Sex or bacon?

Which will it be? Sex or bacon?

  • Sex

    Votes: 9 64.3%
  • Bacon

    Votes: 5 35.7%

  • Total voters
    14
Close call, but if I seriously had to chose, no sex again, ever, or no bacon again, ever, it'd be bye bye bacon.
 
I don't care much for bacon, and I don't really remember much about sex. So I'd be good either way.
 
SEX....
Can always go the the all night diner afterwards.
 
Is this a forever kind of decision? Sex. Is it an at the moment decision? Sex.
 
Choices

Choices, why are there choices.
Ok bacon, good
Sex,good.
Alright sex first
 
Bacon for sure. The hand that cooks the bacon can also...

When cooking breakfast naked. Lay the rashers of bacon down in the pan away from you.

Does unsmoked pickled pork loin count as bacon?
 
Last edited:
Bacon for sure. The hand that cooks the bacon can also...

When cooking breakfast naked. Lay the rashers of bacon down in the pan away from you.

Does unsmoked pickled pork loin count as bacon?

no, pork belly is where you typically find bacon
the loin is a different muscle group
pickling is an acidic preservation process
 
no, pork belly is where you typically find bacon
the loin is a different muscle group
pickling is an acidic preservation process


WOOO HOOO still can cook a girl eggs benny next morning!

Canadian Back Bacon

Peameal bacon (also known as cornmeal bacon) is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal. Its development is credited to a Toronto, Canada, ham and bacon curer, William Davies,[1] whose idea was taken on by emigrees from Wiltshire, England, who settled in Canada.[citation needed]

The name "peameal bacon" derives from the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas to extend shelf life. Since the end of World War II it has been rolled in ground yellow cornmeal.

Peameal bacon sandwiches are often considered a signature dish of Toronto's St. Lawrence Market. It is grilled in medium-sized slices until the centre is slightly rare and the cornmeal coating and external fat turns crisp, then served up with lettuce, tomato, and mayonnaise
 
Back
Top