Pay more, get less!

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some Bryan
thick cut bacon. Should be better since it cost a tad more, right?

Wrong.

Quoted message said:

What I got was pretty much a slab of fat with a few streaks of lean. I

was

Quoted message said:

better off buying what I *thought* was cheap store-brand bacon rather than

a

Quoted message said:

name brand for a dollar more. Won't make that mistake again. Store brand
next time for sure! More lean, less fat and save a buck!

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e for
everyone of us campers. It was *delicious*! I wish I'd bought some rashers
of it too for breakfast...

Shaun aRe - If it comes in a plastic packet, it ain't bacon, it's pork flesh
based sponge slices - you can't even fry it properly - it has to boil in
it's own water for several minutes first, heheheh...

Shaun aRe said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some
Bryan thick cut bacon. Should be better since it cost a tad more,
right? Wrong. What I got was pretty much a slab of fat with a few
streaks of lean. I was better off buying what I *thought* was cheap
store-brand bacon rather than a name brand for a dollar more. Won't
make that mistake again. Store brand next time for sure! More
lean, less fat and save a buck!

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e
for everyone of us campers. It was *delicious*! I wish I'd bought
some rashers of it too for breakfast...

Shaun aRe

Must be a regional thing. I've never heard of it.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Shaun aRe said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some
Bryan thick cut bacon. Should be better since it cost a tad more,
right? Wrong. What I got was pretty much a slab of fat with a few
streaks of lean. I was better off buying what I *thought* was cheap
store-brand bacon rather than a name brand for a dollar more. Won't
make that mistake again. Store brand next time for sure! More
lean, less fat and save a buck!

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e
for everyone of us campers. It was *delicious*! I wish I'd bought
some rashers of it too for breakfast...

Shaun aRe

Must be a regional thing. I've never heard of it.

I know! - I just wanted to make you jealous - it's a Scottish thing ',;~}~

Ayrshire bacon traditionally isn't actually smoked, but you can find it that
way (I'm a fan of smoked meats). Usually it's only lightly done, and with
oak, although the piece I got had been smoked more heavily (which is rare to
find).

OooOOoo, lookie what I've found! Lots of pork goodies:

http://www.caleyco.com/products/meat/pork?c1=Adwords&source=bacon-ramsays

http://www.ramsayofcarluke.co.uk/whyrams.htm

Cheers!

Shaun aRe

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snip)

Quoted message said:

Quoted message said:

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e
for everyone of us campers. It was *delicious*! I wish I'd bought
some rashers of it too for breakfast...

Shaun aRe

Must be a regional thing. I've never heard of it.

Jill

Look where he's posting from. :-)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some Bryan
thick cut bacon. Should be better since it cost a tad more, right?
Wrong.
What I got was pretty much a slab of fat with a few streaks of lean. I
was
better off buying what I *thought* was cheap store-brand bacon rather than
a
name brand for a dollar more. Won't make that mistake again. Store brand
next time for sure! More lean, less fat and save a buck!

Jill
--
I used to have a handle on life...but it broke off.

I noticed something similar with some bacon I bought last week. However,
mine was the Kroger store brand (labeled no sugar added, 23 percent less
sodium). It was deceptively packaged -- as most bacon is -- to show
primarily the lean meat, but it was almost all fat when I opened it. The
bacon actually tasted good, and I'm not sure what the relative fat
comparison would be because it cooked down into much shorter strips than
usual. However, it looks like I will need to avoid bacon even more than I
have been because I am trying to get less (not more) fat in my diet. I have
tried turkey bacon but don't like it. I have also tried using grilled
portabella mushrooms in place of bacon, and that's not a fairly acceptable
alternative.

MaryL

"Shaun aRe" wrote in message >

Quoted message said:

"jmcquown" wrote in message

Quoted message said:

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some Bryan
thick cut bacon. Should be better since it cost a tad more, right?

Wrong.

