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Today I cooked a piece of commercial bacon and a piece of pastured bacon together, for about the same length, without turning the thinner commercial piece into solid crisp. I couldn't tell that much difference that wasn't due to thickness (tested by doubling up fragments of commercial), actually.
Also did a commercial egg and free-range egg together (in the bacon fat). Unlike the organic vs. free-range egg test, I could clearly see the free-range yolk as being more orange. In the cooked state (sunny side up) I couldn't tell a difference between the whites, but the free-range yolk had an even bigger orange contrast (maybe the commercial got paler?) and a much richer taste.
Hmm. I suppose if a lot of the taste difference is in the fats, then cooking bacons together may confound things, as the melting fats blend.
Broccoli results were inconclusive; I don't think the plants were even from the same stages of growth.
Also did a commercial egg and free-range egg together (in the bacon fat). Unlike the organic vs. free-range egg test, I could clearly see the free-range yolk as being more orange. In the cooked state (sunny side up) I couldn't tell a difference between the whites, but the free-range yolk had an even bigger orange contrast (maybe the commercial got paler?) and a much richer taste.
Hmm. I suppose if a lot of the taste difference is in the fats, then cooking bacons together may confound things, as the melting fats blend.
Broccoli results were inconclusive; I don't think the plants were even from the same stages of growth.