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Originally Posted by Fugee

In honor of the Fringester's long-awaited return

And in bacon news:

Chemical reaction that explains the appeal of the bacon sandwich

A complex chemical interaction in the meat is what produces the winning combination of taste and smell in a bacon buttie, according to an expert

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At the centre of it all is the Maillard reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours.

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And this (which is a little disturbing to me):

Oscar Mayer brings home the bacon

In grocery stores, manufacturers have made it easier than ever to get your bacon fix, by offering a fully cooked product that takes no more than 30 seconds to prepare in the microwave.

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A shelf-stable product that's stored out of the refrigerator section, we were all skeptical about the success of the bacon. It looked like bacon. It smelled like bacon. But would it actually taste like bacon?

One thick sliced version, in fact, was a runaway hit.

Just one point shy of the Hall of Fame (awarded to those products scoring 80 or higher out of 100 points), Oscar Mayer Thick Cut bacon ($4.99/2.1 ounces) took first place.

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