Proper bacon, not that stuff that leaks puddles of grayish water into the pan, is cured by Nueske. This is the bacon than ground-breaking Chicago chef Grant Achatz of Alinea uses for the strip he somehow melds with a fruit leather and hangs from a wire cradle contraption to rock on your table. Look for it in larger local supermarkets and small stores that care about their bacon. It has been seen at the Georgetown Social Safeway. But if you can't find it, it's really worth ordering on line from Neuske or calling 800 392 2266. If you're going to eat bacon at all, eat the best.

To cook it to a crisp without stinking out the house, lay strips apart on a sheet of paper towel on a microwave-friendly plate, lay another sheet of paper towel on top and subject it to 2-minute blasts of heat, pouring off the fat each time, until it's reached your preferred crispness.(You might consider savingthe grease for the fat in bacon-flavored breakfast muffins. Die happy.

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