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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 7 of 7. This is the beginning of the thread.
Posted by Tabitha on May 27, 2006, at 12:38:27
Hams? It's kinda gross, a big pile of pink pig flesh. Of course I've been known to eat a slice of Canadian bacon, so I suppose I shouldn't complain.
Posted by dreamboat_annie on May 27, 2006, at 12:59:24
In reply to What the heck are those?, posted by Tabitha on May 27, 2006, at 12:38:27
I think the picture is actually of Canadian bacon (peamele sp? bacon). Looks gross, but tastes good!
Posted by Jay on May 27, 2006, at 13:40:03
In reply to Re: What the heck are those? » Tabitha, posted by dreamboat_annie on May 27, 2006, at 12:59:24
Yep..it is all of the above..back-bacon..pemeal..hoser bacon..take off to the Great White North bacon. My Dad got me addicted when I was about 3. Nothing like putting some on the Coleman and some beans, and a nice two-feer all 2 yourself! :)
Jay
Posted by Larry Hoover on May 27, 2006, at 15:41:45
In reply to What the heck are those?, posted by Tabitha on May 27, 2006, at 12:38:27
> Hams? It's kinda gross, a big pile of pink pig flesh. Of course I've been known to eat a slice of Canadian bacon, so I suppose I shouldn't complain.
Those are lovely looking back bacon chunks! Yum!
Y'all call that Canadian bacon. It's the eye of the loin. Up high on the back, rather than down from the side, as in pork bellies which are the regular striped bacon. I've seen something similar in Britain, bacon that is a combination of both. It's got the eye of the loin, and a fair portion of the striped belly meat.
The pink colour has to do with the use of potassium salts in the pickling. It's a "sweet" pickle, not just sodium salting. Gives it unique flavour.
I don't really know why, but it is traditional to roll the whole think in yellow cornmeal. If nothing else, it makes the chunks easier to handle. I wash it off, but some cook it as is.
It's also really good baked, like a ham, rather than sliced and fried, for back bacon on a bun.
Food chemistry is chemistry, too. Everything is chemistry.
Lar
Posted by Deneb on May 27, 2006, at 21:38:21
In reply to What the heck are those?, posted by Tabitha on May 27, 2006, at 12:38:27
> Hams? It's kinda gross, a big pile of pink pig flesh. Of course I've been known to eat a slice of Canadian bacon, so I suppose I shouldn't complain.
I think it's funny. LOL Just think what a stranger reading this site for the first time would think. LOL
Deneb*
Posted by Phillipa on May 27, 2006, at 22:04:05
In reply to Re: What the heck are those? » Tabitha, posted by Deneb on May 27, 2006, at 21:38:21
I think I'm becoming a vegatarian. Love Phillipa
Posted by llrrrpp on May 28, 2006, at 8:34:42
In reply to Re: What the heck are those?, posted by Phillipa on May 27, 2006, at 22:04:05
I think they look yummy
Am I the only one?!?
I like meat :)mmmm
salty amino acids :o)
This is the end of the thread.
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