LoveMyPeppermill
We turn each other's cranks
One thing I'll tell you from my explorations: the worst bacon? Oscar Meyer, hands down.
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More chat about BACON !!! Yay !!!
- Thread starter LoveMyPeppermill
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LoveMyPeppermill
We turn each other's cranks
Sounds delicious.
Did you do it yourself? If so, how did you get the bacon interwoven like that? I can't even do that with pie crust ...
LoveMyPeppermill
We turn each other's cranks
In real life (as opposed to food photographs), that's my experience, too. Or, if bacon doesn't detract, it doesn't add enough to be worth the extra calories. (Same for cheese on a hamburger, imho.) If I ever find myself with bacon on a burger, I just take it off and eat it separately so I can taste both bacon and burger properly.
LoveMyPeppermill
We turn each other's cranks
Back a few years ago when bacon chocolate bars became a thing, I tried one once. Almost seven bucks at Whole Foods.
Two great tastes that do not taste great together.
Two great tastes that do not taste great together.
LoveMyPeppermill
We turn each other's cranks
You just reminded me of a genuine butcher shop we had here in Peterborough when I moved here in the 70s. There was no prewrapped meat for sale. Everything was whole meat which was cut or sliced or ground by hand as you watched.
I haven't thought of that place for years.
Well, it IS delicious but depents on the quality of the bacon.
Cheap, sluggish watery bacon with no taste will indeed spoil the burger - a top quality bacon takes it to a higher level..!
I didn`t do it myself, I buy them like this at my local butcher, but it is not complicated just try.
Cheap, sluggish watery bacon with no taste will indeed spoil the burger - a top quality bacon takes it to a higher level..!
I didn`t do it myself, I buy them like this at my local butcher, but it is not complicated just try.
Vannie
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I guess we always look for a thick cut(no lewd comments please 
Regardless of brand we look for something that looks good. A good ratio of meat and fat.
I think the last brand we had in the house was Hormel Black Label thick cut bacon maybe.
Regardless of brand we look for something that looks good. A good ratio of meat and fat.
I think the last brand we had in the house was Hormel Black Label thick cut bacon maybe.
NotHardUp1
What? Me? Really?
I don't have favorite brands here, but Chickasaw was good back home. Consistently better smoked.
Smithfield meats are off my list after they dropped Paula Deen. I was never a huge fan of Deen, as there was as much hokum in her pitch as Justin Wilson's, but it was a fair show with recipes that are prepared by millions of people.
Dropping her for something that was marginal, old, and not representative of how she actually treats blacks was pure theater. At the time, her sales were actually stronger across all her endorsements, so it was just plain hysteria for the mob. Their right though, just like mine to avoid them.
Smithfield meats are off my list after they dropped Paula Deen. I was never a huge fan of Deen, as there was as much hokum in her pitch as Justin Wilson's, but it was a fair show with recipes that are prepared by millions of people.
Dropping her for something that was marginal, old, and not representative of how she actually treats blacks was pure theater. At the time, her sales were actually stronger across all her endorsements, so it was just plain hysteria for the mob. Their right though, just like mine to avoid them.
LoveMyPeppermill
We turn each other's cranks
I remember Hormel being sort of middle-of-the-pack when I was doing my survey.
First time around I had thought Smithfield was okay, but a few weeks ago it was on sale and I got a couple pounds. When I cooked some it tasted almost as crappy as Oscar Meyer. I've left the remaining pound in the freezer and will probably try to give it away at some point.
The bacon from Jimmy Dean, which makes the best patty sausage, is only okay.
Of the regular brands (that is, not counting the organic stuff at places like Whole Foods, which is pretty good, or the bacon at the farmers' market in Union Square in NYC) which I tried, the best (and priciest) was Boar's Head. It was equaled by Kunzler, a Pennsylvania operation whose bacon was in one of the supermarkets here for a while and then disappeared.
First time around I had thought Smithfield was okay, but a few weeks ago it was on sale and I got a couple pounds. When I cooked some it tasted almost as crappy as Oscar Meyer. I've left the remaining pound in the freezer and will probably try to give it away at some point.
The bacon from Jimmy Dean, which makes the best patty sausage, is only okay.
Of the regular brands (that is, not counting the organic stuff at places like Whole Foods, which is pretty good, or the bacon at the farmers' market in Union Square in NYC) which I tried, the best (and priciest) was Boar's Head. It was equaled by Kunzler, a Pennsylvania operation whose bacon was in one of the supermarkets here for a while and then disappeared.
Vannie
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I'm sure it's been done somewhere.
Actually Maple glazed donuts with crispy minced bacon bits on top are pretty popular.
bankside
JUB 10k Club
The two kinds of bacon in Canada are back bacon and side bacon.
Peameal Bacon is a sub-type of back bacon and oddly enough is usually covered in a jacket of cornmeal, not peameal. I gather it is still available in some markets or from some specialist butchers in actual peameal. Also, it’s so common that it’s sort of the default for “back bacon”, and finding it without cornmeal is much harder than when I was a kid. at least out west.
Side bacon is what the Brits would call “rashers” of “streaky bacon” if I’m not mistaken. A long thin rectangle of perfection that gives up a lot of fat when fried or oven roasted in a pan full (my recent preference).
What’s really crazy and what I never imagined before I visited is Australian bacon. There, it’s very common for each slice to actually be both: it’s one long strip of standard side bacon connected to an oval/disc of back bacon. I had no idea that was even possible or that that was how a pig was put together. Anyway I enjoyed it.
Peameal Bacon is a sub-type of back bacon and oddly enough is usually covered in a jacket of cornmeal, not peameal. I gather it is still available in some markets or from some specialist butchers in actual peameal. Also, it’s so common that it’s sort of the default for “back bacon”, and finding it without cornmeal is much harder than when I was a kid. at least out west.
Side bacon is what the Brits would call “rashers” of “streaky bacon” if I’m not mistaken. A long thin rectangle of perfection that gives up a lot of fat when fried or oven roasted in a pan full (my recent preference).
What’s really crazy and what I never imagined before I visited is Australian bacon. There, it’s very common for each slice to actually be both: it’s one long strip of standard side bacon connected to an oval/disc of back bacon. I had no idea that was even possible or that that was how a pig was put together. Anyway I enjoyed it.
"Australian bacon" or english middle bacon,
I never ever saw this cut here in Germany.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig.
The bacon has what looks like a tail and is typically longer than US cuts of bacon.
I never ever saw this cut here in Germany.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig.
The bacon has what looks like a tail and is typically longer than US cuts of bacon.
Which I explained in my post about it. We call it 'peameal', but it's been coated in cornmeal my entire life. I've never know it to be rolled in peameal.
NotHardUp1
What? Me? Really?
In my lifetime, everywhere I have lived in the U.S. has used "rasher" as a term for a serving of bacon at a restaurant. Today, it's more common to just hear "a side of bacon," but it used to always be " and a rasher of bacon."
