Funny enough, i see it in a lot of drink recipes...even i have included it in the negroni recipe on this page. Yet most people do not know exactly how to "express an orange peel" and after searching for it online, it's not really explained too much online.
 
Expressing an orange peel means to bring the oils on an orange peel to the surface of the orange skin. This can be done simply by removing the skin of an orange with a paring knife or a vegetable peeler...then twist/flex the skin of the orange to bring out the oils.
Be sure not to take too much of the white parts under the peel. That brings a lot of bitterness to the cocktail if you drop the expressed peel into your drink.
Simply fold the peel along the curvature of the stripe and pinch or gently twist to release the oils. The oils will spray along the fold, so aim it over your drink.
Another popular method is called flaming an orange peel. This is done by bringing the oils of the orange skin to the surface by gently warming it with a lighter.
_Wave a lighter or match flame under the orange peel to bring the oil to the surface. There should be visible oil. When you are ready, squeeze the peel (in the same fashion as the expressing an orange peel) at the flame and it should ignite. Not only does it look cool, it does bring a bit of extra flavor into your drink. Just remember to aim the flame at your glass and you are good to go. 
 
 
New segment basically of questions i am not asked enough of. i am constantly amazed at the general infatuation with bacon yet there is an utter lack of care that goes into cooking it. Someone once told me they fry their bacon...with pride. FUQ that.

Here are my approved methods for cooking bacon.

1. In a Skillet - If you can, use a cast-iron skillet, but really any skillet will do. You also need a set of tongs/chopsticks to help grasp the hot slices and flip them. Set the skillet over medium or medium-low heat - bacon cooks best when you go low and slow. Don't crowd the slices, don't oil the pan and DO NOT pour off the bacon grease during cooking. When small white foamy bubbles foam around the slices and pool on top, that side is basically done.

Lay the cooked pieces on a paper towel to drain while you cook the rest of the package. You should pour off the bacon fat between batches...pour off, not throw away.
_2. In the Oven - Definitely my favorite option for when you're cooking a lot of bacon at once, It's also nice when you need the stove top for cooking other things. Preheat the oven to 350° and lay the bacon on a foil-lined baking sheet.

Remember: do not over crowd the slices. Bake for 20-25 minutes (depending on your oven) and then lay the bacon on paper towels to drain and firm up. Bacon pros familiar with bacon lattice or adding brown sugar for candied bacon should always do so when entertaining.

3. In the Microwave - HA! Just kidding. Only an asshole would do this.

4. In the Deep Fryer - Kill yourself.
_Tip #1: i NEVER EVER throw out bacon grease. They are great for a variety of things...such as cooking eggs in, cooking pancakes in, adding smokey flavor to greens or beans, or making bacon bourbon. YAY! Check this out...

Tip #2: Bacon always comes off the heat less crispy than they appear. Once they have been sitting out and the grease has been wicked away...they will get more crispy.

Tip #3: If you thought candied bacon was advanced...sprinkling grated garlic on top of bacon takes it to the next level. Candied Garlic Bacon = Rowdy.

Now that that is off my chest...time for a scotch. Enjoy!