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(MSN)   So why does bacon taste better at a diner than at home?   (msn.com) divider line
    More: Interesting, MSN  
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1011 clicks; posted to Food » on 09 Aug 2022 at 8:20 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-08-09 8:21:57 AM  
It doesn't - it's usually worse
 
2022-08-09 8:25:48 AM  
Depends on the diner. Experience does sort of play a part in it. You cook bacon for yourself and maybe a few others a few times a week. They are cooking sheet trays of bacon for hundreds daily. After a while, you get a feel for your product, and you are looking for that perfect balance of doneness that will store well and can be revived on the flattop. A flattop that is slathered with butter, oil, and bacon fat. Every day. You do something a few thousand times, you get a better feel for it than someone who cooks bacon maybe a hundred times a year?
 
2022-08-09 8:37:25 AM  
For me it is because food that someone else make tend to taste better than food I make even if the results are exactly the same. A piece of cheese someone else gets out of the fridge and cut will taste better to me.

Note that I have encountered exceptions.
 
2022-08-09 8:41:35 AM  

talkertopc: For me it is because food that someone else make tend to taste better than food I make even if the results are exactly the same. A piece of cheese someone else gets out of the fridge and cut will taste better to me.

Note that I have encountered exceptions.


I've only known one other person who could cut the cheese and make me enjoy it. Sigh. She was a keeper.
 
2022-08-09 8:46:30 AM  

Cyber Duck: It doesn't - it's usually worse


media1.giphy.comView Full Size


As long as you know how to cook it the bacon is probably better at home. The hard part is timing things. I like to tell people I'm a decent enough home cook, but I'm not a chef or anything. No way in heck I can plan cooking 3 different dishes to get them out at the same time for people to eat like a real chef. However many diners have decent, but not great, staff so the bacon ends up sitting a bit before serving.

Not in my house, straight off the griddle and onto the plate with your eggs... of course I'm only doing one plate at a time not 2-8... or more.

Props to all the chefs out there who are much better than myself at making food.
 
2022-08-09 8:51:37 AM  
Bacon taste best when cooked during camping.
/Everything taste better while camping.
 
2022-08-09 9:01:05 AM  
Depends on the diner.  I've had crappy deep fried bacon.  Plus I'm not paying $4-$5 for 2 pieces of bacon.  My bill would be $30+ just for bacon.  I eat a lot of bacon.
 
2022-08-09 9:01:40 AM  
Bacon is easy to fark up and seems lots of people do it. It needs to be cooked slow to render the fat and crisp it up. There are hacks for doing this if turning the flame to low is too hard for some people. The oven method works but I live in a climate that doesn't allow for oven use for about half the year. The water method works as well. Me, I just put the bacon in a cold pan and put the burner on low. I let the fat render out completely and then start flipping it every couple minutes until it's nice and crispy.

That said, in a lot of cases, restaurant food is better than what you cook at home because you suck at cooking, or at least you're inexperienced. Diner griddle masters know what the f they are doing because they have been doing day in and day out for years. Want good breakfast? Find a good diner with somebody on the grill who knows what they are doing and preferably sassy waitresses that call you hun.
 
2022-08-09 9:01:50 AM  
I am usually disappointed with breakfast out, so much so that I've stopped going out for breakfast altogether.  Often times when I get my meal, I am thinking I could have done a better job than this for a tenth the cost.  It is nice not to have to clean up, however.
 
2022-08-09 9:06:44 AM  
It doesn't. It's always too crispy. I hate crispy.
 
2022-08-09 9:12:28 AM  
Use Wright bacon or a similar true thick cut bacon (I've seen "thick cut" that was half the thickness of Wright on the shelves) and it's easier to get better results than most diners. Thick cut is much more forgiving of imperfect techniques.
 
2022-08-09 9:29:28 AM  
Oven. Cooked. Bacon....

Cheap. Oven. Cooked. Bacon...

There is a difference and it's glorious.
 
2022-08-09 9:34:53 AM  
Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'
 
2022-08-09 9:41:47 AM  
It depends.

