When the package is opened, every piece gets cooked. No more
returning raw bacon to the fridge. It goes off in days, and then gets
wasted.

Bacon "is a terrible thing to waste."

--Bryan

On 12/8/2012 9:26 AM, Bryan wrote:
> When the package is opened, every piece gets cooked. No more
> returning raw bacon to the fridge. It goes off in days, and then gets
> wasted.
>
> Bacon "is a terrible thing to waste."
>
> --Bryan
>
Bacon is indeed a terrible thing to waste I bake the entire package
on the rack of the broiler pan (the pan is lined with foil for easy
cleanup).

Jill

On Saturday, December 8, 2012 8:37:14 AM UTC-6, jmcquown wrote:
> On 12/8/2012 9:26 AM, Bryan wrote:
>
> > When the package is opened, every piece gets cooked. No more
>
> > returning raw bacon to the fridge. It goes off in days, and then gets
>
> > wasted.
>
> >
>
> > Bacon "is a terrible thing to waste."
>
> >
>
> > --Bryan
>
> >
>
> Bacon is indeed a terrible thing to waste I bake the entire package
>
> on the rack of the broiler pan (the pan is lined with foil for easy
>
> cleanup).
>
I use parchment paper. I drain all the grease off, then stick the pan back in the oven in case I make bacon again within the next several days.
>
> Jill

--Bryan

On 12/8/2012 9:59 AM, Bryan wrote:
> On Saturday, December 8, 2012 8:37:14 AM UTC-6, jmcquown wrote:
>> On 12/8/2012 9:26 AM, Bryan wrote:
>>
>>> When the package is opened, every piece gets cooked. No more
>>
>>> returning raw bacon to the fridge. It goes off in days, and then gets
>>
>>> wasted.
>>
>>>
>>
>>> Bacon "is a terrible thing to waste."
>>
>>>
>>
>>> --Bryan
>>
>>>
>>
>> Bacon is indeed a terrible thing to waste I bake the entire package
>>
>> on the rack of the broiler pan (the pan is lined with foil for easy
>>
>> cleanup).
>>
> I use parchment paper. I drain all the grease off, then stick the pan back in the oven in case I make bacon again within the next several days.
>>

I keep forgetting to put parchment paper on my shopping list.

Jill

On Dec 8, 8:59*am, Bryan > wrote:
> On Saturday, December 8, 2012 8:37:14 AM UTC-6, jmcquown wrote:
> > On12/8/20129:26 AM, Bryan wrote:
>
> > > When the package is opened, every piece gets cooked. *No more
>
> > > returning raw bacon to the fridge. *It goes off in days, and then gets
>
> > > wasted.
>
> > > Bacon "is a terrible thing to waste."
>
> > > --Bryan
>
> > Bacon is indeed a terrible thing to waste *I bake the entire package
>
> > on the rack of the broiler pan (the pan is lined with foil for easy
>
> > cleanup).
>
> I use parchment paper. *I drain all the grease off, then stick the pan back in the oven in case I make bacon again within the next several days.
>
>
>
> > Jill
>
> --Bryan

I use an Ancho Hocking microwave bacon tray which makes fabulous,
crispy bacon. You can still find them on EBay...I've recommended that
tray to several friends, and they tell me they absolutely love them.
I spray the tray lightly with Pam before the first batch goes in, and
it can go in the dishwasher when I have finished.

N.

jmcquown wrote:

> Bacon is indeed a terrible thing to waste I bake the entire package
> on the rack of the broiler pan (the pan is lined with foil for easy
> cleanup).

If I'm not going to use it soon, I lay bacon out on wax paper and
freeze it. That way I can keep it fresh until I need some.

"George M. Middius" wrote:
>
> jmcquown wrote:
>
> > Bacon is indeed a terrible thing to waste I bake the entire package
> > on the rack of the broiler pan (the pan is lined with foil for easy
> > cleanup).
>
> If I'm not going to use it soon, I lay bacon out on wax paper and
> freeze it. That way I can keep it fresh until I need some.

That's what I do too. Bryan is right....once opened, it's best to either
cook it all then or freeze leftovers. Cooked bacon freezes fine too for a
quick microwave heatup later.

G.

On 08/12/2012 11:04 AM, Gary wrote:

> That's what I do too. Bryan is right....once opened, it's best to either
> cook it all then or freeze leftovers. Cooked bacon freezes fine too for a
> quick microwave heatup later.


That may be the case with supermarket bacon. I get mine from the local
Dutch butcher and they smoke their own. Sometimes it is pre-sliced and
vacuum packed and sometimes I get it fresh cut and wrapper in butcher
paper. Either way, it stays in the fridge and we cook it up as we need it.

