I was thinking about this tonight when we made BLTs for dinner. We bake the bacon on a baking sheet at 400 degrees F. for about 16-20 minutes (thanks to Cook's Illustrated for that tip). After dinner I scraped out the bacon fat, soaked the pan, and saved the deglazing liquid in a container in the freezer (labeled "bacon stock"), which I will use in future sauces, soups, etc. Many of my friends think I'm nuts not only for doing this, but also for making tape labels to date and identify every container that I put in the fridge or freezer.
What do you do that no one else you know does?