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Listening to 0bx, I made this mornings bacon last night using the slow cooking method. Possessing an electric stove isn't ideal, but still works. I set the burner to 3 and let the bacon cook for a good 25 minutes per slice. Definitely a little more interesting than the fast method, no accidental burning and no rush either. (And no splatter). Might try it on 2 tonight.
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Think I'll try this later and slap a steak on top
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25 minutes!
Open microwave, lay double layer of paper kitchen towel, place bacon on top, add layer of paper towel over bacon, close door.
2 minutes full power (~900w) = Ding!
perfect...
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And that's why I never take culinary tips of a Scotsman.  for not applying batter though.
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You wouldn't mock my thick cut prime fillet steaks though!
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I would if you nuked the buggers!
If you get an email telling you that you can catch Swine Flu from tinned pork then just delete it. It's Spam.
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Microwave bacon sucks. I'd rather go without.
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Is that because it's that streaky bacon crap that tends to feature heavily stateside?
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Americans do not know what bacon is.
---------------------------------
I will never again mention that I was the poster of the One Millionth Lounge Post, nor that it was complete drivel. Dalek Dave
CCC Link[ ^]
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Just like Brits don't understand Freedom. I had the luck of having my Grandparents raised on a farm. Fresh goats milk and bacon and eggs for breakfast, yum.
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Ennis Ray Lynch, Jr. wrote: . I had the luck of having my Grandparents raised on a farm.
Must have been painful when you had to send them to the Slaughterhouse though.
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Or 'Colorado' as the rest of the world call it.
---------------------------------
I will never again mention that I was the poster of the One Millionth Lounge Post, nor that it was complete drivel. Dalek Dave
CCC Link[ ^]
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We certainly know that it's not that over-priced, poorly disguised ham they call Canadian Bacon. As for what Scots may call bacon, who knows? If shearing is a first step in the processing, I don't want to know... 
Will Rogers never met me.
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Roger Wright wrote: As for what Scots may call bacon, who knows? If shearing is a first step in the processing, I don't want to know...
 
The United States invariably does the right thing, after having exhausted every other alternative. -Winston Churchill
America is the only country that went from barbarism to decadence without civilization in between. -Oscar Wilde
Wow, even the French showed a little more spine than that before they got their sh*t pushed in.[^] -Colin Mullikin
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Microwave bacon? No thanks 
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Loving the new show United States of Bacon. http://bacontoday.com/united-states-of-bacon-2/[^] I swear the host gained 15 pounds from the beginning to the end of the first episode. There are so many bacon recipes on this show but the episode I watched had maple bacon ice cream sandwiches that looked so delicious. I want that.... can someone make that for me???
Lisa Marie Sidlow
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What about bacon stovies? would that do?
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Sounds delicious!
Lisa Marie Sidlow
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I've had one of those here[^] with candied bacon ice cream and snickerdoodles for the cookies.
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That sounds soooooo good.
Lisa Marie Sidlow
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It was, but now it's a reminder that I'm not eating bacon for at least the next 54 days, though my 6 year old talked me into picking up a pound of bacon at the store last night so he and his sister wouldn't be so deprived.
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Andy Brummer wrote: it's a reminder that I'm not eating bacon for at least the next 54 days
What corner of Hell are you living in...? 
The United States invariably does the right thing, after having exhausted every other alternative. -Winston Churchill
America is the only country that went from barbarism to decadence without civilization in between. -Oscar Wilde
Wow, even the French showed a little more spine than that before they got their sh*t pushed in.[^] -Colin Mullikin
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I've gained about 20 pounds over the past 4 months, so I'm on a mission to rid myself of that. My plan involves avoiding anything with added sugar and that includes all the decent bacon that I've come across. I can still eat plenty of pasture or grass fed meat or eggs so it's not too bad. I had a fantastic chuck roast last night.
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For me, the trick is to start with a cold pan and set my stove on just over 4 (which is also the right temperature on my stove for easy over eggs.) I minimize turning and it takes about 10 minutes to get to that no-quite-crispy state. I love piping hot bacon, so I don't let it sit over night. The biggest problem is not eating it all before my eggs are done.
(I also have a fondness for some breakfast sausage, which I cook the same way. On Sunday mornings, my youngest daughter is over, so I also make hash browns. Needless to say, Sunday mornings are my favorite for all reasons--when my granddaughter is there, it goes to 11--well, except the times she says she doesn't want hash browns and then changes here mind and I have to split mine.)
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