OT bacon in US

On Sun, 17 Apr 2005 14:37:38 +0200, nitram wrote:

On Sun, 17 Apr 2005 11:53:46 +0100, "Mark Hewitt"
wrote:


"The Reids" wrote in message
. ..
In Firenze we ordered bacon for breakfast and it turned up so
overcooked it almost shattered. There was a danger of other
diners being injured by "schegge"! At the time we assumed the
chef was insane or on holiday but two people have suggested
americans like it like that and that they thought we were
americans.
Florence is after all a place you do get a lot of Americans.
Urban myth?

Personally I love bacon when it's like this. All too often it's under
cooked. Crispy bacon is so hard to find.

I blame the up to 30% water that the Dutch and Danes massage into the
bacon.

Had some smoked Wiltshire Cure bacon the evening before last - Tesco's
own brand and not half bad. Certainly not watery. Luvvly.


Keith, Bristol, UK

DE-MUNG for email replies

On Sun, 17 Apr 2005 15:15:43 +0200, nitram wrote:

On Sun, 17 Apr 2005 14:11:52 +0100, Keith Anderson
wrote:

On Sun, 17 Apr 2005 14:37:38 +0200, nitram wrote:

On Sun, 17 Apr 2005 11:53:46 +0100, "Mark Hewitt"
wrote:


"The Reids" wrote in message
m...
In Firenze we ordered bacon for breakfast and it turned up so
overcooked it almost shattered. There was a danger of other
diners being injured by "schegge"! At the time we assumed the
chef was insane or on holiday but two people have suggested
americans like it like that and that they thought we were
americans.
Florence is after all a place you do get a lot of Americans.
Urban myth?

Personally I love bacon when it's like this. All too often it's under
cooked. Crispy bacon is so hard to find.

I blame the up to 30% water that the Dutch and Danes massage into the
bacon.

Had some smoked Wiltshire Cure bacon the evening before last - Tesco's
own brand and not half bad. Certainly not watery. Luvvly.

We have tried to convince the local Dutch bacon factory that the
reason their export sales to UK have plummeted over the last 5 years
is that Brit's don't like paying for water when they buy bacon.

Perhaps that's why the bacon served at breakfast to UK passengers on
Dutch-run river-cruise ships is fried to a crisp. Gets the water out
of it. Having said that, it's very tasty, although I prefer a good
Dutch cold buffet breakfast.Better still a German buffet breakfast.


Keith, Bristol, UK

DE-MUNG for email replies

On Sun, 17 Apr 2005 15:15:43 +0200, nitram wrote:

On Sun, 17 Apr 2005 14:11:52 +0100, Keith Anderson
wrote:

On Sun, 17 Apr 2005 14:37:38 +0200, nitram wrote:

On Sun, 17 Apr 2005 11:53:46 +0100, "Mark Hewitt"
wrote:


"The Reids" wrote in message
m...
In Firenze we ordered bacon for breakfast and it turned up so
overcooked it almost shattered. There was a danger of other
diners being injured by "schegge"! At the time we assumed the
chef was insane or on holiday but two people have suggested
americans like it like that and that they thought we were
americans.
Florence is after all a place you do get a lot of Americans.
Urban myth?

Personally I love bacon when it's like this. All too often it's under
cooked. Crispy bacon is so hard to find.

I blame the up to 30% water that the Dutch and Danes massage into the
bacon.

Had some smoked Wiltshire Cure bacon the evening before last - Tesco's
own brand and not half bad. Certainly not watery. Luvvly.

We have tried to convince the local Dutch bacon factory that the
reason their export sales to UK have plummeted over the last 5 years
is that Brit's don't like paying for water when they buy bacon.

Perhaps that's why the bacon served at breakfast to UK passengers on
Dutch-run river-cruise ships is fried to a crisp. Gets the water out
of it. Having said that, it's very tasty, although I prefer a good
Dutch cold buffet breakfast.Better still a German buffet breakfast.


