jmcquown wrote:
> Cook the bacon to render the fat; drain the renderings to a bowl as it
> cooks. Fry until you have nice crisp bits of lean meat and can discard the
> blubber. Crumble the cooked lean meat onto a paper towel.
>
> Rub some scrubbed baking potatoes with the bacon drippings. Sprinkle well
> with kosher or coarse sea salt. Bake at 425F for 1 hour or until the skins
> are nice and crispy. Split the potatoes and dot with butter, sprinkle with
> the newly gotten bacon bits, pepper and some good grated cheese. Guaranteed
> to die for (or to kill you, either way, I don't recommend this daily).

I'm going to deny ever giving you this approach if anyone asks.

Lay out your too-fat bacon on a rack on a baking sheet with sides and
pop it all into a 250°F oven until the bacon browns and becomes
feather-light - could be as long as an hour. You now have a rack full of
empty cell walls. Pour off and save the bacon fat (DUH).

Trickle a generous amount of honey on each strip of bacon. Or,
alternately, put a line of brown sugar down the middle of each strip and
put it all back into the oven to heat the sugars and literally melt them
into the bacon. Serve the bacon with a lot of stuff to drink. People
will eat it like candy and become thirsty a little later. For this, the
less red meat, the more cells to get the sugars in them.

What? Oh, beer and lemonade. Anything else is too sweet.

Happy bacon...

Bacon? Me? Never said a word...

Although, once in Finland, I had bacon deep-fried in lard... Another
long story...

Pastorio