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What's shakin' is bacon!

It's a bacon renaissance. The stuff's in everything from milkshakes to chocolate to bourbon whiskey. Just Google "new uses for bacon" and you'll see. There are innumerable sites devoted to all things bacon. Including one called Mr. Bacon Pants, a concept with some intriguing possibilities. 

And now in the interest of full disclosure, I confess:I bacon-ize responsibly. Which means I only eat a few slices once every couple of weeks. And by "a few" I mean about six. I like it thick sliced and cooked only to chewy flexibility. Those who prefer crisp bacon have no understanding and should be prohibited from eating it.

The  easy way to cook bacon

In this week's episode my Food for Thought pard Nancy Leson mentions that, rather than frying on the stovetop, she prefers to oven-roast it on a sheet pan. I do, too. 

Just remember to use a rimmed sheet pan. Otherwise ... well, I'm sure you can imagine the disaster that would follow. It's even better to get it up on a mesh over the foil covered RRRRRRRRRRRRRRIMMED pan.

Lets hear it for bacon. What's your favorite way to eat it?

"Of all the lessons in life that I’ve learned the hard way, the ones involving frontal nudity and hot bacon grease seem to be the most enduring."

– Unknown

Dick Stein joined KNKX in January 1992. He retired in 2020 after three decades on air. During his storied radio career, he hosted the morning jazz show, co-hosted and produced "Food for Thought" with Nancy Leson and wrote and directed the Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen.