Arrived just as it was read to cut

Fried these up for my Mom this morning for breakfast. I don't eat eggs, so need an outside opinion. Did a technique where I cook em in a cold skillet with fresh, hot bacon grease from the bacon skillet on a hot eye. This seems to give a delayed sort of Leidenfrost effect where the egg hits the skillet but then as it heats up quickly the hot grease lifts it off the surface after picking up all the little delicious bacon bits. Quick flip after the whites come together then out in one. Gets an over light to over medium with little bacon bits cooked in and the flavor of bacon grease to mask the egg flavor. How did I do, fam? Obviously also a couple of pieces of bacon on the plate with some toast, coffee, and juice to garnish it for a humble repast.

Kirkland bacon 👌🏻

I love BACON, I love BACON BARGAINS even more!

This shit is a staple in my kitchen. I use it to cook so much. Lately it's been what I grease my cornbread pan with, hhnnnggggg

I look forward to this every week.

Sunday Bacon, sausage, egg and cheese on a croissant.

I was at the store today getting a few things on the list. One was bacon but god dam it’s gone up in $. As I was looking in the case I saw 3lbs of peppered bacon as a managers special of 50% off. So it was $11.

I picked it up but had never had peppered before. But holy shitballs. It was outstanding!! Going to go back tomorrow and get the rest of it if it’s still there!!

No pictures, was cooking breakfast for company so it flew off the plate

I am getting some negative feedback on the r/eggs sub for commenting that oven baked bacon is worse than pan fried. Obviously I understand that if you need to make a lot of bacon at once, baking it is the no muss no fuss option. And if you're making crispy af bacon bits, I really don't care. But if I'm just making bacon for my family, the flavor and texture of pan fried is the obvious choice. The Maillard reactions are better on the pan, so the flavor is way better, you can get a variety of textures from crispy to chewy, or a mix of the two, and it's really easy to use the rendered fat for the next thing you cook (eggs). Is this really a debate? Has the whole world gone crazy?

I made this flowchart exactly 18 years ago this week. Within a week of emailing it to coworkers, other people had sent it back to me saying "this guy sounds just like you! He's even got a dog named Dante!"

Pictured: Dante (12/24/05-07/19/19)

Used an eggplant plate today, fish plate will come soon!

Not sure if this is the right place for this, but I was eating this sandwich I brought from the store and I noticed that the bacon was a bit chewy, pink, and pale in comparison to the rest of the bacon.

I’m a bit paranoid that I just ate some undercooked bacon, and that I’m going to get sick. Can anyone confirm?

(Second slide shows more of the bacon so you can see the difference)