Michael Scott: I enjoy having breakfast in bed. I like waking up to the smell of bacon, sue me. And since I don't have a butler, I have to do it myself. So, most nights before I go to bed, I will lay six strips of bacon out on my George Foreman grill. Then I go to sleep. When I wake up, I plug in the grill. I go back to sleep again. Then I wake up to the smell of crackling bacon. It is delicious, it's good for me, it's the perfect way to start the day.
Unless that thing has a refrigeration unit that wasn't mentioned, it's a really bad idea. You can't let a frozen piece of meat sit out for hours, and then just cook it and it's ok. I used to be a meat cutter and had to do this training where they show you how fast bacteria builds up, and it's really fast. There'd be more microorganisms on that thing within a half hour of thawing than there are humans on the planet.
If that's the case, then why bother to refrigerate anything you're going to cook? Why did people put it in salt (which kills bacteria in the olden days?
The reason is that microorganisms leave behind toxins that don't cook away.
> Once the alarm goes off, the clock it sends a signal to a small speaker to generate the alarm sound. We hacked the clock so that the signal is re-routed by a microchip that in responds by sending a signal to a relay that throws the switch to power two halogen lamps that slow-cook the bacon in about 10 minutes.
I'm pretty sure I could accomplish the same thing by plugging my old foreman grill into a $3 light timer.
Of course, it might also prove hazardous to my feet.
