Eating Food #7 - Bacon and Stilton Sandwich

First you need thick cut bacon, which has been smoked. I've not done much research into bacon, but I've found the thick bacon from Morrison's is slightly better than from Tesco. The problem with the Tesco brand is that it is watery and not so thick. I like smoked bacon to be almost dry, like parma ham.

Next you need stilton. I cannot tell a good stilton from bad stilton. As long as it looks like stilton (pale yellow with thin blue and green veins) and smells like stilton (a bit like old socks, but in a good way) then it will be fine. (Incidentally, if you have any tips on choosing good stilton, I would love to know.)

Fry the bacon in a frying pan. I like to turn bacon over 3 times. I like it so it has brown bits on the fat and meat. I like the brown bits to be crunchy. I like the whole strip of bacon to be ridged so if you were to pick it up, it would stand up straight. I don't like it burnt though and having it slightly under done (not so ridged) is better than having it overdone. You know it's over done if it it totally dry and only tastes of salt.

Put the bacon on bread. I like white bread with no butter or margarine. The bacon is oily enough. Put on several slices of thinly cut stilton. Cover all the exposed bacon. The stilton should melt ever so slightly. Put on top another slice of bread and devour.

That's how I make a bacon and stilton sandwich.