Random thread about anything

peacefrompaul wrote:

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Mamasan23 wrote:

peacefrompaul wrote:

I laugh at you not having snowtires

Stay outta this grasshopper!

Okay, mom

:nono:

peacefrompaul wrote:

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BinauralJam wrote:

Tough Crowd :?

I think it's hilarious

Me too.

BinauralJam wrote:

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push me and i will resist wrote:

I find it funny listening to Americans talk about snow tires in the winter.

Your not DS then?

LloydXmas wrote:

I find it funny what the Canadians call bacon

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:

peacefrompaul wrote:

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PJ_Soul wrote:

LloydXmas wrote:

I find it funny what the Canadians call bacon

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.

PJ_Soul wrote:

:problem:
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.