On Jul 19, 5:41*pm, "Polly Esther" > wrote:
> "Steve Freides" <> wrote>
>
> *Someone asked about what brand of bacon we got at TJ's that was also at
>
>
>
>
>
>
>
> > Whole Foods - it's just "W" Brand - that's what it says on the package. It
> > says
>
> > Classic Sliced Dry Rubbed
> > All Natural Uncured Bacon
>
> > and
>
> > 40% Less Fat than USDA Data for Pork Bacon.
>
> > Whatever it is, we've noticed that it's saltier and meatier than regular
> > bacon - it cooks up with less loss because there's less fat, and boy, oh
> > boy, does it taste good. *We typically make a package or two and keep it
> > around in the 'fridge for burgers, salads, etc.
>
> > -S-
>
> I am a dismal failure at bringing home the bacon. *It seems every brand I've
> tried lately has been awful. *How bad is it? *It's so bad we may have to
> start sending me sympathy cards. The most recent pound (that probably wasn't
> a pound) was watery and wimpy; slices of the one before that looked like the
> lace curtain on granny's front door. Neither price nor brand-name
> recognition seem to be guidelines. *Polly

Most bacon makes the roof of my mouth burn. It wasn't always so, so I
experimented. I found that bacon cured without sugar doesn't affect me
that way. (I've been told that sugar is added to facilitate browning,
not to affect flavor.) The best tasting supermarket bacon I've found
is Stop&Shop Premium Low-Sodium Bacon. The low sodium is a bonus, but
the price is lower than most, the flavor is good, and it doesn't burn
my mouth because there's no sugar.

Jerry
--
Engineering is the art of making what you want from things you can get.