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"monkey_man in particular..."

...how do you cook your bacon? I've always been fascinated at the incredibly different ways people cook bacon; microwaved, fried, heck - even grilled. I just wanted to know some of you peoples' freakish cooking 'skillz'.

Bacon is, after all, the best fried food available ever.

I, of course, fry my bacon; two rashers at a time. I use a drop of extra virgin olive oil for good measure; plop the rashers in and press down on them proper hard with the spatula. It makes them cook all over, not just where it gets bumpy.

And I cook them extra-crispy. Not crunchy-crispy, but so that I don't have to cut off the fat. Then I put them between two slices of bread and smother; not too much, in HP or tomato sauce. I like both, though that's a rare thing in a person.

So, and since I know monkey_man fancies himself as Jamie Oliver sometimes - how do you cook your bacon?

Hmm - sauted in its own fatty goodness. Works for me.

Ineedsleep wrote:
> Gross!! Disgusting!!!
> What happened to cleaning the grillpan as well?

Bit of foil on the top, means it sizzles in its own juice, and stops it dripping in the pan.

No washing up.

I make bacon under the grill. But when I don't know how to use other people's grills I fry them.
But mostly I just tie the rashers to my ears and parade around Brixton in a bikini.

monkey_man wrote:
>
> Any more than 4 rashers and you automatically are Rik Waller.


Funniest thing you have ever wrote!

BEARDS. wrote:
> I grill mine, just out of habit. The grll is there, I can do the
> entire process without having to wash up anything but the knife,

Gross!! Disgusting!!!
What happened to cleaning the grillpan as well?

We're all Homosapiens!

Cook it?
I rip strips from live porkers and devour with gusto.
And a big knife

You homos.

In a skillet type pan (ridged) that requires no oil. I find that unsomoked bacon is usually the best to cook as it doesn't have the chemical filled water injected into it, to provide a "smoked" taste. The chemicals are for you and the bacon always shrivels up like a toddler's weiner after an hours immersion in the North Atlantic.

I microwave them until they go a bit brown and crispy. Not difficult, just roughly a minute and a half per rasher, but that time reduces the more rashers you add. Tescos started doing this half rasher thing that just throws my whole cooking situation out of line, so I only stick to full rashers.

So my rule of thumb:
1 rasher = 1.5 mins
2 rashers = 3 mins
3 rashers = 4.25 mins
4 rashers = 5 mins

Any more than 4 rashers and you automatically are Rik Waller.

In beef fat.