Keith, Bristol, UK

DE-MUNG for email replies

"The Reids" wrote in message
...
In Firenze we ordered bacon for breakfast and it turned up so
overcooked it almost shattered. There was a danger of other
diners being injured by "schegge"! At the time we assumed the
chef was insane or on holiday but two people have suggested
americans like it like that and that they thought we were
americans.
Florence is after all a place you do get a lot of Americans.
Urban myth?

Not at all. Bacon is generally served ultra-crispy in the US. If you look at
the raw bacon sold in the supermarket, it is extremely fatty and cooking the
heck out of it is a good way to get rid of some of the excess.

Discussing pro's and con's with an American coworker (who had visited
England), I mentioned bacon as one of the great con's only to discover that
he felt the same about UK-style bacon. He considered it "too meaty"!

OTOH, my English mother (who was quite conservative in her food tastes)
quite came to enjoy US-style bacon when she came to visit me and started
cooking it that way at home.

Personally, I'll eat it either way

T.

One reason bacon you get in the US is crispy is because the majority
have 60% to 80% fat. That's the only way to get the fat out. The
bacon you get in the UK we call Canadian bacon. Expensive but very,
very lean.

yaofeng wrote:
One reason bacon you get in the US is crispy is because the majority
have 60% to 80% fat. That's the only way to get the fat out. The
bacon you get in the UK we call Canadian bacon. Expensive but very,
very lean.


Canadian Bacon is not bacon at all ... it's ham made from the pork
tenderloin using the same chemical curing process as bacon. Yummy
but, being tenderloin, pricy. The stuff in the McDonald's "Egg McMuffin"
is very very bottom of the line Canadian Bacon. Or at least that's
what it is supposed to be.

Doug McDonald

yaofeng wrote:
One reason bacon you get in the US is crispy is because the majority
have 60% to 80% fat. That's the only way to get the fat out. The
bacon you get in the UK we call Canadian bacon. Expensive but very,
very lean.


Canadian Bacon is not bacon at all ... it's ham made from the pork
tenderloin using the same chemical curing process as bacon. Yummy
but, being tenderloin, pricy. The stuff in the McDonald's "Egg McMuffin"
is very very bottom of the line Canadian Bacon. Or at least that's
what it is supposed to be.

Doug McDonald

Ok continuez votre bazar mais c'est emmerdant de séparer les posts on topic
et donc intéressants de tout ce blabla qui semble tant te passionner
Je vais vous parler de la situation au Togo septentrional, ce sera tout
autant d'actualité

"Magda" a écrit dans le message de news:
...
On Sun, 17 Apr 2005 13:45:04 +0200, in rec.travel.europe, "Runge"

arranged some electrons, so they looked like this :

... C'est vachement intéressant les conversations de salon de ce type

Personne ne t'oblige à les suivre. Il te faut un dessin ?
Fiche-lui la paix !

nitram wrote:


Personally I love bacon when it's like this. All too often it's under
cooked. Crispy bacon is so hard to find.

but are you two American? Perhaps crispy bacon fans are hiding
all over?

I love crispy bacon too.

Hold on a sec... what bacon are we talking about. When North Americans say
bacon they are usually thinking of what I believe is called streaky bacon
in the UK ?. Crispy is the way to go with that stuff. In many other
places bacon is much leaner, and cooking it "crispy" is a whole other
matter.

Doug McDonald wrote:

Canadian Bacon is not bacon at all ... it's ham made from the pork
tenderloin using the same chemical curing process as bacon.

Not to mention that "Canadian Bacon" is a new phenomenon in Canada. Until
recently it was always called back bacon or peameal bacon. Ounce for ounce
of meat, it is not terribly expensive compared to side bacon, which is
usually at least 50% fat.


Yummy but, being tenderloin, pricy.

Actually, it is loin, not tenderloin.

The stuff in the McDonald's "Egg McMuffin"
is very very bottom of the line Canadian Bacon. Or at least that's
what it is supposed to be.

Bottom of the line back bacon is the perfect accompaniment for bottom of the
line English muffins and processed eggs.