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on August 28 at
A helpful tutorial very near and dear and detrimental to my heart:
The Bacon Flowchart.
(Thanks to Leah for the tip.)
These are always fun to run into at a garage sale. The bottom of the tray always has this nice, crusty grease finish that 9 hours of Comet scrubbing can't even take care of.
XKCD.com tells the sad truth about bacon.
I love you Lindy.....
Soooo, reposting the title of the post earns one a "Spam notification", interesting...
I love bacon more than the next ten people combined, but this bacon meme has got to come to an end.
@6: My end.
It's not bacon then, @7, it's scat.
Microwave bacon is, in my experience, usually either stringy and gross or burned nearly to a powder.
For consistently delicious results, I prefer the oven method: Preheat the oven to 300F. Lay out the bacon flat on a half-sheet (13x19) pan. (If you have a lot of bacon, just get another pan.) Place the sheet(s) near the middle of the oven and bake for about 30 minutes or until crispy. No need to flip, just let it cook.
You can go a bit higher than 300 if you're impatient, but you risk half-chewy, half-burt bacon. The key to consistent bacon in moderate heat. This is why it's so hard to get it right on the stovetop, where the bacon curls away from the heat, or in the microwave, where different parts of the bacon absorb the RF radiation at different rates.
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