awbrig

a beautiful thing like bacon doesnt deserve microwave it deserves careful handling in a frying pan, admired and sensed by all in the household...just my opinion

I thought this was a pasta sauce anti splattering mechanism! Uhhggg... Now Im really confused!

You ate Ortolans? How could you? Wasnt Annie an Ortolan?!? You sicko!

I wouldnt like to be Freshly squeezed by OJ either...

mamster, sounds like the same stuff-it is thick and it does seem sliced from a slab- so to speak how did you like it? we LOVE it - so different and worlds better than the stuff you see elsewhere!

the first is, to the culturally sophisticated, Francis Bacon - artist, and the second, is my uncle, Jack, from the lake Wacanoodle Police Force...

eddie, have you tried the china blue sauces, and if yes what do you think...for $14 a bottle its pretty expensive...

and I bet that person - JH- or otherwise- thought it was worth it for the 6 strips of bacon...I heard the guests also had some fresh JH bacon too!

ooops I meant Schielke...my sincere apologies jh!

Jhlurie examing and attempting to fix his fried bacon burnt chest hairs... [insert vomit here]

maybe its the oil you are using that is causing the splattering? go back to your britney

No eye protection. Its the risk you gotta take...and its worth it...

I agree with you on the bacon - Filet thing totally... I love them separately but not together - the bacon overpowers the filet...

Spinach Salad with warm bacon dressing!

microwaved bacon doesnt conjure up good images for me, personally... you miss out on so much Tommy, why microwave when you can get superior results by simply pan frying it or slipping it into the oven for 15 minutes...?

What is it exactly about BACON that gets people all worked up - myself included...is it the amazing smoky smell, the sizzle, the delicious taste, the perfect texture, the harmonious blend of meat and fat? What exactly? Could this possibly be awbrig's first "Hot Topic"?

Ive never had slab bacon..I get the smoked bacon from whole food which is awesome - and it may indeed be slab...Ive never seen slabs of bacon in my grocery stores or do yuou have to goto a butcher? Excuse my lack of knowledge on this

I tend to burn the bacon more when I bake in the oven and it also doesnt come out as good as pan frying, IMO

i use no oil - do you really use oil? there is plenty of enough fat that comes off the bacon...

I LOVE BACON Im cooking bacon right now actually...how do you all cook it - do you flip it, cook until crispy or not...etc... I cook my bacon in a non stick fry pan ( all-clad) and flip often on medium heat until almost crispy - I make sure that the fat, however, has gotten brown...

waffles frozen food for lunches creme brulee - not totally but Ive od'ed on this the past few years

i think Robert Blake brought a magnum to a restaurant and look where that got him! Nowhere fast!

What is the sound of one hand clapping?

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