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Old 03-13-2008, 10:13 AM   #251
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Originally Posted by corazon View Post
Not at all LP. I'm curious too.
I think the difference between the American version of Canadian bacon is they cut off all the fat. It's just a circular piece of pork (first photo) and and back bacon has the fat included and is a strip shape (second photo). Either way, you're right that it is basically the same cut.

That's strange because your first photo IS what we call back bacon. You can get it plain, or rolled in cornmeal, but either way it is called back bacon. The second picture to me looks like a very meaty side bacon. But I am REALLY curious now so I am going to email my neice's husband who is a butcher.
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Old 03-13-2008, 10:43 AM   #252
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from the photos, it looks like the first picture is the trimmed whole muscle, where the scond picture is a cross section or slice before trimming off the fat, skin, and side meat.

brekkie today was canteloupe with my birds, then korean rice and ginger cookies, pickled garlic and daikon, and ginger ale at work.
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Old 03-13-2008, 11:00 AM   #253
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Egg white omelet with mushroom and a cup of Earl Grey tea.
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Old 03-13-2008, 11:02 AM   #254
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Vanilla Meal Replacement shake, slice of seed bread toast and a cup of Red Tea.
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Old 03-13-2008, 11:13 AM   #255
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Making crepes today. Dh will have them with strawberries and bananas, I will have mine with warm raspberries. Whipped cream all over everything. Yum!!!
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Old 03-13-2008, 11:20 AM   #256
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Originally Posted by corazon View Post
Not at all LP. I'm curious too.
I think the difference between the American version of Canadian bacon is they cut off all the fat. It's just a circular piece of pork (first photo) and and back bacon has the fat included and is a strip shape (second photo). Either way, you're right that it is basically the same cut.

I don't recall seeing the bacon in the first photo in Australia, although it maybe available in the gourmet delis. Rashers as per second photo are the norm, either streaky or as per the pic. Sometimes you can get lean rashers which just have the rind and fat removed.
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Old 03-13-2008, 11:56 AM   #257
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Making crepes today. Dh will have them with strawberries and bananas, I will have mine with warm raspberries. Whipped cream all over everything. Yum!!!
That sounds heavenly!

After my coffee earlier I had a bowl of steel cut oats with fresh blueberries.
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Old 03-13-2008, 12:10 PM   #258
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Scrambled eggs with Red Bliss home fries, seasoned with tomato powder, dried shallots, onion powder, salt and pepper.
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Old 03-13-2008, 01:38 PM   #259
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Found this on wikipedia
"In the United States ordinary bacon is only made from the pork belly, yielding what is known in Britain as "streaky bacon", or "streaky rashers". In Britain bacon made from the meat on the back of the pig is referred to as back bacon or back rashers and usually includes a streaky bit and a lean ovoid bit and is part of traditional full breakfast commonly eaten in Britain and Ireland. In the United States, back bacon is called Canadian-style bacon or Canadian bacon but refers usually to the lean ovoid bit."
This is what I've figured from it all-
American bacon = streaky bacon = cut from the belly
British, Irish and Canadian bacon = back bacon = cut from the loin or back
American "Canadian bacon" = the lean part of back bacon (no streaks)
(this here is American streaky bacon)
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Old 03-14-2008, 08:23 AM   #260
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Bowl of muesli and a chopped up pink lady apple with almond milk.
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