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Perfect bacon found - hoax or just devine coincidence?


by KevinFreitas
on 10/18/2007 @ 9:01am 		So while out last weekend for breakfast at PSP I got bacon that was, as request, extra super duper crispy. It came on Sarah's plate instead of mine but was glad to share. Then yesterday I had a BLT at the Spar and asked for the same and got it. Their bacon is a bit thicker as well so making it crispy wasn't easy.

The rule: if you want crunchy bacon go to PSP or the Spar and ask for it "extra super duper crispy" and you can even add the words "nearly burnt" or "nuked" in there.

How do you like your bacon?

by Erik
on 10/18/2007 @ 5:32pm		How do you like your bacon?

We get the Tofu version at our house. Didn't say I liked it.

by AP
on 10/18/2007 @ 7:33pm		Spar bacon is the best on the planet. End of story.

by KevinFreitas
on 10/18/2007 @ 11:23pm		Tofu bacon has its perks. It is mighty easy to make crispy.

Yea, to date the Spar had difficulty getting it as crispy as I want but they nailed it last night. As I mentioned, not an easy task with how thick the stuff is.

by AP
on 10/19/2007 @ 8:23am		On weekends, we often make an entire breakfast sans meat, and then I run down to the Spar for an order of bacon to go (and maybe a latte since I'm already there). We throw the bacon back in the oven for 5 minutes when I get home, after which point it leaves absolutely nothing to be desired. Perfect breakfast at home with a little help from our friends.

I'm hungry.

by Angela
on 10/19/2007 @ 9:59am		This conversation is making me drool - except the tofu bacon part.

I, too, like my bacon crispy but what Kevin wants is beyond a normal persons definition of crispy. I have been with him on several bacon-ordering occasions and am not surprised he rarely gets it made to his liking. I imagine most people would send back what it is he's trying to order. I was with him the day PSP got it as right as I have ever seen and even then he said it could have stood a minute more on the grill.

Please don't think I'm picking on you, Kevin. I, too, am a person who knows what they like (and what they don't!) so I respect your crispy-needs. I just think it might be a bit beyond most peoples understanding. Perhaps you could host a bacon cook-off and show people how to do it right!

by KevinFreitas
on 10/19/2007 @ 10:18am		Not at all Angela. I cook very little, as you well know, but I can make bacon. And I can make it how I like it. Guess I figure that if I can just leave something frying for longer any old restaurant should be able to do the same.

Let's just hope this trend continues...

AP: I never thought of having them make bacon for me. Hmm... How much do they charge you for that?

by AP
on 10/19/2007 @ 10:39am		It's only a few bucks (half the cost of a sketchy pack of generi-bacon from the store) and you know it is going to be the best. Every time. 4 giant slices per order.

You could have the broiler warmed up and waiting when you get home, throw it in for a few minutes, careful not to catch anything on fire, and just put your own signature finish on it.. It would be like them giving you a perfect, 3/4-complete canvas with exclusive rights to the finished product.

Did I mention the free newspapers you'll grab while you're there? Current reading material for weekend breakfast time can provide that extra special something..

For the record, I am not affiliated with The Spar in any way....

by AP
on 10/20/2007 @ 8:48am		For clarity, The Spar breakfast window is small. You will need to order between 9 and 11am, weekends only, if you want to sample their breakfast. Luckily, bacon is served all day.

Anybody hungry? I'm going down there in 15 minutes.

by AP
on 10/21/2007 @ 9:37am		It's a Spar bacon weekend! In the words of the legendary band, RATT, I'm back for more.

by escaping slave
on 6/12/2008 @ 5:45pm		Bacon tastes good. Pork chops taste good.

by jamesstoweart
on 6/12/2008 @ 7:39pm		I like my bacon. A nice slab of thick center cut peppered bacon is manna from heaven. Of course... DIET won't let me eat bacon. DIET hates the bacon. DIET is evil.
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