To think the fat on bacon should be crispy or cut off

[heatseeker14]

Just that really must get a life. My Mum likes her bacon sarnies with fat left on but not crispy. It looks hideous & the texture makes me want to gag.
So AIBU?

This is a very important thread. These things must be clarified.

1. Fat must be trimmed.
2. Bacon must be crispy.
3. Bread (white) must be warmed and slightly toasted but not so much that it loses it's grip.
4. The bread should be lightly buttered, and there should be either ketchup or brown sauce lightly spread on one or both slices.

Yanbu.

And if you buy a bacon sarnie in a cafe it is always with soft blubbery fat on!

YANBU

No soft fat at all - bleurgh.
Very crisp or off!

My DH used to grill bacon (to a crisp for me though) but I like to fry it to a crisp and use the fat in the pan to fry bread or eggs. Bacon fat makes such a difference to other bits of cooking.

Oh wow I've found DH's people! Now I'm going to have to hide this thread so that he'll never see it so that when I next make bacon butties he can't be justified in wanting me to cut the fat off cos it's a bloody faff and every last bit has to go

He can have my last Rolo and everything but cutting off bacon fat is where I draw the line

Crispy fat or fat cut off only !

And no brown sauce with bacon, brown sauce is for hot sausage sandwiches, it's tomato ketchup with bacon sandwiches.

And no butter, it's dip with bacon sandwiches.

I like it both ways < easily pleased >

But it's getting harder and harder to buy bacon with a decent amount of rind on.

I enjoyed readings all the posts, it seems that I am definitely not alone in my thinking!