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  • (sizzling)

  • - Season four.

  • Who would have thought we would have got this far?

  • - Hey, four seasons.

  • Like Vivaldi.

  • (humming)

  • Can't believe you chose that apron.

  • - Comment below.

  • Who wore it better?

  • - I think the answer is pretty clear.

  • - Oh yeah?

  • Yeah, I don't think it'd beat this.

  • (classical music)

  • Bacon.

  • Today on Worth It we're going to be trying

  • three excellent forms of bacon

  • at three drastically different price points

  • to find out which one is the most worth it at its price.

  • - I'm excited.

  • Bacon is a great food.

  • - I'm not actually that excited about this episode.

  • - Really?

  • - Yeah.

  • It's just overrated.

  • - The smell and the sound and the way it tastes.

  • - I get it, but sometimes it's a little bit of an overload.

  • - I can definitely understand that.

  • (sneeze)

  • - For this episode we are going to be trying

  • three bacons not only at three price points,

  • but in three different cities.

  • Road trip.

  • Sky trip.

  • Home trip.

  • - Yeah. Great.

  • - We're going to Palm Springs, baby.

  • (upbeat music)

  • - Hi, my name's Tara Lazar.

  • I own Cheeky's.

  • - [Andrew] How did Cheeky's come to be?

  • - I was sitting in front of a computer day trading

  • and I really wanted a place to eat breakfast.

  • I'm from Palm Springs, so I thought

  • let's open a breakfast place.

  • - You're kind of famous, I guess, for you bacon.

  • How did the bacon flight come to be?

  • - I like different kinds of bacon

  • and I didn't want to have to choose.

  • When we do bacon flights, we pick five different flavors.

  • We change our flights every week.

  • This week one of the flavors is miso butter.

  • Miso has a really nice salt content

  • so when you make bacon you typically need a salt and a sweet

  • even if it's not gonna be a sweet bacon.

  • The other one is rosemary sugar.

  • That's fresh rosemary and chop it up

  • and just put some brown sugar and salt.

  • We bake almost all of our bacon.

  • It's like the most even way

  • of creating a perfect slice of bacon.

  • - Now what is your opinion on crispy versus more tender?

  • - Such a crispy girl.

  • How about you guys?

  • - I do prefer a little bit of a chew.

  • - I just don't want to fight my food.

  • - Right.

  • He wants it crispy.

  • Easy to chew, easy to swallow.

  • - Adam sometimes doesn't get fed enough food on the show.

  • - Should we try to make him something

  • that makes him feel special?

  • - I think so.

  • - We're kind of the breakfast expert, so.

  • - Okay, why don't we leave that up to you?

  • - Okay.

  • - I like that this feels like science.

  • - Yeah.

  • Cheers.

  • - Tart but delicious.

  • - [Steven] Bacon time.

  • - I kind of like eating a strip of bacon with my hand.

  • Are you okay with that? - Same.

  • Yeah.

  • - I have lots of cat scratches on my hands, though.

  • Is that okay Adam?

  • - Wait, you have a cat?

  • - I don't, but I interact with cats frequently.

  • (laughter)

  • I found a cat.

  • It won't be my friend.

  • - Cheers. - Cheers.

  • - Whoa.

  • I've never had bacon like this before.

  • - That is great.

  • - It's neither chewy nor crispy.

  • It's chewspy.

  • It does taste like a warm bowl of miso packed into bacon.

  • That's a good appetizer.

  • - Yes.

  • - Let's bring out the next one.

  • Rosemary bacon.

  • Wow.

  • Crispy outside.

  • Chewy inside.

  • There's pockets of fat drooling.

  • My favorite thing is when foods drool

  • because they realize how good they taste.

  • Oh, oh no.

  • - That's my favorite.

  • Rosemary, top three herbs easily.

  • - Holy crap, that was like the best slice

  • of bacon I've ever had.

  • I can die happy now.

  • - It's time to take flight with the bacon flight.

  • Beeler apple cinnamon, miso butter,

  • rosemary sugar, and a simple smoked one.

  • Also, a jalapeno.

  • This has got to be the way to go, right?

  • - It's got to be the cheapest flight you've ever taken.

  • - Oh, man.

  • That's the one.

  • It's so good.

  • It's like the best jalapeno kettle

  • cooked potato chip I've ever had.

  • Cause it's bacon.

  • - You full? - I feel good.

  • - Should we finish that one?

  • - Sure.

  • - Or give it to Adam?

  • (cheerful music)

  • - That was an oh man on the Adam scale.

