How do you cook your bacon?

I do it in the fry pan or on a griddle. Tried it once in the oven and
did not care for the texture. Tried it in the microwave and did not
care for that one either, so back to frying.

Last weekend my daughter stayed over. For breakfast, I let my SIL make
the bacon in the oven. It was OK, but still prefer frying.

The oven is easier, the bacon stays flat, but the texture is just not
the same. I'll stick to the fry pan.

On 2019-07-29 10:43 p.m., Ed Pawlowski wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle.Â* Tried it once in the oven and
> did not care for the texture.Â* Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over.Â* For breakfast, I let my SIL make
> the bacon in the oven.Â* It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same.Â* I'll stick to the fry pan.

I have tried it in the oven and it was pretty good, but it was
inconvenient to use the oven I was baking something else. I usually fry
it in a non stick fry pan on medium heat.

Ed Pawlowski > wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and
> did not care for the texture. Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> the bacon in the oven. It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same. I'll stick to the fry pan.
>

I cook mine in the oven. I have noticed, however, that there is an
appreciable difference in time/temp. I prefer it a better if it is cooked
at 425 than at 400. 400 is too low and slow, and it just comes out floppy.

On Mon, 29 Jul 2019 22:43:12 -0400, Ed Pawlowski > wrote:

>How do you cook your bacon?
>
>I do it in the fry pan or on a griddle. Tried it once in the oven and
>did not care for the texture. Tried it in the microwave and did not
>care for that one either, so back to frying.

Prefer it deep fried (military thing) but easier now to bake it,
but have to be very careful, it gets overdone easily.

On Monday, July 29, 2019 at 4:43:17 PM UTC-10, Ed Pawlowski wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and
> did not care for the texture. Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> the bacon in the oven. It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same. I'll stick to the fry pan.

Dredge the bacon in flour, fry in a good amount of oil till brown. Do not overcook. The bacon will be crispy without frying it all to hell. It's done in about half the time.

"Ed Pawlowski" > wrote in message
...
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and did
> not care for the texture. Tried it in the microwave and did not care for
> that one either, so back to frying.
>
> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> the bacon in the oven. It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not the
> same. I'll stick to the fry pan.

I used to buy the pre-cooked at Costco and crisp it between paper towels in
the microwave. I used the last of it in soup some time back. I have had
recent cravings for it but I'm trying to cut it out of my diet as I don't
think it's healthy.

On Monday, July 29, 2019 at 10:43:17 PM UTC-4, Ed Pawlowski wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and
> did not care for the texture. Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> the bacon in the oven. It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same. I'll stick to the fry pan.

Like you, I've tried the oven, but prefer the frying pan.

I've heard deep-frying gives good results, but who the hell wants to
bother about that?

Cindy Hamilton

On Tue, 30 Jul 2019 03:35:18 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 29, 2019 at 10:43:17 PM UTC-4, Ed Pawlowski wrote:
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>> did not care for the texture. Tried it in the microwave and did not
>> care for that one either, so back to frying.
>>
>> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> the bacon in the oven. It was OK, but still prefer frying.
>>
>> The oven is easier, the bacon stays flat, but the texture is just not
>> the same. I'll stick to the fry pan.
>
>Like you, I've tried the oven, but prefer the frying pan.
>
>I've heard deep-frying gives good results, but who the hell wants to
>bother about that?

If you're already deep-frying the rest of your dinner, why not
deep-fry some dead pig bits as well?

On Tuesday, July 30, 2019 at 6:53:19 AM UTC-4, Bruce wrote:
> On Tue, 30 Jul 2019 03:35:18 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, July 29, 2019 at 10:43:17 PM UTC-4, Ed Pawlowski wrote:
> >> How do you cook your bacon?
> >>
> >> I do it in the fry pan or on a griddle. Tried it once in the oven and
> >> did not care for the texture. Tried it in the microwave and did not
> >> care for that one either, so back to frying.
> >>
> >> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> >> the bacon in the oven. It was OK, but still prefer frying.
> >>
> >> The oven is easier, the bacon stays flat, but the texture is just not
> >> the same. I'll stick to the fry pan.
> >
> >Like you, I've tried the oven, but prefer the frying pan.
> >
> >I've heard deep-frying gives good results, but who the hell wants to
> >bother about that?
>
> If you're already deep-frying the rest of your dinner, why not
> deep-fry some dead pig bits as well?

Because I'm not deep-frying anything. I don't deep fry at home.

