3 ms·
I started buying my bacon from the butcher counter in the supermarket, and I'm now spoiled and can't go back to the packaged bacon. I like my bacon thick-slice
by douche 10y ago
I started buying my bacon from the butcher counter in the supermarket, and I'm now spoiled and can't go back to the packaged bacon. I like my bacon thick-sliced, and while I don't hate fat, I don't want to cook up a pound of bacon and drain off a whole coffee can full of grease - which I have done with packaged bacon. The funny thing is, that nice, good quality bacon that's up there with the filet mignons and shish kabobs at the counter, is the same price per pound as the Oscar Meyer thin-sliced garbage.
- paulmd 10y agoIn my experience the best places for bacon are at independent grocers. Both of them carry bacon in the cool cases like other meats, not behind the deli counter. One was $5 per pound and the other was $4.50 per pound. It's just plain bacon, not the fancy smoked kind, but it's massively better than the usual Hormel stuff. Both of them also carry ends-and-pieces for even cheaper. Some of the packages have pretty big pieces, like third or half slices. Tends to be a bit fattier overall but that may be to some people's tastes.
- redblacktree 10y agoHave you tried baking your bacon yet? Line a shallow baking pan with foil and lay out strips, put it in a cold oven and turn it to 400 degrees. For thick-cut bacon, it will be done in 22-25 minutes. The ends may get a bit crispier, but it does such a wonderful job rendering the fat throughout the slice. SO tasty. None of the chewy partly-cooked fat. At all.
- hinkley 10y agoMy in laws do that. I can't argue with their results but it's still damned irregular to me.