My childhood memories were of my dad making bacon.

He'd go to the butcher for thick cuts of bacon with the rind intact.

He'd fill a cast-iron pot with bacon grease from previous meals and heat it
to boiling, then layer in the bacon.

the moisture from the bacon would cause it to pop and "explode" -- coating
the walls of the kitchen and made the environment like Vietnam, I was in my
foxhole (under the kitchen table) but would often get hit by a droplet of
splattering bacon grease.

I doubt I could find that cut of bacon anywhere -- and don't have a
coffee-tin filled with grease that was probably older than I am -- but if I
did, that is what I would make for breakfast... but only after gulping down
a handfull of Chitosan, Glucomannan, Psyllium Husk... and following it up
with a hit of Vitamin E.




--
I filled a lightbulb with helium and got enlightened
http://www.dwacon.com