On 2017-03-25 3:32 PM, Wayne Boatwright wrote:

> Comparing bacon and short ribs is like comaring apples and oranges.
> They can both be very good. I only buy short ribs when they're on
> sale, and I always degrease them regardless of the final preparation.
> Bacon is not without its grease, too. In fact, in earlier versions
> of Weight Watchers, acon was considered a "fat" _not_ a "meat".
>

My Dutch butcher is gone and I have found another source for bacon.
Unfortunately, it is almost twice as expensive, but a little goes a long
way. It does not cook down much. Yesterday I made a bacon and tomato
sandwich for lunch. There were only two strips of bacon. After cooking
it there was about one teaspoon of fat in the pan and those strips were
enough for a sandwich.