Yeah but what I’m trying to get at is why you see one and not the other these days. 90% chance the difference is labelling convention.

Like I said it’s a thing. Even you weren’t into it.

and I think the USDA shut some of those brands down/forced them to change their labels.

The butcher tells me that they put the slabs of bacon through a brine wash with celery extracts and then, “Into whichever sugar, and it cures like preserving meat in salt, like they ‘dry cure’ expensive caviars,”

A bit you missed is that the vegetable sources used to cure “uncured” products (which almost always celery powder) often have much, much higher concentrations of nitrates than would typically be added to cured meats.

I believe Cooks Illustrated did one a long was back. “Uncured” came in at the bottom in all cases. Then they stopped testing uncured products against standard one.

More over the nitrates/ites added to you regular bacon is as likely to be sourced "naturally" as otherwise. The difference isn't another level of most BS labelling. It's using a pure chemical, vs something that happens to contain. With a pure chemical you can control the dose. 

Most American bacon is cured with some sugar. And all “sugar cured bacon” refers to is bacon that has enough sugar to be notably sweet.

It establishes base line dose and toxicity levels, and can uncover base mechanisms. Like what is X doing inside of a cell or system. Same with in vitro tests where you basically squirt something at a cell culture in a petri dish.

Sliced belly? Grill it. It’s very common in Korean Barbecue and it’s relatives. It’s also common in stir fries.

Most ground beef is a combination of lean and fatty trim from different cuts

Not really. Sous vide still loses moisture (that’s why there’s liquid in the bag). The point of Sous Vide is temperature control.

I think the bigger nitpick is that Black Isle in no way “spun off” from Bioware. They were the internal dev team at Interplay, and predate Bioware by a bit bit even if the name doesn’t.

They just happened to work on a lot of the same projects. By way of Interplay being the publisher for D&D licensed games, with Black…

just forgot that movie is set in Los Angeles California, not Japan.

I forgot, didn’t part of the UK choose to remain?

If you have five or six different protein levels you probably have an appropriate one. Anything about 9 or 10% protein. Low in the AP range or cake flour straight should work.

I actually prefer to toast them on the bagel setting. So the split face can get nice and toasty without that shit turning into a crack.

Most packaged English muffins are already “fork split”. So nothing more is necessary than pulling the two halves apart.

True British Jam is only a bottom for a couple of years in prep school.

NI is fine. They’re still effectively in the EU, cause EVERYONE including the US threatened to basically cut all trade deals if there ended up being a hard border.