Strips of ham possibly, but I usually do beef and almost never bacon.
When I cook bacon I find the water comes out and the bacon ends up sticking to the pan and requires a wooden spatula to scrape the gunge off the pan, so I do the onions first (in a little olive oil), remove them, do the bacon, remove that, remove the gunge from the pan, reheat the bacon fat, put the onions back in, cut up the bacon into small pieces, add the rest of the sauce to the onions and then add the bacon in nearly last (just before the last lot of herbs and spices)
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Date: 2003-10-14 07:10 pm (UTC)Strips of ham possibly, but I usually do beef and almost never bacon.
When I cook bacon I find the water comes out and the bacon ends up sticking to the pan and requires a wooden spatula to scrape the gunge off the pan, so I do the onions first (in a little olive oil), remove them, do the bacon, remove that, remove the gunge from the pan, reheat the bacon fat, put the onions back in, cut up the bacon into small pieces, add the rest of the sauce to the onions and then add the bacon in nearly last (just before the last lot of herbs and spices)