Some Thoughts On Bacon
People ask me whether I like my bacon cooked crisp. The truth is that I would like the fatty bits to be crisp but the meaty bits to be soft and pliable. Alas, kitchen technology does not yet seem to be up to the task. Perhaps when nanotech gets here we'll be able to have vat-grown bacon with the fat already crisp.
We generally buy bacon in the large, kilogram packages. To keep it from going bad after we open the package we put most of it in the freezer. By cutting the strips in half we can use the smaller freezer bags without folding the bacon. (It's harder to separate frozen bacon when it's folded.) More often than not, the cutting will happen when I'm making bacon and eggs. I'll open up a fresh package of bacon, toss a few whole stips into the frying pan, then cut the rest and put most of it into the freezer. Now there's absolutely no difference between one whole strip and two half strips, yet for some reason I often look forward to those fresh packages of bacon just so that I can have the long strips. Apparently size does matter.
This one's not really about bacon, but a related pork product. When I'm in the US I often pick up some pre-packaged ham slices for sandwiches. I've noticed that most of the packages say "Water added". When did an underhanded tactic used by disreputable vendors to cheat their customers become common industry practice which is labelled almost as if it was a feature?
We generally buy bacon in the large, kilogram packages. To keep it from going bad after we open the package we put most of it in the freezer. By cutting the strips in half we can use the smaller freezer bags without folding the bacon. (It's harder to separate frozen bacon when it's folded.) More often than not, the cutting will happen when I'm making bacon and eggs. I'll open up a fresh package of bacon, toss a few whole stips into the frying pan, then cut the rest and put most of it into the freezer. Now there's absolutely no difference between one whole strip and two half strips, yet for some reason I often look forward to those fresh packages of bacon just so that I can have the long strips. Apparently size does matter.
This one's not really about bacon, but a related pork product. When I'm in the US I often pick up some pre-packaged ham slices for sandwiches. I've noticed that most of the packages say "Water added". When did an underhanded tactic used by disreputable vendors to cheat their customers become common industry practice which is labelled almost as if it was a feature?