People have different ideas on what is the perfectly cooked bacon slice based upon thickness and crispiness. If the diner or wherever doesn't meet those ideals, then it's not going to be good. Likewise, if you do find a place that cooks your bacon perfectly, it can also depend on who cooked it. Maybe one person cooks it to your liking and another doesn't.
 
2022-08-09 9:44:06 AM  

hubiestubert: Depends on the diner. Experience does sort of play a part in it. You cook bacon for yourself and maybe a few others a few times a week. They are cooking sheet trays of bacon for hundreds daily. After a while, you get a feel for your product, and you are looking for that perfect balance of doneness that will store well and can be revived on the flattop. A flattop that is slathered with butter, oil, and bacon fat. Every day. You do something a few thousand times, you get a better feel for it than someone who cooks bacon maybe a hundred times a year?


Wait, doing and learning from experience makes a cook? Not watching and posting? This tab is doomed.
 
2022-08-09 9:53:13 AM  

robodog: Use Wright bacon or a similar true thick cut bacon (I've seen "thick cut" that was half the thickness of Wright on the shelves) and it's easier to get better results than most diners. Thick cut is much more forgiving of imperfect techniques.


To add to this, use bacon that isn't plumped up with water. Cheap bacon - the kind that shrinks tremendously when cooked (eg the major brands)- is pumped full of water. The next step up (Wright's, Kiolbassa, etc) may be more expensive, but it's higher quality meat and has less water in it. So it isn't So much more expensive as it at first seems, since you lose less of its weight in cooking. Then there's the higher end bacon, which is often even better.
My guess is that most diners are using brands in that middle group, or between the cheap group and the middle group, and that most people are using Oscar Meyer or supermarket brands, which would explain most of the difference in quality (along with expertise in cooking, as Hubie notes).
 
2022-08-09 9:55:31 AM  

oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'



I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.
 
2022-08-09 9:58:19 AM  

phlegmjay: robodog: Use Wright bacon or a similar true thick cut bacon (I've seen "thick cut" that was half the thickness of Wright on the shelves) and it's easier to get better results than most diners. Thick cut is much more forgiving of imperfect techniques.

To add to this, use bacon that isn't plumped up with water. Cheap bacon - the kind that shrinks tremendously when cooked (eg the major brands)- is pumped full of water. The next step up (Wright's, Kiolbassa, etc) may be more expensive, but it's higher quality meat and has less water in it. So it isn't So much more expensive as it at first seems, since you lose less of its weight in cooking. Then there's the higher end bacon, which is often even better.
My guess is that most diners are using brands in that middle group, or between the cheap group and the middle group, and that most people are using Oscar Meyer or supermarket brands, which would explain most of the difference in quality (along with expertise in cooking, as Hubie notes).


Kenji gives an overview of the different types of bacon by curing method in his blt article.
 
2022-08-09 9:58:34 AM  
I cook bacon in the oven to the desired crispness.  Most of it goes in the fridge and is eaten cold in sandwiches.  I rarely reheat it.  The grease* is saved and used for both frying and in baked goods.

*Modern bacon is great. The stuff that was available as a kid (1950s) was 90% fat.
 
2022-08-09 9:59:48 AM  
Because it's your birthday!

external-content.duckduckgo.comView Full Size
 
2022-08-09 10:05:43 AM  

drjekel_mrhyde: Bacon taste best when cooked during camping.
/Everything taste better while camping.


I was car camping in the CO wilderness the week before last.  And yes it does....especially the coffee.

On that side-note, I have *almost* every kind of camp coffee making method there is.  This time, I used the Stanley percolator.  But that is for another thread.
 
2022-08-09 10:08:56 AM  

drjekel_mrhyde: Bacon taste best when cooked during camping.
/Everything taste better while camping.


I cooked bacon on a machete over an open flame once because I didn't have any other way to do it at the time and I wanted bacon dammit.

It was delicious!
 
