"Omelet" > wrote
>
> Yes I have a turn table and I only purchase thick slice bacon.

I find that the thick sliced bacon just gets too hard no matter
how I cook it. My favorite bacon is the kind that comes in a
little 6-oz box--is is Oscar Meyer?--that you microwave. It is
very thin, just enough of the bacon taste with a couple of eggs.
And very little kitchen mess.

If I am cooking for several people or using a mess of bacon
in something like Hoppin' John, I buy regular bacon and
put the slab on a broiler pan in the oven and broil it on high,
checking it often and moving it around. Watched carefully,
it crisps up nicely and once it is well drained, it is very good.

That said, these days I only use meats like this as flavorings
in vegetable dishes like green beans, collards or bean soup.
It's not the fat that bothers me as much as the nitrites. A
healthier (admittedly fatty but no weird chemicals) alternative
is fresh sausage, hot Italian is my fav. I just want little bits
but my husband will eat them on a sandwich with mustard!



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