Cindy Hamilton

On Tue, 30 Jul 2019 03:55:35 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, July 30, 2019 at 6:53:19 AM UTC-4, Bruce wrote:
>> On Tue, 30 Jul 2019 03:35:18 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, July 29, 2019 at 10:43:17 PM UTC-4, Ed Pawlowski wrote:
>> >> How do you cook your bacon?
>> >>
>> >> I do it in the fry pan or on a griddle. Tried it once in the oven and
>> >> did not care for the texture. Tried it in the microwave and did not
>> >> care for that one either, so back to frying.
>> >>
>> >> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> >> the bacon in the oven. It was OK, but still prefer frying.
>> >>
>> >> The oven is easier, the bacon stays flat, but the texture is just not
>> >> the same. I'll stick to the fry pan.
>> >
>> >Like you, I've tried the oven, but prefer the frying pan.
>> >
>> >I've heard deep-frying gives good results, but who the hell wants to
>> >bother about that?
>>
>> If you're already deep-frying the rest of your dinner, why not
>> deep-fry some dead pig bits as well?
>
>Because I'm not deep-frying anything. I don't deep fry at home.

Ah, "who the hell" only means you.

On Tuesday, July 30, 2019 at 6:58:22 AM UTC-4, Bruce wrote:
> On Tue, 30 Jul 2019 03:55:35 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, July 30, 2019 at 6:53:19 AM UTC-4, Bruce wrote:
> >> On Tue, 30 Jul 2019 03:35:18 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Monday, July 29, 2019 at 10:43:17 PM UTC-4, Ed Pawlowski wrote:
> >> >> How do you cook your bacon?
> >> >>
> >> >> I do it in the fry pan or on a griddle. Tried it once in the oven and
> >> >> did not care for the texture. Tried it in the microwave and did not
> >> >> care for that one either, so back to frying.
> >> >>
> >> >> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> >> >> the bacon in the oven. It was OK, but still prefer frying.
> >> >>
> >> >> The oven is easier, the bacon stays flat, but the texture is just not
> >> >> the same. I'll stick to the fry pan.
> >> >
> >> >Like you, I've tried the oven, but prefer the frying pan.
> >> >
> >> >I've heard deep-frying gives good results, but who the hell wants to
> >> >bother about that?
> >>
> >> If you're already deep-frying the rest of your dinner, why not
> >> deep-fry some dead pig bits as well?
> >
> >Because I'm not deep-frying anything. I don't deep fry at home.
>
> Ah, "who the hell" only means you.

"If you're already deep-frying" implies "me".

Although I'll be the first to say that in this day and age, "If one is
already deep-frying" sounds a little stilted.

Cindy Hamilton

On Tue, 30 Jul 2019 04:07:41 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, July 30, 2019 at 6:58:22 AM UTC-4, Bruce wrote:
>> On Tue, 30 Jul 2019 03:55:35 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, July 30, 2019 at 6:53:19 AM UTC-4, Bruce wrote:
>> >> On Tue, 30 Jul 2019 03:35:18 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >Like you, I've tried the oven, but prefer the frying pan.
>> >> >
>> >> >I've heard deep-frying gives good results, but who the hell wants to
>> >> >bother about that?
>> >>
>> >> If you're already deep-frying the rest of your dinner, why not
>> >> deep-fry some dead pig bits as well?
>> >
>> >Because I'm not deep-frying anything. I don't deep fry at home.
>>
>> Ah, "who the hell" only means you.
>
>"If you're already deep-frying" implies "me".
>
>Although I'll be the first to say that in this day and age, "If one is
>already deep-frying" sounds a little stilted.

You'd make a good oracle.

On Mon, 29 Jul 2019 22:43:12 -0400, Ed Pawlowski > wrote:

>How do you cook your bacon?
>
>I do it in the fry pan or on a griddle. Tried it once in the oven and
>did not care for the texture. Tried it in the microwave and did not
>care for that one either, so back to frying.
>
>Last weekend my daughter stayed over. For breakfast, I let my SIL make
>the bacon in the oven. It was OK, but still prefer frying.
>
>The oven is easier, the bacon stays flat, but the texture is just not
>the same. I'll stick to the fry pan.

I have a ridged plate, lay 3 or 4 layers of paper towel on it, then
the bacon, then some paper towel to cover. Nuke about 4 mins
(depending on thickness of the bacon) and it's done. The paper towel
soaks up all the fat running off and the bacon is nice and crisp and
not greasy.

