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.

On Sunday, March 2, 2014 12:42:39 PM UTC-6, 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.

Cut an inch off of each end. Fry up the middle pieces, then, when there
is accumulated grease, fry the fatty ends.

Have the strips with your eggs, and crumble the ends into green beans.

--B

On Sunday, March 2, 2014 1:42:39 PM UTC-5, 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.

Funny you should come up with this subject as I was thinking about starting a thread which was about 'the state of bacon'. I purchased store bought today. Maple Leaf brand. Not a pound. It came in a 375 gram package. It is so horribly thinly sliced and it boggles my mind that someone would purchase it twice. A little water came out during cooking. This was the first mass produced bacon that I have purchased in a very long time.(years) The bacon at my local farmer's market is of much better quality, although the price is between $4.99, and $5.99 per pound. It's sliced nice(someone could consider it thick sliced, and they would be correct when comparing that bacon with the store bought dreck.) I've never had a bacon from the farmer's market that I could complain about. Also, a deli down the street (closed Sundays) also has a very good breakfast bacon. Why buy from the supermarket when you can get better stuff elsewhere?

On 3/2/2014 12:02 PM, A Moose in Love wrote:
> Funny you should come up with this subject as I was thinking about starting a thread which was about 'the state of bacon'.
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

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.

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.

On 2014-03-02 3:57 PM, l not -l wrote:

>
> 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.
>

That usually involves more time, and it is well worth it. You will get
that at places where they sell meat that was properly cured and smoked,
not the mass produced stuff that is injected with curing liquids and
chemicals.

On Sun, 02 Mar 2014 17:19:43 -0500, Dave Smith
> wrote:

>On 2014-03-02 3:57 PM, l not -l wrote:
>
>>
>> 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.
>>
>
>That usually involves more time, and it is well worth it. You will get
>that at places where they sell meat that was properly cured and smoked,
>not the mass produced stuff that is injected with curing liquids and
>chemicals.

I like the "regular" bacon but the stuff that is fresh sliced is worth
it. I go to two different Polish stores that have bacon and a couple
of times a year I head out to Nodine's for the best I've ever had. Out
Easter ham will come from there also. http://www.nodinesmokehouse.com/

On Mon, 03 Mar 2014 06:01:10 -0500, Ed Pawlowski > wrote:

> On Sun, 02 Mar 2014 17:19:43 -0500, Dave Smith
> > wrote:
>
> >On 2014-03-02 3:57 PM, l not -l wrote:
> >
> >>
> >> 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.
> >>
> >
> >That usually involves more time, and it is well worth it. You will get
> >that at places where they sell meat that was properly cured and smoked,
> >not the mass produced stuff that is injected with curing liquids and
> >chemicals.
>
> I like the "regular" bacon but the stuff that is fresh sliced is worth
> it. I go to two different Polish stores that have bacon and a couple
> of times a year I head out to Nodine's for the best I've ever had. Out
> Easter ham will come from there also. http://www.nodinesmokehouse.com/

Let me know when they have a store in San Francisco.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 03 Mar 2014 07:44:14 -0800, sf > wrote:

>On Mon, 03 Mar 2014 06:01:10 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 02 Mar 2014 17:19:43 -0500, Dave Smith
>> > wrote:
>>
>> >On 2014-03-02 3:57 PM, l not -l wrote:
>> >
>> >>
>> >> 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.
>> >>
>> >
>> >That usually involves more time, and it is well worth it. You will get
>> >that at places where they sell meat that was properly cured and smoked,
>> >not the mass produced stuff that is injected with curing liquids and
>> >chemicals.
>>
>> I like the "regular" bacon but the stuff that is fresh sliced is worth
>> it. I go to two different Polish stores that have bacon and a couple
>> of times a year I head out to Nodine's for the best I've ever had. Out
>> Easter ham will come from there also. http://www.nodinesmokehouse.com/
>
>Let me know when they have a store in San Francisco.

They do, order on line and they ship.

On 2014-03-02 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.
>


Consumers have some power to force producers to give them what they want
by not buying the product if it is not to their liking. In the days
when I occasionally crossed the border to shop in NY I noticed that
bacon was packaged bassackward so you could not determine how lean or
fatty the stuff was. No way I was going to by it like that. They tried
the same thing on this side of the border but it didn't fly. People
would not buy it.

You might consider getting your bacon from a butcher. I get all my bacon
from our local Dutch butcher. His bacon is quite a bit cheaper than the
packaged stuff at the grocery store and it is infinitely better. It does
not shrivel up when cooked. He cuts it the way I want it. There is
another local butcher/deli that sells bacon. It is not quite as good or
as cheap as my guy, but still better than supermarket. I don't mind
paying a bit more for bacon that is not so chuck full of injected liquid
that it shrivels to nothing when cooked.

wrote in
:

> Several months ago, I
> discovered Hoffy, a brand from LA, that was quite meaty, and a
> delight to fry.

