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l not -l

On 2-Mar-2014, 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.

Perhaps it is a regional thing. Since the recent threads complaining of 12
ounce packages, I've looked closely at the two supermarkets I shop most
often (STL suburbs). Of a dozen or more brands, national, regional and
store, few packages are less than a pound - the ones that are tend to be the
more "upscale" brands/varieties which tend to be priced the same as 16 ounce
packages of run-of-the-mill bacon. Slice thickness hasn't changed either;
regular and thick cut still abound.

In addition to those, there is also the sliced-to-order bacon, that is
readily available at reasonably competitive prices, at least for the store
brand.