Bacon

[Royston]

I was watching Simpsons last night, and Homer orders the smiley face breakfast, with a bacon smile, he then asks for an additional bacon moustache and a bacon hat and bacon sideburns...

 

This sparked a memory, when I ordered bacon with my breakfast in Mexico, and in fact most of the countries in Central and South America (and in the supermarkets), all we got was streaky bacon. In Australia you can get rashes that are nearly a foot long, as well as middle back, streaky, a whole myriad of different bacon. The same in the UK, except for the foot long rashes I found at Coles in Oz. In the States, I ordered bagels, Philadelphia and bacon, lo and behold we got streaky bacon, though I should of checked out the bacon selection at the local supermarket, just to be sure.

 

I'm abit confused where all the other bacon is going in other countries, why do you just get streaky bacon (if that actually is the case). The foot long rashes would be ideal in the UK, home of the full English breakfast. Streaky bacon really is inferior, it's practically half fat half meat, but it appears it's the only choice in some countries...is there any reason behind this ?

[Severian]

Some people (like me) prefer the streaky stuff. It needs to be well cooked though. 10 years ago I would have said the same as you, but after living in Germany (where it is pretty much all steaky) I discovered I liked streaky and now I prefer it.

 

You can get both anywhere if you look hard enough.

[YT2095]

it`s a different cut that`s all, in Canada if you order bacon you`re Very unlikely to get streaky, it`s more like Loin cut similar to our Gammon.

this is some: http://www.realcanadianbacon.com/

 

luckily the local butcher (6 seconds walk away) sells both

[Royston]

I'm definetly going to keep an eye out for some Peameal. I guess going back to the bacon question, it's the same reason why you don't get a whole range of German sausage in a restaurant in Guatemala...if there's no demand, there's no supply. I guess the thick, foot long bacon in Oz is ideal for BBQ's...not meaning to stereotype.

 

Just struck me as a little odd at first.

[JohnB]

In Australia you can get rashes that are nearly a foot long,

Mate, I wouldn't buy rashers only a foot long. General size around here is about 18 inches.

 

Breakfast;

4 Rashers of bacon.

2 eggs fried in the bacon fat.

2 Slices of well buttered toast.

Coffee.

Orange Juice.

 

You can hear my arteries harden, can't you?

[Royston]

18 inches ! Dammit, I'm sure you can't get rashes that big in the UK...I might start a hampaign.

[Phi for All]

It's got to be a regional thing. Too lean and you don't get any tasty grease. In the US the bacon is 10-12 inch strips to fit in a skillet (are the pans in Oz really that big or does everyone have a professional griddle in their homes?). "Streaky" bacon (never heard it called that here) is like a well-marbled steak, with a mix of fat and lean meat.

 

I remember in Germany some relatives tried to gross me out with how they made sausages, killing a cow and a pig and having a party to make them. They'd immediately grind some of each up in a bowl, crack an egg over it and share it tartare with some Schnapps while filling the sausage casings. They laughed at the faces I made. I told them I'd rather have a rare steak anyday. You should have seen the faces they made at that statement. They couldn't stand the thought of hacking off a cut of meat and just grilling it!

[Royston]

My sincere apologies, for this...

 

I might start a hampaign.

[Phi for All]

My sincere apologies, for this...

Yeah, pointing it out again makes you look piggish. You got your chops the first time and we didn't meat your expectations, sow what? Don't hog the limelight, it makes you look rasher than usual.

[JohnB]

And that's when I shot him, Your Honour.

 

Snail, I generally cut the rashers in half to fit them in the pan. 8 rashers in my 13" fry pan makes about 2 1/2 layers. (Cook well, turning regularly. )