I've had bacon twice this week. Danielle cooks it pretty well. The best bacon I've ever had, though? Hmm. I'm not sure. The bacon at Liz's Van is pretty good, but it's hard for me to compare bacons when I don't have them often enough.

And a good bacon should be neither crispy nor rubbery, Rye. It should be tender while still with enough juice inside it to be flavoursome, and there shouldn't be too much fat, and also there should not be chew fat that gets to the point that you have to chew it for longer than the flavour flows around your mouth. To be honest, I just cut the fat right off, personally. It allows for more time to focus on the bacon.

Also: Sashimi. Yes please. Raw bacon. No thankyou.