dry "frying" bacon

dry frying bacon is really useful for a lazy cook such as myself; i trim the bacon of visible fat and cut it into cubes or thin strips, pop it in a pan and into the oven, very often whilst something else is in there or after something has finished baking to take advantage of the residual heat. i check it every 10 minutes or so to give it a bit of a stir and remove it when it has been done to my liking.
i find the bacon is much nicer than if i were to pan fry it, as in the oven, whatever fat not removed from the bacon renders out and the bacon cooks quite happily and evenly.
this is how i like to cook the bacon for my layered garden salad and stuffed potatoes. it's also handy to have some to already prepared in the refrigerator to sprinkle on anything you want to make a little special.