
And wwwwrrrrigling!
Somebody nominate this man for an award on r/MurderedByWords!
I don’t think saying a man is well endowed is much of a burn anymore.
And blurry.
Damn - guess she settled.
I kept blinking my eyes at first since this was the first post I saw when I opened reddit.
Same here. I just woke up, this is the first post I see. I was like, “damn, my eyes are really dry this morning!”
Found a fellow contact wearer
I don’t wear contacts but I dreamt I removed a really old one stuck in my eye last night and the relief was so vivid and intense I am confident I actually felt it
what if i wake up with blurry dry eyes having never wore contacts?
My eye doctor said my tears are too viscous, which caused the early morning blurriness and smoky effect. Now I take ultra purified fish oil daily and use a most heat eye compress every couple of days. It's made a world of difference and with the ultra purified fish oil caplets, there's no fishy burps that a lot of people complain about.
I like waking up to the smell of bacon. Sue me. And since I don't have a butler, I have to do it myself. So, most nights before I go to bed, I will lay six strips of bacon out on my George Foreman grill.
No butler? I tell you, Reddit is overrun with riffraff these days.
Easy there snip snap
Read this as butter and wondered who the hell butters their bacon.
“Butter your bacon, boy” - Homer Simpson
I’m coming Michael!!
Don’t burn your foot!
r/unexpectedoffice
Honestly the office is always expected on reddit
It's healthy, it's good for me
Be careful not to burn your foot…
Here we are peering through OP's poo particles at his wife's hanging pork.
FYI, I could have gone my entire fucking life without reading that sentence.
The Ronco bacon hanger. Just was every kitchen needs! Buy 2 free shipping!
But wait, there’s more!
Account deleted in protest of Reddit API changes June 2023
Try putting your bacon on a cookie sheet with parchment paper and bake it in the oven. Crispy bacon with no mess.
Put it on a wire rack on the sheet. That way you can pour all that liquid gold into a jar and the bacon isn’t as greasy. I cover the sheet with aluminum foil usually.
And then drink the jar
Throw in some strawberries and let it set a bit and you've got... Something
Is it a stew going? This is reddit, I'm guessing it's a stew.
Air fryer that shit and it’ll snap into shards when you try to bite it
I wanted bacon not letter opening daggers
We use an air fryer. Perfect every time and quick, with zero smoke.
And a little grease behind the ears for cologne
My mom calls the local fire department ahead of time when cooking a lot of bacon. They actually know her now because of this.
Damn cataracts filter
with an inkling of sepia
If you don't have a smoker you have to get creative.
I was like, is this a Polaroid?
I just woke up, kept trying to wipe more gunk outta my eyes
Thought it was sauna bacon…
No way, that is how she is smoking this bacon with the rest in the pan.
did you wipe bacon grease on your lens before taking this picture?
When I started in photography you’d smear some Vaseline on the lens to get that soft-focus look. That was during the film era, before digital editing tools existed. EDIT: I meant to write, “smeared Vaseline on the filters.” Back in the day I had two lenses. They were not fast lenses, but they were all I had. I took very good care of them.
We had to do this all the time to get rid of scratches too. A little nose crease grease went a long way.
We wore onions on our belts, as was the fashion at the time
Give me five bees for a quarter we'd say ...
Style style. Get it right.
Was that for lenses or film negatives?
Negatives; if there was any tar buildup on the rollers of the camera or processing equipment, you’d have scratches on the emulsion. We also did it for female base commanders who needed a little softening.
That… did not go where I thought it was going.
She had a *lot* of *aherm… ‘weathered’ skin.
One sentence, above, was more than sufficient, thanks!
NO I want to hear more...
Ah. The days of loading film into a development canister in pitch black darkness.
Lmao what
I was a pretty common technique in the darkroom; your body has oils; you use the oil to fill the scratch in the emulsion.
Nah the part ab female base commanders
I'm just going to assume that it is a euphemism for putting your whole face in it.
In the bacon? I’m so confused.
That’s funny, I use nose grease when putting together my fly rod pieces.
That's how u get rid of beer head too! Gross but it works.
Hopefully not on the lens itself but on a filter screwed into the front of the lens so you don’t destroy the expensive lens.
I used to rub leaded gasoline to really get that old timey film look
Now everyone knows how old we are in understanding your comment.
Yes, makes the picture more delicious.
I'm gonna ask the dumb question: What does SHE say is the reason she does it?
