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Old 09-20-2013, 11:34 PM   #11
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Speaking of "cheeks", why is it I could find "cod cheeks" in OH but I can't find them in MA? They catch cod right off the shore! The only reason Cleveland doesn't have "Lake Erie Perch cheeks" is because they are a much smaller fish.
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Old 09-21-2013, 08:33 AM   #12
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Here they sell smoked hog jowl, which is probably similar. I use it in baked beans, Spanish rice, etc. I've never tried slicing and frying it.

My mom loved side pork which is uncured bacon. I think it's kind of bland, and don't use it often. She said they sliced it and fried it for sandwiches, also.
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Old 09-21-2013, 08:03 PM   #13
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Of course we have to remember that the BLT, properly made, is one of the finest sandwiches on the planet!
That's my alternate breakfast when I'm not having lox 'n bagel, cream cheese 'n onions!

Except I make BELT sandwiches: Bacon, (fried) egg, lettuce & tomato (lots of tomato!!!)... yep, on a bagel.

If I'm lazy I have the lox 'n bagel, if I feel industrious I have the BELT.
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Old 09-21-2013, 08:05 PM   #14
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I'm interested in trying one of those roasts where you weave bacon over the outside. Mmmmmmmmmmmmm!!!!!!!!!!!!
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Old 09-21-2013, 08:16 PM   #15
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Originally Posted by Greg Who Cooks View Post
I'm interested in trying one of those roasts where you weave bacon over the outside. Mmmmmmmmmmmmm!!!!!!!!!!!!
We did that once with a pork tenderloin with pancetta slices. Yummy!
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Old 09-21-2013, 11:10 PM   #16
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I'm interested in trying one of those roasts where you weave bacon over the outside. Mmmmmmmmmmmmm!!!!!!!!!!!!
I do it with roasted, whole chickens. Yum. And what gravy it makes!

Seeeeeeya; Chief Longwind of the North
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