Alierya 94 Report post Posted June 6, 2012 I think the most common bacon in the UK comes from the back ("back bacon", as it's cunningly called). Aye, back bacon is the back of the loin, streaky bacon is the belly. I would always use back bacon if I was making a sarnie, but if I was cooking with it steaky is often better due to the higher fat content. Depending what you are cooking that is! According to the internet those Americans get their bacon from the belly. Personally I like to get bacon that is the slightly more expensive stuff rather than asda's 2 packs for £4 as that is pumped full of water. That extra special applewood smoked stuff is lush. Bacon + cheese is clearly god like. I like when you get some streaky smoked bacon, wrap cubes of cheese up in it (pizza motzarella is ace) and then grill it. It is not overly healthy, but it does taste wonderful... Quote Share this post Link to post Share on other sites
LCSscallywag 57 Report post Posted June 6, 2012 It is not overly healthy, but it does taste wonderful... We like to take pork chops and wrap them in bacon. The only thing that makes pork taste better is wrapping it in more pork. 1 Quote Share this post Link to post Share on other sites
Alierya 94 Report post Posted June 6, 2012 We like to take pork chops and wrap them in bacon. The only thing that makes pork taste better is wrapping it in more pork. I'm gonna go totally crazy here but can I sugest something? Can we possibly take some pork sausage meat and make a stuffing, then possibly tenderise a pork loin, bash it out, roll it round the stuffing and wrap it up with bacon? I think we should put something fruity in the stuffing to make it more ballanced. Pears? We could then serve it with some sort of sauce, lets say gruyere (cream, gruyere, maybe pierre?). Then it would be like triple pig. And then crackling on top! 2 Quote Share this post Link to post Share on other sites
LCSscallywag 57 Report post Posted June 6, 2012 I'm gonna go totally crazy here but can I sugest something? Can we possibly take some pork sausage meat and make a stuffing, then possibly tenderise a pork loin, bash it out, roll it round the stuffing and wrap it up with bacon? I think we should put something fruity in the stuffing to make it more ballanced. Pears? We could then serve it with some sort of sauce, lets say gruyere (cream, gruyere, maybe pierre?). Then it would be like triple pig. And then crackling on top! I was going to post something about how awesome pepper bacon is but after reading this I don't think it really matters anymore. 2 Quote Share this post Link to post Share on other sites
meukow 15 Report post Posted June 8, 2012 Crunchy bacon with not much white parts................................... happy. 1 Quote Share this post Link to post Share on other sites
LogicalZen 5 Report post Posted June 12, 2012 haha there's an idea for a new guide.. a guide dedicated to bacon.... mmmmmm baaacon :P Quote Share this post Link to post Share on other sites
Redcross 60 Report post Posted June 13, 2012 First day back in work today after 2 weeks off (hols) and I got given a voucher that entitles me to a free meal in the staff canteen. Am going to use it tomorrow morning for my breakfast.. Hmm, think I'll have lots and lots of lovely "free" bacon! 3 Quote Share this post Link to post Share on other sites
Neridae 59 Report post Posted June 30, 2012 Oh my dear lord! Any Americans - is this true?! Quote Share this post Link to post Share on other sites
Nyxxiana 28 Report post Posted June 30, 2012 i wouldnt doubt it..... weve got some very weird things going on with bacon right now.... Bacon ice cream sundaes, Chocolate covered bacon, bacon pancake mixes, etc........bacon is in EVERYTHING! O.o its getting kinda scary........ Quote Share this post Link to post Share on other sites
Alierya 94 Report post Posted July 1, 2012 Dunno I could dig that, export me some! Quote Share this post Link to post Share on other sites
