/ck/ - Food & Cooking

[Anonymous No.11681740]

>canadian bacon

[Anonymous No.11681755]

>>11681740
Cured, smoked back bacon? As a Canadian, I prefer peameal.

[Anonymous No.11681760]

>>11681755
I also prefer thick veiny cock btw not sure if that's important

[Anonymous No.11681763]

>>11681760
Or I could sodomize you with a turkey lol

[Anonymous No.11681764]

>>11681740
Yeah, I don't get it. Their "bacon" is literally just ham. It looks nothing like bacon.

[Anonymous No.11681767]

>>11681740
>banadian cacon
Ha got you good, you fuck

[Anonymous No.11681772]

>>11681764
ok, carly

[Anonymous No.11681779]

>>11681764
Our bacon is usually rashers of side bacon, same as in the U.S. "Canadian Bacon" is smoked eye-of-loin, much closer to something you'd find in the UK as bacon, or maybe speck-bacon if using the whole loin with fat on. I've only ever seen it at the butchers, and always sold as smoked lean back bacon.

[Anonymous No.11681794]

>>11681779
Why use the same word for it though? It just makes talking about it super-confusing. I can't even really tell when you're talking about real bacon or ham "bacon" in your post there for example unless I look up every instance of how you're using that word to try to find out which is which.

[Anonymous No.11681807]

>>11681794
It's kind of how it's always been - it seems to be fairly common across Europe. Ham/jambon/jamon is from the legs. Smoked or cured meat from basically any meaty part of the rest of the pig can be bacon. Otherwise prepared, it's just pork.

[Anonymous No.11681813]

>>11681779
Also I notice you and this anon:
>>11681755
Seem to frame this in terms of the cut e.g. back or side. But I don't think that's the thing that actually determines whether something looks like regular bacon or not. What I recognize as bacon has a lot more to do with the meat being crispy, salty relatively dry strips in contrast with ham which is a cold deli meat in either square or oval shaped slices.

[Anonymous No.11681841]

>>11681813
the bacon you'll find packaged up is most likely side/streaky bacon, sold in salt-cured strips, ready to be fried. The back/loin can be done up in a similar way, and cooking it's exactly the same at that point, there's just less "streaky" fat. It can all be wet cured and then smoked, which is going to give it a very deli ham-like flavour and appearance if it's got enough meat to it.

Guanciale and other similar products are actually jowl meat, appropriately cured and dried.

It doesn't have to "look like bacon" to be bacon. Basically it just has to be cured pork that isn't from the legs. Pork loin (where "Canadian bacon" is taken from) is not ham.

[Anonymous No.11681935]

>>11681841
>It doesn't have to "look like bacon" to be bacon.
In the US it pretty much does though. That's why Americans keep bringing this topic up. By analogy, imagine if it was common in some non-American country to refer to pulled pork as "back hot dogs." We'd respond to that by wondering why they keep on calling something that looks nothing like a hot dog, a hot dog. And it's the same thing with bacon. There's a very clear image in our minds of what bacon is and looks like, as much as there's a very clear image for what a hot dog is and looks like, and that's the real thing causing confusion, not what sort of cut the meat came from.

[Anonymous No.11681972]

>>11681935
Bacon is literally any salt/brine/smoke cured pork that isn't from the legs. The possible German and French sources can mean back or rump.

Ham is any salt/brine/smoke cured pork that is from the legs. The name comes from any number of similar words in various languages meaning leg or knee.

Pork is any raw, or uncured meat of the pig. It comes from porcus, meaning pig.

Do they not sell salt-cured pork belly / slab bacon there? I could see that being really confusing for someone who's only seen bacon by the slice in vacuum packed 1lb sacks.

[Anonymous No.11682010]

>>11681972
I have no idea about any of that. All I'm saying is if it looks like pic related, then that's what most Americans would call "bacon." So if our "salt-cured pork belly / slab" thing looks like this picture, then the answer is yes, and if it doesn't, then the answer is no. I mean, it's a very distinctive and impossible to mistake sort of thing since it's this crispy dark red colored strip thing and most other meats I would encounter are soft, not crispy at all, and a totally different color.

[Anonymous No.11682030]

>>11682010
I've given you dictionary/textbook definitions of the terms several times now. If you persist in your willful ignorance, the horrors of roundabout intersections, metric measurement conversions, and rye whiskey will be forced upon you.

[Anonymous No.11682038]

>>11682010
and slab bacon looks like this.

