let's say for dinner you have a large plate of stacked bacon.

there are twenty pieces total; ten on top, ten on bottom. let's also say that for this exercise you and your family will only eat at one time the ten strips of bacon on top, and all the bacon on the bottom will be refrigerated later, reheated tomorrow, and eaten for the next meal.

obviously when you reheat something in the microwave it tends to lose some of its original flavor, texture, and/or and quality versus eating it after it was just made.

in scenario 1, the ten slices of bacon on top are all "good" bacon. they're particularly delicious and to your personal taste (if you like bacon). on the bottom are all "bad" bacon. they're not as tasty and flavorful as the good bacon. all the good bacon is eaten hot and fresh, while the bad bacon, with its quality further degraded from reheating, is eaten the next day. you get to eat all maximum quality bacon possible the first day but at the expense of eating the worst quality possible bacon the next day. a surplus of good for a surplus of bad.

in scenario 2, all the bad bacon is on top, while all the good bacon is on the bottom. fresh bad bacon cancels out to make okay bacon for that dinner, and the next day, good reheated bacon cancels out to also make okay bacon for the next day. both are therefore split even and have the same quality both days.

in scenario 3, five slices of good and bad bacon are on the top and bottom. the level of quality in both days is of different amounts, but you are equally subjected to eating both kinds of bacon within a single meal, fresh and reheated. while having bad mixed with good and sacrificing maximum enjoyment, you get the full experience and see all possibilities of bacon.

if bacon isn't your thing, insert any other typically microwaveable meal food that better suits you.

which would you choose?