"Chris" > writes:
> So far, we've tried the North Country Cob Smoked bacon. Wow, is that smoky
> stuff!

That's my standard bacon, especially since I lve right by their
smokehouse. Although it is so smokey that occasionally it is overkill
for some dishes. I have a giant 5 lb bag of trimmings that I got from
them that I use for soups, beans, and such.

> Very lean, too. You have to cook it pretty slow, because it's so
> lean that it's in danger of getting burnt before enough fat renders to cook
> it crisp. I would like to try cooking it in the microwave.

I never microwave bacon. Depending on what I'm doing, it's either an
ingredient in something, or if by itself, I oven cook it (for large
crowds or sandwiches) or sloooowly fry it.


--
Richard W Kaszeta

http://www.kaszeta.org/rich