I LOVED my Tandy 1000!! It had -16- colors! And a 1200-baud modem! And an analog joystick!

Trust me, this thing was tits and bacon for its time.

Wow the pan fried bacon with butter and brown sugar. I had no idea.

dammit now I wanna make it... prolly would skip the onion but that glazed bacon... I'm droolin'

Sorry siftbot is all over you, @smr.

Really unclear what set siftbot off this time.

I'm fighting to keep siftbot off of you. (Do you maybe have some bacon in your pocket?)

Oh FFS! That's Bacon Juice you are throwing away!
You are supposed to drink it all!

Find a recipe for tea biscuits.
Substitute bacon fat for the lard, and almond milk for the water.
You get biscuits that literally flake apart and melt in your mouth.

Reserve bacon grease for cooking other meals. Don't waste delicious fat!

Your video, Bacon burger, has made it into the Top 15 New Videos listing. Congratulations on your achievement. For your contribution you have been awarded 1 Power Point.

Never say never.
It's abnormal, but there are fixed gear road races. Just ask Kevin Bacon. ;-)

I've had burgers that cost >$17 (with fries) and burgers worth >$17, but never one that cost $17 that was worth it. I'd give this one a shot, I like the technique, but where's the bacon?!...It must have crisp bacon or just forget it.

I'll throw my vote in for American Cheese on burgers.

I make cheese at home and every once in a while one comes out with too soft and sticky a texture. The flavor usually isn't what I want either because the moisture content is too high during aging.

I started making pub-cheese with these failures and enjoyed the results. Then I threw some on a breakfast egg and sausage sandwich and it was better than cheddar but the consistency wasn't quite right once it got hot. So I experimented with other ingredients until I had something that melts well and is flavorful enough to stand up to breakfast sausage or bacon or jalapenos on a burger...whatever. It finally occurred to me the first time I made a grilled cheese sandwich with it that I've been making American cheese.

I love cheese, that's why I have a notebook full of my cheese making notes and a full-size stand-up freezer converted to a cheese cave. But damned if my homemade American cheese isn't the best thing to put on a burger.

The problem isn't me eating bacon, the problem is that my bacon is produced intertnationally. It's the industrial globalisation of of our food that's causing the biggest problems. Why do I see south african strawberries and argentinian beef in my supermarket? I live in middle europe, strawberries and cows have an awesome time here. Because it's cheaper, it costs the corporations less money to ship their product around the globe than producing it locally. There are less regulastions to follow. The local farmer takes too much money for his cow and strawberries don't grow here in January. We can't have the customer pay a Euro or two more for for his steak. We can't have the customers wait until April for strawberries. We want it now and as cheaply as possible. That's why we eat more meat than ever, that's why my steak damages the environment more than ever.
Globalisation is a wonderful thing but it isn't without consequences.

Someone just earned some bacon. Pay up!