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Adam Skinner's Profile

Display Name: Adam Skinner
Member Since: 1/31/11
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I'm a fan of bacon. I cook all my bacon in the oven.

Use a cookie sheet with a cookie cooling rack on top of it. Lay the bacon on it, and put it in a the oven. The temperate and time really depends on your preferences. If you like your bacon and crispy, use a higher setting for a shorter time (like 350 for 35 minutes). If you prefer your bacon softer with melt-in-your-mouth fat, cook it at a lower temperature for a longer duration (say 250 for an hour and a half or something, I'm still kind of new at that, but I like it more!).

By using a cookie cooling rack, you elevate your bacon above the fat and let it drain. If using the bacon as a snack, some nice aged cheddar goes well with it.


Can I Cook Bacon and Breakfast Sausage in the Oven?Good Questions
3/8/12 9:57 AM

My family is Scottish, genetically speaking. We're part of the McGregor Clan. Now that doesn't mean a whole lot to me, just a bit of trivia. But when I was out buying wine a couple of years back I noticed that there was a McGregor Scotch whiskey behind the counter. I purchased it on a whim and found to my astonishment that I apparently had a genetic predisposition towards the stuff. Before I knew it, it was gone.

Being who I am, I decided to research scotch to find the good stuff. My next purchase was pretty much as hard core as you can go: Laphroaig. This was an entirely different beast. Iodine and smoky peat were nearly overwhelming to my unrefined pallet. It was unique, like nothing I'd ever had before. It was interesting, and the tingling, almost burning it gave my lips was pronounced.

I've long since finished that bottle (and currently have a bottle of Laphroaig Quarter Cask on my shelf) along with a few others as I've experimented drinking scotch.

I've learned that many times you can perfect the experience with a few drops of water, which opens up the drink in different ways. You can approach it by slowly inhaling the aroma a few times before touching lip to glass. And that the glass itself can have a particular shape (like a tulip) for better effect.

I'm by no means an expert on scotch. But I have listened to experts, have partaken of their knowledge and recommendation, and found my lot improved.

Thus far, I'd say my favorite scotch has been Talisker 10yr. My second bottle of it is sitting next to the Laphroaig today =)


Straight Up, No Ice: 4 Steps to Drinking Whiskey Neat
5/26/11 8:06 AM

This works great.


What Is the Best Way to Get Rid of Fruit Flies?
Good Questions
5/17/11 4:07 PM

I concur with DCMarkie. It sounds like when the pan cooled, the air inside started to take up less space, causing a vacuum inside the pan that makes the lid difficult to remove. By heating the pan (and the air inside it!) the lid should slide off normally.


Help! Why Did This Lid Fuse to the Pan?
5/3/11 9:27 AM

I've tried a number of protein powders. The one I like the most is Gaspari Myofusion (Vanilla is what I have):

http://www.amazon.com/gp/product/B002CVU54G/ref=wms_ohs_product_T2


What Is the Best Protein Powder for Smoothies?
Good Questions
2/24/11 3:26 PM

Take this with a grain of salt, because I eat about 85% of my meals with chopsticks, but I use chopsticks to eat salad. They're ideally suited to picking up loose greens and chopped up veggies.

PS. They are also awesome with bacon and sausage =)


Fork vs. Salad: How Do You Eat Leafy Greens?
1/31/11 4:15 PM