Recipes

[IamMrsG]

I have been weaving bacon like this for BLTs for a few years now, and can attest that it works well. We like our BLTs to be full of bacon, and this does the trick. The only snafu I've come across is that, where the bacon overlaps, it can sometimes be flabby.

KYToby, even though the old way is not necessarily, as you put it, "...a problem," it doesn't usually hurt to learn a new trick now and then.

[Blk&GoldFan]

Thank you for posting this. I will definitely be thinking about this idea when those fresh tomatoes start coming out of the garden this summer!

[DoneTryin]

On 4/2/2015 Hildegarde Withers said:

Cool!

I now having a craving for a BLT.

Me too!

[Snicks1]

And me, three. . Been thinking about a BLT ever since I saw the video.

[circles]

what a great idea.....thanks....

[ValuSkr]

Very clever indeed. On the other hand, I wonder why no one sells "sandwich-sized" bacon. Seems like it would have a market.

[ChynnaBlue]

That is very clever. Not for me, though. If I'm making a sandwich, I don't want to weave bacon and bake it for 20 minutes. A sandwich should be easy.

[Tigriss]

Bacon in Europe looks like this

American bacon has much more fat. Here is a comparison shot of Canadian on the left, American on the top right and European on the bottom right. We need better bacon!

[ValuSkr]

Why does American bacon have so much more fat than Canadian and European? Is it just the cut of meat?

[Tigriss]

http://www.endlesssimmer.com/2010/11/09/three-little-pigs/

http://www.thepauperedchef.com/2010/04/a-guide-to-bacon-styles-and-how-to-make-proper-british-rasher...

They have an answer, but we seem to culturally prefer different cuts.