Actually, we don't. Seems to me, as a Canadian, that Americans decided to call it Canadian bacon, and some pizza places picked it up north of the border. For most Canadians, bacon is exactly what it's supposed to be. I actually had to look up what "Canadian bacon" was supposed to be when that stupid John Candy movie came out.
This is bacon:
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Actually, we don't. Seems to me, as a Canadian, that Americans decided to call it Canadian bacon, and some pizza places picked it up north of the border. For most Canadians, bacon is exactly what it's supposed to be. I actually had to look up what "Canadian bacon" was supposed to be when that stupid John Candy movie came out.
Actually, we don't. Seems to me, as a Canadian, that Americans decided to call it Canadian bacon, and some pizza places picked it up north of the border. For most Canadians, bacon is exactly what it's supposed to be. I actually had to look up what "Canadian bacon" was supposed to be when that stupid John Candy movie came out.
This is bacon:
ham
:problem:
Ham is ham. "Canadian bacon" is ham.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Back bacon is a traditional British cut of bacon[1] sliced to include one piece of pork loin and one piece of pork belly combined into the same cut. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Like other bacon, back bacon can be brined, cured, boiled, or smoked. It is much leaner than streaky bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. "Canadian bacon" sold in the US can also mean a round, sliced and usually smoked ham product sold in many parts of the US.[2] In much of Canada, "Canadian Bacon", often referred to there as "Peameal Bacon", is not smoked but rather set in a brine. The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays, it is generally rolled in yellow cornmeal.
I've always been told that 'Canadian Bacon' was basically a thicker cut of ham, lunchmeat style. I would try 'back bacon' though.
The joy of life comes from our encounters with new experiences, and hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new and different sun.
Comments
GO TODAY. nothing better than shopping in deserted stores.
It'll probably take me 40 minutes to get to Woodfield with all these bungholes on the road.
i just the ahhhn
15 there.
shop
5 home.
#snowtires
FINE! Shopping trip back on. But only because I have to stop to get dogfood too.
I laugh at your snowtires!
I laugh at you not having snowtires
:wave:
Stay outta this grasshopper!
Okay, mom
the truely are amazing inventions. hit the brakes, and you stop....
:nono:
Yep. My tires kick some serious ass. Definitely helps a lot... you just need them here
Your not DS then?
I can't take you seriously with that Col Sanders pic.
No yet.........
Some things are funny.
This is bacon:
ham
Ham is ham. "Canadian bacon" is ham.
Back bacon is a traditional British cut of bacon[1] sliced to include one piece of pork loin and one piece of pork belly combined into the same cut. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Like other bacon, back bacon can be brined, cured, boiled, or smoked. It is much leaner than streaky bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. "Canadian bacon" sold in the US can also mean a round, sliced and usually smoked ham product sold in many parts of the US.[2] In much of Canada, "Canadian Bacon", often referred to there as "Peameal Bacon", is not smoked but rather set in a brine. The name reflects the historic practice of rolling the bacon in ground dried yellow peas, although nowadays, it is generally rolled in yellow cornmeal.
I've always been told that 'Canadian Bacon' was basically a thicker cut of ham, lunchmeat style. I would try 'back bacon' though.
- Christopher McCandless