On Dec 11, 7:31*am, gtr > wrote:
> On 2012-12-11 02:54:40 +0000, pltrgyst said:
>
> > On 12/10/12 2:20 PM, Kalmia wrote:
> >> I split a pound of bacon into quarters, then freeze in separate
> >> packets. Just enough for a BLT, bacon bits in clam chowder etc. No
> >> waste for THIS kid or overindulgence.
>
> > "Overindulgence"? With bacon? Impossible!
>
> I heard of a beer joint across from campus in a college town that for
> happy hour offered dollar beers and "all you can eat" bacon. *I thought
> that was about the most focused marketing I ever heard of.

{LIKE}

On Dec 8, 6:26*am, 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.
>
> Bacon "is a terrible thing to waste."
>

I support this. I keep thinking I should vacuum seal the remainder,
but I never do.

I other bacon news, a "bacon yule log".

Makes me hungry. Very hungry...

http://tinyurl.com/c5aqnpu

On 12/8/2012 10:48 AM, 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.
>>
>> Bacon "is a terrible thing to waste."
>
> The color goes off due to exposure to oxygen, but it's still just fine
> for at least 2 weeks. After glancing at your post I just went down
> and minced up 3 raw pieces I've had in the fridge for 2 weeks and made
> breakfast tacos.
>
> Ever seen bulk bacon sold in loose bulk at the deli? It's brown since
> it's out of it's packaging, rather than the red of the shrinkwrapped
> stuff.
>
I've never seen bacon in the deli section. I'm going to have to look.

On Dec 10, 7:43*pm, Cheryl > wrote:
> On 12/8/2012 10:48 AM, 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.
>
> >> Bacon "is a terrible thing to waste."
>
> > The color goes off due to exposure to oxygen, but it's still just fine
> > for at least 2 weeks. *After glancing at your post I just went down
> > and minced up 3 raw pieces I've had in the fridge for 2 weeks and made
> > breakfast tacos.
>
> > Ever seen bulk bacon sold in loose bulk at the deli? *It's brown since
> > it's out of it's packaging, rather than the red of the shrinkwrapped
> > stuff.
>
> I've never seen bacon in the deli section. *I'm going to have to look.

I've only ever seen bacon in the meat department. The deli is for food
that doesn't require cooking.

On Dec 12, 12:04*pm, Sqwertz > wrote:
> On Wed, 12 Dec 2012 08:47:58 -0800 (PST), spamtrap1888 wrote:
> > On Dec 10, 7:43*pm, Cheryl > wrote:
> >> On 12/8/2012 10:48 AM, 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.
>
> >>>> Bacon "is a terrible thing to waste."
>
> >>> The color goes off due to exposure to oxygen, but it's still just fine
> >>> for at least 2 weeks. *After glancing at your post I just went down
> >>> and minced up 3 raw pieces I've had in the fridge for 2 weeks and made
> >>> breakfast tacos.
>
> >>> Ever seen bulk bacon sold in loose bulk at the deli? *It's brown since
> >>> it's out of it's packaging, rather than the red of the shrinkwrapped
> >>> stuff.
>
> >> I've never seen bacon in the deli section. *I'm going to have to look.
>
> > I've only ever seen bacon in the meat department. The deli is for food
> > that doesn't require cooking.
>
> I've never heard of that rule. *Apparently many of the local grocery
> stores haven't either. *You've never seen pancetta, smoked sausage, or
> hot dogs at the deli counter either? *(baiting another petty
> argument...)
>
> Does it really matter wether you've seen bulk bacon at the deli
> counter? *Until now I had never met anybody who had never seen bulk
> bacon at the deli. *But the fact that there are such people who
> haven't seen bulk bacon at the deli doesn't surprise me in the least
> and hardly makes it post-worthy.

The goal is to get Cheryl some bulk bacon. She doesn't remember seeing
it in her deli section; quite likely her market doesn't carry it in
her deli section. Should she give up and go home baconless?

Of course not. Markets that I go to carry bulk bacon in their meat
department -- that's where her next stop should be.

>
> But the fact is that it exists in many delis - you just don't get out
> much.

Free standing delis, to be sure.

> And more to the *original* point - before everybody got so
> insignificantly persnickety - it that it is pale grey rather than pink
> because it's not shrink wrapped. *And it's still perfectly good. *It
> turns back to pink when you cook it.

