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Ed Pawlowski

On 3/2/2014 1:42 PM, wrote:
> I like to fry bacon and scramble eggs in the same pan. Several months ago, I
> discovered Hoffy, a brand from LA, that was quite meaty, and a delight to fry.
>
> But no more. Now it is sliced painfully thin, and basically burns in the middle
> while the ends remain raw.
>
> Has anyone experienced such a phenomenon? Has extra thin slicing evolved
> to complement the 12 oz "pound"? I remember the mutant thin-sliced slice that
> made up the "pound," but now all the slices seem to be super-thin.
>

I've occasionally run into a thinner than usual sliced pack, but it is
maybe one out of 30. I'm still able to buy fill 16 ounce packages too.

You will get better results by turning the heat down a bit.