Backed by science or not, neither side is backing down. The debate has even flared up between partners. MyRecipes.com followed this food critic and her husband, Anne and Kevin, as they argued between thick and crispy:
Kevin: Here’s what it comes down to. You like your bacon extra crispy, verging on crunchy. You want to hold one end of the bacon and have it stay straight like a ruler. I, however, believe the ideal bacon is flaccid and pliable. I seek ribbon curls of pork in my life.
Anne: On the B.C.I. (Bacon Crispness Index), I want somewhere between a 9.5 and 10. You want no higher than a five.
Kevin: I understand everything’s subjective and a matter of personal porcine preference. You think bacon should be fried to a shatter, that’s your prerogative. I think the deeper issue here is fat.
Anne: It’s true. Bendy, rubbery fat is texturally repellent to me, especially white bacon fat. You bite it and extra grease oozes out of it. My tongue says, 'Oops, I ate the wrong part.' It feels like a mistake.
Kevin: Not a mistake. It feels soooo right.