I normally cook bacon in the frying pan on quite a low heat but it goes so crispy and shrivels up so much that you have virtually no bacon left :L I sometimes grill it but it leaves the rind (chewy fat) really chewy and I absolutely hate bacon rind !!! Is there anyway I can make the rind crispy but actually have bacon that isn't so crispy it breaks your teeth ?
Line a jelly roll pan with aluminum foil put in a grate-type rack lay the bacon in individual rashers across the grate put in a 350 degree oven and check it every 10 minutes or so 'til it's to the crispiness you wantI usually get three or four pounds at a time and keep cooking 'til I've finished cooking all the baconOnce out of the oven, stack the rashers on plenty of absorbent paper towels top and bottom to cool it Then I gather as many as I want, put them in plastic bags and into the freezerWhen I have bacon and eggs or french toast or whatever, I take out as much as I want, heat it back up in a skillet on high heat and I'm ready to goI trust this works for you:) :)
Insulation itself does not heat or cool a structureIt simply slows down the flow of heat going both waysWithout insulation, you would not be able to afford the cost of cooling or heating a buildingInsulation makes it where a smaller heater or air conditioner can do the job since less heat will flow A lot of things go into making a home comfortableHaving good insulation in the walls and ceilings is only one of these.
You need to get rid of the insulation or add air conditioningThe insulation without air conditioning is just making your house a bread boxOnce the heat radiates into the house, it stays thereWithout air conditioning to cool de-humidify the house, you need good ventilation; not insulationWhat you are describing is exactly what would be expected from this set-upThe anger is understandable.
