Thought for the day:
I'd like to meet the person who invented "crispy" bacon. He or she is a marketing genius! I'd be filthy rich if I could have just a fraction of this person's ability to sell garbage!
Imagine the scene: "Oh crap, I've overcooked the ever-loving Hotel-Echo-Lima-Lima out of this bacon - my reputation as a chef is ruined! ...No, wait, I've got it! I will tell them I have invented a new delicacy that I shall call 'crispy' bacon. I shall also deride the regular kind of bacon as being 'chewy'! No one will ever know I screwed up!"
I mean, come on, half the world prefers "crispy" bacon over the way it should be? How did this person fool so many people?
If you're one of those poor fooled souls in the "crispy" camp who thinks I'm a moron about now, tell me which other meat it would be acceptable to cook that much?! Chicken? Burger? Pork? Lamb? Heaven forbid, steak?? No, if you suggested doing such a thing as a preferable alternative to leaving the meat tender and juicy, you'd be laughed out of town!
