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800 Maynard Ave S, Suite 200, Seattle, WA 98134
800 Maynard Ave S, Suite 200, Seattle, WA 98134
Most restaurants can't fry bacon worth a damn anyway. It's usually that thin-sliced crap that they won't crisp because trying to do that means a 98% chance of burning it.
Or, it's not quite the restaurant experience, but at the Fremont PCC you can always get a pork-inclusive breakfast burrito or breakfast sandwich in their grab-and-go hot case. Here you'll also find foil packets of fresh-cooked bacon in the morning (I think PCC uses Hemplers).
http://www.greenvalleymeats.com/
For that matter, my dream husband is a fellow who has an ethical eating strategy but KEEPS IT TO HIMSELF. I have begun to believe such a person does not exist, which I guess means I never have to commit to a relationship la la la.
1. The day before, put a piece of parchment in rimmed baking sheet or roasting pan. Leave pan near bacon. Go to bed drunk.
2. Get up. Set oven to 425°. Lie down for at least 10 minutes
3. Wake to smell of smoke from hot, dirty oven. Lay Hemplers slices on parchment. Set timer to 15 minutes. Put pan in oven. Lie down.
4. Wake to smell of ready-to-eat bacon, or a kitchen fire if you didn't hear the timer. If no kitchen fire, remove pan from oven and make coffee.
You may want to watch the timing in step 3 more closely the first time, but for thick-sliced bacon and my oven, this works.
@10 You are a horrible person who can't type.
Just kidding about @9
Wild Mountain Cafe is a great north-end suggestion. Local 360 is in Belltown, but there's great breakfast there, no factory farms involved at all.
Now I have to re-calibrate my oven method timing...
@ 20, I've never heard of Hempler's before reading this thread, so I don't know. I get my stuff from a local producer.
Also sold at Central Co-op. it's quite expensive, however. People swear by it, so it must be great.
Line cookie sheet with parchment paper.
Put cooling rack on top of paper.
Lay strips of bacon on rack - stretch them out nicely. No bunching.
Put in 250 degree oven for one hour! HIGH HEAT KILLS BACON.
What you get - perfectly flat, perfectly lean, perfectly cooked bacon that shatters like glass when you tap it with your fork. Plus, a nice pool of bacon grease (AKA liquid love) in the cookie sheet, which because you lined it with parchment paper, you can easily pour into a mason jar, freeze, and use as an oil substitute in other recipes. Plus, no clean up.
Thick or regular sliced?
And @everyone: baked bacon, yes! I use the hotter/shorter method, but might try this hour-long thing...
@32: The best bacon is the bacon the way YOU like it. Fret not!
You're wasting a lot of resources that could be better spent on biking or riding, bacon-powered, to work instead of in a 15 mpg Big Steel Truck.
Just walk or bus to the Varsity Inn at N 34th and Wallingford Ave N and eat their yummy yummy bacon. And say Hola! to the owner while you're there.
Use the grease to cook a yummy yummy omelet. use mushrooms in that.
Fantastico!
Yes it is and it actually should be for good bacon. If you take a look at any package of bacon that claims to have no nitrates, they always have celery juice/celery powder as an ingredient. Celery juice has a huge amount of nitrites and companies are banking on the fact that you don't know any better and are willing to pay extra for the "chemical free" bacon. Michael Ruhlman has a great blog post about this hoax.