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<item>
  <id>11782</id>
  <title>What&amp;#8217;s the Difference Between Commercial and Artisanal Bacon?</title>
  <published_at>Wed Aug 12 14:52:00 -0700 2009</published_at>
  <link>http://www.chow.com/stories/11782</link>
  <pubDate>Wed, 12 Aug 2009 21:52:00 GMT</pubDate>
  <short_description>More water, less flavor</short_description>
  <long_description>More water, less flavor.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>What&#8217;s the Difference Between Commercial and Artisanal Bacon?</h1>


<div id="intro">
When it comes to bacon, many people subscribe to the &#8220;even when it&#8217;s bad it&#8217;s good&#8221; philosophy. Scott Kveton, founder of <a target="blank" href="http://bacn.com">Bacn.com</a>, might agree, but he does warn consumers to check the ingredient lists on commercial bacon. If water is listed as one of the first ingredients, beware&#8212;when you cook your bacon, the water will boil out. And boiled bacon is not delicious. 

</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
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