Quoted message said:

What I got was pretty much a slab of fat with a few streaks of lean. I

was

Quoted message said:

better off buying what I *thought* was cheap store-brand bacon rather
than

a

Quoted message said:

name brand for a dollar more. Won't make that mistake again. Store
brand
next time for sure! More lean, less fat and save a buck!

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e for
everyone of us campers. It was *delicious*! I wish I'd bought some rashers
of it too for breakfast...

Shaun aRe

Shame, shame on you for tantalizing me with Scottish bacon. Bacon here in
the US is comparable to British "streaky" bacon - mostly fat, very little
lean. What is sold here as "Canadian bacon" isn't like the bacon at home,
either. I miss short back bacon. How about e-mailing me some, Shaun? <G>

Dora

jmcquown said:

Or in this case, more FAT! I paid a little extra and bought some Bryan
thick cut bacon. Should be better since it cost a tad more, right? Wrong.
What I got was pretty much a slab of fat with a few streaks of lean. I was
better off buying what I *thought* was cheap store-brand bacon rather than a
name brand for a dollar more. Won't make that mistake again. Store brand
next time for sure! More lean, less fat and save a buck!

It's a regional thing... sounds like streaky back fat, not at all what
most Americans call bacon (side pork)

The proportion of fat to lean is the least important indicator of bacon
quality, in fact it's no indicator whatsoever, merely as the typical
American consumer more lean streaks is probably what you're used to.
With the bacon you purchased you paid a premium [hopefully] for the
quality of the fat (the young age of the animal and from where cut) and
their proprietory curing process. If what you want is lean buy
Canadian bacon. I've found bacon served in the south typically more
fatty and cooked far less than that served in the north, the further
south the fattier and less cooked. And from cooking for many thousands
of southeners found they much prefered fattier bacon and what I call
rare. I don't much care for that fatty hardly cooked bacon, in fact it
won't go down, but from your post it's apparently still quite the rage
in the deep south. From my personal experience with folks from the
deep south the type of bacon they use is more of a cooking ingredient
than a breakfast meat... they typically eat ham and sausages instead...
many thought it weird that northerners cooked bacon to eat. They render
that fatty bacon for frying, it was extremely rare I found a hillybilly
boy who'd eat eggs fried in butter, they'd opt for the sausages and
very soft boiled eggs instead... they only ate wonder type white toast
and never the ate the crust... funniest thing to watch a hillybilly eat
a sammich... the crust is the handle, they never eat any.... they don't
seem to like any baked products well done, to me what they call baked
pie crust is warm raw dough.

If you have a complaint you can certainly contact:
http://www.bryanfoods.com/default.aspx

Sheldon

Quoted message said:

Shame, shame on you for tantalizing me with Scottish bacon. Bacon here

in

Quoted message said:

the US is comparable to British "streaky" bacon - mostly fat, very little
lean. What is sold here as "Canadian bacon" isn't like the bacon at

home,

Quoted message said:

either. I miss short back bacon. How about e-mailing me some, Shaun?

<G>

Quoted message said:

Dora

Hi
delurking for a minute...

I went to the Formula 1 race at Spa in Belgium last year. The hotel we
stayed at was in Epen, Holland and they had without a doubt the best bacon
I've ever tasted available every morning on their breakfast buffet.
Extremely lean, very flavorful and not at all "chemical-ly" or salty tasting
like many of the commercial bacons I've had here in the States.
Being from the US and never having experienced overseas meat, I was not at
all expecting such yumminess. Oh, the rest of the buffet was equally
delicious. Homemade yogurt, fresh berries, soft and hard boiled eggs,
crepes, 8 or 9 different cheeses, various other meats like salami, ham,
etc... INCREDIBLE coffee, fresh baked breads and pastries.... goodness
sakes, I need to get back soon! Many in our group would prepare sandwiches
at the hotel and take them to the track with us as the food at Spa is not
too great, except maybe for the pomme frite with the various sauces to
slather on them.
Also, we ate dinner at a nearby hotel one night and I had some of the most
tender, flavorful beef I've ever eaten. The waiter explained that his
father, along with being the hotel proprietor was also the town butcher and
therefore the hotel dining room received the best cuts daily. He told me my
tournadoes had been mooing in the fields that morning.
That was a trip I will not ever forget. Great racing, great beer, and great
food.

