![]() Even when they got a little scorched, the crisp and crunch remained in tact, with the full flavor of sweet salty pork, without even a trace of it turning to charcoal. Though easier, it's also much easier to overbake and blacken, which is a death knell for many an inferior pork strip. Being semi-lazy and weary of grease spatter burn circles on my forearms, when making bacon I usually opt for the baking-in-the-over option. It's thick cut, with much more meat per slice than first glance, and dark and sweet and savory. No picture I could take of the this bacon could truly do it justice. Hence the Trader Joe's Uncured Black Forest Bacon we picked up our last trip. and forwards and blah diddly blah blah, Sandy and I thought it'd be okay if we purchased a weekly "meat cheat" and since our last one was so severely disappointing, we had to make up for it this time around. Then I tried the mantle of "gracious vegeterian", as in, if I'm somewhere for dinner and meat's what's for dinner, I will graciously accept that, I just won't choose to eat it if given the choice. ![]() ![]() At first I was okay with still eating fish and shrimp and stuff like that, so much more accurately, I was pescetarian. I've tried living a more-or-less meatfree existence the past few months, partially for health reasons (I've dropped close to 40 pounds since January!), but man, meat keep sneaking it's way back in. As much as I've tried to delude myself into thinking I'm a vegetarian, as much as I've actually wanted to be a vegetarian, I no longer honestly refer to myself that way. There comes a time when you just have to be honest and come clean. ![]()
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