On 12/8/2012 9:37 AM, jmcquown wrote:
> On 12/8/2012 9:26 AM, Bryan wrote:
>> When the package is opened, every piece gets cooked. No more
>> returning raw bacon to the fridge. It goes off in days, and then gets
>> wasted.
>>
>> Bacon "is a terrible thing to waste."
>>
>> --Bryan
>>
> Bacon is indeed a terrible thing to waste I bake the entire package
> on the rack of the broiler pan (the pan is lined with foil for easy
> cleanup).
>

I bake it on parchment paper. I've never tried on foil so I can't
comment about any differences.

On 12/10/12 9:42 PM, Cheryl wrote:
> On 12/8/2012 9:37 AM, jmcquown wrote:

>> Bacon is indeed a terrible thing to waste I bake the entire package
>> on the rack of the broiler pan (the pan is lined with foil for easy
>> cleanup).
>>
>
> I bake it on parchment paper. I've never tried on foil so I can't
> comment about any differences.

I bake it on a cooling rack over a jelly roll pan, a pound at a time.

This also helps maximize the amount of bacon fat I get -- it's one of
the most important cooking items in my reefer.

-- Larry

On 12/10/2012 9:42 PM, Cheryl wrote:
> On 12/8/2012 9:37 AM, jmcquown wrote:
>> On 12/8/2012 9:26 AM, Bryan wrote:
>>> When the package is opened, every piece gets cooked. No more
>>> returning raw bacon to the fridge. It goes off in days, and then gets
>>> wasted.
>>>
>>> Bacon "is a terrible thing to waste."
>>>
>>> --Bryan
>>>
>> Bacon is indeed a terrible thing to waste I bake the entire package
>> on the rack of the broiler pan (the pan is lined with foil for easy
>> cleanup).
>>
>
> I bake it on parchment paper. I've never tried on foil so I can't
> comment about any differences.
>
>
Read what I wrote again. The pan is lined with foil but I don't bake
the bacon *on* the foil. It's a broiler pan so it has a rack that sits
on top of the pan. That's what I put the bacon on. Not directly on foil.

Jill

On 12/10/2012 10:31 PM, jmcquown wrote:

>>> Bacon is indeed a terrible thing to waste I bake the entire package
>>> on the rack of the broiler pan (the pan is lined with foil for easy
>>> cleanup).
>>>
>>
>> I bake it on parchment paper. I've never tried on foil so I can't
>> comment about any differences.
>>
>>
> Read what I wrote again. The pan is lined with foil but I don't bake
> the bacon *on* the foil. It's a broiler pan so it has a rack that sits
> on top of the pan. That's what I put the bacon on. Not directly on foil.

It wasn't completely clear to me.

Bryan wrote:
> When the package is opened, every piece gets cooked. No more
> returning raw bacon to the fridge. It goes off in days, and then gets
> wasted.
>
> Bacon "is a terrible thing to waste."
>
> --Bryan

That's always been the rule here. We store what's left in a zip-lock
bag or a Tupperware-type container and it usually gets used within a few
days. In fact, as often as not, I make two entire packages instead of
one.

-S-

Sqwertz wrote:
> On Sat, 8 Dec 2012 10:24:32 -0500, Steve Freides wrote:
>
>> That's always been the rule here. We store what's left in a zip-lock
>> bag or a Tupperware-type container and it usually gets used within a
>> few days. In fact, as often as not, I make two entire packages
>> instead of one.
>
> Yeah, now that many packages of bacon are only 12 ounces.
>
> -sw

'zactly - with a pound, one package probably would suffice.

-S-

Steve Freides wrote:
> Sqwertz wrote:
>> On Sat, 8 Dec 2012 10:24:32 -0500, Steve Freides wrote:
>>
>>> That's always been the rule here. We store what's left in a
>>> zip-lock bag or a Tupperware-type container and it usually gets
>>> used within a few days. In fact, as often as not, I make two
>>> entire packages instead of one.
>>
>> Yeah, now that many packages of bacon are only 12 ounces.
>>
>> -sw
>
> 'zactly - with a pound, one package probably would suffice.
>
> -S-

I made a single 12 oz package yesterday - all gone. I should have known
better but all I had in the 'frig was one package. Will buy 2 on
Monday. <sigh>

-S-

On Saturday, December 8, 2012 9:50:01 AM UTC-6, Sqwertz wrote:
> On Sat, 8 Dec 2012 10:24:32 -0500, Steve Freides wrote:
>
>
>
> > That's always been the rule here. We store what's left in a zip-lock
>
> > bag or a Tupperware-type container and it usually gets used within a few
>
> > days. In fact, as often as not, I make two entire packages instead of
>
> > one.
>
>
>
> Yeah, now that many packages of bacon are only 12 ounces.
>
Which I prefer because I can just barely squeeze the 12 oz package onto one large baking pan. 16 oz. no way.
>
> -sw

--Bryan

On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan
> wrote:

> When the package is opened, every piece gets cooked. No more
> returning raw bacon to the fridge.