I go to the butcher and get thick cut hormone free bacon. I
probably pay less than you do.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Mon, 03 Mar 2014 08:56:56 -0600, Michel Boucher
> wrote:

> wrote in
> :
>
> > Several months ago, I
> > discovered Hoffy, a brand from LA, that was quite meaty, and a
> > delight to fry.
>
> I go to the butcher and get thick cut hormone free bacon. I
> probably pay less than you do.

Let us know when that butcher sets up shop near one of us.


--

Good Food.
Good Friends.
Good Memories.

I try to avoid this by buying the ones called 'thick sliced'.

I just wish we could get back to a full pound, be it bacon, coffee, or whatever. And oh, those shrunken cans of tuna.

"l not -l" > wrote in
b.com:

>
> On 30-Apr-2014, Kalmia > wrote:
>
>> I try to avoid this by buying the ones called 'thick sliced'.
>>
>> I just wish we could get back to a full pound, be it bacon, coffee,
>> or whatever. And oh, those shrunken cans of tuna.
>
>
> I never buy tuna, canned or otherwise, so can't say what happens
> there; but, I do whole-heartedly agree on coffee. A package that
> visually appears to be the same size as the one-pound bag of my youth,
> now has as little as 11 ounces. It seems that each decade they drop
> an ounce from a "pound bag" of coffee - wonder how they will shrink
> the K-cups that are so popular now?
>
I buy coffee in 12 oz bags for ~$5, which works out to about $6.66/#. No
wonder why they don't use 1# bags.



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

On Thu, 1 May 2014 13:25:48 +0000 (UTC), "Winters_Lackey"
> wrote:

> "l not -l" > wrote in
> b.com:
>
> >
> > On 30-Apr-2014, Kalmia > wrote:
> >
> >> I try to avoid this by buying the ones called 'thick sliced'.
> >>
> >> I just wish we could get back to a full pound, be it bacon, coffee,
> >> or whatever. And oh, those shrunken cans of tuna.
> >
> >
> > I never buy tuna, canned or otherwise, so can't say what happens
> > there; but, I do whole-heartedly agree on coffee. A package that
> > visually appears to be the same size as the one-pound bag of my youth,
> > now has as little as 11 ounces. It seems that each decade they drop
> > an ounce from a "pound bag" of coffee - wonder how they will shrink
> > the K-cups that are so popular now?
> >
> I buy coffee in 12 oz bags for ~$5, which works out to about $6.66/#. No
> wonder why they don't use 1# bags.

I sometimes buy coffee that's $8 for half a pound, so what you're
paying is cheap no matter if it's in 12 or 16 oz bags.


--

Good Food.
Good Friends.
Good Memories.

On 3/2/2014 6:48 PM, Sqwertz wrote:
>
> How many slices are there in a pound/package of your bacon?
>
> -sw
>
Hmmm. I didn't count them. It was a full pound. I ate three slices.
Then Little Johnny ate three and I had five left. Then Lil' Johnny
threw apples at me and stole the rest of the bacon. How many apples did
Lil' Johnny throw?

Jill

On 3/2/14, 6:48 PM, Sqwertz wrote:

> Since I use thick cut most of the time (such as Wrights brand), when I
> do use the regular cut it seems awfully thin to me. Regular cut bacon
> is about 18 slices to the pound, thick cut about 12 slices to the
> pound....

On the US east coast, there have been more and more thick-sliced
variants available for the past five years.

The package I finished up yesterday had 17 slices to the 1.5 pound package.

-- Larry

"pltrgyst" > wrote in message
...
> On 3/2/14, 6:48 PM, Sqwertz wrote:
>
>> Since I use thick cut most of the time (such as Wrights brand), when I
>> do use the regular cut it seems awfully thin to me. Regular cut bacon
>> is about 18 slices to the pound, thick cut about 12 slices to the
>> pound....
>
> On the US east coast, there have been more and more thick-sliced variants
> available for the past five years.
>
> The package I finished up yesterday had 17 slices to the 1.5 pound
> package.
>
> -- Larry

I bought a two pound package of bacon ends last week for 7.00 which were
really nice slices for a change, and not really ends at all, though the
slices were cut in half. They were thick and nice. I don't usually find it
that good for that price.

Cheri

On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> wrote:

> On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
> wrote:
>
> >I bought a two pound package of bacon ends last week for 7.00 which were
> >really nice slices for a change, and not really ends at all, though the
> >slices were cut in half. They were thick and nice. I don't usually find it
> >that good for that price.
>
> I prefer the thick cut, though I seldom eat bacon any more.
>
> When I do, it's easy enough to get a slab of it,
> and cut it the way I want it.
>
I've cut slab bacon and it's not as easy as that. I'd rather buy it
precut.


--

Good Food.
Good Friends.
Good Memories.

On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
> On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
>
> > wrote:
>
>
>
> > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
>
> > wrote:
> >
>
> > When I do, it's easy enough to get a slab of it,
>
> > and cut it the way I want it.
>
> >
>
> I've cut slab bacon and it's not as easy as that. I'd rather buy it
>
> precut.
>
I've never sliced slab bacon. I think an electric meat slicer would be handy. Also would it be easier if the slab was somewhat frozen?

