Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

Jihadin wrote:soft cooked...not crackling on bites

Amen. Nothing ruins good bacon like burning it till it shatters on contact with your teeth. The bacon should be cooked until it has a modicum of strength. I should be able to pick it up and it will self support somewhat. It shouldn't be rigid, but it shouldn't be limp either. It should be firm, but chewy. Tough, hard bacon, or undercooked so it's still gummy is right out. It's a fine balance but when you hit it the bacon is sublime.

Shadowbrand wrote:"Bacon is a mans candy."

Again, Amen.

dogma wrote:Prosciutto is superior to both.

In certain applications. On a plate beside pancakes, eggs, and hashbrowns it's belly bacon all the way.

Seriously, is there actually a difference between Canadian Bacon (which I call Bacon) and American Bacon(which I also call bacon because I thought it was the same as bacon)? There a shocking difference went I went to the UK, that Bacon was totally like like ham but what's the NA difference?

Turns out the increased risk of heart disease associated with bacon isn't due to the stupid quantities of fat, rather it's down to the sodium nitrate used to preserve it.

Ok so Canadian Bacon is a couple of things, but according to Wikipedia it is the following:
- Canadian bacon, a US name for two different pork products - back bacon and a smoked ham. Back bacon is bacon prepared from centre-cut boneless pork loin. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Unlike other bacon, back bacon is not brined, cured, boiled, or smoked. It is much leaner than streaky bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. Link: http://en.wikipedia.org/wiki/Back_bacon

American Bacon, aka Bacon is "Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada)." link: http://en.wikipedia.org/wiki/Bacon

Also worth noting here, there is an amazing comedy called Canadian Bacon with John Candy, Alan Alda, Rhea Perlman and more. Link: http://en.wikipedia.org/wiki/Canadian_Bacon

In the UK bacon is almost always from the back.

Tronzor wrote:Ok so Canadian Bacon is a couple of things, but according to Wikipedia it is the following:
- Canadian bacon, a US name for two different pork products - back bacon and a smoked ham. Back bacon is bacon prepared from centre-cut boneless pork loin. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Unlike other bacon, back bacon is not brined, cured, boiled, or smoked. It is much leaner than streaky bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. Link: http://en.wikipedia.org/wiki/Back_bacon

American Bacon, aka Bacon is "Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada)." link: http://en.wikipedia.org/wiki/Bacon

Also worth noting here, there is an amazing comedy called Canadian Bacon with John Candy, Alan Alda, Rhea Perlman and more. Link: http://en.wikipedia.org/wiki/Canadian_Bacon

Oh ok. So Canadian bacon is not actually the bacon Canadians call bacon but a bacon that Americans call Canadian Bacon. Simple Well, then I inadvertently voted for the wrong bacon in a confused bout of misplaced bacon patriotism.

Blitza da warboy wrote:Turkey bacon ftw! 1 gram of fat versus 26; I wonder which one is better....

Err, I've never had good turkey bacon...Turkey has taken over in most of my meat dishes, but I've never gotten turkey bacon

Yeah, it's funny that way, but here in Canada, bacon is bacon and Canadian Bacon = Back Bacon.

mega_bassist wrote:

Blitza da warboy wrote:Turkey bacon ftw! 1 gram of fat versus 26; I wonder which one is better....

Err, I've never had good turkey bacon...Turkey has taken over in most of my meat dishes, but I've never gotten turkey bacon

Turkey is on the bottom of my list of acceptable meats. Ham and Scalloped potatoes > Turkey etc.

Tronzor wrote:Turkey is on the bottom of my list of acceptable meats. Ham and Scalloped potatoes > Turkey etc.

That's what I used to think, but I've made some delicious turkey chili, tacos, and burgers. I find that it's a great alternative for red meat (except for bacon).

Edit: Spelling

Oh I'm not discounting that Turkey can be delicious, but I would add the following for your consideration.

The most delicious Turkey Burger ever vs. Kobe Beef Burger
The finest ground Turkey Tacos delivered by the reincarnation of Jesus himself vs. Pulled Pork Tacos

I'm still going to side with Beef and Ham here.

....you win this round, good sir

Yes, but Turkey is still good.

I'm more of a bacon kind of guy myself. Canadian bacon always seems to leave an unpleasant aftertaste in my mouth when I eat it.

mega_bassist wrote:....you win this round, good sir

And a tip of the hat to you good sir for a fine argument.

I love boredom threads...

Why is there no option for Kevin Bacon.

Sorry Canada.
Your spinoff of ham just doesn't quite make the cut.
Maybe you could experiment with Canadian fries, or Canadian cheese.

Canadian bacon is just bacon with the word Canadian in front of it. I.e. No different from the rest of the civilised world!

The bacon marked Canadian here is usually maple smoked and tasty but does burn easily cos of the sugar content.

On the other hand there is US bacon. In my experience it's small thin and crispy as hell. It is to good bacon what spray cheese is to cheddar.

lordrevege wrote:Sorry Canada.
Your spinoff of ham just doesn't quite make the cut.
Maybe you could experiment with Canadian fries, or Canadian cheese.

notprop wrote:Canadian bacon is just bacon with the word Canadian in front of it. I.e. No different from the rest of the civilised world!

The bacon marked Canadian here is usually maple smoked and tasty but does burn easily cos of the sugar content.

On the other hand there is US bacon. In my experience it's small thin and crispy as hell. It is to good bacon what spray cheese is to cheddar.

Pay attention. Canadian Bacon is some American Contraption.

Bacon is my favorite candy and after dinner desert.

Cheesecat wrote:Why is there no option for Kevin Bacon.

Although I have a special place in my heart for Mr. Kevin Bacon, he is not an edible form of bacon. Perhaps on the Bacon survey 2.0 we can include him there.

Tronzor wrote:Ok so Canadian Bacon is a couple of things, but according to Wikipedia it is the following:
- Canadian bacon, a US name for two different pork products - back bacon and a smoked ham. Back bacon is bacon prepared from centre-cut boneless pork loin. The name refers to the cut of meat, which is from the back, and distinguishes it from other bacon made from pork belly or other cuts. Unlike other bacon, back bacon is not brined, cured, boiled, or smoked. It is much leaner than streaky bacon, and is sometimes sold in the US as Irish bacon or Canadian bacon, owing to the popularity of back bacon in those countries. Link: http://en.wikipedia.org/wiki/Back_bacon

American Bacon, aka Bacon is "Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada)." link: http://en.wikipedia.org/wiki/Bacon

Also worth noting here, there is an amazing comedy called Canadian Bacon with John Candy, Alan Alda, Rhea Perlman and more. Link: http://en.wikipedia.org/wiki/Canadian_Bacon

lordrevenge wrote: Sorry Canada.
Your spinoff of ham just doesn't quite make the cut.
Maybe you could experiment with Canadian fries, or Canadian cheese.

Please see above, it's actually an American term, not Canadian. It's just called Canadian Bacon, in the same way that I refer to the US as Canada's Pants...

However, I'm pretty sure British Bacon or as they call it "bacon" is actually what the Americans call "Canadian Bacon". So maybe Canadian Bacon should actually be called British Bacon.

Canadian Bacon = "British" Bacon, Back Bacon, Gammon Bacon

American Bacon = Streaky bacon, belly bacon, fat bacon

sourclams wrote:Canadian Bacon = "British" Bacon, Back Bacon, Gammon Bacon

American Bacon = Streaky bacon, belly bacon, fat bacon, delicious bacon

Fixed it for you

That is British bacon, nothing like ham at all.