Is Cowfish

el guapo

el guapo

Active Member
In the English-speaking world
A side of unsliced bacon is a flitch,[2] while an individual slice of bacon is a rasher (United Kingdom, Republic of Ireland, Australia and New Zealand) or simply a slice or strip (North America). Slices of bacon are also known as collops. Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common. In the United Kingdom and Republic of Ireland, bacon comes in a wide variety of cuts and flavours. In the United States, ordinary bacon is made only from the pork belly, yielding what is known in Britain as "streaky bacon", or "streaky rashers". In Britain, bacon made from the meat on the back of the pig is referred to as back bacon or back rashers. It usually includes a streaky bit and a lean ovoid bit, and is part of traditional full breakfast commonly eaten in Britain and Ireland. In the United States, back bacon is called Canadian-style bacon or Canadian bacon, but this term refers usually to the lean ovoid portion.[3] In Canada, it is called peameal bacon, whereas bacon is used generally to refer to strip bacon, which is more common to the Canadian diet.
 
mimzy

mimzy

Active Member
Originally Posted by KingSmith
http:///forum/post/2829770
You know I am surprised some of you big CFR supporters don't highjack this thread and turn it into a CFR praising thread

we're just waiting patiently for the mods to delete it. again.
again again. it's only a matter of time b/4 this waste of space is booted altogether - again again again.
 
kingsmith

kingsmith

Member
Originally Posted by EL GUAPO
http:///forum/post/2829773
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.
See thats what I expected
 
el guapo

el guapo

Active Member
In Asia
Korean samgyeopsal
In Korea, one of the most popular cooked meats is grilled unsmoked pork belly called samgyeopsal (삼겹살), literally "three layered meat". Like most traditional meat dishes in Korea, it is grilled at the table, cut into small pieces with scissors when partly or wholly cooked, and eaten communally. Koreans prize samgyeopsal meat with a high fat content, and pay a premium for meat that is especially fatty.
Bacon used as a topping
Chili Dogs topped with bacon
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Back bacon is used less frequently in the United States, but can sometimes be found on pizza, salads and omelets. Bacon bits are chopped pieces of pre-cooked bacon intended to be sprinkled over foods, particularly salads. Imitation "bacon bits" made of texturized vegetable protein flavoured to resemble authentic bacon bits are also available.
 
el guapo

el guapo

Active Member
Grease
Bacon frying in bacon grease.
Bacon grease, also known as bacon drippings, is the grease created by cooking bacon. When bacon is cooked, its fat naturally melts, releasing a highly flavorful grease. Bacon grease is traditionally saved in southern U.S. cuisine and used as an all-purpose flavoring for everything from gravy to cornbread[6] to salad dressing.[7]
One teaspoon (4 grams/0.14 ounces) of bacon grease has 38 Calories (160 kJ).[8] It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.[8] Despite the health consequences of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
 
kingsmith

kingsmith

Member
Originally Posted by EL GUAPO
http:///forum/post/2829779
In Asia
Korean samgyeopsal
In Korea, one of the most popular cooked meats is grilled unsmoked pork belly called samgyeopsal (삼겹살), literally "three layered meat". Like most traditional meat dishes in Korea, it is grilled at the table, cut into small pieces with scissors when partly or wholly cooked, and eaten communally. Koreans prize samgyeopsal meat with a high fat content, and pay a premium for meat that is especially fatty.
Bacon used as a topping
Chili Dogs topped with bacon
In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. Back bacon is used less frequently in the United States, but can sometimes be found on pizza, salads and omelets. Bacon bits are chopped pieces of pre-cooked bacon intended to be sprinkled over foods, particularly salads. Imitation "bacon bits" made of texturized vegetable protein flavoured to resemble authentic bacon bits are also available.
My girlfriend is from South Korea dammmmmmm I miss her
 
el guapo

el guapo

Active Member
Back bacon is traditionally prepared from brined, center cut boneless pork loin. It is much leaner than American/streaky bacon. It is sometimes called Irish bacon , peameal bacon or Canadian bacon.
According to the History Channel[1], while cabbage has long been a traditional food item for the Irish, using corned beef as a substitute for back bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side sought an equivalent in taste and texture to their traditional Irish bacon, and learned about this cheaper alternative to bacon from their Jewish neighbors. In Canada, back bacon is most commonly known as peameal bacon. Although it was originally rolled in ground dried yellow peas, it is now almost exclusively rolled in more readily available cornmeal.
 
el guapo

el guapo

Active Member
Guanciale
From Wikipedia, the free encyclopedia
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A piece of guanciale being aged.
Guanciale is a kind of unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.
Guanciale is traditionally used in dishes like Pasta all'amatriciana and spaghetti alla carbonara. It is a delicacy of Central Italy, particularly Umbria and Lazio.
Pancetta, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.
 
mimzy

mimzy

Active Member
there's this AMAZING little meat store in our area; Deitrich's Meats. they farm their own meat, and butcher it right there too. Their facilities are FDA inspected and everything so it's super clean and awesome and the meat is UN-BE-LIEVABLE. Serious bacon, yo. serious. Thinly sliced and slabs. Freshly smoked and in any and every flavor you can imagine and some that would bake yer noodle. OMG it's a carnvore's heaven.
And they prepare all the offal, too - I'm not so into that, but I respect people who are; use every part, I say!!
Also, they'll butcher anything you hunt and bring in for them too; you want Italian sausages out of that hog you took down? BAM! You want venison steaks & shortribs from that 10point buck? BAM!
A-MA-ZING.
 
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