>         The current bacon I have is -too thick- to be microwaved OK.  I'm
> going to start munching through the whole thing, nothing but bacon
> breakfast, lunch, and dinner, to get rid of the crap.  It ALWAYS burns in
> the microwave because of the incosistant cooking times of the flesh and
> fat parts of the bacon.
>

I followed the suggestion someone forwarded here for cooking bacon as
follows:  I bought a cast iron pan made specifically for bacon (Lodge
Brand cast iron) at my natural foods grocery. It cost approx $16.00
and is 91/2 inches square and 2 inches deep. After seasoning the pan,
I started frying bacon in it the usual way, but leaving the bacon
grease in it after I was done. There's now about an inch of bacon fat
in the pan, and when I tossed in about a half inch of bacon slices
(all in a lump) this morning, it deepfried beautifully in just a
couple of minutes. Thanks to whoever passed along this idea!


Molly Ni/Da/na
San Francisco, California
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http://www.geocities.com/Athens/Delphi/4715/