  • - [Adam] Oh man.

  • - Don't say we never feed Adam.

  • - Can I get some of that?

  • (laughter)

  • Oh my god.

  • (laughter)

  • Alright.

  • Back to L.A.?

  • - In a minute.

  • - The bacon flight.

  • She's been doing it for 10 years.

  • Where were you in 2007?

  • At the prom.

  • - No telling.

  • - Yeah, you were at prom.

  • - I'm not telling.

  • - You were dancing. What were you

  • doing 10 years ago?

  • Playing RuneScape?

  • - Why as a matter of fact I was.

  • - I pick Cheeky's.

  • - I already picked Cheeky's.

  • I really like Tara.

  • (laughter) What?

  • Why are you laughing at that?

  • You didn't like Tara?

  • - Bacon fact.

  • What we call Canadian bacon is actually

  • pork loin or back bacon, which means

  • that's it's technically not the same as U.S. bacon,

  • which is made from pork belly.

  • - It makes sense cause Canada is on the back of America.

  • - Yeah.

  • - American bacon, Canadian bacon.

  • You're looking at the complete pig right there.

  • So now we're on our way to Manuela.

  • - Getting something called a BLT.

  • Bacon, lettuce, tomato.

  • - It's a sandwich.

  • - You know, I accept BLTs.

  • - News flash, most people accept BLTs.

  • Their main ingredient is bacon.

  • - My name's Christian Truong.

  • I'm the chef de cuisine at Manuela

  • restaurant in downtown L.A.

  • - [Andrew] What sort of restaurant is Manuela?

  • - Kind of Spanish flair.

  • I wouldn't say Tex-Mex, but along that line.

  • We do local ingredients.

  • Our menu changes daily depending on what

  • we get from the farmers market.

  • - Today we're gonna be having your BLT.

  • What are all the steps going into delivering that dish?

  • - Getting the bread on the grill.

  • Little char on it so you'll have that char flavor.

  • Mayo, tomato, and some greens.

  • - The bacon you cure in house?

  • - Yes.

  • - Curing is like this thing that

  • I always hear happens to food.

  • - You're pulling a lot of moisture out,

  • preserving that meat there.

  • It changes the flavor, the texture.

  • So when you cure it with salt, sugar, maple syrup

  • for about five days then wash it off,

  • air dry it, and smoke it for about three hours.

  • I think a BLT is just a simple but really good sandwich.

  • So in this case we want to make the bacon shine.

  • - [Andrew] How much bacon is going on this sandwich?

  • Is it like a pretty tall stack or what?

  • - [Christian] It's five slices.

  • I think it's just the perfect amount.

  • - So what do you have?

  • - I have the prettiest michelada

  • I've ever seen in my whole life.

  • A little corny shone rammed into an olive.

  • I'm gonna name a cat corny shone someday in my life.

  • - I've never been a big fan of micheladas.

  • - It's a difficult taste to acquire.

  • Like if tastes were Pokemon, you would need

  • a master ball for the michelada.

  • - Cheers.

  • Fresh squeezed, fresh made.

  • Oh yeah.

  • That's some good, good juice.

  • - Let's have this sandwich. - Okay.

  • - Because I watched this thing

  • get made and I was blown away.

  • - Favorite part of that process?

  • Go. - Easily the meat slicer.

  • - Same.

  • - Some people aspire to own luxury cars.

  • You know, your Mercedes-Benz.

  • I want to pay a premium to get

  • that hand cranked meat slicer.

  • - Let's eat this BLT.

  • Mm.

  • I am sorry for all of the wrong

  • things I said about bacon today.

  • Bacon is good and not overrated.

  • - This bacon is at the perfect

  • point between crisp and tender.

  • - Draw a graph.

  • Crisp, tender.

  • It's right on that line.

  • You go off that line and you look like a fool.

  • - Pickle break.

  • I love that pickle.

  • That's a very good pickle.

  • What is the shape of bacon?

  • It's like if you froze a weird sound wave.

  • If a bacon strip was a sound wave,

  • what would it sound like?

  • - Wa.

  • No, you do it.

  • Do wa wa gu gu.

  • It's wavy but not an even wavy.

  • - You sound like a grandfather talking to a child.

  • What do you think about the bacon?

  • Bacon (speaking in foreign language).

  • It's Japanese for fact.

  • In Germany, bacon is called speck.

  • S-P-E-C-K.

  • - That's a speck-tacular fact.

  • - In Netherlands, bacon is called spek.

  • But no C.

  • - That's a spek-tacular fact.