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Sometimes a bargain is not a bargain....
I'm finally surrendering on the Canadian bacon issue. The Petersen's Applewood smoked no-cure is wonderful, but expensive. Even the version with some preservatives is excellent. But expensive.
So -- once when I was in Costco, I find this 1 pound hunk of Canadian Bacon, with no more additives than I'm used to --
Well, it's gorgeous. VERY lean. I finally cut it into slices for using and freezing, and I notice that the first slice I have is a bit salty. Well, we know that my taste buds can be radically different from one day to the next. So I try it again a few days later.
Nope. Salty.
Okay. so I try using a slice with cheddar and eggs for an omelet.
The omelet is too salty. AND the cheddar I lovingly shredded is mixed with the bacon, so most of that is gone as well. The omelet skin is edible.
I am quite disappointed, but it's going to have to go. W has not been in a pork mood lately, unless it's HoneyBaked Ham. So...I need fridge and freezer space. Rarely do I have a use for ham that is so salty I need to shred the meat into threads so it won't overpower the dish.
I am sad to waste this stuff, since it may be fine for regular palates. But it's gonna leave the building...soon.
This is almost as disappointing as finding out the Indonesian cinnamon spells like pesticides to me. My imagination, or real? At any rate -- no more Indonesian cinnamon, not even A grade.
So -- once when I was in Costco, I find this 1 pound hunk of Canadian Bacon, with no more additives than I'm used to --
Well, it's gorgeous. VERY lean. I finally cut it into slices for using and freezing, and I notice that the first slice I have is a bit salty. Well, we know that my taste buds can be radically different from one day to the next. So I try it again a few days later.
Nope. Salty.
Okay. so I try using a slice with cheddar and eggs for an omelet.
The omelet is too salty. AND the cheddar I lovingly shredded is mixed with the bacon, so most of that is gone as well. The omelet skin is edible.
I am quite disappointed, but it's going to have to go. W has not been in a pork mood lately, unless it's HoneyBaked Ham. So...I need fridge and freezer space. Rarely do I have a use for ham that is so salty I need to shred the meat into threads so it won't overpower the dish.
I am sad to waste this stuff, since it may be fine for regular palates. But it's gonna leave the building...soon.
This is almost as disappointing as finding out the Indonesian cinnamon spells like pesticides to me. My imagination, or real? At any rate -- no more Indonesian cinnamon, not even A grade.