FRIDAY FOOD THING
I am a bacon aficionado. I have no scruples opening up those cardboard sample windows on every package of bacon in the grocery store cooler until I find one that has a conspicuous absence of fat. Or, carving away the fat from within purchased packages and returning it (the fat) to the store from which I purchased the bacon. “See this?” I pleasantly explain at the Customer Service counter while dangling my Ziplock bag of pork fat . “Six ounces of FAT in a sixteen-ounce package of premium bacon!”
Since I rarely get an acceptable response other than personal agreement, I have come up with my own explanation as to what’s really going on with bacon:
- Pigs are getting fatter.
- Packaging technologies are getting better at displaying only what manufacturers want us to see.
Browsing the processed meats display cooler (one of the most heavily trafficked areas in any grocery store) for a great-looking package of lean bacon is difficult. There are so many different types of bacon, hot dogs, sausage, scrapple and assorted meats shoved into the same display area that’s it difficult to tell which item tag belongs to which item. Bad design: time consuming, frustrating and confusing within a crowd of people vying for space while checking out the goods, especially when I am not the only one peeking through the clear plastic window of each and every one to make sure that the particular package does indeed contain bacon rather than pork fat.
Sometimes, a line of shopping carts pile up such that the patrons trapped in-between cannot even move, moreover browse the bologna labeling. As a result, savvy shopping cart drivers often park their carts in nearby aisles in an attempt to avoid the gridlock, resulting in mini-traffic jams all over the store.
I think it would make sense for bacon manufactures to package bacon with a representational slice clearly visible through the front window of the packaging and to remove the cardboard flaps altogether from the rear side of the packaging. Who wants to buy a package of bacon with an already torn open cardboard window pane anyhow?
Happened to be going through some forgotten areas on my computer & came across your blogs. Miss your blogs my friend. Praying all is well with you and Lake Gaston.
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Hopefully, I will be returning soon with much more to say. Thanks, crazy, for your continued support.
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I can’t seem to reply to Tim, just to crazyJane… hmmm… Anyway, TIM! Yes, would love to hear what you’ve got to say!
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Wonderful news!
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Tim, I just spotted this post, you need to find some Irish Bacon.
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Never heard of it. However, I have discovered Irish Kerrygold butter (at Wal-Mart of all places) and I will never go back.
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Here’s the link to Tony’s with a picture of the menu with the BLT description. Yummy…
http://www.tonysi75restaurant.com/fun-faqs.html
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I am also a window opener. And if it has too much fat, I leave it behind. I do like a bit of fat on my bacon, but too much fat and it takes away from the enjoyment. When I cook it, I tend toward crisp. I love the texture of crisp bacon in a BLT, dripping off pieces and all.
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Awwww. Now I REALLY want a BLT!
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mmm… I think I’ll go hit Tony’s tomorrow…..
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I must disagree with your comment about the window all ready open on the back of a bacon package. To me, That means I don’t need to waste my time looking there. lol
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As long as the cardboard packaging isn’t too badly damaged, I might have to agree with you. Sometimes those “lift up” flaps (especially on cereal boxes!) never open without tearing.
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I buy ends and pieces of bacon in a 3 lb pkg from grocery outlet, winco, and some independents. I also look for the packages with more lean showing. I separate it and use the fat for cooking to season vegetable beans or rice. I think I get more meat and at a far lower price
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I have often found that the “bargain” brands of bacon have better (more lean) cuts. And like Mary, I have found that Mom & Pop butcher shops often have cheaper prices and better selections. There is a grocery store chain in my area called “Piggly Wiggly”. Not only is it one of the few places I can buy chicken feet (makes absolutely the BEST chicken stock!), but the cuts of pork and amazing and very reasonably priced. Two weeks ago I discovered a “standing rib pork roast”, which was basically a fancy, inexpensive “pork chop” roast. I have never seen that before. It turned out to be one of the best pork roasts I’ve ever had. Yesterday I cooked a similar roast in a slow cooker. Man, was that good.
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I believe I’ve mentioned in the past in an old Simply Tim about a restaurant named Tony’s in Birch Run, MI. They’re famous for outrageous portions (think spaghetti dinner served on a pizza pan).
They have a BLT that has a full pound (cooked weight) of bacon on it. I stop by there every now and then and order one for $9.95, with no mayo, and have myself two large sandwiches (It’s huge and the bread slices make two large sandwiches!!) and then there’s enough bacon left over for the week. It does appear to be ends and pieces along with some full slices, but already cooked (I’m lazy) and like I said, a full pound. Can’t beat that.
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I love bacon too, and yes, I’m guilty of opening all those windows in packages until I see one I like. I don’t see the point, and I agree, they should do away with the cardboard window covers. I also think the bacon manufacturers are charging a lot more for more fat in their bacon. I’ve never experienced the gridlock you have.. wow… but I’ve quit buying bacon in those boxes. There’s a sort of deli/butcher shop in my town, and they lay the bacon out in the case with no packaging. So what you see is what you get. I like it better that way.
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For those of you who have not considered shopping at local butcher shops because you assume higher prices on meats, you might be surprised. Sure, SOME cuts are expensive, but I have found butcher shops often offer sales with very reasonable pricing.
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True, and the shop I frequent offers ground chuck for much cheaper than Walmart, and MUCH better quality! There are specials every week. I watch for the top sirloin for $4.98 a pound, and it’s the most tender steak ever! Many more I could tell you about, but I’m getting hungry…..
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Now I fiercely want a BLT! lol
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Then, there are those who LIKE the fat. When I get too lean bacon, I’m very disappointed. Come on … it’s bacon! The fat is the best part.
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A couple of my friends have said the same thing. I have found, when it comes to bacon, there are some very serious people out there with different points of views. A number of years ago I wrote story about overcooked bacon. Meaning, in most cases, I prefer softer, less crunchy bacon, particularly on sandwiches. For example, crispy bacon on a toasted BLT often results in pieces of bacon slipping out from between the 2 slices of bread. Like damon’s comment, I keep some of the drained fat for seasoning, and store it in the freezer.
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