Just read Ruhlman's new book Twenty; not that much groundbreaking in there (I think it's really targeted at a more beginner audience, which it is probably a fine book for), but he did mention that his preferred method of cooking bacon is to put it in a pan, just cover with water, then cook until the water is completely gone and fry up to finish. Claims it tenderizes and is dead simple, both of which kind of make sense to me. Struck me as an interesting method I hadn't heard of before, anyone tried it?