California brown bear here...

My father, a dyed-in-the-wool Nebraskan, used to make sugarless French toast and use salt and pepper as seasoning, as do I -- so there!

And by the way, I've never once burnt my streaky bacon to a cinder. I gently coax it, over very low heat, to a crunchy medium brown with all the fat rendered out, which not the same thing at all.

Now, I have a neighbor who is capable of burning the meaty bits of each rasher to a cinder while leaving the fatty portions wholly unrendered and equally unappetizing. This is what happens if you cook it over high heat. Simple, really.

Claire