WRAL SmartShopper

WRAL SmartShopper

Share the deals & questions 3/15

Posted March 15, 2013


Found a deal today? Here's the place to share it!

Have a question that doesn't fit into any of the other threads? Here's the place to ask it.






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  • jdouglas13 Mar 16, 2013

    Thanks everyone for the bacon tips! Very much appreciated.

    Nancy, I have microwaved bacon, but didn't know you could do it in layers. Much easier than 4 strips at a time! I usually cook a pound at a time just to get it all over with because I hate cooking it and cleaning up after so much.

    ascherer, great freezing info which I will definitely try. Thanks! Do you strain bacon grease before you use it? My Grandmother always used it as her cooking fat of choice, and she used to make me bacon toast - bread fried in bacon fat. Yum!

    ddalmas, that's a really interesting way to cook bacon. Never thought of doing it that way, but will try it too.

    My current method is to use a half sheet pan lined with foil and a stainless steel wire rack that fits in the pan. I grease the rack well, lay out the bacon, and bake it at around 400 degrees until done. Since the rack is stainless, I can put it in the dishwasher. As long as the foil doesn't rip or leak, I don't have to wash the pan. :)

  • Nanee Lion Mar 15, 2013

    Thanks Nakibi.

  • ascherer Mar 15, 2013

    jdouglas13 - I cook a pound or two at one time. I normally fry it so I can keep the bacon grease to use for other things (like my breakfast bowls). I cook it to the crispness I like and then drain on paper towels. Once it is all cooked and cooled, I just wrap it up in layers with paper towels between the layers (4 to 5 strips a layer). Put it in a large ziplock bag and pop in the freezer. Because I layer it between paper towels, I can just pull out a layer and sit it out when I start cooking something. It will be close to room temp within 5 to 10 minutes - no defrosting needed unless you are going to use the whole bag.

    My Mother uses the paper plate method Nancy uses. I like to have the bacon grease to use for cooking other things. Gives a great flavor without the bacon when needed.

  • Dr D Mar 15, 2013

    I cook a whole package of bacon at a time in the oven. There are lots of variations of recommended methods for this online, but I line up the strips in a large glass lasagna baking dish, overlapping a second layer of strips to get them all in one pan, then bake at 350 for 15 minutes, flip the strips over with tongs, then bake again for 10-15 minutes or until done. I let them cool on paper towels, then store them with the paper towels in a large ziplock bag in the fridge. They don't last long enough to bother freezing them.

  • Nancy Mar 15, 2013

    jdouglas - have you ever microwaved the bacon on paper plates with paper towel layers between 3-4 pieces? I do that all the time, then just toss the greasy mess in the trash.

    I cut the bacon strips in half for easier fitting on the plate.

    I take a paper plate (something like a dixie plate, not regular cheap white paper ones), fold over a paper towel, place that on the plate, then an open paper towel sheet on that, layer 3-4 pieces, another single paper towel on top, another layer of bacon, another paper towel.

    I usually put 3 layers of bacon per plate - then microwave on high 3-5 minutes depending on how crisp you like it (I prefer mine 'nuclear' - very crisp!). Then once you're done, the whole greasy mess can be tossed :)

    No more greasy pan and spattered cook top.

  • nakabi Mar 15, 2013

    I'm looking for 2 more of the .75/1 12pk dr. pepper q's in case anyone has them I can use. email me at

  • nakabi Mar 15, 2013

    jdgoulas-yes, i made the fork marks. And like you said, it drove me nuts! I ended up making a ton of gnocchi, but did freeze a lot of it. Definitely tasted better than prebought, but so much more work! lol...

  • nakabi Mar 15, 2013

    lindalarry-cheapest place for the finish if you are only using the q and no sale is WM...

  • jdouglas13 Mar 15, 2013

    smolder, gnocchi are somewhat similar texture-wise to biscuit-type dumplings that you make in a stew, but are much smaller. Think 1/2 x 1 inch, max. They are a little dense and a bit chewy, although, perfectly made from scratch, they can be lighter (haven't mastered that yet! LOL) They are not a filled or stuffed pasta. Just a yummy little doughball all unto itself.

    ascherer, can you tell me more about freezing cooked bacon, how you package it, and what you need to do to use it after defrosting? I never thought about freezing it, but it sure would be a time and sanity saver. I hate cooking bacon, so if I could get it all done at once, I'd be a happy girl!

  • springtime0327 Mar 15, 2013

    Thank you everyone for the ideas on cheap tissue paper!