On Mon, 3 Mar 2014 07:50:39 -0800 (PST), A Moose in Love
> wrote:

> On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
> > On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> >
> > > wrote:
> >
> >
> >
> > > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
> >
> > > wrote:
> > >
> >
> > > When I do, it's easy enough to get a slab of it,
> >
> > > and cut it the way I want it.
> >
> > >
> >
> > I've cut slab bacon and it's not as easy as that. I'd rather buy it
> >
> > precut.
> >
> I've never sliced slab bacon. I think an electric meat slicer would be handy.

It would, but why bother when you can buy it already sliced? They
have thick sliced bacon in the meat case. We have a choice between
pepper bacon and applewood smoked. I don't need any more variety than
that.

> Also would it be easier if the slab was somewhat frozen?

I don't think so. It's pretty firm straight from the refrigerator.
The challenge is slicing them uniformly, which is almost impossible
for someone who rarely does it - so a slicer is called for, but I'm
not willing to drag out my slicer and clean it up afterwards just for
breakfast - so I'll continue to buy my thick sliced bacon from the
meat case.

BTW: Anyone who is having problems frying their too thin bacon
obviously hasn't remembered to bake it in the oven. It browns evenly
and won't curl.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 3 Mar 2014 07:50:39 -0800 (PST), A Moose in Love
> wrote:

>On Monday, March 3, 2014 10:45:10 AM UTC-5, sf wrote:
>> On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
>>
>> > wrote:
>>
>>
>>
>> > On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
>>
>> > wrote:
>> >
>>
>> > When I do, it's easy enough to get a slab of it,
>>
>> > and cut it the way I want it.
>>
>> >
>>
>> I've cut slab bacon and it's not as easy as that. I'd rather buy it
>>
>> precut.
>>
>I've never sliced slab bacon. I think an electric meat slicer would be handy.
>Also would it be easier if the slab was somewhat frozen?

Very easy to slice frozen bacon by machine, that's what's done with
all the packaged bacon.

On 2014-03-03 10:50 AM, A Moose in Love wrote:

>> I've cut slab bacon and it's not as easy as that. I'd rather buy
>> it
>>
>> precut.
>>
> I've never sliced slab bacon. I think an electric meat slicer would
> be handy. Also would it be easier if the slab was somewhat frozen?
>

That's pretty much what you need for slab bacon. It is not at all easy
to cut.

On 3/3/2014 8:50 AM, A Moose in Love wrote:
> I think an electric meat slicer would be handy.
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

"sf" > wrote in message
...
> On Sun, 02 Mar 2014 21:31:13 -0800, The Other Guy
> > wrote:
>
>> On Sun, 2 Mar 2014 20:40:18 -0800, "Cheri" >
>> wrote:
>>
>> >I bought a two pound package of bacon ends last week for 7.00 which were
>> >really nice slices for a change, and not really ends at all, though the
>> >slices were cut in half. They were thick and nice. I don't usually find
>> >it
>> >that good for that price.
>>
>> I prefer the thick cut, though I seldom eat bacon any more.
>>
>> When I do, it's easy enough to get a slab of it,
>> and cut it the way I want it.
>>
> I've cut slab bacon and it's not as easy as that. I'd rather buy it
> precut.

Yes, me too, slab was what we had when I was a kid since we butchered our
pigs , but as an adult I prefer it pre-cut.

Cheri

On Sunday, March 2, 2014 6:48:18 PM UTC-5, Sqwertz wrote:
> On Sun, 2 Mar 2014 10:42:39 -0800 (PST), 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.
>
>
>
> Since I use thick cut most of the time (such as Wrights brand), when I
>
> do use the regular cut it seems awfully thin to me. Regular cut bacon
>
> is about 18 slices to the pound, thick cut about 12 slices to the
>
> pound. Fast food bacon is about 26-28 slices to the pound.
>
>
>
> How many slices are there in a pound/package of your bacon?
>
>
>
> -sw

I'll take that under advisement. Can't reply right now as I'm having sex with a white woman.

On 3/2/2014 11:28 PM, A Moose in Love wrote:
> Can't reply right now as I'm having sex with a white woman.
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

================================================== ===========
TOPIC HAS NOTHING TO DO WITH CANADIAN NEWSGROUPS - DROP DEAD
================================================== ===========

On 4/30/2014 10:59 AM, ryan's leap wrote:
I know I spam into non-relevant groups. I'm a total ass and can't
control myself.

On Sunday, March 2, 2014 3:48:18 PM UTC-8, S***** wrote:
> On Sun, 2 Mar 2014 10:42:39 -0800 (PST), wrote:
>

>
> Since I use thick cut most of the time (such as Wrights brand), when I
> do use the regular cut it seems awfully thin to me. Regular cut bacon
> is about 18 slices to the pound, thick cut about 12 slices to the
> pound. Fast food bacon is about 26-28 slices to the pound.
>
>
>
> How many slices are there in a pound/package of your bacon?
>

I will have to check. Thanks for the data.