Bacon PSA

Real Bacon PSA: bacon slices have different thickness depending on what country you're in.
- Yup. UK Bacon is much thicker than US bacon, and Canadian bacon isn't what most people would consider bacon at all.
  
  I live in Denmark and what they call Danish Bacon in the UK, you can't buy in Denmark because it's too thick
  
  Also Canadian Bacon isnt "All Bacon Bought in Canada" if you go and just buy "Bacon" while in Canada, you get the bacon you're expecting, you only get the 'not bacon' when you buy "Canadian Bacon"
  
  Canadian bacon isn’t what most people would consider bacon at all
  In Canada we call it ham.
- You don't get it unsliced, so that you can ask the supermarket to slice it for you as you like?
  
  The expensive supermarket might have a butcher department, but most regular supermarkets only have prepacked and pre-sliced bacon. Maybe millionairs have it freshly sliced, I don't know. I have heard that some countries you can have your minced meat made freshly too! There is no chance you can have that here. Never seen it anywhere (or maybe I show the wrong paces - think Lidl, ALDI etc)
- How thick do you like them?

Bacon-wrapped scallops = the most disappointing scallops ever
- Deep fried bacon wrapped shrimp= supremely good use of bacon and shrimp.
  
  That does sound worth a try. I'll have to give it a go.

I don't know. It was a fad about 10 years ago for bacon everything. Even the Narwhal was bacon baconing at midnight. I imagine a lot of the recipes come from that craze, which was before decent AI.

This person has never seen the smoker community. Everything wrapped in bacon and smoked.

I wonder what substitution the original post was warning about before the OP did a find & replace because bacon SEO’d better 🤔

Sounds to me more like this person thought they could just sub them out and didn't account for the difference in cooking temp/time it would need (the only real reason food would come out soggy and half raw), and instead of reminding others not to make the same mistake, is making up some food snob nonsense to shield their ego lol

Very true. However, you can sometimes shift the cooking time and turn the wrapped thing over halfway and still get a decent finish. Doesn't work every time, but it does so often enough that I tend to take any bacon wrapped thing, add ten minutes and flip halfway through.
There's exceptions, particularly when the recipe isn't oven or grill based. Beyond that, the problem usually arises when the wrapped food isn't meat, or is a very delicate meat that differs in cook time and needed finished temp.

You just don't know how to cook. Small changes in cooking styles as per the ingredients your using is what cooking is. Technique is as important as ingredients.
- Well, if the recipe says bacon and it has specified cooking times, I think people can be forgiven for getting it wrong.
  
  It takes years to learn to drive well and be comfortable at it. You can read all the books about drivong but until you actually do it you are terrible at it. Even after you start youre still terrrible. It takes time and practice. Cooking is the same. You need practice to build the skills to know what works and what doesn't. You can't assume because you read the book you know it all.

As someone who likes his bacon thick and chewy, I'd never have thought that someone would describe grocery store bacon as "too thickly sliced"
- Yeah but did you read the rest of the context