Wednesday, January 23, 2013
I like bacon, too. Thick, smoked bacon. Two or three pieces. I cook them on my griddle. My mom taught us to place the bacon, pieces pretty much overlapped, on the hot griddle, and then slide the bottom one out, one at a time, to fry. That way, each piece was partially cooked before the cook slid it out from underneath the others. Of course, I now buy my bacon in 1.5 pound packaging (and freeze what I do not need), and it is packaged stacked, not tiled. So, I just spread the pieces out on the griddle. But every time I cook bacon, about once a month, I think about the way Mom did it.