In the bacon world, we are an opinionated bunch. Some insist on artisanal brands, while others champion no-nitrate pork like the bacon sold at Nodine’s in Goshen, Connecticut. But the real battle begins over how to cook bacon to its best advantage. I’m not sure this battle will ever be won, so I encourage you to do what your own taste buds and schedule demand. I, for one, like to fry my bacon, even if it is more time-consuming. Others microwave it, and still others insist that baking is the way to go. Since The Food Schmooze is a spirited democracy, here’s a video lesson from the Yahoo food editor, who likes to bake bacon…