My husband does that too and it drives me nuts. He'd rather cook it
once and reheat what he wants for breakfast. If I'm using bacon for
whatever, I want to start from raw. I'm thinking I need to make small
packages of strips or chopped bacon and store them in the freezer (yet
another thing taking up freezer space) for later use.

--
Food is an important part of a balanced diet.

sf wrote:

> If I'm using bacon for
> whatever, I want to start from raw.

There's no need - it's great leftover.

-S-

Bryan wrote:
> When the package is opened, every piece gets cooked. No more
> returning raw bacon to the fridge. It goes off in days, and then gets
> wasted.
>
> Bacon "is a terrible thing to waste."
>
> --Bryan


It spoils so fast because of all that excess water they pump into it,
and because it's wrapped in plastic.

It *might* have a chance if you transfer it to unlined butcher paper
(not freezer paper) so it can breathe a little -- keep the anaerobes
from taking over.

Or just cook the whole package since a pound of bacon is only about 11
ounces now (and most of that is water, see above)

Bob

On 12/8/2012 4:26 AM, Bryan wrote:
> When the package is opened, every piece gets cooked. No more
> returning raw bacon to the fridge. It goes off in days, and then gets
> wasted.
>
> Bacon "is a terrible thing to waste."
>
> --Bryan
>

My brother-in-law will dump the entire pound of bacon in a cast iron pan
and separate the slices as it cooks. The bacon ends up being deep fried
in fat which is a good way to cook bacon. It sounds nutty but it
actually works. I'm not into bacon but I've done this when I have to
cook for a group.

On 2012-12-08, dsi1 > wrote:

> and separate the slices as it cooks. The bacon ends up being deep fried
> in fat which is a good way to cook bacon. It sounds nutty....

No, it's how you cook bacon in a skillet.

nb

On 12/8/2012 8:48 AM, notbob wrote:
> On 2012-12-08, dsi1 > wrote:
>
>> and separate the slices as it cooks. The bacon ends up being deep fried
>> in fat which is a good way to cook bacon. It sounds nutty....
>
> No, it's how you cook bacon in a skillet.
>
> nb
>

As far as I know, most people don't cook an entire pound of bacon by
dumping the whole thing in a pan nor do they deep fry bacon.

On Dec 8, 2:37*pm, dsi1 > wrote:
> On12/8/20128:48 AM, notbob wrote:
>
> > On 2012-12-08, dsi1 > wrote:
>
> >> and separate the slices as it cooks. The bacon ends up being deep fried
> >> in fat which is a good way to cook bacon. It sounds nutty....
>
> > No, it's how you cook bacon in a skillet.
>
> > nb
>
> As far as I know, most people don't cook an entire pound of bacon by
> dumping the whole thing in a pan nor do they deep fry bacon.

It might be considered an old-timey way to cook it because of using a
cast iron skillet...my farming grandma always did it that way.

N.

On Mon, 10 Dec 2012 17:10:02 -0800 (PST), Nancy2
> wrote:

> On Dec 8, 2:37*pm, dsi1 > wrote:
> > On12/8/20128:48 AM, notbob wrote:
> >
> > > On 2012-12-08, dsi1 > wrote:
> >
> > >> and separate the slices as it cooks. The bacon ends up being deep fried
> > >> in fat which is a good way to cook bacon. It sounds nutty....
> >
> > > No, it's how you cook bacon in a skillet.
> >
> > > nb
> >
> > As far as I know, most people don't cook an entire pound of bacon by
> > dumping the whole thing in a pan nor do they deep fry bacon.
>
> It might be considered an old-timey way to cook it because of using a
> cast iron skillet...my farming grandma always did it that way.
>
Old timey? I use a cast iron skillet to cook bacon, but I don't deep
fry it and I won't cook the entire pound at once in a skillet. If I
do the whole pound, it goes onto a cookie sheet and into the oven.

--
Food is an important part of a balanced diet.