Back to lurking....

--
TigBits
(o)Y(o)

Sheldon said:

jmcquown said:

Or in this case, more FAT! I paid a little extra and bought some
Bryan thick cut bacon. Should be better since it cost a tad more,
right? Wrong. What I got was pretty much a slab of fat

It's a regional thing... sounds like streaky back fat, not at all what
most Americans call bacon (side pork)

Ahem, it's called "fat back" not "back fat". But I don't buy it. Salt pork
for soups, yes, and in fact this bacon had more fat than salt pork.

Quoted message said:

The proportion of fat to lean is the least important indicator of
bacon quality, in fact it's no indicator whatsoever, merely as the
typical
American consumer more lean streaks is probably what you're used to.
With the bacon you purchased you paid a premium [hopefully] for the
quality of the fat (the young age of the animal and from where cut)
and
their proprietory curing process. If what you want is lean buy
Canadian bacon.

Peameal bacon is too darned expensive and it's hard to find down here. Also
too salty for my taste, but you're talking to a woman who soaks ham to rid
it of excess salt.

I've found bacon served in the south typically more

Quoted message said:

fatty and cooked far less than that served in the north, the further
south the fattier and less cooked.

Just curious, how much time have you actually spent south of the Mason-Dixon
line? I've been down here 35 years and I like my bacon nice and crisp.

And from cooking for many

Quoted message said:

thousands
of southeners found they much prefered fattier bacon and what I call
rare. I don't much care for that fatty hardly cooked bacon, in fact
it
won't go down, but from your post it's apparently still quite the rage
in the deep south.

I never said my bacon was cooked "rare"; in fact, the more fatty it is the
longer I cook it. I can't stand to chew on blubber, which is why I was so
disappointed at paying more for bacon and basically getting blubber.

From my personal experience with folks from the

Quoted message said:

deep south the type of bacon they use is more of a cooking ingredient
than a breakfast meat... they typically eat ham and sausages
instead...

Huh. Could have fooled me. I like sausage on occasion; sausage gravy on
biscuits, certainly! For the most part, country sausage patties contain far
too much sage and also fat; they shrink up to nothing. They disappear
inside a biscuit, for shame! But bacon in my neck of the woods is the
breakfast meat of choice. Crisp bacon.

Quoted message said:

many thought it weird that northerners cooked bacon to eat. They
render
that fatty bacon for frying, it was extremely rare I found a
hillybilly
boy who'd eat eggs fried in butter, they'd opt for the sausages and
very soft boiled eggs instead... they only ate wonder type white toast
and never the ate the crust... funniest thing to watch a hillybilly
eat
a sammich... the crust is the handle, they never eat any.... they
don't
seem to like any baked products well done, to me what they call baked
pie crust is warm raw dough.

Again, huh. I've never seen anyone cut the crust off bread in *any* part of
the USA, from California to New Jersey. That's about as coast to coast as
you can get 🙂 IIRC Wonder Bread originated in Indiana which is definitely
*not* in the South. Toast in this household is whole wheat or even
sourdough bread; I can honestly say I've never bought Wonder Bread in my
life. I use rendered bacon fat in my cornbread and it's not that sweet
northern cake-like [censored]! 😉 Oh, and while I've been known to eat a soft
boiled egg on occasion, the liking for those originated with my parents who
are most definitely *not* southern.

Quoted message said:

If you have a complaint you can certainly contact:
http://www.bryanfoods.com/default.aspx

Sheldon

Thanks, I will. Pisses me off to pay extra for nothing extra 🙂

Jill

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snip)

Quoted message said:

Quoted message said:

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e
for everyone of us campers. It was *delicious*! I wish I'd bought
some rashers of it too for breakfast...

