So, I had probable Swine Flu (H1N1) - do I still need the vaccine? If so, when should I get it? [more inside]
posted by spinifex23 on Nov 2, 2009 - 7 answers

Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
posted by chalbe on Sep 28, 2009 - 5 answers

What do I do with smoked rib bacon? [more inside]
posted by Arbac on Jul 19, 2009 - 11 answers

SmokeDetectorFilter: When my smoke detectors go off and I press their happy buttons, why don't they shush? How do I make them shush? [more inside]
posted by foooooogasm on Jun 26, 2009 - 17 answers

What's the story behind this picture? [more inside]
posted by Max McCarty on May 23, 2009 - 9 answers

Calling all chefs! I would like to make this recipe for dinner tonight. Can I make the bacon/vinegar/cream sauce a couple hours ahead and reconstitute it right before I serve the dish, or will it end up lumpy and weird? [more inside]
posted by anonymous on May 17, 2009 - 15 answers

Where did the bacon internet meme come from? [more inside]
posted by bjtitus on Dec 30, 2008 - 18 answers

What's the best way to freeze bacon? Or should I just leave it in the fridge? [more inside]
posted by billysumday on Dec 30, 2008 - 26 answers

A meaty dilemma: I think we served bacon to a vegetarian last night. [more inside]
posted by Sweetie Darling on Sep 13, 2008 - 50 answers

Booze + chocolate pairing question. [more inside]
posted by availablelight on Aug 15, 2008 - 43 answers

I just opened up my box of pork bellies (to cure my own bacon, duh) and discovered that the skin in still on. This wasn't mentioned in my recipe and I can't find any real info about it! Do I leave the skin on? Remove it? Remove it before it's been cured (wet-cure), before it's been cold-smoked, or before I eat it? I'm using the recipe from this episode of Good Eats.
posted by arcticwoman on Jul 16, 2008 - 22 answers

What is the right amount of bacon to add to Rice Krispies treats? [more inside]
posted by troybob on Jul 11, 2008 - 22 answers

This mefi post made me hungry. Are there any restaurants in LA that serve a Full English breakfast? I consulted one of my old coworkers who was in town from Ireland for a while, and the closest he got was buying the fixins from the Irish store on Vine and making it himself.
posted by thedaniel on Apr 19, 2008 - 8 answers

Mathematics filter: What are the odds of a pair of my friends meeting another couple who are also my friends, but they have never met before? Bonus. This happened on vacation in another city where neither of them, nor I, have ever lived... Is this an example of six degrees of separation?
posted by Gungho on Apr 1, 2008 - 16 answers

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
posted by CreativeJuices on Mar 31, 2008 - 15 answers

How can I infuse bacon flavor into vodka? The product doesn't need to be vegan or kosher or anything special---just want to go into a kitchen and whip up some bacon-flavored vodka. [more inside]
posted by d. z. wang on Mar 29, 2008 - 20 answers

I am looking for new, interesting and (perhaps) unconventional bacon flavors. [more inside]
posted by slogger on Dec 4, 2007 - 25 answers

Where in San Francisco can I acquire a Vosges bacon chocolate bar for my birthday? [more inside]
posted by mostlymartha on Oct 2, 2007 - 19 answers

Where can I find food-grade potassium nitrate (A.K.A. saltpetre")? [more inside]
posted by ninazer0 on Aug 20, 2007 - 14 answers

So, bacon. Did it used to be a wholly different foodstuff? I often run across descriptions of bacon as a wartime staple in the 19th and early 20th century--i.e. before refrigeration--wherein it would appear that the bacon was shelf/wagon-stable for months on end. With the bacon we get today (at least in America) refrigeration is absolutely necessary, and once the seal is broken, you have about a week of usability. So what's the deal with old-school bacon? Did the bacon change, or did the people? I must know.
posted by _sirmissalot_ on May 23, 2007 - 37 answers

What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? [more inside]
posted by hindmost on May 11, 2007 - 35 answers

BLTfilter: If I cook up a package of bacon there is a ton of grease left in the pan. Are the calories in the grease included in the nutrition information? [more inside]
posted by jaysus chris on Aug 26, 2006 - 21 answers

I have a question about bacon. And sausage. I currently live in Japan, and the bacon here is...well...different. Try to fry it like American bacon and it just sort of scorches--it's more like regular ham in that respect. The sausage here too is strange, like hot dogs but not as good (if that's even possible). But it's not just Japan... [more inside]
posted by zardoz on Jul 31, 2006 - 14 answers

While abroad last fall, I had really awesome sandwhiches. It seemed like every pub we ate in had a brie-and-bacon-on-some-sort-of-bread available. Now that I'm back in the states, I want to know where to find English bacon, or how to substitute for it. [more inside]
posted by Medieval Maven on Mar 16, 2006 - 11 answers

I was eating a bacon butty this evening and I was wondering why beef isn't traditionally cut that thinly and cooked in the same way.
posted by feelinglistless on Jun 29, 2005 - 30 answers

do you have a tried and true way of cooking bacon? moz and i like bacon that is not crispy at all and i keep managing to mangle it. i'm using a nonstick pan on a gas stove, but we have an electric skillet, too, if that helps.
posted by sugarfish on Dec 17, 2003 - 18 answers