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just some fun time wasting trivia

I would be dis-owned if I didn't cook back bacon on Christmas morning.
I pre-cook mine and spent 3 hours yesterday cooking just shy of 9 pounds for the crew showing up tomorrow.

We don't do a "breakfast" item at our house (no little kiddies) but for my oyster dressing I cook good thick country bacon and use the bacon grease. We always find "some" use for the bacon itself...this year it will be used on some oysters Rockefeller!

but I do like Peameal Bacon

we will be having bacon,eggs,hash browns and cuban bread for breakfast. and MIMOSAS!!!!!!!!!!!!!!!!!!!!

Regular bacon. For the Quiche of course.

Canadian bacon is un-American.

Pepper bacon is the bees knees. IMO but any sugar cured bacon is great. I'm not a fan of the maple syrup cured bacons because they don't fry up as nice. My dogs don't have a preference.

Good ole regular bacon slices for us.

Even Canadians don't eat Canadian bacon for breakfast!

SMLCHNG wrote:Good ole regular bacon slices for us.

YES!!!

I'll have what she's having...

"Canadian" bacon isn't really Canadian, is it?

So, Caly, how do you cook your back bacon? How does it compare to what we call Canadian Bacon in in the U. S.? Is there any fat in it?

Is it packaged in 8 oz packages with peameal?

Pork backstrap, sliced and fried, sounds good to me.

Now this looks good






PORK RULES!!!

No bacon, just coffee and cinnamon rolls

No pig......just pastries!

pbans wrote:No pig......just pastries!

and Coke, because Pepsi S@#s

No bacon, no eggs, no "pasties" (though those would be nice to nibble on)

probably will be a Margarita. while I am preparing the meal.

I only use Canadian bacon on my pizza.
For breakfast it's always Hormel peppered bacon.
And it is DEE-LISH-US-E-O-SO MAXIMUS!!!.

Another bacon idea

http://www.speakeasy.org/~sjmaks/bcb/

as I will be home.. I have a great plan
Eggs Idaho
which is Eggs Benedict but use a potato cake instead of
the english muffin
some orange juice
some coffee
a DR Pepper while cooking

conched wrote:So, Caly, how do you cook your back bacon? How does it compare to what we call Canadian Bacon in in the U. S.? Is there any fat in it?

Is it packaged in 8 oz packages with peameal?

Pork backstrap, sliced and fried, sounds good to me.

Now this looks good






PORK RULES!!!

I slice it and cook it in the frying pan. Then heat it up in the morning in the oven in foil. There was absolutely no fat on this Peameal ( or back bacon or Canadian Back bacon). Not sure about the logistics of why it is called "Canadian".