Agreed

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Post #301,858 by crazy 1/2/09 1:18:20 PM Reply	Agreed I has bacon that tasted like cardboard last week. It was amazingly bad.
Post #301,864 by drook 1/2/09 3:44:34 PM Reply	Hard to believe There could come a day when we explain to kids that bacon used to be so good that everyone liked it. And they won't believe us. These people could fuck up a wet dream. -- Drew
Post #301,870 by Andrew Grygus 1/2/09 5:57:00 PM Reply	I buy bags of Bar-M ends and pieces . . . . . they're very good - and cheap. Sometimes a little too lean, but I can live with that. I don't use strips very often, but if I need some I can just have my local store slice them off from a Polish slab. That doesn't cost much more (if any more - I haven't compared lately) than supermarket bacon.
Post #301,873 by drook 1/2/09 9:34:10 PM Reply	I always take any ends they have Like you said, they're much leaner. For pieces in salad or pasta, that's generally good. Doesn't tend to give up enough fat for a good vinaigrette though. -- Drew
Post #301,879 by Silverlock 1/3/09 8:11:34 AM Reply	I'm not seeing any lesser quality than usual depending on the brand, the market, the economy, the weather, the amount of sunlight and what hat I'm wearing. OK, brightness isn't really a factor.

bacon question - (boxley) - (6) - Jan. 2, 2009, 11:43:36 AM EST

But, water is low in cholesterol! :) -NT - (a6l6e6x) - Jan. 2, 2009, 12:28:30 PM EST

Agreed - (crazy) - (4) - Jan. 2, 2009, 01:18:20 PM EST

Hard to believe - (drook) - Jan. 2, 2009, 03:44:34 PM EST

I buy bags of Bar-M ends and pieces . . . - (Andrew Grygus) - (2) - Jan. 2, 2009, 05:57:00 PM EST

I always take any ends they have - (drook) - (1) - Jan. 2, 2009, 09:34:10 PM EST

I'm not seeing any lesser quality than usual - (Silverlock) - Jan. 3, 2009, 08:11:34 AM EST

Ignore the man talking to his hand.
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