When I lived in Bangladesh, a Muslim country, there was only one place to get bacon, known as the German butcher. He only sold American style bacon. I didn't eat it often but I always had some frozen in my freezer, just in case. The smell of it must have permeated my poor non-bacon-eating neighbours when I cooked it. It has a really strong smell, which is merely delicious if it's an every day food.
I have to say that during those two years, and even for the first 18 months living here, I did not understand American crispy bacon. I have seen it on cartoons and movies, served as stiff rectangular objects with fried eggs. I'm sure I've also read about it. But coming from a country which offers bacon from a different cut of pork, where it's a juicy, thick piece of meat, crispy bacon has been a hard concept to muster meaning for. For a long time I longed for NZ bacon and would under cook the American stuff. It would be okay but not ideal when at least 50% is fat.
Slowly, as I've observed true-Americans cooking it and eating with them, I've come to an understanding: make it crispy by cooking until a good puddle of fat remains in the pan.
Life is always good with a little bacon, but it's even better when it's crispy!
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