On Tue, 30 Jul 2019 00:52:59 -0700, "Julie Bove"
> wrote:

>
>"Ed Pawlowski" > wrote in message
...
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle. Tried it once in the oven and did
>> not care for the texture. Tried it in the microwave and did not care for
>> that one either, so back to frying.
>>
>> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> the bacon in the oven. It was OK, but still prefer frying.
>>
>> The oven is easier, the bacon stays flat, but the texture is just not the
>> same. I'll stick to the fry pan.
>
>I used to buy the pre-cooked at Costco and crisp it between paper towels in
>the microwave. I used the last of it in soup some time back. I have had
>recent cravings for it but I'm trying to cut it out of my diet as I don't
>think it's healthy.

Don't be silly, if you're not eating it at every meal, every day it's
fine. A little of everything and not too much of anything.

On Tue, 30 Jul 2019 08:41:10 -0300, wrote:

>On Tue, 30 Jul 2019 00:52:59 -0700, "Julie Bove"
> wrote:
>
>>
>>"Ed Pawlowski" > wrote in message
...
>>> How do you cook your bacon?
>>>
>>> I do it in the fry pan or on a griddle. Tried it once in the oven and did
>>> not care for the texture. Tried it in the microwave and did not care for
>>> that one either, so back to frying.
>>>
>>> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>>> the bacon in the oven. It was OK, but still prefer frying.
>>>
>>> The oven is easier, the bacon stays flat, but the texture is just not the
>>> same. I'll stick to the fry pan.
>>
>>I used to buy the pre-cooked at Costco and crisp it between paper towels in
>>the microwave. I used the last of it in soup some time back. I have had
>>recent cravings for it but I'm trying to cut it out of my diet as I don't
>>think it's healthy.
>
>Don't be silly, if you're not eating it at every meal, every day it's
>fine. A little of everything and not too much of anything.

Would it be bad to skip unhealthy foods altogether?

wrote:
>
> Julie Bove wrote:I have had
> >recent cravings for it but I'm trying to cut it out of my diet as I don't
> >think it's healthy.
>
> Don't be silly, if you're not eating it at every meal, every day it's
> fine. A little of everything and not too much of anything.

Julie is right that it's not so healthy but I agree completely
with you too. All in moderation.

Ed Pawlowski wrote:
>
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and
> did not care for the texture. Tried it in the microwave and did not
> care for that one either, so back to frying.

Same as you, Ed. Tried all 3 ways but the 2 easier ways suffer,
imo. I just bite the bullet and use my frying pan.

Once it's time, I'll slice the entire pound in half. The
half-long slices are easier to arrange. I always cook the entire
package at one time (just to get it over with). Leftovers stay
well in a tupperware container. The leftover fat is good for
flavoring things too.

As much as I love bacon, I only cook a pound maybe 2 times a
year. Main time is early summer with fresh tomatoes for BLTs.
Probably my all time favorite sandwiches.

If someone else lived here and cooked bacon all the time, I would
eat bacon all the time. Best that I remain alone for that reason
if nothing else.

Note: Ferrets are always welcome here - they don't cook bacon.

Julie Bove wrote:
>
> I used to buy the pre-cooked at Costco and crisp it between paper towels in
> the microwave. I used the last of it in soup some time back. I have had
> recent cravings for it but I'm trying to cut it out of my diet as I don't
> think it's healthy.

I rarely eat bacon due to two reasons. Pain-in-the-ass/boring to
cook but also for your reason of not being so healthy.

Bacon is a good example of "too much of a good thing can be bad."

That said, beyond nice smell, our taste buds come next with
bacon. Bite into a piece of bacon and your tastebuds will be
doing backflips of ecstasy. LOL. We need to consider that part of
our bodies too.

My whole point here...don't need to eliminate all unhealthy food,
just keep it to a minimum. Our bodies are quite capable of
dealing with small amounts of most anything.

Even Bruce here, freaking out with ingredient lists, especially
the large chemical ones, seems to be doing ok so far with his
ever increasing high mercury level.

Bruce wrote:
>
> wrote:
> >Don't be silly, if you're not eating it at every meal, every day it's
> >fine. A little of everything and not too much of anything.
>
> Would it be bad to skip unhealthy foods altogether?

Only if one's spouse won't allow the other to eat it. In that
case, not eating might preserve the marriage for a while. Our
bodies deal fine with the occasional treats.

On 2019-07-29 8:43 p.m., Ed Pawlowski wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle.Â* Tried it once in the oven and
> did not care for the texture.Â* Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over.Â* For breakfast, I let my SIL make
> the bacon in the oven.Â* It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same.Â* I'll stick to the fry pan.

