No. When I was in UK, the first time I saw bacon, I said....that's not bacon, it's Canadian bacon.
Honestly, I LOVE the crisped-to-death stuff. Dried out, crunchy, salty...hmmmmm
In American folklore in college, one of the things that we studied was food....and how our ready supply of beef severely limited our national culinary creativeness compared to other cultures. When I tell people here we had haggis, they act disgusted, because most have never had organ meat at all. We're a very limited 'beef and potatoes' sort, aren't we?
I'm told that you can ask a butcher to do the special cuts of pork for English bacon, but it's not the same a Canadian bacon, because CB is actually leaner than English bacon (from a different spot on the pig)
no subject
Honestly, I LOVE the crisped-to-death stuff. Dried out, crunchy, salty...hmmmmm
In American folklore in college, one of the things that we studied was food....and how our ready supply of beef severely limited our national culinary creativeness compared to other cultures. When I tell people here we had haggis, they act disgusted, because most have never had organ meat at all. We're a very limited 'beef and potatoes' sort, aren't we?
I'm told that you can ask a butcher to do the special cuts of pork for English bacon, but it's not the same a Canadian bacon, because CB is actually leaner than English bacon (from a different spot on the pig)