I was about to create a bacon thread, but I figured that somebody here must have had the good intelligence to create one already. I'm glad to see I was right.

I had just gone with generic Bar-S bacon for most of my life until recently, until I bought some on a whim fresh from the butcher shop. Never again will I buy a prepackaged bacon!

I had always pan-friend my bacon. But a few weeks ago, somebody suggested the method that richard uses. Works like a charm. The bacon ends up less greasy, more evenly cooked, and doesn't curl as it cooks. A+++++++++, will use again!