Well it is almost the weekend and what a great week it was: an interview with Chef Jamie Lauren, a posting on food52.com, and the long-awaited Faux Miso Marinated Cod recipe – I think I’m ready for a nap. So while we wind the week down and get ready to recharge over the weekend, I thought I would dedicate today’s post (and future Friday’s to come) to reader comments, food pornography, and other odds and ends.
Let’s start with bacon. One of Sodium Girl’s super readers found a very low sodium brand of the fatty good stuff at Costco and stocked her refrigerator full of it. The nutritional information on the MapleLeaf Brand (from Canada) claims that it contains a mere 105 mg of sodium in 2 slices and apparently, the taste is so savory and delicious that super reader could barely believe the label was true. So instead of worrying about the validity of the information, or worse, throwing away her low sodium treat, super reader got onto the world wide web and wrote Costco a note:
I have been buying MapleLeaf Brand bacon from Canada at my Costco Warehouse. According to the nutrition labels this bacon has 105 mg of sodium in 2 slices. It is wonderful bacon – so good I’m not sure if that nutrition information can be correct. As I am on a low sodium diet I would greatly appreciate any information you have about this bacon. I have researched the brand on the internet but haven’t been able to find any nutrition information. Thank you!
And their response?
Thank you for your email to Costco Wholesale. The information on the packaging is correct.
Well I’ll take that as an affirmative for low sodium goodness. Super reader says that she’ll continue to “eat on” and enjoy her bacon, a well deserved treat, if I do say so myself. Great super sleuthing, super reader, and thank you for a fantastic low sodium discovery.
As for the food porn, I wanted to send you off into the world of weekend brunches with this shot of my new favorite breakfast – I call it the Jackson Pollock Fried Egg Sandwich. All it takes is an egg, a frying pan, and some balsamic vinegar that you throw on the white and yolk as it hardens. Add a few dried herbs and spices and you have a pretty picture that is good enough to eat. Just another way to dress up a quick fix.
With that, I sign off for the week. I must go prepare for a lesson in low sodium, Japanese cooking. That’s right, low sodium Japanese cooking. Now how is that for suspense? Have a good one and chow on.