Important matters concerning the existence of Humanity - BACON

After a second tasting for scientific evaluation purposes, DH named them “reddies” and voted them onto the “you can make that again” list. They are indeed oddly red but taste nicely of chocolate. I may not have mentioned I also threw in a handful of Ghirardelli 72% cacao chips.
 
My dog died. I was devastated. Last night, our friends went out of town for a week and left us their dog (which they usually leave in a boarding kennel). I cannot tell you how good it was to hear the sound of claws clicking down the wood floor in the hallway this morning. So much so, that I gave her some bacon from my breakfast.
 
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Bandages and ear rings. America!

(I really want to know what sort of "toy" you get in a tin of bacon bandaids)
 
No bacon since last weekend. 😱

Sending DH to grill tonight with a batch of overnight-marinated flanken-cut beef short ribs for Korean kalbi, recipe courtesy of our military housing neighbor’s Korean wife from years ago.

Thinking we need a bacon maintenance dose >>> warm bacon dressing on spinach salad. Block checked. And some cheddar cheese cornbread for a multi-cultural fusion.
 
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"Peameal Bacon"

This came up in conversation in the office today. Why do we call the back-bacon that they have in Canada "Canadian Bacon"? Canadians don't call it that, so why do we?

Here's the scoop:

"Bacon" in the USA is taken from the fat underbelly of the pig. It is cured and smoked. It is usually sold uncooked. In Canada, they have "peameal bacon" or "cornmeal bacon", which is meat taken from the much more lean part of the pig. It is made from center-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine, and rolled (originally) in peameal (dried peas ground up into meal) or (more so now) cornmeal. This is also referred to as "back bacon". This is really more like lean ham, and is only cured (not smoked) and sold already pre-cooked. It originally came from Canada, so we just started calling it "Canadian Bacon", even though it's processed this way in the US now.

There you have it. Some might say that during the pork shortage of the 1800's, the UK began importing bacon from Canada, thereby dubbing it "Canadian Bacon", but I'm not so sure about the etymology there.

The more you know!

And lest you think I'm getting soft in my old age, no I do not like "Canadian Bacon" and I still think it's an abomination to give dry ham a name that has the word "bacon" in it when that is so far from the actual truth of what you're getting. Blech.
 
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The French do not have French fries or French toast or French bread. One does not need to geo-attribute when one produces definitive les frites, le pain perdu or le baguette, le boule, etc. Unless it’s les frites Belgiques in duck fat!

Let’s not even go into the nomenclature rationales and histories for the Spanish flu, the “French disease” as called by others or the “Italian disease” or the “English disease,” depending on the nationality of the suffering sybarite.

Back to regular Bacon Programming.
 
Capt MJ said:
The French do not have French fries or French toast or French bread. One does not need to geo-attribute when one produces definitive les frites, le pain perdu or le baguette, le boule, etc.
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Sadly, we learned while living in Europe and traveling extensively to France, that les pommels frites are often frozen, le pain perdu is impossible to find in a restaurant, and le baguette is now factory-made more often than not. Mon Dieu! C’est catastrophe!
 
Sybarite? I'm going to have to sit next to the dictionary. Quit doing those crosswords! :-D
Also, spell check got me but I fixed it!
 
Capt MJ said:
The French do not have French fries or French toast or French bread. One does not need to geo-attribute when one produces definitive les frites, le pain perdu or le baguette, le boule, etc. Unless it’s les frites Belgiques in duck fat!
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I am happy to eat American fries with breakfast, so, you know, here's the exception that proves that rule. A tasty, tasty exception (and one you can throw a little bacon in with to try staying on topic.)
 
THParent said:
Yesterday, I bought some of this Wright bacon that I have been hearing so much about here.
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I got a double pack of the thick sliced stuff. Also, for the first time ever, I bought four (4) bags of the pre-cooked crumbled bacon. The bags are good until January of 2021, so I put 2 of them in the freezer. Stocking up now, just in case.
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It is delicious. Enjoy!!!
 
There are no vampires around our house last night and this morning, for at least half a mile in all directions.

Periodically, I decree we need to finish up various leftovers for dinner, which I did last night. To sweeten the pot, though, I oven roasted three heads of garlic drizzled with olive oil. I sent DH to grill with a sliced baguette, slices lightly brushed with olive oil. Meanwhile, I cooked some bacon, crumbled it, squeezed the soft garlic out of their skins, mashed it up with a few drops of EVOO, added bacon. We spread it on the grilled bread slices, and topped them with the remainder of a tub of sweet grape tomatoes.

Peppermint tea later was no match for our dragon breath, but social distancing protected the rest of society.
 
Father in Law used to work as head of maintenance at a small mall in upscale senior housing. They had a grocery store for the residents and every morning they used to leave all the trimmed vegetable leavings in barrels on the loading dock. We would take them back to the farm and make soup in 55 Gal drums for the pigs. That Bacon was the best. Our wedding gift was a freezer with a butchered White Faced Herford. We didn't buy meat for over a year. Ever try to get a 300 lb pig into the back of a pickup for breeding at another farm? A big garbage can and electric prod comes to mind.
 
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