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EXOTEC's Photo EXOTEC Posts: 3,300
1/4/14 3:02 P

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Thank you for that link! I have a better idea now...

As usual, the comments following the blog were at least as, if not more, informative than the primary discussion.
Someone mentioned hog jowl... I remember seeing this in our local independent grocery. Now I'm thinking about what I might accomplish with that! Looks a lot like our "streaky" to me, even though it comes from a different spot.

Bacon *is* a food group! LOL
I still prefer our "streaky" rashers, tho. If I want that exceptionally lean stuff, I get Canadian or pancetta. Don't know how you'd crumble either one into salad or recipes, tho.


...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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EELPIE's Photo EELPIE Posts: 2,669
1/4/14 2:10 P

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Their bacon is called rashers www.thepauperedchef.com/2010/04/a-guide-to
-bacon-styles-and-how-to-make-proper-b
ritish-rashers.html


The best exercise in the world is to bend down and help someone up.


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EXOTEC's Photo EXOTEC Posts: 3,300
1/4/14 1:57 P

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Now I'm finally curious enough to ask.
Recipes from the UK typically amend our ingredients to say "streaky bacon", which is evidently what we just call "bacon."
Now I'd like to know what bacon is like there? Clearly it's not semi-equal stripes of lean and fat. So, is it all fat? lard? Or is it more like what we call "Canadian Bacon" here, which is mostly lean meat?

This is hardly a crucial issue!
But I do wonder -?-

...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


 current weight: 249.0 
 
380
322.5
265
207.5
150
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