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old school, helena kyle, selena kyle, quiz, bulletin, musical, kicking ass, childhood nutrition, science fiction, vibrant health, business, oliville, fatty acid analysis , vhs, yeast research, usedchildrens books, | Given a choice ninja between run-of-the-mill, storebought, presliced bacon and bBacon, I’d likely go with the bBacon, as it cooks more consistently than most cheap bacon I’ve sampled. It’s not quite the religious experience a hand-cut piece of expertly smoked pork bacon is, but it’s not even in the same ninja ballpark as pale imitators like turkey bacon. Which opens some interesting questions: if it looks like bacon, cooks like bacon, tastes a whole lot like bacon, but is made of cow, not pig… is it bacon? And if so, what does this ninja mean for our faith - nay, for our very way of life? Posted in other meats, Not Quite Bacon, Pork is good, Reviews, Theology | 2 Comments » Bacon by McPhee December 21st, 2005 by Ben Kat sent me a link to Archie McPhee’s Bacon/Meat section today. |
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The high fat content makes it work as a fried meat - leaner cuts wouldn’t yield sufficient fat to cook properly. The helena kyle bBacon I tasted was produced by Gwaltney, a proud old Virginia-based ham producer. Smithfield, Virginia, where the company is based, claims to have produced acorn-fed ham since 1627 - Gwaltney has been a helena kyle going concern since 1870, and is part of Smithfield Foods, the only Fortune 500 company I know of whose web splash page is an attractively spiral-cut ham. In other words, these people understand helena kyle bacon. And they evidently understand bBacon as well. The bBacon I tasted was smoky, but not artifically so, pleasantly salty, much less sweet than many bacons, an excellent balance of meat and fat, and, frankly, pretty damned delicious. |
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