Thank you!
Hi. I don't know if we have the same type bacon, but here you never put oil in a pan to cook bacon because the bacon renders the fat to cook the eggs in.
I never put oil in the pan either, but some bacon sold here has all the fat trimmed off.
If you trim all the fat off the bacon, you don't have much meat. I am guessing the trimmed bacon is not in slices or rashers.
It is in rashers, but we often use back bacon, which has most of the fat along one edge rather than through it like streaky bacon.
Thanks, now I know when posting recipes with bacon to specify streaky bacon if you need the fat.
It's still out there, but harder to find and more expensive. If you can find a local producer who rears grass fed traditional breed cattle then you can enjoy the beef of old. Most commercial beef these days is from Aberdeen Angus cross cattle, fed on manufactured feed, full of supplements to mature the beast as quickly as possible whilst minimising input costs. The beef is also wet aged (in vac packs) which is much easier and cheaper than dry ageing. Traditional breeds take longer to mature, especially when fed naturally on grass, and yield far less meat than commercial breeds. Dry ageing also gives better flavour, but takes up more space, thus is more expensive. Locally we are lucky to have small scale farmers who rear Hereford, Longhorn and Dexter breeds and sell at the farm gate. A pair of 28 day+ dry aged sirloin steaks will set you back £16-£18, but well work it as an occasional treat.
The difference between the milk I get from the farm and that which the milkman delivers is noticeable, even though both are organic whole milk.
