Bacon (you know you want to click it just cuz it says bacon)

[Jack D.]

So I read another article on how eating 2 strips of bacon a day/week/month etc will give me colon cancer but I don't care about that (what you can't see can't hurt you!). What I want to know is how they figure the calories in "a serving" of bacon. Do the package numbers refer to raw uncooked bacon or cooked and drained bacon?

All I know is a buttload of fat renders when I cook it and it's hard to imagine that in a crisp - but not rock hard - strip of bacon there's significantly more calories than fried pork skin (chicharrons).

[Filliam H. Muffman]

COOKING YIELDS AND NUTRIENT RETENTION FACTORS OF BACON, LIVER, AND SAUSAGES

Sorry for the yelling, the title was in caps and I didn't feel like retyping it. In a quick look, pan fried bacon (9 fat to 6 protein) has over twice the ratio of fat:protein as pork skins (9 fat to 17 protein). There are worse things than chicharrons, like any carb based chip.

[M>B>]

I can't imagine a BLT without it!

Have on every week or two during tomato season.

[Jack D.]

M>B> wrote:
I can't imagine a BLT without it!

Have on every week or two during tomato season.

I wasn't suggesting making a BLT without bacon! That just wouldn't be right. I agree, during tomato season there's nothing like a fresh off the vine thick sliced tomato paired with a pound of bacon, lettuce, mayo and two slices of bread. It would be nice if it weren't 2000 calories though...

[RAMd®d]

there's nothing like a fresh off the vine thick sliced tomato paired with a pound of bacon, lettuce, mayo and two slices of bread.

LOL!

And YUM!

Ordering a BLT in a restaurant is usually a disappointing exercise, as they almost never have enough bacon, and it's often super crunchy.

I dislike crunchy bacon.

Unless it's in a salad, then I'll make allowances.