I know some of those words.

It takes 3.5 minutes to have crispy microwave bacon, I do it ad hoc now (vs when I would oven bake two sheet pans to have cooked bacon for the week)

OP new to this sub. The crowd here prefers a baconator or a deep dish pizza.

If you want forevee chemicals combined with your bacon

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And it’s also only upvoted because of dog. This is karma whoring.

Those fries are burnt

Yum mush

Have you tried it?

Dog knows what's up.

Hence why they got to it first.

Dog has had enough of "Owner using weird black brick that flashes light over the food". So they took the towel first, hoping that "Big human would pay attention to me and give me grub"

Best way to cook bacon is in the oven.

Only way to do it better is maybe add some water to the sheet before starting (which for all I know OP did).

Love the crispness too. If I'm not mistaken that will be crispy without being 'burnt'. Which is how I like it.

*sablefish

It’s not a cod, just as Patagonian toothfish (Chilean sea bass) isn’t a bass.

Don’t let the fish people just make up names to sell us stuff at higher prices.

That is a bold statement.

I choose not to eat food when it takes more time to plate, then prep and cook the main. Garnish overload… don’t care about 15 courses! Give me three that the chef focused on with all their attention…

im not op but i use this recipe whenever i make honey butter chicken, if you can just add minced garlic when making the honey butter sauce, even after saucing and the day after, it was still pretty crispy

The a really pretty dish for a mouse.

Thought those were jelly bean garnishes .

Honestly I’d just prefer a smaller plate with the rim cut off at this point even if they take very little off the price tag. It just seems so snooty and overdone. How do you even eat the outer rim? Do you smear a single thin petal over it all or do you just ignore it?

I wouldn’t do 15 course tastings often but I at least understand doing it once in a blue moon to try a bunch of different flavors.

I found the rack made the bacon too chewy. Not a fan.

Untrue!! You just need to flip it and maybe rotate it, depending on cold spots in the oven. Husband and I cook it on non-stick aluminum foil like this every weekend.

Oven bacon was really good back when microwave ovens were huge and we could put a bacon rack in there. They’re now too small imo to do it well.

We do 400F for 15, flip the bacon, and then back in for a long as needed to crisp up. Also start with a cold over to better render the fat!

Or use non-stick aluminum foil!

On the rim of the plate? Nahhh b. The dish looks beautiful but sauce on the rim is hard for servers to carry. Love love love the negative space but I’d go with a flat plate or leave all sauces inside the rim of the bowl. It looks beautiful though!

Edit: also, less is more

Way to bake it. Only acceptable way