Someone started a newsgroup thread on cooking bacon. While it is filled
with the usual, fry, bake, microwave, or broil tips, there are a couple of
new ideas:

Newsgroup: rec.food.cooking
Subject: Re: Bacon - help
From: [log in to unmask] (Damsel in dis Dress)
Date: Sat, 26 Jul 1997 23:21:05 GMT

Bacon selection tip:
A lot of people simply look for the meatiest bacon.  The bacon that cooks best
is the stuff that has at least some* meat at an given point, from one end
of the
slice to the other.  If there are meatless sections, those will bubble and
curl
unmercifully.

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Newsgroup: rec.food.cooking
Subject: Re: Bacon - help
From: "J. Doug McDonald" <[log in to unmask]>
Date: Sat, 26 Jul 1997 20:59:17 -0600

The best way is to deep-fry it in it's own grease. That is,
you keep about 1/4 or 1/3 inch of bacon grease in a pan
dedicated just to bacon. You heat it up until it melts, then
add the uncooked bacon (not separated into pieces yet). Fry
over moderate to high heat until a piece taken out reaches
the desired degree of doneness. This method makes for
uniform cooking, and you don't have to worry much about turning
it over and over to try to get uniformity. You can get it
soft or crispy without fear of burning. It's also much faster
than frying it fry.

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