Shaun aRe

Must be a regional thing. I've never heard of it.

Jill

Look where he's posting from. :-)

An old chair in a factory?

',;~}~

Shaun aRe

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" wrote in message >

Quoted message said:

"jmcquown" wrote in message

Quoted message said:

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some Bryan
thick cut bacon. Should be better since it cost a tad more, right?

Wrong.

Quoted message said:

What I got was pretty much a slab of fat with a few streaks of lean. I

was

Quoted message said:

better off buying what I *thought* was cheap store-brand bacon rather
than

a

Quoted message said:

name brand for a dollar more. Won't make that mistake again. Store
brand
next time for sure! More lean, less fat and save a buck!

Ayrshire cured middle bacon - delicious! I bought a chunk of that (not
rashers) to make the bacon, bean and veg. herby stew I made last w/e for
everyone of us campers. It was *delicious*! I wish I'd bought some

rashers

Quoted message said:

Quoted message said:

of it too for breakfast...

Shaun aRe

Shame, shame on you for tantalizing me with Scottish bacon. Bacon here

in

Quoted message said:

the US is comparable to British "streaky" bacon - mostly fat, very little
lean. What is sold here as "Canadian bacon" isn't like the bacon at

home,

Quoted message said:

either.

I know. Why do you *think* I posted that? Heh... >',;~}~

Quoted message said:

I miss short back bacon.

My favourite too, but some good, quite lean middle is a close second! I
prefer mine smoked.

Quoted message said:

How about e-mailing me some, Shaun? <G>

Sure - see the link I posted earlier, heheheh!

Shaun aRe - Had some real great triple smoked short back wild boar not long
since that was *to die for* - oak, then cherry, then applewood - it was near
black on the outside!

TigBits said:

I went to the Formula 1 race at Spa in Belgium last year. The hotel we
stayed at was in Epen, Holland and they had without a doubt the best bacon
I've ever tasted available every morning on their breakfast buffet.
Extremely lean,

You people are weird. The fat's the point of bacon.

serene

jmcquown said:

Shaun aRe said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Or in this case, more FAT! I paid a little extra and bought some
Bryan thick cut bacon.

<snip>

Quoted message said:

Must be a regional thing. I've never heard of it.

FWIW, I've never heard of Bryan brand.

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

TigBits said:

I went to the Formula 1 race at Spa in Belgium last year. The hotel we
stayed at was in Epen, Holland and they had without a doubt the best

bacon

Quoted message said:

Quoted message said:

I've ever tasted available every morning on their breakfast buffet.
Extremely lean,

You people are weird. The fat's the point of bacon.

There was just enough fat content for it to be bacony, but not
overwhelmingly blubbery, greasy and downright nasty like most bacons served
here, especially at hotel breakfast buffets :-) I like my bacon not so crisp
as to be crunchy, but not so underdone as to be limp. These Dutch folk just
did it perfecly spot on, morning after morning.
And yes, I am weird.
--
TigBits
(o)Y(o)

jmcquown said:

Sheldon said:

jmcquown said:

Or in this case, more FAT! I paid a little extra and bought some
Bryan thick cut bacon. Should be better since it cost a tad
more, right? Wrong. What I got was pretty much a slab of fat

Bryan is part of Sara Lee. Their web site is particularly uninformative.

Quoted message said:

Quoted message said:

It's a regional thing... sounds like streaky back fat, not at all
what most Americans call bacon (side pork)

Ahem, it's called "fat back" not "back fat". But I don't buy it.
Salt pork for soups, yes, and in fact this bacon had more fat than
salt pork.

So much for Shecky's Southern Cooking expertise. Fat back is cheap
stuff, supermarket case stuff, usually unbranded.

