Cooking Resources

dragnlaw · 02-25-2018, 07:06 AM

Very well said Bucky. Love this site! so now I know a little bit more and will sleep wiser tonight.

Rocklobster · 02-25-2018, 07:08 AM

The Canadian bacon in that picture. That product doesn't exist here..I have seen it before, we used to call it back bacon..but it isn't something that is in our supermarkets....

buckytom · 02-25-2018, 08:15 AM

Yeah, Canadian bacon is the American term for back bacon. But you guys don't often see back bacon?
What do you use when making Eggs Benedict?

Please tell me you have english muffins.

But again, as far as ham and bacon goes, Eastern Europeans smoke and cure so many different cuts of pork that are ham or bacon-like that we would just lump together in the nomenclature of ham or bacon. Each one has a seperate name there, and often a separate way of preparing and/or serving.

buckytom · 02-25-2018, 08:17 AM

Come to think of it, I haven't had Russian salo in a long time.

The good stuff is almost pure fat.

Rocklobster · 02-25-2018, 08:32 AM

Quote:

Originally Posted by buckytom

Yeah, Canadian bacon is the American term for back bacon. But you guys don't often see back bacon?
What do you use when making Eggs Benedict?

Please tell me you have english muffins.

We call them muffins Englais

As far as back bacon goes, we can get it, but it's not as common as pork belly bacon or pea meal bacon..you would have to do a bit of searching to find some..