From: Kevin Burton Smith (kvnsmith@sbcglobal.net)
Date: 13 Mar 2009

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    Patrick wrote:

    > At least up here in New England, Canadian Bacon is a maple cured,
    > circular cut pork breakfast food that costs a bit more than strip
    > bacon and tastes a lot better. It's commonly used on Eggs Benedict,
    > available in most high-end bars and restaurants that offer breakfast
    > or brunch throughout Massachusetts, New Hampshire, Maine & Vermont.
    > It's possibly also be available in Canada but they may just call it
    > bacon there.

    Actually, despite what the labels say, we mostly referred to it as
    "the stuff Americans call 'Canadian bacon.' " It's pretty mediocre stuff, though, a processed-to-death meat by-product that's closer to cold cuts than actual bacon. If I'd invented it, I might try to pass it off as coming from another country too.

    In Canada, bacon is bacon, back bacon is back bacon and salt pork is salt pork. Then again, Montreal steak spice, which I see all the time down in the States, is actually a pretty good approximation of the seasonings used in Montreal brasseries, pubs and delis.


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