Originally Posted by
West Coast
Bacon is meant to be crisp, not that rubbery substance I’ve had in Europe.
Proper bacon can be cooked crisp, in its own fat. I like mine with the rind crispy but with the meat still having a bit if chewiness. In a butty, I prefer the bacon a little less cooked so the juices can soak into the bread, The only question then is red or brown sauce. I prefer HP. As to coffee, I found I knew my US detachments were beginning to end as by then, I could actually taste the coffee, at first it was just warm and wet.