"The Guy Cooks!"

Bacon?

Yup! Here’s the scoop: You can cook it in a microwave but it usually seems to come out limp, lacking character. I prefer to do it in an open skillet. No oil required. Bacon packs its own lubrication! It’s very important to cook it thoroughly, so here’s how I like to do it:

Start off with a medium-high to high heat setting, toss in the bacon, laying each strip side-by-side and cook both sides until they start to brown. Then, lower the heat to about medium-low to allow it to cook thoroughly without burning. You don’t have to cremate it ‘til it‘s stiff as a board, but you want it thoroughly done. When ready, remove and place on a double layer of paper towel to drain away the grease. That’s it!

What to do with the remaining hot grease in the pan? The prevailing wisdom is to not pour it down the kitchen sink drain. Could be bad for rubber parts if you’ve got a garbage disposal. I like to save an old, used empty soup can and pour it in that, then stash it in the freezer. Once you’ve filled it up, then toss in the trash.

Here's another hint. It's nice to have a splatter shield when cooking bacon. Looks like a hoop with a handle and mesh screen strung inside. Keeps the grease where it belongs - in the pan and not all over your stove and clothes.