2022-08-09 10:09:03 AM  

NewportBarGuy: Oven. Cooked. Bacon....

Cheap. Oven. Cooked. Bacon...

There is a difference and it's glorious.


Oh, yes!!!! Bacon cooked in the oven is one of life's great pleasures. 250 degrees, bunch of bacon layed out on an old cookie sheet. Takes a long time to cook but the smell and taste and texture is unbelievable. I worked in the control room of a power plant and once in a while on of the operators would bake bacon in the oven. Power plants are huge. But the smell of bacon baking in the oven was larger. The entire plant would smell like bacon. Everyone in the plant would be drooling and coming into operations to get a sample.
 
2022-08-09 10:19:39 AM  

b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.


Close enough to plant based. 
Fark user imageView Full Size

Ground Wheat, Corn Gluten Meal, Wheat Flour, Ground Yellow Corn, Water, Sugar, Glycerin, Meat, Hydrogenated Starch Hydrolysate, Soybean Meal, Bacon Fat Preserved with BHA, Salt, Sorbic Acid (a Preservative), Artificial Smoke Flavor, Calcium Propionate (a Preservative), Glyceryl Monostearate, Phosphoric Acid, Choline ...

Bacon fat and God knows what kind of meat
 
2022-08-09 10:20:47 AM  
Diner Bacon
Pre heat convection oven to 425
Line baking tray with parchment
Lay bacon out so it's over lapping 1/4 inch or less
Bake until it looks cooked but not crispy
If cheap bacon, drain excess water from pan
Fry on greased flat top until crispy
Use paddle griddle spatula to transfer bacon and grease to warm holding container likes Steam tray/double boiler to keep warm
*Magic step because the bacon in the stream tray will basically poach in its own fat*
Fry on flat top to order to recrispify and heat

This is how the diner I worked at did it. They have now been in business for almost 40 years now.
 
2022-08-09 10:31:54 AM  

b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.


Chicken bacon is better than turkey. I eat maple lodge brand. (I don't eat pork)

Plant based go with coconut bacon. Pro: best texture, great taste, easy to make. Con: not in strips. Great on sandwich, wrap, or sprinkled like bits
https://minimalistbaker.com/easy-coconut-bacon/
 
2022-08-09 10:41:50 AM  

drjekel_mrhyde: b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.

Close enough to plant based.  [Fark user image 362x500]
Ground Wheat, Corn Gluten Meal, Wheat Flour, Ground Yellow Corn, Water, Sugar, Glycerin, Meat, Hydrogenated Starch Hydrolysate, Soybean Meal, Bacon Fat Preserved with BHA, Salt, Sorbic Acid (a Preservative), Artificial Smoke Flavor, Calcium Propionate (a Preservative), Glyceryl Monostearate, Phosphoric Acid, Choline ...

Bacon fat and God knows what kind of meat


Those don't taste like bacon.  Crispy earwax.
 
2022-08-09 10:53:12 AM  

EvilEgg: drjekel_mrhyde: b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.

Close enough to plant based.  [Fark user image 362x500]
Ground Wheat, Corn Gluten Meal, Wheat Flour, Ground Yellow Corn, Water, Sugar, Glycerin, Meat, Hydrogenated Starch Hydrolysate, Soybean Meal, Bacon Fat Preserved with BHA, Salt, Sorbic Acid (a Preservative), Artificial Smoke Flavor, Calcium Propionate (a Preservative), Glyceryl Monostearate, Phosphoric Acid, Choline ...

Bacon fat and God knows what kind of meat

Those don't taste like bacon.  Crispy earwax.


They're made for dogs, dogs lick their own butt and eat cat turds out of the litter box, QED.
 
2022-08-09 11:10:58 AM  

b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.


I've seen it, last time at Walmart I think. Usually, it's in the freezer section with other vegetarian stuff, not the bacon section. I've tried it, but as long as they still make real bacon, I might just stick with that.