On 12/10/2012 3:10 PM, Nancy2 wrote:
> On Dec 8, 2:37 pm, dsi1 > wrote:
>> On12/8/20128:48 AM, notbob wrote:
>>
>>> On 2012-12-08, dsi1 > wrote:
>>
>>>> and separate the slices as it cooks. The bacon ends up being deep fried
>>>> in fat which is a good way to cook bacon. It sounds nutty....
>>
>>> No, it's how you cook bacon in a skillet.
>>
>>> nb
>>
>> As far as I know, most people don't cook an entire pound of bacon by
>> dumping the whole thing in a pan nor do they deep fry bacon.
>
> It might be considered an old-timey way to cook it because of using a
> cast iron skillet...my farming grandma always did it that way.
>
> N.
>

I suppose you don't have to use a cast iron skillet but that would be
interesting if your grandma did it that way. I figured my brother-in-law
learned to cook this way for a crew on board a ship. It's a pretty
efficient way to cook bacon because you don't waste time separating the
bacon before you stick it in the pan. Once the fat renders out and the
bacon is swimming in it, things move pretty fast. My guess is that it's
the fastest way to cook up a bunch of bacon. It also comes out looking
more attractive.

On 2012-12-11 01:10:02 +0000, Nancy2 said:

> It might be considered an old-timey way to cook it because of using a
> cast iron skillet...my farming grandma always did it that way.

....always DONE it that way.

On 2012-12-09 09:54:16 +0000, Sqwertz said:

> On Sat, 08 Dec 2012 08:36:45 -1000, dsi1 wrote:
>
>> My brother-in-law will dump the entire pound of bacon in a cast iron pan
>> and separate the slices as it cooks. The bacon ends up being deep fried
>> in fat which is a good way to cook bacon. It sounds nutty but it
>> actually works. I'm not into bacon but I've done this when I have to
>> cook for a group.
>
> Who cooks sliced streaky bacon in a pan any more?

Me. How to you cook it?

On Sun, 9 Dec 2012 14:48:53 -0600, Sqwertz >
wrote:

>On Sun, 9 Dec 2012 11:05:41 -0800, gtr wrote:
>
>> On 2012-12-09 09:54:16 +0000, Sqwertz said:
>>
>>> Who cooks sliced streaky bacon in a pan any more?
>>
>> Me. How to you cook it?
>
>Oven. I hate baby sitting bacon in the pan.
>
>-sw

Never did well with the oven for some reason I use a two burner
griddle, Bacon first, then the eggs.

I always do a pound and use the leftovers during the week.

On Dec 9, 1:54*am, Sqwertz > wrote:
> On Sat, 08 Dec 2012 08:36:45 -1000, dsi1 wrote:
> > My brother-in-law will dump the entire pound of bacon in a cast iron pan
> > and separate the slices as it cooks. The bacon ends up being deep fried
> > in fat which is a good way to cook bacon. It sounds nutty but it
> > actually works. I'm not into bacon but I've done this when I have to
> > cook for a group.
>
> Who cooks sliced streaky bacon in a pan any more?
>

I do, so I can have black scrambled eggs to go with.

On Dec 8, 9:26*am, Bryan > wrote:
> When the package is opened, every piece gets cooked. *No more
> returning raw bacon to the fridge. *It goes off in days, and then gets
> wasted.
>
> Bacon "is a terrible thing to waste."
>
> --Bryan

If you like bacon that much don't buy it prepackaged but off the slab
at the butcher's shop or deli. It tastes much better and lasts much
longer in the refrigerator before needing to be frozen.

http://www,richardfisher.com

"Bryan" > wrote in message
...
> When the package is opened, every piece gets cooked. No more
> returning raw bacon to the fridge. It goes off in days, and then gets
> wasted.
>
> Bacon "is a terrible thing to waste."

Your fridge is not cold enough.

On Sun, 9 Dec 2012 00:33:13 -0800, "Paul M. Cook" >
wrote:

>
>"Bryan" > wrote in message
...
>> When the package is opened, every piece gets cooked. No more
>> returning raw bacon to the fridge. It goes off in days, and then gets
>> wasted.
>>
>> Bacon "is a terrible thing to waste."
>
>Your fridge is not cold enough.

Seems that way, bacon should not go off that quickly.

On Sunday, December 9, 2012 3:08:45 AM UTC-6, The Other Guy wrote:
> On Sun, 09 Dec 2012 20:07:27 +1100, Je�us > wrote:
>
>
>
> >On Sun, 9 Dec 2012 00:33:13 -0800, "Paul M. Cook" >
>
> >wrote:
>
> >
>
> >>
>
> >>"Bryan" > wrote in message
>
> ....
>
> >>> When the package is opened, every piece gets cooked. No more
>
> >>> returning raw bacon to the fridge. It goes off in days, and then gets
>
> >>> wasted.
>
> >>>
>
> >>> Bacon "is a terrible thing to waste."
>
> >>
>
> >>Your fridge is not cold enough.
>
It's about 33-34F
>
> >Seems that way, bacon should not go off that quickly.
>
>
>
> I'm guessing that's just an excuse for gluttony.
>
*As if* I'd ever feel the need to have an excuse for indulging in pleasures.. I think that folks who see lust and *gluttony* as vices are pathetic.

