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That's because the fat on the bacon renders differently when you start it off cold. The same thing is true if you cook duck breast in a fry pan. I always start with the cold pan, put the duck breast in, let it get really hot, then finish it in the oven. The fat renders beautifully, nice crispy...

Wishing well to all the veterans out there today.

Kitchen shitter.

Voting ends late tomorrow. Do your thing.

I can't stop myself.