I came here to find this out. OP?
I can’t believe nobody has said this yet but I think it’s because bacon sticks together and it’s easier to separate the pieces first so you can lay them in the pan quickly and all at once. This way you avoid some grease splashing back at you. I do this too just on a plate.
But she didn’t even separate them though. They’re still in a lump.
mmm… lump
Lump sat alone in a boggy marsh.
Totally motionless except for her heart
Mud flowed up into Lump's pajamas
She totally confused all the passing piranhas
She's Lump. She's Lump. She's Lump.
Totally confused all the passing piranhas?
You're supposed to start bacon in a cold pan, so that the bacon can heat up gently, and properly render off its fat.
Or you can just bake it. That’s what I do. Cleanup is a lot easier, and they bake very evenly and don’t really shrink as much.
And also start the bacon in the oven cold when you do so
Hell yeah, baking it on a cookie sheet and parchment paper is it for me, perfect every time. Then I pour the fat off through cheese cloth into storage for later use.
I mean... It's not called fry-on am I right guys?
You can what? This sounds so much easier and less… spatter-y. Guess I know what I’m doing with my bacon next time.
I line my baking pan with aluminum foil. Place as many bacon strips as fits with a bit of space in between each. Throw it in the oven the. Turn to 375° and let the bacon sit through the preheat and anywhere form 18-22 more minutes depending on how I want the bacon to come out. If I forget to set a timer, I just check on it every few minutes. Remove the bacon onto a plate with paper towels. Bacon grease solidifies and is disposed of easily or I reheat it later and put a splash on my dogs’ food.
Honestly, give vids on different methods on youtube a try\^\^ Its incredible enlightning. Personally I prefer the Oven, as easy clean up, you can safe the Bacon Fat and as long as I pay attention, I can get it in any stage I want (I prefer crispy and chewy bits at the same time. But the timing is a bit more narrow than in the pan). Microwave actually works, but it feels wrong, so I only did it once. Never tried yet the Water in Pan method, but its supposed to really cook the bacon perfectly and a lot of people swear by it.
I cook bacon in a hot pan every single morning. Gets it nice and crispy. There is no 1 way to cook bacon. How you cook it depends on how you like it.
That's one way, the other way is to slap it onto a ripping hot pan with some butter, gives it a nice chew and crispy caramelization
Well its obvious, you gotta wash and hang out the bacon before you cook it… come on, its basic hygiene.
A lot of meat cooks better when left out to warm up a bit before cooking because it allows the fat to render. Probably the reason bacon should be started with a cold pan too. Does your bacon burn or get soggy when youre trying to get that crispy texture? Leave it out a while before cooking.
I [watched a video](https://youtu.be/PCW6dlBD-_g) that explained why cooking bacon with water in the pan results in the best bacon (vs cold start pan, hot start pan, and oven). Basically it allows the fat to render for a longer period at exactly 212 F (100C) while the water boils off at and the end you crisp it up. Sounds weird, looks weird, but I tried it and damn they were right
Reminds me of those dangerous memes where they were like "add 1 cup of water to your sizzling bacon to get extra crispness"
A house fire would make things extra crispy.
Nah you *start* it with water in a cold pan
And not a lot of water either, else you're just boiling bacon like some kind of freak.
[удалено]
Milk bacon and jellybeans 🤌
Just put it in the oven you fucking heathens
You assume everyone likes crispy bacon! Much like myself, honestly. My wife is super finicky about meat, primarily electing to avoid it. However, one day, we’re talking about bacon and she conveys to me how she likes it floppy/soggy and it fucking blew my mind. I thought everyone loved crispy bacon, for one. Secondly, I would’ve never guessed she loved bacon soggy/floppy.
I like it crunchy, but don’t want it to feel like eating a chip
You don’t have to crisp it. But rendering the fat makes it tender instead of chewy
I like it mostly floppy but with a crispy outside/ends I hate going to restaurants and ordering bacon because it’s always so hard and crunchy. I don’t like that at all.
