Quote:
Originally Posted by Frownland
Cow heart?
****ing cow heart?
Bitch you know the proper term is Beefheart.
|
k sori
Beefheart.
Quote:
Originally Posted by djchameleon
We have that bacon but we call it slab bacon and it is bought from a butcher. I don't buy regular bacon anymore. Slab bacon has more meat with less fat.
I do like turkey bacon too. It doesn't shrivel up as much as that other crap.
|
Sounds like you're on about wet cured here, that's the stuff you find most often in supermarkets. That stuff shrivels up. The dry cured stuff doesn't, it's a bit more expensive but much better imo.
Quote:
Originally Posted by Lucem Ferre
Honestly, I might prefer the meatier bacon than the fattier bacon.
|
Both have their place I think.
If I'm eating it as part of a breakfast or in a bacon butty I prefer the back bacon, for BLTs, burgers, pasta then the belly is better.
In my opinion of course
