<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11742</id>
  <title>How to Make Bacon for a Brunch</title>
  <published_at>Mon Jul 20 14:06:00 -0700 2009</published_at>
  <link>http://www.chow.com/stories/11742</link>
  <pubDate>Mon, 20 Jul 2009 21:06:00 GMT</pubDate>
  <short_description>The best approach is the oven</short_description>
  <long_description>The best approach is the oven.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Make Bacon for a Brunch</h1>


<div id="intro">
For mass bacon consumption, loading up four stovetop burners with pans full of rashers isn&#8217;t realistic. Scott Kveton, founder of <a target="blank" href="http://bacn.com">Bacn.com</a>, cooks a lot of bacon at one time in his oven. It cooks evenly and doesn&#8217;t need to be watched as closely as on the stovetop. Something so efficient couldn&#8217;t be pronounced <a href="http://www.chow.com/stories/11089">wrong</a>, could it?

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<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
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      <id>323</id>
      <name>bacon</name>
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      <name>scott kveton</name>
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      <name>bacn.com</name>
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      <name>cooking bacon</name>
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      <id>277</id>
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      <name>party prep</name>
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      <id>501</id>
      <name>entertaining</name>
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