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Old 03-04-2014, 01:38 PM   #11
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Originally Posted by Zagut View Post
...but you still have to clean the oven. One thing in life I've learned is you never get away from cleaning.
My stove has this cool button. press it and the oven cleans itself. Easy peasy.
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Old 03-04-2014, 01:40 PM   #12
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you still should clean the oven.
I fixed your post
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Old 03-04-2014, 01:51 PM   #13
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I fixed your post

What???? You been peeking in my oven?

It is one of those places that takes second priority. Out of site out of mind.



Andy I've got one of those buttons too but I've found I need to vacate the premises when I push it.
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Old 03-04-2014, 05:29 PM   #14
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I just cooked a lb in the toaster oven, 1/2 lb at a time. It turned out perfect. 400°, on a crumpled, then uncrumpled piece of foil on a baking sheet, for 15 minutes, flipped, another 5 minutes, drain, done!
I do this, too, but I pour the bacon fat into a canning jar that lives in the fridge and use it to fry potatoes and/or eggs.
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Old 03-04-2014, 05:31 PM   #15
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I do this, too, but I pour the bacon fat into a canning jar that lives in the fridge and use it to fry potatoes and/or eggs.
My bacon fat can lives in my fridge too.
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Old 03-04-2014, 05:46 PM   #16
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My bacon fat can lives in my fridge too.
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Old 03-04-2014, 05:55 PM   #17
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But but but that is 2" less bacon
Just eat extra
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Old 03-04-2014, 05:56 PM   #18
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I have always liked you Frank!
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Old 03-04-2014, 06:02 PM   #19
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I'm sure that when bacon shrinks it just loses some fat and gets slightly thicker. If it doesn't shrink, it will be thinner.
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Old 03-04-2014, 07:18 PM   #20
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Was it crispy? A restaurant in town serves bacon that is flat and does not look shrunk, but it is rubbery. I am not big on bacon, but to me, it should be shrunken, all curly and wavy, and crispy.
They probably use one of those trendy flat weights sold for the purpose of producing flat cooked bacon. The rubbery-ness perhaps comes from steam generated from the cooking bacon collecting under the weight and unable to escape.
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