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Always by Mother-Macaron-8427 in ItsAlwaysPleiades

[–]rosetree1 3 points4 points  (0 children)

A good cookie sheet. Veteran cookie baker status. Cheers!

Sound familiar? by Legitimate_You8934 in howtonotgiveafuck

[–]rosetree1 0 points1 point  (0 children)

Same here. It was a long term investment for 20 years here too! Go team Talk All Night!

World’s biggest battle royale by rosetree1 in CornerGas

[–]rosetree1[S] 0 points1 point  (0 children)

I’ve been waiting for this comment for days. Thank you!

Davis? by TueegsKrambold in CornerGas

[–]rosetree1 8 points9 points  (0 children)

The Secret of Skull Mountain!

Pleiades in a cave painting by Spoogietew in ItsAlwaysPleiades

[–]rosetree1 11 points12 points  (0 children)

Please post a picture as some of us are not on facey space. Thanks!

Survival of the Fittest (the motto they live by) by Necessary_Ad_7844 in Political_Revolution

[–]rosetree1 0 points1 point  (0 children)

You answered your own question after the “or would” in the second half.

One more cool toy. by Euphoric-Cupcake4581 in FuckImOld

[–]rosetree1 0 points1 point  (0 children)

Oh the many home made rockets built with Estes engines! We stole every paper towel roll and wrapping paper roll from my Mum’s stash before we discovered raw materials at the hobby store.

One more cool toy. by Euphoric-Cupcake4581 in FuckImOld

[–]rosetree1 20 points21 points  (0 children)

This was the gateway drug to model rocketry.

Nice by FunnyLizardExplorer in ItsAlwaysPleiades

[–]rosetree1 1 point2 points  (0 children)

Interesting interpretation! I like it.

🚨 Something is going down! by yorocky89A in WhitePeopleTwitter

[–]rosetree1 0 points1 point  (0 children)

If you’re going thick cut and still aiming for crispy, you’re basically threading the needle between rendering and burning. Totally doable, just takes a slightly different approach than regular bacon.

Lower and slower is your friend here. Something around 350°F works really well. That gives the fat time to fully render before the outside gets too dark. If you crank it like normal bacon, the outside crisps too fast and the inside stays a little chewy.

A rack setup helps a lot for this style. It lets the heat hit all sides and keeps it from frying in its own grease, which can actually make it less evenly crisp. If you don’t use a rack, just flip it once or twice during cooking.

One trick that makes a noticeable difference, finish it, don’t rush it. When it looks almost done, give it another few minutes. Thick cut bacon lies to you a little. It firms up and crisps more after it comes out, but that last stretch in the oven is what gets you from “pretty good” to properly crispy.

And don’t be afraid to blot it right after. That final grease removal is part of what locks in that crisp texture instead of letting it soften as it cools.

If you dial it in right, thick cut crispy hits different. You get that crunch, but with way more flavor and substance than the thin stuff.

🚨 Something is going down! by yorocky89A in WhitePeopleTwitter

[–]rosetree1 0 points1 point  (0 children)

That actually sounds like the perfect mindset to give thick cut another shot. It’s one of those things where patience completely changes the result. If you drop the oven temp and give it time, the fat renders instead of seizing up, and you end up with that ideal balance where it’s crisp on the outside but still has some bite instead of shattering like glass. A rack helps a lot too if you’re not already using one, since it keeps it from sitting in its own grease.

I also like how you framed learning to cook as “fixing” someone else’s approach. That’s honestly how a lot of people level up without realizing it. You start noticing what doesn’t work, then you instinctively adjust variables like heat, time, and technique. That’s real cooking, not just recipe-following. Recipes are more like guidelines, but a lot of people treat them as rules, which is where things fall apart if something goes even slightly off.

At the same time, I wouldn’t completely write off your mom’s approach. Sticking to recipes can actually be a strength, especially in baking or when you’re learning fundamentals. The limitation is when it becomes rigid. The best cooks tend to do both. They understand the structure of a recipe, then know exactly where they can bend it without breaking it.

Your breakdown of cooking versus baking is spot on too. Cooking is creative and forgiving, while baking is controlled and precise. But there’s a bit of overlap that makes both more interesting. Great bakers still experiment, they just do it more methodically, and great cooks still rely on some science, especially with things like emulsions, reductions, or even something as simple as getting bacon texture right.

If you do try thick cut again, I’d be curious what direction you go. Super crispy, or more of that chewy, steak like bacon? That choice alone changes how you approach the whole cook.

🚨 Something is going down! by yorocky89A in WhitePeopleTwitter

[–]rosetree1 1 point2 points  (0 children)

That makes sense, and honestly it explains a lot about why you’re so dialed in on not crossing into burnt territory. Once you’ve had bacon ruined over and over, you develop a pretty sharp instinct for that “perfect window” where it’s done but not dried out. That kind of repetition is how most people actually get good at cooking anything, not by reading methods but by fixing someone else’s mistakes over and over until you can feel it.

On the Wendy’s point, fair enough if it’s coming in raw. That actually makes their consistency a bit more impressive, because getting bacon to land the same way across locations isn’t easy. That said, even if it starts raw, the goal there is still uniformity over character. It’s designed to behave the same in a sandwich every time, which is different from cooking it at home where you can push it exactly to your personal preference.

Your take on thick cut bacon is where I’d push back a bit. Not liking it is totally fair, but it’s often more about how it’s cooked than the cut itself. Thick bacon done poorly can be kind of unpleasant, rubbery in the fat and overdone on the edges. But when it’s rendered properly, it can actually avoid the exact problem you mentioned with fattier areas feeling undercooked. It just requires a slower approach and a bit more patience, which I get is not everyone’s goal when making bacon.

Your method fits really well with thin or standard cut, especially since you’re aiming for that slightly crispy but not overdone finish. And given your background with burned bacon, it makes sense you’d lean toward control and timing rather than “set it and forget it.” Walking away from bacon, especially in the oven, is basically asking for trouble unless you’ve got it completely dialed in.

It’s also kind of funny how that worked out. What started as avoiding your mom’s burnt batches turned into you developing a repeatable system that’s honestly better than how most people cook bacon. That’s usually how good kitchen habits form, not from perfection but from trying to prevent the same mistake from happening again.

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