Their ounce is also slightly smaller. And there are a bunch of other measurements like stone (14lbs). This all breaks the neat groupings of 2s and 4s in the US system. So the whole system is way less usable.

That’s cause it’s not in anyway built on human comfort. Zero was defined as the freezing temp of brine solution, and the rest of it was expanded out based on the freezing temp of plain water and human body temp. Those three points laid out proportionally give the scale.

More of just an old school thing. Mid Atlantic it’s mostly presented as an Amish and Penn Dutch thing, it’s a pretty big New England thing. And the internet seems to think it’s Southern food, cause all food is Southern if you check the internet.

Dude it's canned pie filling. No one is being wildly creative here, and it's not terribly surprising that cooked apples exist in cans. 

There’s nothing “synthetic” about the nitrates involved here. It’s just pure Sodium Nitrite or nitrate. It’s about as unnatural as the sodium chloride you sprinkle on you food. IIRC we get a lot of it by reacting mined minerals, and it can be extract from plants.

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.

Based on the trailer they made it significantly less weird. Which is disappointing. Going from the Celestials created them here, for some weird ass purpose while manipulating the course of life on Earth. Left them with tasks, including countering the mistakes they made is manipulating the course of life on earth. To…

Yeah that happened too. But there was the sperm/embryos dying as well, and references to any male fetus not being viable. 

I think given that movie Clint is a functional adult and good father there will probably be less dirty man boy to the whole affair.