In article <dIX8f.2625$0M1.2099@dukeread12>,
"dwacôn" > wrote:

> 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.

Poor baby.

You are way too paranoid. ;-)

Just follow up the meal with a bottle of Magnesium citrate.

<smirk>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson