Bacon, Bacon, Bacon, Bacon
It's what I think of this time of the morning when I think of the kitchen. But, at Amazon, for those who think of other foods, too, there's Up to 30 percent off kitchen stuff
For anyone wondering how I make bacon (no splatter, attention on my blog instead of on a pan while it's cooking), here's my secret: Pyrex Bakeware 1-1/2-Quart Casserole Dish with Lid
Cook it on paper towel? The horror, the horror! That removes all the fat, which, in bacon, is the point! This way, it cooks in the fat, but the fat does not end up all over your microwave or your kitchen. Dry it off in paper towel afterward, and do your best to wait for it to get cool before you eat it. Greedies.
Foreman grill FTW!
Cooks in just enough fat to get the flavor, the excess fat runs off into an easy-to-empty collection tub. Which means bacon fat in a jar for future use without getting it all over the kitchen trying to pour from a pyrex pan.
brian at May 23, 2010 7:11 AM
I don't want "just enough" fat. Fat is good. It makes food taste better and makes bacon be a food that keeps you from getting hungry. Without fat, it's just salty, sort of leathery strips!
Amy Alkon at May 23, 2010 7:14 AM
I use the Foreman too, mainly because its twice as fast as a fry pan or oven.
I'm a rare bird: I've never owned a microwave in my life!
suzy brown at May 23, 2010 8:21 AM
damn, sparky! now I'm hungry for bacon...
SwissArmyD at May 23, 2010 10:48 AM
How do you other bacon freaks feel about fully cooked bacon - the kind you just heat up for 10 seconds? It's been over 10 years since I've bought the kind of bacon that needs cooking. When I want bacon, I want it right now. So Amy, is the ready-cooked bacon not fatty enough?
KarenW at May 23, 2010 6:09 PM
3 strips? That's not bacon. THIS is bacon:
A dozen strips on tinfoil on a cookie sheet in a 350 oven till it reaches the doneness you want. Easy cleanup. Lots of bacon.
Punditius at May 23, 2010 6:28 PM
When I make a BLT I do about 6 strips in a sandwich. How such a simple sandwich can taste so good?
Jim P. at May 23, 2010 7:56 PM
Amy Alkon
http://www.advicegoddess.com/archives/2010/05/23/bacon_bacon_bac.html#comment-1718195">comment from KarenWSo Amy, is the ready-cooked bacon not fatty enough?
Never seen nor heard of the stuff. As for the oven method, there's no splatter?
Amy Alkon
at May 23, 2010 8:33 PM
Some of the pre-cooked stuff is good -- but very expensive.
My foreman grill tends to burn it in spots while other parts are hardly warm. I have a little electric grill that I use.
There is a place around I go where I get a bacon burger and there is a lot of bacon...I mean sometimes more bacon than beef...making it a true hamburger!
The Former Banker at May 24, 2010 1:19 AM
This thread inspired me to have scrambled eggs and bacon for dinner last night. Mmmm.
MonicaP at May 25, 2010 7:59 AM
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