Recently, I got a free issue of Cooking Light in the mail. (I know, if that sentence doesn’t rivet you to the screen, I don’t know what will).
And apparently they have a little series they do on the last page of the magazine where they address the most common cooking mistakes.
In this issue, the topic was bacon. I like bacon. A lot. So, clearly, I was all in a rush to know what my fatal mistakes were (eating bacon in the first place, probably). How could I make bacon better?
Except . . . except they said that you should bake it, rather than fry it, to get a nice flat strip of bacon. And they mentioned how restaurants do this.
And then they showed this picture:
Perhaps I am a complete freak of nature and you all think the bacon slice on the right looks WAY better (after all, the Cooking Light people seem to think so!) but I would pick the bacon slice they helpfully labeled “so wrong” every day of the week.
Crispy, crunchy, perfect bacon is what I see on the left. On the right, I see a shiny piece of plastic. Nice looking? Maybe. Something that tempts me? Not even a little.
And the fact that restaurants bake their bacon? Reminds me of the fact that whenever I have bacon at a restaurant, I find it a little rubbery and sad. It is always a disappointment. Bacon fried at home is far superior.
Also, Bart agrees with me. Which leads me to believe that either Cooking Light is absolutely misguided or I was lucky enough to marry the one other person who likes the kind of bacon others label “so wrong.”
I choose to believe Cooking Light is misguided. And if you come over to eat and turn up your nose at the way I cook my bacon, well, that’s just more bacon for me. More perfect bacon for me.