"Sqwertz" wrote:
>On Mon, 10 Dec 2012 19:52:26 -0800, sf wrote:
>
>> On Mon, 10 Dec 2012 17:13:46 -0800 (PST), Nancy2
>> > wrote:
>>
>>> On Dec 9, 9:49 pm, Sqwertz > wrote:
>>>> On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote:
>>>> > When the package is opened, every piece gets cooked. No more
>>>> > returning raw bacon to the fridge. It goes off in days, and then
>>>> > gets
>>>> > wasted.
>>>>
>>>> I just spotted this in the latest issue of "Meat & Poultry". Just for
>>>> you, Bryan. 12 ounce packages of bacon in 6-ounce portion packs.
>>>>
>>>> http://www.smithfield.com/articles/a...uch-pack-bacon
>>>>
>>>> In other bacon news, U.S. refrigerated bacon sales are up 3.75% for a
>>>> total of $2.51 billion for the year ending June, as compared to the
>>>> prior year period. It's not clear wether that was due to increase in
>>>> retail prices or volume, or both.
>>>>
>>>> -sw
>>>
>>> It's a result of the drought news scaring folks by saying pork would
>>> be in short supply and very expensive, all of which really did not
>>> turn out to be as dire as predicted. Of course, the media running
>>> rampant with the prediction didn't help any.
>>>
>> Aha! Like those good ole toilet paper scares.
>>
>> The good news is that I bought "good" lean, but not too lean, thick
>> cut bacon from the butcher case for less than $5.99 a pound a couple
>> of days ago. I learned the hard way that you don't want thick bacon
>> to be as lean as you dream about because it turns out to be hard when
>> you cook it up "crispy".
>
>You're over-cooking your bacon. My mother-in-law insists on cooking
>her bacon until all the moisture is evaporated and she literally burns
>it. She leaves it in a 350F oven for 50-60 minutes and then complains
>because it tastes "stale".

Sounds like she more or less "incinerates" it. Blech!

I bake it the way you do, Steve.
--
bill_n