Quoted message said:

Quoted message said:

The proportion of fat to lean is the least important indicator of
bacon quality, in fact it's no indicator whatsoever, merely as the
typical American consumer more lean streaks is probably what
you're used to. With the bacon you purchased you paid a premium
[hopefully] for the quality of the fat (the young age of the animal
and from where cut) and their proprietory curing process. If what
you want is lean buy Canadian bacon.

Give it up. It's wet-cured. The only premium worth paying for is
old-fashioned dry-cure bacon.

Quoted message said:

Peameal bacon is too darned expensive and it's hard to find down
here. Also too salty for my taste, but you're talking to a woman who
soaks ham to rid it of excess salt.

As do I here in Virginia.

Quoted message said:

Quoted message said:

I've found bacon served in the south typically more fatty and
cooked far less than that served in the north, the further south
the fattier and less cooked.

Just curious, how much time have you actually spent south of the
Mason-Dixon line? I've been down here 35 years and I like my bacon
nice and crisp.

Looks like he's been south for maybe 35 minutes. In my Virginia
restaurants since the 70's, we learned that crisp bacon was how it had
to be. People very specifically ate it crisp and that was that. That
chewy bacon was always left over when we ran buffets. Crisp always gone.

Quoted message said:

Quoted message said:

And from cooking for many thousands of southeners found they much
prefered fattier bacon and what I call rare.

Rare means something, not just what you call it. Processed meats like
bacon can't be cooked rare; no blood. And my restaurants over
30-something years have served literally millions of meals. Sheldon's
"many thousands of southeners" were in the Navy, some of which he liked
almost as much as he liked the Italians he grew up with, no doubt. 40
years ago. Very current knowledge.

Quoted message said:

Quoted message said:

I don't much care for
that fatty hardly cooked bacon, in fact it won't go down, but from
your post it's apparently still quite the rage in the deep south.

This is out and out nonsense. The very simple fact is that southerners -
especially people in rural areas - tend to like meats cooked more
thoroughly; all meats.

Quoted message said:

I never said my bacon was cooked "rare"; in fact, the more fatty it
is the longer I cook it. I can't stand to chew on blubber, which is
why I was so disappointed at paying more for bacon and basically
getting blubber.

Quoted message said:

From my personal experience with folks from the deep south the type
of bacon they use is more of a cooking ingredient than a breakfast
meat... they typically eat ham and sausages instead...

Nonsense.

Quoted message said:

Huh. Could have fooled me. I like sausage on occasion; sausage
gravy on biscuits, certainly! For the most part, country sausage
patties contain far too much sage and also fat; they shrink up to
nothing. They disappear inside a biscuit, for shame! But bacon in
my neck of the woods is the breakfast meat of choice. Crisp bacon.

Exactly. And what we sold hundreds of pounds of bacon each week;
typically about twice as much raw weight as sausage.

Quoted message said:

Quoted message said:

many thought it weird that northerners cooked bacon to eat. They
render that fatty bacon for frying, it was extremely rare I found a
hillybilly boy who'd eat eggs fried in butter, they'd opt for the
sausages and very soft boiled eggs instead... they only ate wonder
type white toast and never the ate the crust... funniest thing to
watch a hillybilly eat a sammich... the crust is the handle, they
never eat any.... they don't seem to like any baked products well
done, to me what they call baked pie crust is warm raw dough.

[censored]. He never spent any time in the south cooking. Fried eggs in
butter or bacon grease are the breakfast staples. The number of
soft-boiled egg orders we'd get in a week could be counted on one hand.
Homemade breads were the order of the day in all the old timers' houses,
and in restaurants, they've increasingly gone to better quality breads.
I've very rarely ever seen uneaten bread crusts in all the years of
cooking and serving breakfast in many restaurants, mine and the ones I
ran for others.

As for pies, that baked crust comment is just nuts. It's very, very
clear that Sheldon is making it up as he goes or is as insane as suspected.