Briefly in a frying pan. I don't like crisp bacon. I also prefer the
meatier back bacon. When I was a child, I used to ask my mother to just
show the rashers to the fat:-)

Bruce wrote:
>
> If you're already deep-frying the rest of your dinner, why not
> deep-fry some dead pig bits as well?

Much better than tossing a live animal into the hot skillet like
the Japanese like to do.

Oh never mind. They only do that with live seafood and you don't
care about them. Not cute enough to be concerned about.

Ed Pawlowski wrote:
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and
> did not care for the texture. Tried it in the microwave and did not
> care for that one either, so back to frying.
>
> Last weekend my daughter stayed over. For breakfast, I let my SIL make
> the bacon in the oven. It was OK, but still prefer frying.
>
> The oven is easier, the bacon stays flat, but the texture is just not
> the same. I'll stick to the fry pan.

we get packages of pre-cooked crumbled stuff, works
great, just nuke them a bit to get them to the desired
amount of crunch. best thing - no grease to deal with
or dispose of. figured the price per lb of what you
buy and then throw away the grease it's close enough
in price. so our cooking of bacon comes down to putting
a little in a cup or bowl and nuking it for 15-30
seconds or so.


songbird

Cindy Hamilton wrote:
....
> Because I'm not deep-frying anything. I don't deep fry at home.

same here, we don't deep fry anything any more.
just too much of a mess for not much we do anyways.

i hardly ever pan fry burgers any more too these
days. about once every other month or so.


songbird

On 7/30/2019 2:25 AM, dsi1 wrote:

>>
>> The oven is easier, the bacon stays flat, but the texture is just not
>> the same. I'll stick to the fry pan.
>
> Dredge the bacon in flour, fry in a good amount of oil till brown. Do not overcook. The bacon will be crispy without frying it all to hell. It's done in about half the time.
>

Never heard of that for bacon. May try it one day. My mother used to
do that for scrapple. I wonder if it would work with Spam.

On Tue, 30 Jul 2019 08:35:58 -0400, Gary > wrote:

>Ed Pawlowski wrote:
>>
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>> did not care for the texture. Tried it in the microwave and did not
>> care for that one either, so back to frying.
>
>Same as you, Ed. Tried all 3 ways but the 2 easier ways suffer,
>imo. I just bite the bullet and use my frying pan.
>
>Once it's time, I'll slice the entire pound in half. The
>half-long slices are easier to arrange. I always cook the entire
>package at one time (just to get it over with). Leftovers stay
>well in a tupperware container. The leftover fat is good for
>flavoring things too.
>
>As much as I love bacon, I only cook a pound maybe 2 times a
>year. Main time is early summer with fresh tomatoes for BLTs.
>Probably my all time favorite sandwiches.
>
>If someone else lived here and cooked bacon all the time, I would
>eat bacon all the time. Best that I remain alone for that reason
>if nothing else.
>
>Note: Ferrets are always welcome here - they don't cook bacon.

Do they eat it?

On Monday, July 29, 2019 at 9:43:17 PM UTC-5, Ed Pawlowski wrote:
>
> How do you cook your bacon?
>
> I do it in the fry pan or on a griddle. Tried it once in the oven and
> did not care for the texture. Tried it in the microwave and did not
> care for that one either, so back to frying.
>
If I've got a pound or more to fry then it goes in the oven with a sheet of
aluminum foil laid over it to control spatters. But just a few pieces will
either be done in a skillet or the microwave.

On Tue, 30 Jul 2019 03:35:18 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 29, 2019 at 10:43:17 PM UTC-4, Ed Pawlowski wrote:
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>> did not care for the texture. Tried it in the microwave and did not
>> care for that one either, so back to frying.
>>
>> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> the bacon in the oven. It was OK, but still prefer frying.
>>
>> The oven is easier, the bacon stays flat, but the texture is just not
>> the same. I'll stick to the fry pan.
>
>Like you, I've tried the oven, but prefer the frying pan.
>
>I've heard deep-frying gives good results, but who the hell wants to
>bother about that?
>
>Cindy Hamilton

It's no more bother than any other method, but a very good method when
feeding a lot people. But you need a commercial deep fryer.

