For The Love of Bacon yum I know what I mean when I say bacon. Proper, good ole American Bacon. A half fat or more strip of fried pork belly. To my horror, I have found there is English bacon, similar to the Canadian stuff from the loin, not belly. The loin, where pork chops come from is made by "them" into their bacon. And I'm trying to figure out the Aussie stuff. Cooked Again, the Lord shed his grace on and our bacon. Real bacon. I can't remember having the Brit stuff but always seems like heavily smoked ham. Bacon to Moi means bacon. An food in the earliest history of before refrigeration. With that fat, more calorie dense. Space & weight conserving for traveling. At times when I don't want to eat, I can always manage some bacon and feel better for it. http://www.endlesssimmer.com/2010/11/09/three-little-pigs/ Canadian Bacon as we know it is usually meat cut from the back of the boneless loin, often lean with little fat and pre-cooked when store-bought. Standard American Bacon is what is more commonly found in the store, identified by the USDA as “the cured belly of the swine,” which basically means it’s the combination of meat and fat from the belly of the pig, which gives it the streaky look that you see. English Bacon is cut from the loin back of the pig, similar to that of Canadian but with the added fat surrounding the meat. English bacon is often smoked or cured, again similar to that of Canadian, but to a greater extent. Bacon in the UK also comes in a form similar to American, but is actually referred to as “streaky bacon” and is less common. Any thoughts on bacon? And is the loin cut really, bacon? Moi r > g Stop Creeping ism Across an immense, unguarded, ethereal border, Canadians, cool and unsympathetic, regard our America with envious eyes and slowly and surely draw their plans against us.
The bottom right is 'proper' bacon. The top right is what we refer to as 'streaky bacon'. The round things on the left .. no idea. Some processed sh##, maybe? PS: pork is an abomination. Except for bacon ... which gets special exemption.
Only the PS: qualified for the "Like". What do you do with the pork belly? Pickle it? YOUR bacon is just a thin slice of pork chop meat.
the belly becomes 'streaky bacon', used for different applications (cooking soups, etc). the 'pork chop' bacon is breakfast bacon. PS: I believe that bacon was a joint creation of all the benevolent gods. It was one of their finest works.
Still seems like you must have a surplus of pork bellies, for all the loin cuts consumed. Cooking soups. Really?. etc. Really? You are missing out on the "crispy fat" where so much flavor is. So hammy. No Pork Rind, https://en.wikipedia.org/wiki/Pork_rind crispened fat feeling. You do like Pork Rinds, don't you And your loin bacon may as well be jerky Moi streaky bacon forever, eh
Pork belly Asian style is fairly popular at the moment. God only knows what it does to your cholesterol, but how sweet a way to die!
While I am a fan of bacon I limit my consumption because I am no longer able to handle the "smoking" process. This applies to many of my favorite kinds of pork sausages that are processed in one way or another. I did have a really nice "bacon stew" recently that was made with "cubed" bacon. There were chickpeas, beans, spices and all kinds of other goodies that made a delicious meal and no side effects. But returning to the topic of bacon I have switched to pork rashers which are essentially thick bacon that is unprocessed. This is how to cook them; And this is what they look like after they have been cooked. If I can't have bacon I can certainly live with this alternative.
It is basically just uncured pork, no different to pork bellies, so you can season it to whatever you prefer. You can even use bacon salt if you like. Personally I just crispy fry it so that it has the texture of bacon and then add a little salt and pepper.
No smoke No nitrates. How does it rate as "bacon"? What is "bacon salt"? A dash of nitrates and smokey flavored salt? editJ&D's Bacon Salt Ingredients Original. Sea salt, maltodextrin, dehydrated garlic, paprika, dehydrated onion, natrual flavors, natural hickory flavor, spice and less than 2% silicon dioxide (anticaking agent), hydrolyzed vegetable protein, sunflower oil, yeast extract, disodium inosinate and guanylate. Contains: milk, soy, and wheat. Thanks. I may inquire to my butcher about it.
Huh? You actually "cook" bacon in the US? Jesus H. Mergatroid! It must taste like water! We fry ours.
Pork, as you may know, comes from the French term "porc". Much of the 'range vs. table' dilemma originates from the French aristocracy in Britain long ago. The English (being the working class) using the English terms for pig, cow, lamb, etc. but being served up at the table in the castle in the French manner as porc (pork), boeuf (beef), mouton (mutten), etc.
Doctor says I should grill my Bacon, don't taste the same. Once in a while I have a full english, Bacon, sausage, fried bread, mushrooms, black pudding and kidneys.Pure unadulterated pleasure.
I am going by the standard English & Irish Breakfast being served all over the Mediterranean wherever tourism is rampant. Beans (if I am not very badly mistaken) is always served as part of the "dish".
Our bacon is just as good. My only complaint is that we do not have a thicker cut to choose from. Luckily, Denmark (just across the bridge) saves the day with theirs'. Danish pigs (it is said) has an extra rib, by the way.
Yes and worse than beans is when they add hash browns. Neither is part of a traditional English breakfast Beans destroy all the flavour of everything else. Fried Tomatoes and fried bread, that is what you need for the full fat proper job english
I can stomach the hash browns without grave difficulty. It's the beans that put me right off my appetite. They may just as well soak a handful of shoe-sole chips in water and toss that on the plate just for ballast.
