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Totally Animal

What a day. I promised a dozen posts, and got the last one up at 11:59 PST. Could have had it up 30 minutes earlier, but was trying to be choosy in a music choice that turned out to be limited to one — as I had my mind set on a particular song I've been enjoying lately.

So, for reference, here are the posts in chronological order.

There you are. Oh, but wait!. Do you know how to cook bacon properly? It's an essential skill. Frankly, I like the fatty bits, and I never put the bacon on paper towels or pat off the drippings. It goes straight onto the plate, fingers get involved, and the fat ends up in my mouth.

But here's what's essential about that: low heat. Patience. Forget the form of the bacon, it just tastes way better and that's plenty. I always cook on low heart, plus just a touch clockwise.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

7 Comments

  1. Chris H on December 31, 2008 at 02:01

    All quality posts too!

  2. Bill on December 31, 2008 at 06:21

    Richard,
    i think it's time for a new picture to update your progress.

  3. Dale Harrison on December 31, 2008 at 08:06

    Like you, I don't pat it down on paper towels. At least, not anymore. However, I have found best success baking the bacon in the oven vs frying.

    Love your site.

    Dale

  4. Greg Freeman on December 31, 2008 at 17:23

    Hah! I've been cooking my bacon like that for a while now. Set the stove on low, drop the bacon on, hop in the shower, get out of the shower, turn the bacon, and keep it from burning. I remember making myself some bacon and eggs over the holidays and one of our guests made fun of me for cooking my bacon so slow, said he'd never seen it cooked like that before.

  5. Richard Nikoley on December 31, 2008 at 10:09

    Well, reading that last one this morning, perhaps a bit over the top as a result of the "devil's water" I'd been enjoying for a while by that point. The most time-consuming aspect of it was figuring out what to post, and the digging around.

  6. Richard Nikoley on December 31, 2008 at 10:21

    Coming pretty soon, Bill. Probably on my birthday, Jan 29.

  7. Richard Nikoley on December 31, 2008 at 10:32

    I've been thinking about that, Dale, so based on your recommendation, think I'll give it a go. I am using the oven and broiler a lot now days. Cookie sheets aren't for cookies, anymore, but for vegetables.

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