If Cheryl never experiences this for herself, your point is lost on
her. My reply was meant to make sure she would experience this.

On 12/12/2012 10:59 PM, Sqwertz wrote:
> On Wed, 12 Dec 2012 13:25:32 -0800 (PST), spamtrap1888 wrote:
>
> Of course they have it in the meat section. But it's all weighed out.
> And the chances of finding a full-service meat counter in the grocery
> store is even less than finding bulk bacon (pick your portion)
> anywhere in the store. More stores have full service delis than meat
> counters.
>
A rather sweeping statement. I've never looked for bacon at the deli
counter but where I shop there *is* a full service meat counter. Of
course I've never looked for bacon there, either. But if they *do* have
bacon they'd gladly slice sell whatever amount you ask for.

Jill

On 13/12/2012 9:52 AM, jmcquown wrote:
> On 12/12/2012 10:59 PM, Sqwertz wrote:
>> On Wed, 12 Dec 2012 13:25:32 -0800 (PST), spamtrap1888 wrote:
>>
>> Of course they have it in the meat section. But it's all weighed out.
>> And the chances of finding a full-service meat counter in the grocery
>> store is even less than finding bulk bacon (pick your portion)
>> anywhere in the store. More stores have full service delis than meat
>> counters.
>>
> A rather sweeping statement. I've never looked for bacon at the deli
> counter but where I shop there *is* a full service meat counter. Of
> course I've never looked for bacon there, either. But if they *do* have
> bacon they'd gladly slice sell whatever amount you ask for.
>

I know of at least two local deli counters that sell bacon. There is a
slab of bacon on a tray and they slice it off as needed, or it is
pre-sliced. One offers the choice of rind on or rind off.

On Thu, 13 Dec 2012 09:52:43 -0500, jmcquown >
wrote:

> On 12/12/2012 10:59 PM, Sqwertz wrote:
> > On Wed, 12 Dec 2012 13:25:32 -0800 (PST), spamtrap1888 wrote:
> >
> > Of course they have it in the meat section. But it's all weighed out.
> > And the chances of finding a full-service meat counter in the grocery
> > store is even less than finding bulk bacon (pick your portion)
> > anywhere in the store. More stores have full service delis than meat
> > counters.
> >
> A rather sweeping statement. I've never looked for bacon at the deli
> counter but where I shop there *is* a full service meat counter. Of
> course I've never looked for bacon there, either. But if they *do* have
> bacon they'd gladly slice sell whatever amount you ask for.
>
All the decent chains around here have a butcher/fish counter these
days and they all sell bacon by the pound. The choices are usually
between applewood smoked and pepper bacon, sometimes one or the other
varies.

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On 12/12/2012 10:59 PM, Sqwertz wrote:
> > On Wed, 12 Dec 2012 13:25:32 -0800 (PST), spamtrap1888 wrote:
> >
> > Of course they have it in the meat section. But it's all weighed out.
> > And the chances of finding a full-service meat counter in the grocery
> > store is even less than finding bulk bacon (pick your portion)
> > anywhere in the store. More stores have full service delis than meat
> > counters.
> >
> A rather sweeping statement. I've never looked for bacon at the deli
> counter but where I shop there *is* a full service meat counter. Of
> course I've never looked for bacon there, either. But if they *do* have
> bacon they'd gladly slice sell whatever amount you ask for.
>
> Jill

I like going to the local meat market because they have slab bacon that
they'll cut to your specs. I usually go 1/8th inch. I like thick cut
bacon.

On Dec 8, 7:48*am, 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.
>
> > Bacon "is a terrible thing to waste."
>
> The color goes off due to exposure to oxygen, but it's still just fine
> for at least 2 weeks. *After glancing at your post I just went down
> and minced up 3 raw pieces I've had in the fridge for 2 weeks and made
> breakfast tacos.
>
> Ever seen bulk bacon sold in loose bulk at the deli? *It's brown since
> it's out of it's packaging, rather than the red of the shrinkwrapped
> stuff.
>

Bulk bacon has a powerful advantage -- you can buy, say, six or eight
slices, however much you plan to cook and eat.

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.

N.

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".

--
Food is an important part of a balanced diet.

On Monday, December 10, 2012 9:52:26 PM UTC-6, 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".
>
I like it to have several thin lean stripes and several thin fat stripes.
"Well striated" is a good descriptor.

--Bryan

"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