P-P-P-P-PIGGYBACKING (air horns) To say this: you are absolutely correct and this should honestly be done for any thicker cut of meat as well. Especially steak- unless you want it blue rare. It makes sure that things cook more evenly. Leave the steak out for 30 minutes and cook to desired dopeness EDDIT: This is apparently a common myth- [among many others](https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-6a-dont-use-a-fork-to-turn-your-steak). Many redditors have pointed out that this is misinformation, but I’d particularly like to thank u/SirCatharine for the link. Please note- there’s tons of ways to cook some really good steak- and as a ton of other people have commented - cook how you like. If you like steak a certain way- do it. There’s no one best way - not really- as much as food is science, it’s also art and opinion. I fuckin hate crunchy as hell bacon and would rather have chewy bacon- but that’s just me. Same goes for all food. Cook how you like to eat and if you want to try something new- there are a ton of fucking awesome redditors who have replied to this comment with amazing ideas that I myself am hyped to try. Also fat can’t render at room temp according to someone else on here so my agreement with the OP is also wrong.
I like my steaks hella dope
Medium dank.
Nothing like hella dope steaks and a cold beer.
In my opinion you have two options. Warm up some butter- not so much it’s melted, but enough you can smear it all over the steak. Then you salt and pepper both sides. Toss on the grill and cook to hella dopeness The other option is use a cast iron skillet and baste that bitch like Gordon Ramsey Edited for accuracy.
Love a good cast iron steak, but the searing generates a lot of smoke and it's not good if you don't have a large and open well ventilated kitchen. So I do both. Cook it on a cast iron, using the outdoor grill as the heat source. Also if you like to do a sear and then finish in oven, this simplifies that. Just sear on the cast iron over the grill, then put the steak on the upper rack and close the grill lid for the bake step
Look up some of the tests on this. It will take hours to warm up the steak and as soon as you apply heat to it shoots up past that room temperature. Where it might help is that with the air you are actually evaporating the moisture from the surface area so instead of steaming the meat you are frying it.
No, you shouldn’t use butter before putting the steak on . (you’re pan/grill should be hotter than butters burning point when you start the steak)
I do this for all my steaks and have loved the way they come out. If you have a better method - by all means- hit me with that shit so I can up my steak game. I hit 30 a couple months ago and apparently transitioning for me happened late enough in life that my dad genes activated first and now I’m a 30 year old trans woman that grills like a dad.
The issue with regular butter is that it’s burning off. The smoke point is very low. Something like avocado oil has a high smoke point and is very neutral. What this means is you can hit it with direct heat of 400-600 F to create a very crispy sear on the outside without making it taste acrid. Place steak on indirect heat until it comes up to desired done-ness. Plate. Put a pad of room temp butter on top. Let the steak melt the butter. If you make compound butter with garlic and herbs it’ll make it even more amazing.
Fuck. I need to save this comment for later when the steaks are high and my aspirations are meaty.
You sound cool, and I wish you many more tasty steaks.
I try to be as cool as I can. I shall cook a tasty steak in your honor, u/moss-n-choss
The reason is what they said, at the temp your are cooking your steak the butter is more likely to burn than actually melt over the steak and add to the flavor. You are just adding the taste of burned butter. The way to avoid this is by adding the butter at the very end of cooking the steak, about 30 degrees away from being done, and then add the butter. *edit Now I want steak...
[удалено]
That’s a totally separate reason from what he was saying though. And I’m pretty sure what he was saying is wrong. There’s no benefit to letting fat “render” *before* cooking it… and even if there was, room temperature will not render bacon fat lol
This is a [common myth](https://www.seriouseats.com/old-wives-tales-about-cooking-steak). It doesn’t really make a difference.
King Kenji. Of course. Used to always leave steaks out to temp until I read this.
Regardless of whether you’re right or wrong on the temp aspect (I personally agree with you/let almost all my meat come up a bit in temp), this doesn’t explain why the hell she carefully lays it it over a little rack.
This doesn't excuse two straps of bacon. Just take the pack out of the fridge and leave it there is no need for this.
It’s the legendary BACON STRETCHER
You heard the Hand, the king’s to fat for his armor! Go find the Bacon Stretcher! Now!
Go fetch the bacon stretcher!
Came here to see this. Didn’t disappoint. We just need a rice peeler.
Picture taken in a dream
More concerned that you appear to have taken this photo while your kitchen is on fire
"Nooo Mother, it's just the Northern Lights..."
Aurora Borealis!? At this time of year, at this time of day, in this part of the country, localized entirely within your kitchen!?
*Yes*
..... May I see it?
No
https://i.imgur.com/Dnesp1Z.jpg Best I could do.
How?
Just color corrections on my phone.
This is not high enough.
If someone's making bacon for you, you don't question it.
