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What makes the perfect bacon sarnie?

The perfect bacon sarnie? Choose 1 from each pair


  • Total voters
    97
what's middle bacon? same as streaky? thin cut streaky, mostly fat is the only cut that goes crispy enough. it also shrinks so much you need at least half a pack per sarnie. unsmoked bacon is rank and far too salty and ugh. in the absence of a mayo-lettuce-tomato option i'd go for butter+ketchup, butter essential imho.
 
I have preferences for

unsmoked/crispy*/white bread/no sauce

but will happily eat other options and enjoy them. occasionally have a bit of tom sauce/brown sauce.

I can't remember the last time I bought bacon with a proper rind on so Im not voting on that option.

*not too crispy though
 
what's middle bacon? same as streaky?

No.

Middle bacon:

057Edwards%20Of%20C.jpg



Back bacon:

irishbacon.jpg
 
It would appear that the official U75 bacon sarnie is made from rindless smoked back bacon, cooked nice and crisp, on white bread with ketchup.

:cool:
 
It would appear that the official U75 bacon sarnie is made from rindless smoked back bacon, cooked nice and crisp, on white bread with ketchup.


:cool:

With or without butter? :confused:


My perfect bacon sarnie is crispy bacon (smoked back bacon, rindless) on wholemeal with brown sauce. No butter. :cool:
 
No, fat is fat - proper rind is the skin :)

Quite - in other words, it's almost entirely indigestible no matter how hard and long you chew it, and you have to drag it out of your mouth like some sort of parasite.

Honestly, you'd think that people here hadn't cooked bacon. It's the bit on the edge that you cut off with scissors beforehand because it's foul.
 
I really miss middle bacon. All you can get round here is back bacon. I went for middle, rindless, smoked, white bread and brown sauce, although I prefer mustard.
 
I quite like maple cured bacon too

birdies like to eat the rind/fat ... it probably kills them cos of too much salt/lard but they love it so they do
 
Quite - in other words, it's almost entirely indigestible no matter how hard and long you chew it, and you have to drag it out of your mouth like some sort of parasite.

Honestly, you'd think that people here hadn't cooked bacon. It's the bit on the edge that you cut off with scissors beforehand because it's foul.

No, it's the bit you only just cook, so it's all lovely and chewy :p
 
Fat should be crispy, not chewy, bleh. All wrong.
White bread, always. Brown bread is ok, but its got no place in a bacon sandwich. Rind makes no odds if you actually fucking cook it, instead of the half arsed job anywhere serving an english breakfast does of it. Bacon type doesnt matter, any and all are good. No sauces, just your grease of choice. The number of slices of bacon should be at least 2x the number of slices of bread. This particularily applies when stacking/creating double layer sandwiches.

Always pisses me off, bacon served looking like its been frigging microwaved not grilled or fried or some other method of cooking.
 
No choice for Spelt bread?

Today's bacon roll for me was augmented by black pudding, mushrooms & a couple of tattie scones! :D

Well, it was a hangover reduction session with a number of fellow guests from a pal's wedding yerterday. :)
 
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