I see that my last post in May stopped all bacon postings. But will give it one more try with a question.
Why is it that restaurant cooks (I mean regular restaurants, not those that cost $50-$300 per diner) refuse to cook truly crisp bacon? Why do they leave the fat floppy?
I always ask for "burnt bacon" because 'crispy' means floppy apparently, and 1 out of 100 times I get it just right, meaning all crispy, including fat. If I get it half crispy, I just cut off the floppy part and leave it. If more than half not crispy I send it back. Half of those returns come back crispy, the other half close enough that I can't complain but still not my preference.
This is a huge range of restaurant types from diners to decent mid-range prices.
Anyone else have a preference for true all-crispy bacon? Am I the only one with the "floppy fat" problem? I would guess that many of the true bacon aficionados on here really are OK with chewy fat portions.
I decided, after a bad experience today, that I will just stop ordering bacon at breakfast. I think the cook was mad after I sent back practically raw bacon that I had asked to be 'burnt.'