Quoted message said:

Again, huh. I've never seen anyone cut the crust off bread in *any*
part of the USA, from California to New Jersey. That's about as
coast to coast as you can get 🙂 IIRC Wonder Bread originated in
Indiana which is definitely *not* in the South. Toast in this
household is whole wheat or even sourdough bread; I can honestly say
I've never bought Wonder Bread in my life. I use rendered bacon fat
in my cornbread and it's not that sweet northern cake-like [censored]! 😉
Oh, and while I've been known to eat a soft boiled egg on occasion,
the liking for those originated with my parents who are most
definitely *not* southern.

Sheldon is full of [censored]. Shocked? His information from upstate New York
about southern eating habits certainly falls well within his usual level
of knowledge. Unfortunately. Pretender to knowledge...

Pastorio

jmcquown said:

Sheldon said:

jmcquown said:

Or in this case, more FAT! I paid a little extra and bought some
Bryan thick cut bacon. Should be better since it cost a tad more,
right? Wrong. What I got was pretty much a slab of fat

It's a regional thing... sounds like streaky back fat, not at all what
most Americans call bacon (side pork)

Ahem, it's called "fat back" not "back fat". But I don't buy it. Salt pork
for soups, yes, and in fact this bacon had more fat than salt pork.

Quoted message said:

The proportion of fat to lean is the least important indicator of
bacon quality, in fact it's no indicator whatsoever, merely as the
typical
American consumer more lean streaks is probably what you're used to.
With the bacon you purchased you paid a premium [hopefully] for the
quality of the fat (the young age of the animal and from where cut)
and
their proprietory curing process. If what you want is lean buy
Canadian bacon.

What Americans consider Canadian bacon is not peameal bacon. We've had
Canadian bacon at American restaurants and hate the stuff. It is a thin
slice of processed lunch meat type thing instead of peameal bacon. Now
peameal bacon is Canadian bacon 🙂

Quoted message said:

Peameal bacon is too darned expensive and it's hard to find down here. Also
too salty for my taste, but you're talking to a woman who soaks ham to rid
it of excess salt.

We often have a dinner with peameal bacon as the meat. It's a lot
leaner and supposedly lower in sodium than regular bacon.

Quoted message said:

I've found bacon served in the south typically more

Quoted message said:

fatty and cooked far less than that served in the north, the further
south the fattier and less cooked.

Just curious, how much time have you actually spent south of the Mason-Dixon
line? I've been down here 35 years and I like my bacon nice and crisp.

And from cooking for many

Quoted message said:

thousands
of southeners found they much prefered fattier bacon and what I call
rare. I don't much care for that fatty hardly cooked bacon, in fact
it
won't go down, but from your post it's apparently still quite the rage
in the deep south.

I never said my bacon was cooked "rare"; in fact, the more fatty it is the
longer I cook it. I can't stand to chew on blubber, which is why I was so
disappointed at paying more for bacon and basically getting blubber.

From my personal experience with folks from the

Quoted message said:

deep south the type of bacon they use is more of a cooking ingredient
than a breakfast meat... they typically eat ham and sausages
instead...

Huh. Could have fooled me. I like sausage on occasion; sausage gravy on
biscuits, certainly! For the most part, country sausage patties contain far
too much sage and also fat; they shrink up to nothing. They disappear
inside a biscuit, for shame! But bacon in my neck of the woods is the
breakfast meat of choice. Crisp bacon.

I could just slap the person who introduced DH to sausage gravy! He
loves the stuff. He can't stop with just one biscuit and a little
gravy. No, he has to eat every single biscuit and the whole pan full of
gravy. Not good for the cholesterol level or weight watching. I only
make it for him a couple of times a year because I know he has no
restraint. I don't eat it so that leaves a lot for him.

Quoted message said:

Quoted message said:

many thought it weird that northerners cooked bacon to eat. They
render
that fatty bacon for frying, it was extremely rare I found a
hillybilly
boy who'd eat eggs fried in butter, they'd opt for the sausages and
very soft boiled eggs instead... they only ate wonder type white toast
and never the ate the crust... funniest thing to watch a hillybilly
eat
a sammich... the crust is the handle, they never eat any.... they
don't
seem to like any baked products well done, to me what they call baked
pie crust is warm raw dough.