On Tue, 30 Jul 2019 09:11:08 -0400, songbird >
wrote:

>Ed Pawlowski wrote:
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>> did not care for the texture. Tried it in the microwave and did not
>> care for that one either, so back to frying.
>>
>> Last weekend my daughter stayed over. For breakfast, I let my SIL make
>> the bacon in the oven. It was OK, but still prefer frying.
>>
>> The oven is easier, the bacon stays flat, but the texture is just not
>> the same. I'll stick to the fry pan.
>
>we get packages of pre-cooked crumbled stuff, works
>great, just nuke them a bit to get them to the desired
>amount of crunch. best thing - no grease to deal with
>or dispose of.
> songbird

Song Birds love bacon grease in winter.

"Ed Pawlowski" wrote in message ...

How do you cook your bacon?

I do it in the fry pan or on a griddle. Tried it once in the oven and
did not care for the texture. Tried it in the microwave and did not
care for that one either, so back to frying.

Last weekend my daughter stayed over. For breakfast, I let my SIL make
the bacon in the oven. It was OK, but still prefer frying.

The oven is easier, the bacon stays flat, but the texture is just not
the same. I'll stick to the fry pan.

===

I always fry my bacon. Never done it any other way. We like it just
like that.

On 7/30/2019 5:48 PM, Ophelia wrote:

> I always fry my bacon. Never done it any other way. We like it just
> like that.
>

I used to - until the quilt meet at Stirling. One of the women had run a
B&B in Tasmania, and showed us how she did it in the oven. That's how
I've done it ever since.

On Tue, 30 Jul 2019 06:52:14 -0500, Sqwertz >
wrote:

>On Mon, 29 Jul 2019 22:43:12 -0400, Ed Pawlowski wrote:
>
>> How do you cook your bacon?
>>
>> I do it in the fry pan or on a griddle. Tried it once in the oven and
>> did not care for the texture. Tried it in the microwave and did not
>> care for that one either, so back to frying.
>
>Oven. NO RACK! It has to fry its in its grease, not drip off.
>
>-sw

exactly

wrote:
>
> Gary wrote:
> >Note: Ferrets are always welcome here - they don't cook bacon.
>
> Do they eat it?

I've shared a life with 4 ferrets (so far). Just like people,
they all have their food likes and dislikes. Each one has their
favorites completely different from the others. One of them liked
bacon. One absolutely loved mayo. On and on. Each time I made a
meal, the ferrets would show up to see what I was eating. Curious
and all that.

I always let them go right up and check out my plate. Always a
taste whether they liked it or not. If they liked it, I'd let
they have at it and yes, eat right off my plate. Germs didn't
bother me, we all lived together and shared family germs.

All did like the occasional potato chip. I suspect it was the
salt they loved.

And all did mostly perfer their "warm gravy meal" that I made.
Blend of 3 ferret foods, powdered in a coffee grinder then mixed
with faucet hot water. (served as warm, not hot)

sssssssssssssssssssssssssssssssssssssssssssssEd Pawlowski wrote:
>
> On 7/30/2019 2:25 AM, dsi1 wrote:
> ssssssssss
> >>
> >> The oven is easier, the bacon stays flat, but the texture is just not
> >> the same. I'll stick to the fry pan.
> >
> > Dredge the bacon in flour, fry in a good amount of oil till brown. Do not overcook. The bacon will be crispy without frying it all to hell. It's done in about half the time.
> >
>
> Never heard of that for bacon. May try it one day. My mother used to
> do that for scrapple. I wonder if it would work with Spam.

Probably would, Ed. I did see a documentary/cooking show where
bacon was floured then fried in oil. Floured and fried scrapple
and spam would be worth trying.

"S Viemeister" wrote in message ...

On 7/30/2019 5:48 PM, Ophelia wrote:

> I always fry my bacon. Never done it any other way. We like it just
> like that.
>

I used to - until the quilt meet at Stirling. One of the women had run a
B&B in Tasmania, and showed us how she did it in the oven. That's how
I've done it ever since.

===

Hmm perhaps you need to show us)

On Tuesday, July 30, 2019 at 4:12:47 AM UTC-10, Ed Pawlowski wrote:
> On 7/30/2019 2:25 AM, dsi1 wrote:
>
> >>
> >> The oven is easier, the bacon stays flat, but the texture is just not
> >> the same. I'll stick to the fry pan.
> >
> > Dredge the bacon in flour, fry in a good amount of oil till brown. Do not overcook. The bacon will be crispy without frying it all to hell. It's done in about half the time.
> >
>
> Never heard of that for bacon. May try it one day. My mother used to
> do that for scrapple. I wonder if it would work with Spam.

