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The Bacon Thread
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<blockquote data-quote="ZeoEmeraude" data-source="post: 49871" data-attributes="member: 6"><p><span style="color: #008000">I like cooking it old-school...cast iron skillet. The iron gives the perfect amount of heat needed. The thicker the cut, the better. I never overcook bacon...it gets harder the more you cook it....For perfect bacon, slightly under-cook it. As it rests, it reaches the right amount of crispiness and chewiness. I also chop it up and add it to waffle batter. (for more bacon nirvana, I use a bacon flavored shortening when making pancakes, waffles, etc.) If your local grocer does not have bacon flavored shortening, riot and boycott until they sell it. Or you could always save the grease when you cook your bacon. I also wrap it over chicken, shrimp, beef, cheese (deep fry), just about anything. I could go on...but its making me hungry.</span></p></blockquote><p></p>
[QUOTE="ZeoEmeraude, post: 49871, member: 6"] [COLOR=#008000]I like cooking it old-school...cast iron skillet. The iron gives the perfect amount of heat needed. The thicker the cut, the better. I never overcook bacon...it gets harder the more you cook it....For perfect bacon, slightly under-cook it. As it rests, it reaches the right amount of crispiness and chewiness. I also chop it up and add it to waffle batter. (for more bacon nirvana, I use a bacon flavored shortening when making pancakes, waffles, etc.) If your local grocer does not have bacon flavored shortening, riot and boycott until they sell it. Or you could always save the grease when you cook your bacon. I also wrap it over chicken, shrimp, beef, cheese (deep fry), just about anything. I could go on...but its making me hungry.[/COLOR] [/QUOTE]
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