So last week my brother leaves the following comment, reprinted as is:

As I was woofing down my “Baconator” yesterday I thought to myself  “Wendy’s really does have the best fast food bacon out there”. Have you researched fast food bacon? Why is Burger Kingsbacon so small and out of shape and lacks in flavor with a waxy texture? is it real bacon? It gets lost under the big Whopper bun! what’s going on with fast food bacon? i dont know if you have already addressed this issue? but if you have could we revisit the topic?! THANKS! your bro

While I am sure this is a topic that some of the more established food / bacon blogs may have tackled, it is not one that I have explored at any length.  So I have decided to do something about that…

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This was an interesting little article I found yesterday on the interwebs – from the “Glen Falls Post-Star” and written by Wendy Baird (no relation).  Here’s an excerpt:

Bacon: Is it the big obstacle to going green?

I had an interesting conversation with a friend the other day.

She has decided to ditch the paper towels for good — substituting reusable rags and cloth napkins instead — but she lamented that there are a few times that she still wishes she had them around.

Since our family gave up paper towels a few years ago, I knew just what she was going to say.

Bacon!

Boy let me tell you, I know what they mean.  I blow through the paper towels whenever I make bacon.  I have tried to be less dependant on paper, but it is just so bloody convenient.

Wendy goes on to give a few pluses/minuses on some alternatives and finally shares how she has “combatted” the problem.  You can read the rest of the article here.

Yes, stuff like this can get kinda preachy, but it still raises an interesting question for discussion…and I love that it’s BACON that was making the cold turkey on paper towels decision so difficult.