The way I cook my bacon is to lay down the strips in the pan and fry it over a low heat so that it doesn’t get brittle on me. As the aroma begins to fill the house, I augment the effect by adding to it the exceptionally mouth-watering bouquet of Tabasco sauce. I pour about two teaspoons into the pan and let the bacon cook in a taste-tempting mixture of its own rendered fat and the famous hot sauce from Avery Island, Louisiana, which I purchase by the gallon.