Talk:Bacon
I bake my bacon, 375°F for 18 minutes, (or thereabouts), on parchment paper. This brings the bacon to a par-cooked condition, most of the fat gone but not quite "done". In the USA they now have this already done, "fully cooked" bacon sold by the slice (usually 15 per package) which is about the same as one pound uncooked bacon. It varies in cost to being a little more for your fifteen slices to a little less (if it's on sale). The taste and texture is the same as home-cooked bacon, though you don't get all those lovely drippings to make one's cornbread with. _-_ Rob Pommertalk 18:48, 29 April 2007 (EDT)
Bake bacon? For 18 minutes? Have you not a frying pan? I refuse to comment on pre-cooked meat.LateralQuercus 19:17, 29 April 2007 (EDT)
I think it's important to remember that our brains are principally composed of protein and fat. Never deny yourself either ;) --Robledo 19:24, 29 April 2007 (EDT)
I have been told that to fry bacon optimally, one should be naked; The spitting fat then acts as an effective deterrant against setting the cooking temperature too high. I do not think this tip, though potentially very useful, is appropriate for the main article though. --Jeremiah4-22 19:29, 29 April 2007 (EDT)
No wonder Scotland's losing the Rugby!! AlanE 15:02, 17 May 2007 (EDT)
