It's been really convenient to be able to make a few quick pieces of bacon in the morning. Especially with 3 young kids. Meanwhile, we can use the stovetop uninterrupted for eggs, corned beef hash, grits, or whatever else we got going.

If it works in a vacuum, was President Hoover a communist?

I've seen some bad arguments for communism (all of them, basically), but this is a new and particularly ridiculous one.

Was going to say the worst but honestly it's not even close.

Slightly more cooked than that is perfect to me. Crispy but not burnt.

Not an issue with parchment paper

You’re the nice one, BlueAndMoreBlue!

How nice!

Try adding some water. Not a lot but enough to just cover the bacon.

As the water boils it renders the fat. You let the water boil off and the bacon fat is left behind which then fries your bacon.

Pro-tip: Smaller is better. Less mass to eat for same effect.
Same quantity of psychoactive compounds in a trunk as there are in a twig.

My dad always said bacon is one of life's little pleasures.

And that's why I eat half the bacon while I'm cooking it. Lol

Oven is the way to go.

You shouldn't taunt the super natural ones though........they will come out of no where and drag you straight into the spirit work.

Fuck bacon.

I only have issues with bacon sticking to foil if I get crappy bacon, which I dont really buy.

c*mmusism 🤢

I sop it with a paper towel, then put the paper towel in a jar in the fridge. Instant grill greasers.

Yeah, you can also use it to brown meat and vegetables when starting a braising dish. When they said they were looking for as little cleanup/mess as possible I figured they probably weren't the type to save it for stuff like that which is why I made that suggestion.

I'm the type that buys slabs of pork belly and makes my own so am definitely down with saving it for other use. I always get the skin on belly because a few squares of that skin is a great way to add a bit of fat & some smoke flavor to a soup or stew.

Outdoor. The stocks are still growing so I think it's fine. I just noticed that the outer layer of the onion is still in there. I thought for sure it would have been broken up by the roots by now. I mean, it is healthy. Especially after the recent rainfall where I am. I honestly just blindly put it in some dirt and hoped for the best. haha

Depends on the bacon and how long you leave it in. I’ve had it come out crispy or kind of in between crispy/pleasantly chewy if it’s a thicker cut.

That's a big tip

Nice. An easy trick is to cover the pan. This causes the bacon to cook from all sides causing it to be crispy but not brittle.

Nice work she is beautiful

Too bad the pig suffered for it. At least you made the best out of it. Do you think it was worth it?

Being able to only do 4-5 pieces of bacon at a time is what is SAVING YOUR LIFE. It's bad enough that I can think "man, I would love some bacon" and literally have some freshly cooked and in my mouth in under 10 minutes, 15 if you need to run out and buy some first.

If you could do that AND make massive quantities of it? That's just asking for trouble.

I have never wanted anything more...