Fark user imageView Full Size
 
2022-08-09 11:12:17 AM  
I read somewhere that most restaurants cook bacon in microwaves.  I've microwaved bacon and it comes out pretty good.  Plus it is super fast and not all that messy.
 
2022-08-09 11:13:02 AM  

talkyournonsense: https://minimalistbaker.com/easy-coconut-bacon/



Ha, now that looks interesting.

/I'm into trying different things
 
2022-08-09 11:27:38 AM  

zamboni: b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.

I've seen it, last time at Walmart I think. Usually, it's in the freezer section with other vegetarian stuff, not the bacon section. I've tried it, but as long as they still make real bacon, I might just stick with that.

[Fark user image 850x850]


I haven't had it in years, but it's a little bit smokey and a little bit crunchy.  It's ok.

I like turkey "bacon" but it's not really bacon.
 
2022-08-09 11:29:28 AM  
It doesn't.

I usually try not to judge diner food too harshly (and most of the diners around here are fine to good), because those people are cooking bacon in vast quantities, so they're not gonna get exactly the way everyone wants it, but if I want bacon cooked right -- crispy, not floppy or chewy -- I cook it at home.

Skillet, stovetop, 10 minutes. Easy peasy.
 
2022-08-09 11:34:35 AM  
Thread is severely lacking this
Just give me all the bacon and eggs you have...
Youtube HrIeP798hiQ
 
2022-08-09 11:35:17 AM  

NewportBarGuy: Oven. Cooked. Bacon....

Cheap. Oven. Cooked. Bacon...

There is a difference and it's glorious.


The best part is that it's also easier to reclaim the bacon grease - rendering seems to go more consistently, and the results are easier to capture. Foil-lined jelly roll pan, bacon, 450F, 11-16 min. depending on thickness, and boom - consistent, lovely bacon, clean bacon grease, and clean-up's a snap.
 
2022-08-09 11:40:28 AM  

robodog: Use Wright bacon or a similar true thick cut bacon (I've seen "thick cut" that was half the thickness of Wright on the shelves) and it's easier to get better results than most diners. Thick cut is much more forgiving of imperfect techniques.


Wright bacon is a Tyson brand, for those who keep track of these things.

I usually order sausage when I'm at a diner because bacon is the default breakfast meat at home. I'm slowly learning to cook it to chewy instead of crispy, but I will always privately believe that my fiance's wrong about the ideal bacon texture.
 
2022-08-09 11:44:04 AM  

Anoria: I will always privately believe that my fiance's wrong about the ideal bacon texture.


My wife's the opposite - I like chewy meat and creamy fat, she likes brittle everything and unrecognizable texture. She'll microwave kielbasa slices until they're dense pucks. It's a crime.
 
2022-08-09 11:45:09 AM  
But...what if you don't like bacon?
 
2022-08-09 11:55:17 AM  

Schmerd1948: But...what if you don't like bacon?


64.media.tumblr.comView Full Size
 
2022-08-09 12:05:25 PM  

b0rg9: oldfarthenry: Waitress: 'I'm sorry but we're out of real bacon. Would you like to try our plant-based veggie-bacon substitute?'

Me: 'I try to refrain from public swearing but that's a big "F**K NO!" - with biggest "F**K" this world has seen/heard.'


I haven't seen plant-based veggie bacon yet, but screw that turkey bacon.  Turkey seems to work for sausage, though.


I had it years ago while working a Paul McCartney concert. It was the consistency of tree bark with a similar taste.
 
2022-08-09 12:05:37 PM  

FormlessOne: Anoria: I will always privately believe that my fiance's wrong about the ideal bacon texture.

My wife's the opposite - I like chewy meat and creamy fat, she likes brittle everything and unrecognizable texture. She'll microwave kielbasa slices until they're dense pucks. It's a crime.


Kielbasa jerky! Gets most of the fat out too. Brilliant ;)

I kid, but if you think that's bad you should have seen the "hotdog jerky" craze tear through the dehydrator Facebook group I joined a few years ago.

