Is Cowfish

perfectdark

perfectdark

Active Member
You do know your other post got deleted for a reason right? Why would you instigate and post it again...
 
coastie81

coastie81

Member
you for sure don't have a life. it is always people like you that ruin great things for other people. Get a life and get off this site.
 
kingsmith

kingsmith

Member
You know I am surprised some of you big CFR supporters don't highjack this thread and turn it into a CFR praising thread
 
el guapo

el guapo

Active Member
Bacon is a cut of meat taken from the sides, belly, or back of a pig that has been cured, smoked, or both. Meat from other animals, such as beef, lamb, chicken, goat or turkey, may also be cut, cured, or otherwise prepared to resemble bacon. Bacon may be eaten fried, baked, or grilled, or used as a minor ingredient to flavor dishes. The word is derived from the Old High German bacho, meaning "back", "ham", or "bacon".
The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon").[1] "USDA Certified" bacon means that it has been treated for trichinella.
In continental Europe, bacon is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavour. In Italy, bacon is called pancetta and usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding and larding roasts, especially game birds. Many people prefer to have bacon smoked using various types of woods or turf. This process can take up to ten hours depending on the intensity of the flavour desired.
 
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