I started crispy but I am moving to limper with crispy edges. I only eat thick cut bacon now so you can more easily achieve the blend… I always struggled to make anything but crispy with thin cut bacon since it keeps cooking after I pull it from the pan. Happier with thick cut.
I eat mine with a little dab of cream cheese for each bite which cuts the saltiness and makes the chew more interesting. I have it every day.
Ooh…melting some cheddar and mixing it with hot mustard would make a really nice dip for bacon. 
I like crispy but will eat it just about any way. I definetly like the thicker cut slices and prefer to cook them under the broiler.
I think I know now.
I always thought that the bacon is better when crispy, but maybe limp has its own attractiveness also.
The biggest concern is whether it is fatty. <_<
(I used a pack of bacon, where there are lots of fatty streaky bacon, and the taste is heavenly.)
Well, I think the time has come to split this forum. I don’t know if I can be around crispy bacon people. I know everyone is entitled to their opinion, but at some point it just becomes and issue of right and wrong.
Soft bacon is the CORRECT way to eat bacon, and is how you honor the pig that gave its life to provide it. To cook it to crisp is to dishonor the pig, and it’s sacrifice.
Bacon - Rare.
Steak(s) - Rare.
Next poll please 
( butter maybe. Haha …soft, room temp, melted , chilled , frozen ) jk kinda
I just discovered (the hard way) that reading this thread during day 2 of a ZornFast is a really really really bad idea.
!!!
But since I’m already here, I’ll cast my vote for limp bacon…but only just by a little. So long as it isn’t totally cremated, bacon is good about any ol’ way.
I often buy a 3 pound Costco (Kirkland) brand container of bacon and chop it up and fry it all at once, to juuuuuuust right level of doneness. Of course with the intention of nibbling on it for several days. (Riiiiight…)
Yummy bacon!
Limp, sitting in its own fat!
I do love the taste of crispy too, but somehow feel it’s missing something…
Crispy, but limp is pretty good too. I like to deep fry my bacon in about 4" of lard. When I tell SAD eaters this, they look at me like I am a space alien… and I look at them with pity:
Butter: room temp and ideally a bit fermented.
Any way! Depends on what I’m doing with it, have been known to eat it raw on occasion, if it’s in the slow cooker then limp, if on it’s own then crispy preferably, but so long as I’m getting bacon I’m happy.
No no no… you can’t try to play all sides.
Okay, you’re on a desert island and there’s a machine that will dispense bacon for you for the rest of your life, but it will only cook it one way…
How do you want the machine to cook it?
…so sad