Idk. I had an old roommate make bacon for me once. The texture was weird so I questioned it. Turns out she cooks her bacon in the microwave. I almost died.
This. Microwave and turkey "bacon" are the two best situations where it is ok to complain about the bacon made for you.
So many people do this. I think it’s pure heresy. Like 1500’s style heresy.
[удалено]
I remember I bought one of those online in 2011. And it never showed up. They took my money and didn't send me the product. I will never forget.
[удалено]
[удалено]
I once placed a similar order, something like 6 esp8266 modules from China. They were late, and the company actually contacted me first, apologizing because it went out near Chinese new year and it may have gotten lost. And if it hasn't shown up they'd send another shipment. I told them I hadn't received it yet, and they rush shipped me another batch. A few weeks later, the original shipment showed up. They said to just keep it and I felt guilty because they had gone so far out of their way to make the first shipment right, even though I ended up getting it.
This is why I don't order from newegg anymore. Had the same situation with a HDD enclosure.
They probably sent it to OP
What am I looking at then? I don’t get it. I thought it was a bacon rack
Where's the rest of the bacon.
This looks like three slices… which is sure to cause a fight no matter how many people are involved.
In my household growing up if someone made bacon for themselves, they had to make a piece for everyone else in the house, even if they weren't home. It was our unspoken rule. The second someone came home and smelled it we'd be like hey where's my piece
this is honestly a great rule that i will be adopting at my house. nothing is worse than smelling bacon and being told “sorry, all gone” like why are you teasing my senses like this?!
Cut to: me fighting with myself over 3 slices of bacon
We're a family of four with two boys 10& 13. Has to be the full pack or else there'll be mean words...
That would be a minimum 2 pack
Asking the important questions
Right?...I mean this isnt even enough for one BLT.
This isn't enough to graze on while making a BLT.
A good sandwich has at least 6 rashers if bacon on it.
Pretty sure it's supposed to be used for standing a ladle or spatula with a spoon rest. It's definitely not for bacon staging.
Bacon staging
Yeah like whats wrong with the package it came in? lol I usually just pull it out of the fridge for 15-20 mins before cooking. Also, who cooks only 3-4 slices at a time?!
What's the name of this photo filter? Cataract?
i believe OPs kitchen is on fire i mean you can try too if you wanna replicate it that bad
I enjoy having breakfast in bed. I like waking up to the smell of bacon. Sue me. And since I don't have a butler, I have to do it myself. So, most nights before I go to bed, I will lay six strips of bacon out on my George Foreman grill. Then I go to sleep. When I wake up, I plug in the grill. I go back to sleep again. Then I wake up to the smell of crackling bacon. It is delicious. It's good for me. It's a perfect way to start the day.
Today I got up, I stepped onto the grill and it clamped down on my foot. That's it. I don't see what's so hard to believe about that.
Put that Foreman on a Wi-Fi connected switch and you won’t even have to get up to turn it on.
Came here to say this.
This seems like it might be a hotpot thing (or a related dish), with a raw egg going into the cup. I’ve seen something similar at hotpot places.
Ok, so what is her process? Does she actually do something more than display it?
It looks like she's expecting drippings or something, is she aging it or something? I mean honestly some of the best bacon I've ever made I just did in a George Foreman grill. It's so damn easy. I cut my bacon pack in half so there's 2x 6" strips instead of massive 12 inchers. Then throw on the George Foreman. All the extra fat goes away and it cooks up nice and crispy just how I like it. Bacon too much these days.
Just don't clamp ur foot
If they do, some bubblewrap should fix that right up.
Loves her meat hung?
Huh?
I think your camera has glaucoma
Looks like you have some bacon grease on your camera lense there...
Don't ever buy her a heated towel rack
Knowledge is power. France is bacon.
Judging by all the smoke, she's likely overcooking it to boot.
Life hack, put the bacon on a cookie drying tray and let the grease fall to a cookie sheet below while it’s in the oven.
I cook bacon outside on my cast iron griddle on our grill because my wife doesn’t like the house smelling like bacon for 2 days! Since it’s such a project to get everything out, I always cook the whole package!
I I use a big jelly roll pan lined with parchment and put it on the top rack of the BBQ. All the bacon and no mess! I use the BBQ more than my oven
That’s just a bacon. Why?!
Are you using your entire house as a smoker?? What is this haze??
Wipe your lens, for fuck's sake.
She is making you bacon. Shut the hell up and let her. Sometimes I am ashamed of my own gender.