Wreckers

No, not a formula for constructing yet more Vexo's but just a formula, and Vexo likes formulae.

N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where:
N=force in Newtons required to break the cooked bacon,
fb=function of the bacon type,
fc=function of the condiment/filling effect,
Ts=serving temperature,
tc=cooking time,
ta=time or duration of application of condiment/filling,
cm=cooking method,
C=Newtons required to break uncooked bacon.

Now I understand that some of these terms may be a little hazy but hey! Science is the process of successive refinement of approximation to empirical observation, so some approximation is better than none right?

Oh and the formula is for:

The Perfect Bacon Butty

MeloxXx

On the subject of bacon, imo the greatest bacon substitute is a Chinese kind of bbq pork (not Char Siew). Called either Bah Kuah in Hokkien or Rou Gang in Mandarin, its shredded pork compressed into flat squares and barbequed with honey and soy and is probably the greatest bacon ever, and almost totally impossible to buy outside Asia.

Anyone tried that? cos fresh from a street stall, still warm from the bbq, it is fkn awesome.

BoredAndHungry@work

MeloxXx

Help me get my TBS ducks in a row if your that bord - head to the dev boards

Melodionxxx wrote: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where:
N=force in Newtons required to break the cooked bacon,
fb=function of the bacon type,
fc=function of the condiment/filling effect,
Ts=serving temperature,
tc=cooking time,
ta=time or duration of application of condiment/filling,
cm=cooking method,
C=Newtons required to break uncooked bacon.

Wonder how they break elastic bacon... surely they mean rip apart? Interesting that the serving temperature is only tied into the bacon type. I always figured it had to be related more directly to the cooking time/method.
That aside, the article fails to mention what relavance the formula has in determining what the best bacon is :p The one approaching 0 N break-force (crisp!)?