Of course I fry my bacon. Then I cook the eggs in the bacon fat. It's either that or cook them in butter (real butter, not that substitute, tasteless wannabe crap. Low fat = low taste. No fat = no taste).
As for any "wife" questions, I got rid of mine in 1980. The judge wasn't fast enough in granting the final divorce decree. If he'd been 2 days quicker, I could celebrate my divorce on St. Patrick's day instead of the 19th.
Location: Stafford, Virginia,The state of insanity.
Liked 33 Times on 28 Posts
I found that if you always have 2 fresh pieces of bacon in the pan then you get less smoke in the house. Also cooking it at a little under Med (1/2 way on my stove) helps to keep the smoke down to a minimum as well. I can't stand nuked bacon. I also like to leave the fatty ends not cooked all the way YUMMY. Bacon and katsoupe on Sourdough is so effing good it is not even funny.
try olive oil u get the same grease taste less of the heart attack.
It's not the "grease" taste. It's either the bacon or butter taste. Nothing like it in the world, no matter how many scientists and food specialists try to copy it...because those things are just that. Copies.
Heart attack? Let's see....eat right, exercise daily, die anyway. I'm overweight, I smoke and I don't exercise. I'll probably die earlier than if I'd "taken care" of myself but would I enjoy myself? Not really. Diet drinks suck because they leave a nasty after-taste. Low sodium food is right up there with low fat food in my book.
Remember this motto to live by:
"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO- HOO what a ride!"