Anyway, with crisp bacon you never run the risk of an incomplete bite pulling an entire strip of bacon out of your BLT, and that's its value for me.
Anybody from the gardening thread have a tomato to spare?
 
2022-08-09 12:15:27 PM  

I-K-Rumba: 250 degrees, bunch of bacon layed out on an old cookie sheet. Takes a long time to cook but the smell and taste and texture is unbelievable.


I'm definitely a proponent of oven bacon, especially if you have to cook a bunch.  But I'm not sure you're getting anything out of cooking it slower.  You can crank that up to 400 degrees and get just as good bacon, but faster.
 
2022-08-09 12:24:28 PM  

Joey Jo Jo Jr Shabadu: I-K-Rumba: 250 degrees, bunch of bacon layed out on an old cookie sheet. Takes a long time to cook but the smell and taste and texture is unbelievable.

I'm definitely a proponent of oven bacon, especially if you have to cook a bunch.  But I'm not sure you're getting anything out of cooking it slower.  You can crank that up to 400 degrees and get just as good bacon, but faster.


You'd get flatter pieces if that matters to you.
Personally I use my 22" Blackstone if I need to cook a bunch of bacon unless there's more than 6" of snow on the ground.
 
2022-08-09 12:30:31 PM  

Anoria: FormlessOne: Anoria: I will always privately believe that my fiance's wrong about the ideal bacon texture.

My wife's the opposite - I like chewy meat and creamy fat, she likes brittle everything and unrecognizable texture. She'll microwave kielbasa slices until they're dense pucks. It's a crime.

Kielbasa jerky! Gets most of the fat out too. Brilliant ;)

I kid, but if you think that's bad you should have seen the "hotdog jerky" craze tear through the dehydrator Facebook group I joined a few years ago.

Anyway, with crisp bacon you never run the risk of an incomplete bite pulling an entire strip of bacon out of your BLT, and that's its value for me.
Anybody from the gardening thread have a tomato to spare?


The horror. The horror.
 
2022-08-09 12:52:56 PM  

robodog: You'd get flatter pieces if that matters to you.


How flat are we talking?  I've never had an issue with pieces curling up or anything like that.  Just the usual waviness.
 
2022-08-09 1:07:00 PM  
You actually need to salt your bacon to get that delicious diner flavor.
 
2022-08-09 1:35:42 PM  

Tor_Eckman: drjekel_mrhyde: Bacon taste best when cooked during camping.
/Everything taste better while camping.

I cooked bacon on a machete over an open flame once because I didn't have any other way to do it at the time and I wanted bacon dammit.

It was delicious!


So, you ruined the temper on a perfectly good machete, so you could cook a couple of slices of bacon?
 
2022-08-09 1:37:55 PM  

Schmerd1948: But...what if you don't like bacon?


Then the same idiots who are all up-in-arms about Cracker Barrel starting to offer plant-based meat alternatives are going to take you out back and stone you to death.
 
2022-08-09 1:40:42 PM  

Anoria: FormlessOne: Anoria: I will always privately believe that my fiance's wrong about the ideal bacon texture.

My wife's the opposite - I like chewy meat and creamy fat, she likes brittle everything and unrecognizable texture. She'll microwave kielbasa slices until they're dense pucks. It's a crime.

Kielbasa jerky! Gets most of the fat out too. Brilliant ;)

I kid, but if you think that's bad you should have seen the "hotdog jerky" craze tear through the dehydrator Facebook group I joined a few years ago.

Anyway, with crisp bacon you never run the risk of an incomplete bite pulling an entire strip of bacon out of your BLT, and that's its value for me.
Anybody from the gardening thread have a tomato to spare?


This is a GREAT year for tomatoes.  I have so many extras, that every day I'm having to blanch and peel a bunch to make into sauce to be canned.  And I think I've had either a BLT or just a tomato sammich (rye bread, mayo, red onion) every day for a week now.
 
2022-08-09 1:41:30 PM  
Oh, and, if diner bacon tastes better than home-cooked bacon, you definitely don't know how to cook bacon properly.
 
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