On 2/21/2014 8:51 PM, Bastette wrote:
Lesley wrote:

On Thursday, February 20, 2014 7:25:32 AM UTC-8, jmcquown wrote:
BTW, rather than put that cooked bacon in the bin I'd have wrapped and frozen it for later use. Crumbled in a pot of potato soup, for example. Or used in an omelet.

It wasb't particularly good bacon and would have turned out greasy- I have a sneaking feeling USA bacon and British are not be quite the same thing.Omelettes are sadly off the menu until I can work out how to do in the halogen (Our kitchen is so small that the only place I can set the oven up where it in't under a cupboard which wouldn't leave me room to take the lid off safely is on the top of the main oven so I don't have access to the rings right now before I do some serious rearranging of the kitchen) and anyway I don't like bacon in an omelette as it would go crispy and crunchy and I don't like bacon that way

Good bacon is a must. Sadly, it's often "iffy".

Funny you should say that - in my experience, bacon in an omelette gets limp
and soggy and I like it crisp!

I like my bacon very crisp. But when I add it to an omelet/omelette it
does soften up. Not soggy, necessarily. Then again, if I add crumbled
bacon to a pot of potato soup I don't *want* it to stay crisp. It's
added for the flavour. If I wanted crispy bacon in soup I'd sprinkle
some crumbled bacon on top of the serving bowl.

Jill