--Bryan

On 09/12/2012 3:33 AM, Paul M. Cook wrote:
> "Bryan" > wrote in message
> ...
>> When the package is opened, every piece gets cooked. No more
>> returning raw bacon to the fridge. It goes off in days, and then gets
>> wasted.
>>
>> Bacon "is a terrible thing to waste."
>
> Your fridge is not cold enough.
>
>

It doesn't have to be really cold for bacon. I used to get double smoked
bacon to take on canoe trips and it would last 4-5 days without any cooling.

I split a pound of bacon into quarters, then freeze in separate packets. Just enough for a BLT, bacon bits in clam chowder etc. No waste for THIS kid or overindulgence.

On 12/10/12 2:20 PM, Kalmia wrote:
> I split a pound of bacon into quarters, then freeze in
>separate packets. Just enough for a BLT, bacon bits in
>clam chowder etc. No waste for THIS kid or overindulgence.

"Overindulgence"? With bacon? Impossible!

-- Larry

On 2012-12-11 02:54:40 +0000, pltrgyst said:

> On 12/10/12 2:20 PM, Kalmia wrote:
>> I split a pound of bacon into quarters, then freeze in separate
>> packets. Just enough for a BLT, bacon bits in clam chowder etc. No
>> waste for THIS kid or overindulgence.
>
> "Overindulgence"? With bacon? Impossible!

I heard of a beer joint across from campus in a college town that for
happy hour offered dollar beers and "all you can eat" bacon. I thought
that was about the most focused marketing I ever heard of.

On 12/11/2012 10:31 AM, gtr wrote:
> On 2012-12-11 02:54:40 +0000, pltrgyst said:
>
>> On 12/10/12 2:20 PM, Kalmia wrote:
>>> I split a pound of bacon into quarters, then freeze in separate
>>> packets. Just enough for a BLT, bacon bits in clam chowder etc. No
>>> waste for THIS kid or overindulgence.
>>
>> "Overindulgence"? With bacon? Impossible!
>
> I heard of a beer joint across from campus in a college town that for
> happy hour offered dollar beers and "all you can eat" bacon. I thought
> that was about the most focused marketing I ever heard of.
>
Probably the same logic as having pretzels or peanuts in a bar. Bacon
is salty. Salt makes people thirsty

Jill

On 11/12/2012 12:23 PM, jmcquown wrote:
> On 12/11/2012 10:31 AM, gtr wrote:
>> On 2012-12-11 02:54:40 +0000, pltrgyst said:
>>
>>> On 12/10/12 2:20 PM, Kalmia wrote:
>>>> I split a pound of bacon into quarters, then freeze in separate
>>>> packets. Just enough for a BLT, bacon bits in clam chowder etc. No
>>>> waste for THIS kid or overindulgence.
>>>
>>> "Overindulgence"? With bacon? Impossible!
>>
>> I heard of a beer joint across from campus in a college town that for
>> happy hour offered dollar beers and "all you can eat" bacon. I thought
>> that was about the most focused marketing I ever heard of.
>>
> Probably the same logic as having pretzels or peanuts in a bar. Bacon
> is salty. Salt makes people thirsty
>
>

But.... they are offering $1 beers. I can't see them making enough
money on the beer to pay for the bacon. Worse.... beer doesn't really
go well with bacon so they won't even be increasing the volume of beer
sales.

On 2012-12-11 17:23:50 +0000, jmcquown said:

> On 12/11/2012 10:31 AM, gtr wrote:
>> On 2012-12-11 02:54:40 +0000, pltrgyst said:
>>
>>> On 12/10/12 2:20 PM, Kalmia wrote:
>>>> I split a pound of bacon into quarters, then freeze in separate
>>>> packets. Just enough for a BLT, bacon bits in clam chowder etc. No
>>>> waste for THIS kid or overindulgence.
>>>
>>> "Overindulgence"? With bacon? Impossible!
>>
>> I heard of a beer joint across from campus in a college town that for
>> happy hour offered dollar beers and "all you can eat" bacon. I thought
>> that was about the most focused marketing I ever heard of.
>>
> Probably the same logic as having pretzels or peanuts in a bar. Bacon
> is salty. Salt makes people thirsty

I think most bacon enthusiasts will eat it till they founder if given a
large enough pile.