*** Quoting Daryl Stout from a message to Sean Dennis ***

... German Chocolate Cake in Germany is just cake.

Meanwhile here in Ontario "Canadian Bacon" is called "Peameal Bacon" and our milk comes in sealed plastic bags.

Now I have a craving for black forest cake... :P

Seeing as how you are actually Canadian, and I am not, you would know
better than I. On a trip to Canada, I wanted to try "real" Canadian bacon
and learned that what we call Canadian bacon in the states is usually just
ham, and that there are two types of Canadian bacon. Supposedly, one is
from a different cut of pork than where our bacon usually comes from (IIRC,
it is made from shoulders instead of bellys) and is therefore leaner than
ours. I tried that kind and it was good.

The other kind was the peameal, which I wanted to try but didn't find it on
the menu anywhere I stopped. Of course, it might have helped if I had
stopped at more mom-and-pop eateries and not at Polish or Indian places I
had read about. :)

Mike


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Meanwhile here in Ontario "Canadian Bacon" is called "Peameal Bacon" and ou

>> milk comes in sealed plastic bags.

Seeing as how you are actually Canadian, and I am not, you would know

>better than I. On a trip to Canada, I wanted to try "real" Canadian bacon
>and learned that what we call Canadian bacon in the states is usually just
>ham, and that there are two types of Canadian bacon. Supposedly, one is
>from a different cut of pork than where our bacon usually comes from (IIRC,
>it is made from shoulders instead of bellys) and is therefore leaner than
>ours. I tried that kind and it was good.

The other kind was the peameal, which I wanted to try but didn't find it on

>the menu anywhere I stopped. Of course, it might have helped if I had
>stopped at more mom-and-pop eateries and not at Polish or Indian places I
>had read about. :)

Peameal bacon is often sold named as just a cut of pork or ham. It has a coating of, surprise!, peameal on the outside which is where it got the name but that name is not used as much in recent years as in the past.

I think what most Americans historically referred to as Canadian bacon is, as yo
suggested, BACK bacon, coming from a different part of the pig.
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I think what most Americans historically referred to as Canadian bacon is, as suggested, BACK bacon, coming from a different part of the pig.

I knew it was from somewhere higher on the pig, and a more lean cut, than
where our BELLY bacon comes from. :)

Mike


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Rob Mccart wrote to MIKE POWELL <=-

I think what most Americans historically referred to as
Canadian bacon is, as yo
suggested, BACK bacon, coming from a different part of the pig.

That's what I was told what we Americans call "Canadian bacon" is actually
back bacon.

-- Sean

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I think what most Americans historically referred to as Canadian bacon is,

I refer to to it as in the movie.

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Mike Powell wrote to JAY HARRIS <=-

The other kind was the peameal, which I wanted to try but didn't find
it on the menu anywhere I stopped. Of course, it might have helped if
I had stopped at more mom-and-pop eateries and not at Polish or Indian places I had read about. :)

Peameal is pretty much available at every breakfast place in Ontario anyway. It's one of my favorites though I like it sliced quite thin and then fried
to put a bit of crisp on it.

Shawn

... The God's play games with men as balls.

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I think what most Americans historically referred to as Canadian bacon is,

>> suggested, BACK bacon, coming from a different part of the pig.

I knew it was from somewhere higher on the pig, and a more lean cut, than

>where our BELLY bacon comes from. :)

That said, I think we buy a lot more of the same type of bacon you get if the fat content is any indication... B)

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>> suggested, BACK bacon, coming from a different part of the pig.

I knew it was from somewhere higher on the pig, and a more lean cut, than

>where our BELLY bacon comes from. :)

That said, I think we buy a lot more of the same type of bacon you get if the fat content is any indication... B)

LOL, that could well be the case. :)

Mike


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Rob Mccart wrote to MIKE POWELL <=-

I think what most Americans historically referred to as Canadian bacon

s,
>> suggested, BACK bacon, coming from a different part of the pig.

I knew it was from somewhere higher on the pig, and a more lean cut, than

>where our BELLY bacon comes from. :)


Everyone reading this thread needs to go out and obtain spaghetti, a yellow onion, a half-pound of bacon, back bacon or pancetta, sprinkle of Parmasano reggiano cheese, parsley and 4 eggs.

Chop the onion and bacon, fry and separate the grease. Set aside.

Make the pasta just past al dente. drain, keeping a portion of the water.
Keep it in the hot pan.

Separate out the egg yolks, toss a bit of the water, bacon and onion, the yolks and cheese. Stir briskly, as you want the yolks to uniformly coat the pasta, not get cooked.

Season with a little more cheese and parsley.

Ok, now I'm hungry.




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