“Andy, you are the man in the kitchen,” is what I thought I heard my wife say. I’d just put the packaged bacon in the deep freeze and strutted back into the kitchen not unlike a spring turkey.
“So you dig my bacon, do you?” I cockily said as I slipped a little on some bacon grease in the kitchen.
Reality set in when she repeated herself, “Andy, you are banned from the kitchen.”
I admit, cutting up bacon is a greasy affair and I have certain gift for making monumental messes. Current kitchen restrictions aside, my bacon turned out scrumptious. As a bonus, never have our wooden kitchen floors shined quite like they do now.
I gave you the tools you’ll need to make bacon the other day, here is the process in pictures:
Fortunately, my kitchen embargo was short lived, not in small part to the sweet salty masterpieces the afore mention mess produced. But I say, embrace the grease. Revel in the fact you are bringing back a lost art and making quite possibly the most flavorful meat in existence. Just be sure to clean up after yourself.