Amy,
Can you tell us again how you cook bacon in the microwave? Do you have a special plate or will any flat plate do? Thanks!

Dr. Oz? Wasn't he one of Oprah's favorites? That means he can be completely dismissed as a New Age hack.

As far as bacon cookage - I now cook three strips in the 12" non-stick pan (on medium) - no splatter. Take the bacon out, pour off some of the fat (I keep it in a glass container with an air-tight lid after filtering it through cheesecloth) throw in some peppers and onions (pre-chopped and frozen, cheap at BJ's), cook until I like them, then pour on three beaten eggs. Flip that once, put on a few slices of cheese, put the bacon on that, fold it over, and chow down.

That (or some variation thereof) is breakfast about 300 days a year for me. Total cholesterol number: 205.

I, like Brian, cook my bacon on the stove top. I just cook at a low heat for a longer time (#4 on the dial) and flip it at least four times so it cooks flat and doesn't aerosolize grease over the entire kitchen. I usually have to clean about two inches of stovetop around the pan.
Bacon. The Official Meat of the Internet.

Simple rule - bacon, low heat till it's crispy as you like it, steak, high heat till done as you like it (leave the pan till it smokes before you go anywhere near it, and no cooking past medium rare or I'll hunt you down).

Microwave - what's that? Don't have one.

Thanks for all the great advice! We really like bacon, but never have it bc I hate the clean up. I will try Amy's glass bowl trick this week.

so Amy, I thin the link to his labs she be no good... try this: http://www.garytaubes.com/blog/

Another great way to make bacon is on a foil-covered cookie sheet in a 400F oven. No turning, no splatters, and no cleanup except to throw the foil away. It cooks flat and perfect, grease intact, in about 10 minutes (longer for thick-cut, which I use a lot).

I'm also a fan of the bakin' bacon method suggested by Jess, though I usually do it at 375 in the toaster oven (toaster oven seems to require a lower temp because of the proximity to the burners.

Man, now I have a craving for bacon.

Sausage cups are the new thing around here. Get a muffin tin, line it with sausage, and put in egg (whip them up first). You can add cheese or veggies or whatever you want to the egg as well. Cook it up in the oven and YUM! They're also pretty good cold.

I'm all over this low carb thing. I can't live without my greens though-and not cooked. I'm eating salad like a rabbit, but with the meat and fat and nuts and cheesy goodness too. I found palm sugar in the store today. Naturally low GI, for when you've just GOT to sweeten something up a touch. Tastes like brown sugar, which is my personal fav anyway.

Steak I order "rarer than rare." They then don't assume I'm a dipshit who doesn't know what rare means

I say "blue", which is the same thing - tells them you know what you're getting and won't complain. And if they ask me if I mean it, I say yes - emphatically. The places that can or will do it right are few and far between though.

I respect any eating style that works. Not "works" as in "I can point to the research about how this diet is amazing and I totally lost 25 pounds on it 3 years ago even though I'm kinda fat now" but as in "I can happily sustain this diet for the rest of my life and be healthy and look hot doing it." By that definition, Taubes-style eating works. Not for EVERYONE, and it's certainly not the ONLY thing that works, but you can't argue with Taube's and other's results. Especially if you're not a paragon of hotness and health yourself--like I don't want to hear from a size 10 dietician about how I "need" to be eating more carbs!