Left to warm on a rock in the sun, bacon is good, but a bit chewy.
Cooked ever so slightly, until the fat is starting to clear up with a hint of browning along the edges, where the fat melts away with each bite, the meat warming to a nice pink and firming just enough to add a bit of texture, delicate and tender, is just right.
Cooked until the entire slice is one third the size it started and is browned, brittle, and when dropped shatters like a glass Christmas ornament is, well, that is just wrong.
There is an art to cooking, as well as eating, bacon.
Next time any of us meet up, remind me and I'll tell about the time I salvaged about 75 pounds from a dumpster behind a grocery store. Don't want to make it look like I do such things for a living on a public forum.
How many obama supporters does it take to change a light bulb? None, they prefer to remain in the dark.
The single biggest problem in communication is the illusion that it has taken place.
