- KaimukiMan Nov 11, 2007 04:39 PM
I am making green bean casserole for my contribution to Thanksgiving (yeah, wouldn't have been my first choice either). I need to make bacon bits, then planning to carmelize onions in the bacon fat. For the bacon bits, am I better off frying the bacon in whole pieces and then crumbling it, or should I cut the bacon into smaller pieces and fry those? That seems easier to me, but would appreciate some feedback.