I prefer pan fried with my eggs, and microwaved for my sandwiches. 
Bacon
Postmaster
Joined: Mar 2002
Posts: 2,680
Likes: 1
From: Montreal Canada
breakfast is the only meal i'm allowed to make
bacon fried in a pan. i like it still chewy. then i'll fry the eggs in the leftover grease.. when the eggs are almost done i put a little bit of water in the pan and cover it... steam cooks the top of the eggs without having to turn them over
bacon fried in a pan. i like it still chewy. then i'll fry the eggs in the leftover grease.. when the eggs are almost done i put a little bit of water in the pan and cover it... steam cooks the top of the eggs without having to turn them over
Postmaster
Joined: Jul 2003
Posts: 2,628
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From: Calgary, Canada
Originally Posted by Pikachu
Fry the crap out of it then use the grease to cook something else.
Senior User
Joined: Oct 2002
Posts: 184
Likes: 0
From: Billings, MT
Originally Posted by SShank42
You mean that bacon is supposed to be cooked? Huh. I'll have to try it that way.
Oh, man, I hope you don't eat your pork chops that way too. Can anyone say WORMS? hehehehehe
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Senior User
Joined: May 2004
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From: Eastern Taxachusetts
I select the leanest bacon (yeah I know it's an oxymoron) at the store, then trim off as much fat pre=frying as possible and maintain flavor. dump grease halfway throu frying, fry to almost crispy, but still chewy, remove from pan,then blot grease off with paper towels. Clean pan, spray with pan spray, fry eggs over-easy.
Postmaster
Joined: Mar 2001
Posts: 4,968
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From: So Cal
I use one of those microwave bacon trays, looks like a white plastic tray with a bunch of vertical fingers which hold the bacon on it's side. As it microwaves tha bacon all the grease drips down off the bacon leaving nice crip but not greasy bacon. really good for sandwiches. Some little girl invented this thing, works good.
Otherwise I use my grandmother's old cast iron skillet and fry it up good, usually two layers. Then I drain the pieces on paper. Still good but usually more greasy and not as perfect every time.
I almost never use a teflon pan, what for, bacon is greasy for Pete's sake. The aluminum teflon pans are difficult to get the right heat control and all too often it burns. And like I said, who needs teflon when you are basically frying grease?
I buy these bottled tomatoes from a brand called Zergut. They are not like fresh but make an awfully good BLT especially if you are in the woods and don't have fresh. They kind of taste like a tomato with a bit of catsup on it.
Jim Henderson
Otherwise I use my grandmother's old cast iron skillet and fry it up good, usually two layers. Then I drain the pieces on paper. Still good but usually more greasy and not as perfect every time.
I almost never use a teflon pan, what for, bacon is greasy for Pete's sake. The aluminum teflon pans are difficult to get the right heat control and all too often it burns. And like I said, who needs teflon when you are basically frying grease?
I buy these bottled tomatoes from a brand called Zergut. They are not like fresh but make an awfully good BLT especially if you are in the woods and don't have fresh. They kind of taste like a tomato with a bit of catsup on it.
Jim Henderson
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