I've seen a lot in the threads about bacon, which brings up a pet peeve of mine. You are encouraged to add one of your own... OK to start it off I was born in the early 50's, and remember JFK being assassinated. Where did this thick cut bacon come from, I use Oscar's, back when bacon came from a pig's belly we only had BACON that was it, no thick cut, which is what used to be regular cut, or "just bacon" cut. You still only get a 1lb of bacon thick cut or thin cut, I guess you can fool some people in thinking 2 slices of thin cut equals 2 slices of thick cut, but it doesn't. I guess if we start adding it to our shotgun shells for the Musslies, it won't really matter. Rancher
As long as we are on bacon rants... I went to Scotland on a business trip in the late 90's.The only hotel in the town was a resort, and every morning there was a fabulous breakfast buffet. Cuisine in that part of the word takes a lot of jabs, but breakfast they have down pat. I digress - back to the bacon. If you have ever had bacon in Great Britain/Scotland the American version falls a bit short from then on. The fantabulous bacon I had there had a bit of the loin attached and was much leaner, and cooked to sizzling perfection. Unfortunately, you just can't get it here - I've checked out what we call back bacon and country style bacon. It just isn't the same. The worst bacon is on the east coast of the US. I used to take business trips to the Maryland and DC areas and usually extended them for some vacation time to see the Smithsonian and various government landmarks. Bacon in that part of the country is not cooked to an edible doneness unless you as for extra crispy and send it back at least one more time. If not, I always got raw bacon heated up a bit. Since I NEVER mess with people who handle my food where I can't see it I just gave up on ordering bacon. Oddly, bacon in a breakfast buffet was usually better cooked - edible if wrapped in bread, but just.
Oh, and load those shotgun shells with some sort of by product or chitterlings. It's not only more appropriate you won't wind up eating everything before it gets loaded.
Well, Back in my childhood, you had El Cheap-O bacon that was paper thin and you got it by the pound. it was like having Bacon flavored potato chips. then you had far raised bacon that was cured and maybe smoked and it was sliced about three times the thickness of the store bought crap. I think this is where the thickness thing comes from. We had several Meat Plants that did pork, some were a more rural type place that did it right, others did it for mass production where quality was a relative thing! I have two neighbors here that I buy all my Pork from, and they will do it any way I want them to. Smoked, cured, thick cut or slab, and I can then do what ever I wish from then on. I also get my Beef this way, and not only is it all cheaper, but the quality is a known standard and is much better then any store bought!
In the rural areas of Georgia when the hogs are slaughtered and butchered on the farms the bacon is cut thick and called strip-o-lean. I prefer it thin and crispy myself, but know those with deep rural roots stretching back to the Depression that prefer the thicker cut as it is what they grew up with.
We can get English/Scottish bacon at a local butcher shop, where they have the very best meats! You are dead right! A BLT made from that bacon is incredible! As to shot shells, fry the bacon, eat the bacon, load the grease in the shot shells!
Back to pet peeves, pre-cooked bacon. I wonder if it is really bacon since it says "natural and artificial flavors added." Thick or thin as long as it will stand straight out when you pick it up!
Have you noticed the packages of bacon on sale. 1 pound package size dimensions, but 12 ounces of product.
Just like a lot of other stuff. The first two that come to mind are: 2 quart (64 oz) paper carton for OJ - Only holds 56 oz. 3.5 oz size microwave popcorn bag - only hold 3.0 oz There are a couple of brands here locally that are still 16 oz pkgs of bacon (thick-cut and peppered at that) and they are the ones that get my business, unless it's like buy two get three free to make up for the difference.
Never had bacon I didn't like. Some better then others, but all good. Thick, thin, limp or crispy its all good.
ROTFLMAO!!! Gotta watch them bones!!! Get one stuck in yer craw, not a pretty sight!!! Damn, that's funny, just spewed really good Cabernet all over the keyboard! Had to show the Wife, She didn't think it was funny, which is frickin FUNNY!!!
An old joke went, "Bananas, nothing to them!" "Once you skin them and throw away the bone, there's nothing left!"