I have been baking my bacon using the tin foil/cookie sheet method described above. It isn't as "perfect" as it is when you fry it slice by slice, but it requires a lot less babysitting, and the house doesn't develop such a strong bacon smell. It also allows me to work on other parts of the meal at the same time. Just remember to take it out and lay it on paper towels once it has cooled a little. Otherwise it will be greasy. The leftover fat can be wrapped up in the tin foil and thrown away.
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