Again, huh. I've never seen anyone cut the crust off bread in *any* part of
the USA, from California to New Jersey. That's about as coast to coast as
you can get 🙂 IIRC Wonder Bread originated in Indiana which is definitely
*not* in the South. Toast in this household is whole wheat or even
sourdough bread; I can honestly say I've never bought Wonder Bread in my
life. I use rendered bacon fat in my cornbread and it's not that sweet
northern cake-like [censored]! 😉 Oh, and while I've been known to eat a soft
boiled egg on occasion, the liking for those originated with my parents who
are most definitely *not* southern.

Quoted message said:

If you have a complaint you can certainly contact:
http://www.bryanfoods.com/default.aspx

Sheldon

Thanks, I will. Pisses me off to pay extra for nothing extra 🙂

Jill

Bob (this one) said:

jmcquown said:

Sheldon said:

jmcquown wrote:

> Or in this case, more FAT! I paid a little extra and bought some
> Bryan thick cut bacon. Should be better since it cost a tad
> more, right? Wrong. What I got was pretty much a slab of fat

Bryan is part of Sara Lee. Their web site is particularly
uninformative.

I know. My brother worked for them for about 14 years doing programming
(not for their web site). He used to get free food. That's not a bad deal!
(I was also literally picked up off the ground by Jimmy Dean - another
company owned by Sara Lee Corp; I was lifted off the floor and twirled
around by the old man himself. He of the diamond belt buckle. LOL)

They had employees taste-test new products. They had a test kitchen; I got
a tour of it. They had these little booths the employees would sit in so
they couldn't see each other or chit-chat about what they were tasting.
They would be given a sample of one thing, then a cup of water and a cracker
to cleanse the palate, then a taste of the next thing. Then they wrote down
their opinions of sample #1 vs. sample #2.

Sara Lee corporation also owns non-food related companies including Hanes
Hosiery and Bali Bras.

Jill

jmcquown said:

Or in this case, more FAT! I paid a little extra and bought some Bryan
thick cut bacon. Should be better since it cost a tad more, right? Wrong.
What I got was pretty much a slab of fat with a few streaks of lean. I was
better off buying what I *thought* was cheap store-brand bacon rather than a
name brand for a dollar more. Won't make that mistake again. Store brand
next time for sure! More lean, less fat and save a buck!

I am very careful when I buy bacon. I always go through all the packages in the
bin to get one with an acceptable ratio of fat to lean. Thank goodness
Canadian processors have not resorted to the style of packaging that I have seen
in the US. When I was looking for bacon in American grocery stores it was
packaged so that you see only the outside of the bacon and cannot see the slices
to see how fatty they are. Our bacon is still packaged with the fat and lean
clearly visible. Perhaps there were enough people like myself who flatly refuse
to buy it if we cannot see it.

BTW.... for any one in southern Ontario shopping for bacon, keep an eye out for
the slabs of bacon from Siders out of Hamilton. That stuff is excellent, and it
is much cheaper than the pre sliced and packaged stuff.

In article <[email hidden]>,

Shaun aRe said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snip)

Quoted message said:

> Ayrshire cured middle bacon - delicious! I bought a chunk of
> that (not rashers) to make the bacon, bean and veg. herby stew
> I made last w/e for everyone of us campers. It was *delicious*!
> I wish I'd bought some rashers of it too for breakfast...
>
> Shaun aRe

Must be a regional thing. I've never heard of it.

Quoted message said:

Quoted message said:

Quoted message said:

Jill

Look where he's posting from. :-)

An old chair in a factory?

',;~}~

Shaun aRe

I was thinking the UK, since that's part of your email address.
Are you in the UK? Fess up, lad/lassie.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!