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stringer said:
They are picked underripe and ripen during shipping and in special storage at distribution plants before being sold retail. It really kind of depends on your grocery store. And who shops there. If the pineapples are big sellers then they will probably usually seem under ripe because they are moving faster than they can ripen. If they aren't that popular then the store might sit on a case for a few weeks and you'll have the opposite problem. Overripe, mushy, fruit fly infested, etc.
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ah, so it's like bananas, but without color as an indicator

is there a smell or feel or visual cue to tell when it's optimally ripe?
 
theredwon said:
You can also test by pulling on a leaf - if it pulls out without a huge amount of effort, it's ripe
Click to expand...
When I was a younger man I was standing in front of the pineapples at the store clearly bewildered by how to pick a good one and nice little ole Korean lady showed that trick
 
ethompson said:
When I was a younger man I was standing in front of the pineapples at the store clearly bewildered by how to pick a good one and nice little ole Korean lady showed that trick
Click to expand...
something I will file under “knowledge I will never need to use”
 
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sanmateo said:
ah, so it's like bananas, but without color as an indicator

is there a smell or feel or visual cue to tell when it's optimally ripe?
Click to expand...

They change color from green underripe to orange overripe. You want to catch it just before it starts turning orange. Also you can look at the bottom where it gets cut off the stalk. It will ripen there the fastest. You want it to look a little bit brown and shriveled like the stem end of one of those cellophaned broccoli crowns. If it is very firm and looks like it was cut yesterday it is too fresh. If it is moldy or soft enough that you can mush it with your finger then it is too ripe.
 
spaceconvoy said:
guess what, you can be passionate about a factory production process. mass producing a knife that's innovative, well performing, beautiful, consistently finished, and inexpensive is a difficult challenge!
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I didn't say that you couldn't, or that it isn't. Nor do I think that you can't, or that it isn't. I face many of the same sets of variables as a matter of course.
spaceconvoy said:
and handmade isn't inherently better.
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I didn't say that it was. I don't think I ever have, or think that it is.
spaceconvoy said:
you're living in a glass house, throwing stones at someone who's just minding their own business
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This is a pretty presumptuous assessment of my intent, opinions and standpoint, and perhaps even my own manufacturing processes. I feel this whole response was riddled with baseless presumptions and a decidedly antagonistic bent. I don't know why, given that I don't think we've ever interacted directly before, but hey, it's nice to meet you too.

I neither stated nor implied anything disparaging about anyone's process, equipment, skills, product, or person, nor was I even remotely critical of those things. I don't care about what equipment and production methods another knifemaker is using or not using. All I did, as neutrally and inoffensively as I thought possible, was assert an apparent discrepancy between a claim made early on by a maker about their reasons for pursuing their craft (and what that claim seemed to entail at the time given what they had shown of their equipment and described about their workspace---in short, how they represented themself), and what they are actually doing in practice. Why? Because I do care about deceptive marketing.

If you think I'm classless and envious for that, fine. However, in the future I would be grateful if you were of critical things that I've actually said instead of unnecessarily lumping me in with the luddites.
 
Last edited:
Well yeah, Oscar Meyer (and similar). Apparently bacon can be cut from pig snouts and ********
 
MSicardCutlery said:
And the lesser of the two bacons
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Back bacon is the far superior bacon for a bacon and egg sandwich. And the *only* option for an eggs bennie.

And on that note, w-t-f is it with restaurants serving an eggs bennie on anything other than an english muffin? Ok, I get you bake your own bread, but a slice of toast just doesn't cut it in this context.
 
Is this the back bacon you are talking about?
IMG_8708.png


This looks much more tasty than the “Canadian bacon” we normally see in the US. My local stores sell something like this. No fat. Dry as hell.

IMG_8709.png
 
How can you Canadians call cured but unsmoked loin, bacon? Eh? Eh? That’s like calling gravlax lox.
 
A good baconeggncheese should have crispy standard streaky type bacon alongside an egg with a fudgey yolk, and 'mercan cheese.

Canadian/back bacon for one is fine, but crispy is better.
 
esoo said:
Back bacon is the far superior bacon for a bacon and egg sandwich. And the *only* option for an eggs bennie.

And on that note, w-t-f is it with restaurants serving an eggs bennie on anything other than an english muffin? Ok, I get you bake your own bread, but a slice of toast just doesn't cut it in this context.
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Compounding that heinous gustatory crime is that if they bake their own bread, they almost certainly have it within them to make their own English muffins.
 
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