Essentially, you're making crispy bacon without rendering out the fat or water. The bacon stays tender, and does not get chewy. I got the idea from a mental patient in the state hospital. He's in there for doing very bad things. This might be one of them. True story.

https://www.pikkoshouse.com/2011/04/...y-rice-recipe/

On Tuesday, July 30, 2019 at 12:07:34 PM UTC-5, Gary wrote:
> wrote:
> >
> > Gary wrote:
> > >Note: Ferrets are always welcome here - they don't cook bacon.
> >
> > Do they eat it?
>
> I've shared a life with 4 ferrets (so far). Just like people,
> they all have their food likes and dislikes. Each one has their
> favorites completely different from the others. One of them liked
> bacon. One absolutely loved mayo. On and on. Each time I made a
> meal, the ferrets would show up to see what I was eating. Curious
> and all that.
>
> I always let them go right up and check out my plate. Always a
> taste whether they liked it or not. If they liked it, I'd let
> they have at it and yes, eat right off my plate. Germs didn't
> bother me, we all lived together and shared family germs.
>
> All did like the occasional potato chip. I suspect it was the
> salt they loved.
>
> And all did mostly perfer their "warm gravy meal" that I made.
> Blend of 3 ferret foods, powdered in a coffee grinder then mixed
> with faucet hot water. (served as warm, not hot)

WE (my Ex and I) had ferrets, early 1980s! They loved to come out from under the couch and nip at ankles! We had to warn guests!! :-)

John Kuthe...

On Tuesday, July 30, 2019 at 9:22:03 AM UTC-4, songbird wrote:
> Ed Pawlowski wrote:
> > How do you cook your bacon?
> >
> > I do it in the fry pan or on a griddle. Tried it once in the oven and
> > did not care for the texture. Tried it in the microwave and did not
> > care for that one either, so back to frying.
> >
> > Last weekend my daughter stayed over. For breakfast, I let my SIL make
> > the bacon in the oven. It was OK, but still prefer frying.
> >
> > The oven is easier, the bacon stays flat, but the texture is just not
> > the same. I'll stick to the fry pan.
>
> we get packages of pre-cooked crumbled stuff, works
> great, just nuke them a bit to get them to the desired
> amount of crunch. best thing - no grease to deal with
> or dispose of.

The grease is about 25% of the point of cooking bacon. We
save it and use it for cooking eggs, browning onions,
and a whole raft of other things.

> figured the price per lb of what you
> buy and then throw away the grease it's close enough
> in price. so our cooking of bacon comes down to putting
> a little in a cup or bowl and nuking it for 15-30
> seconds or so.

Well, to each their own. I buy quality bacon and use
everything but the steam.

Cindy Hamilton

formulated on Tuesday :
> Song Birds love bacon grease in winter.
>
Mexican skanks like it on their cooter anytime.

https://imgur.com/a/BTxhlbh LOL!

On Tue, 30 Jul 2019 08:38:13 -0400, Gary > wrote:

>Bruce wrote:
>>
>> wrote:
>> >Don't be silly, if you're not eating it at every meal, every day it's
>> >fine. A little of everything and not too much of anything.
>>
>> Would it be bad to skip unhealthy foods altogether?
>
>Only if one's spouse won't allow the other to eat it. In that
>case, not eating might preserve the marriage for a while. Our
>bodies deal fine with the occasional treats.

Don't project your failed marriage on others. You just stick with
ferrets.

About occasional treats: I read an article from a scientific source
that said it doesn't matter so much what bad stuff we eat, but what
good stuff we eat. If we eat enough good stuff, our bodies will cope
with the bad stuff. The problem arises when we mainly eat bad stuff.

Like you and cheeseburgers.

On Tue, 30 Jul 2019 08:36:51 -0400, Gary > wrote:

>I rarely eat bacon due to two reasons. Pain-in-the-ass/boring to
>cook but also for your reason of not being so healthy.
>
>Bacon is a good example of "too much of a good thing can be bad."
>
>That said, beyond nice smell, our taste buds come next with
>bacon. Bite into a piece of bacon and your tastebuds will be
>doing backflips of ecstasy. LOL. We need to consider that part of
>our bodies too.
>
>My whole point here...don't need to eliminate all unhealthy food,
>just keep it to a minimum. Our bodies are quite capable of
>dealing with small amounts of most anything.
>
>Even Bruce here, freaking out with ingredient lists, especially
>the large chemical ones, seems to be doing ok so far with his
>ever increasing high mercury level.

I don't know how much mercury there is in farmed fish.