[Anonymous No.11682062]

>>11682038
That looks like ham with a bacon shell.
>>11682030
Yeah, I'm aware there are some dictionary definitions that will support calling non-bacon looking things "bacon." What I'm trying to get you to understand is how, in the US, if you ask for bacon, everyone will always understand you're talking about this:
>>11682010
Did you understand my hot dog analogy? Even if someone put a definition for hot dog in a dictionary that called pulled pork a hot dog it wouldn't change how everyone in the US would be confused as fuck if you went around referring to pulled pork as though it were a hot dog.

[Anonymous No.11682084]

>>11681763
Heh

[Anonymous No.11682100]

>>11682062
I understood. Did you understand when I gave you the shortlist of the Lovecraftian horrors we will unleash upon you in a swift howling of a cold northern wind? Ignorance of this magnitude will no longer be tolerated. Any response but meek obedience will be met with yet stranger tortures. Your mind is too soft to support such a strong will.

[Anonymous No.11682105]

>>11682084
boiled chicken and roflwafflz

[Anonymous No.11682109]

>>11682100
I've seen a lot of autism around here but this is next level.

[Anonymous No.11682136]

>>11682109
I get it, English is a difficult language. Sometimes it has extra "U"s, or "que" when a "ck" will do.

You've been posting cooked bacon. When purchased at a store, it comes raw - pink with slightly porous white fat. Before it's sliced, it comes from a slab of pork belly. Before that's removed, it's on a pig. This hasn't been a discussion for a while now, I'm simply attempting to slough the layer of congealed grease off of your grey matter and introduce new information. Your resistance in the form of reinforcing American ignorance is only serving to moisten my loins.

[Anonymous No.11682149]

>>11682136
You're replying to a different anon. I didn't think you were being autistic. I found the metric conversion and roundabouts thing funny. I just think you and non-Americans in general have this weird habit of avoiding the real issue when it comes to confusion over meats that look nothing like bacon getting called bacon.

[Anonymous No.11682175]

>>11682149
Once you dig past the porn and cat videos, all of the information you need to get past this confusion is readily available. If it's preserved pig, and it's not ham, it's bacon of some sort by definition. We children of Rome have even gone so far as to categorize the different forms of bacon, leaving streaky bacon as the archetypal, mononymic Bacon when in the presence of the U-less. Is it the relative comfort we've allowed you with your pork products that has fed this isolationist complacency to critical mass? ... I'm actually out of flowery adjectives. I'm going to make sure I've still got a kilogram of peameal in the fridge, read some more Lovecraft, and dream of Iberian ham sandwiches on wonderbread.

[Anonymous No.11683061]

>>11681764
Saw a vid that layed it out. US bacon is brined pork belly, canadian bacon is brined pork chop, euro bacon is brined pork chop with some pork belly attached.

Most 'canadian bacon' you buy that is reasonably priced is random muscle meat pressed together into a round or vaguely pork chop shaped oval sausage because all brined muscle pork tastes the same (delicious)

My brother got me a dry unrefrigerated hard slab of us bacon from the south with the skin attached. Tasted way too smoky and I couldnt barely cut it. Fried up it was ok but way too smoky. Probably prepared it wrong.

[Anonymous No.11683473]

>American cheese

[Anonymous No.11683504]

>>11683061
>Tasted way too smoky
Because you're used to the chemically injected and tumbled mass produced garbage from groceries. You had real dry cured bacon subject to long cold smoking to act as a preservative which gave it *gasp* actual flavor so it seemed wrong to you.

[Anonymous No.11683521]

>>11683061
You mean "cured" not brined. Brining is one method of curing, but it's sure not the only one.

>>asted way too smoky and I couldnt barely cut it. Fried up it was ok but way too smoky. Probably prepared it wrong.
You did. That is dry cured, not wet cured. That's why it was hard. It is lot more flavorful than normal bacon, as you just discovered. It's more of an ingredient than it is something you eat on its own. Chop up a small amount and use as a base to cook a pot of beans or greens for example.

[Anonymous No.11684890]

I always thought Canadian bacon referred to peameal bacon, but I've been told it actually refers to ham. Do Americans really not have ham? Like to they refer to a ham sandwich as a Canadian bacon sandwich? If they go to a deli, instead of black forest ham, they ask for black forest Canadian bacon?

[Anonymous No.11684897]

Chinese Checkers

[Anonymous No.11684970]

>>11684890
No, Americans call ham "ham." But for some reason Canadians call this one kind of ham "back bacon," so we call whatever the fuck that is "Canadian bacon" to make it clear we're not talking about actual bacon.

[Anonymous No.11684992]

>>11684890
American here.
Ham = cured leg and shoulder of a pig
Bacon = cured and (usually) smoked pork belly, what the English would call "streaky bacon"
Canadian bacon = cured pork loin

Peameal is a type of curing. We have peameal bacon here, it could be either loin or belly.

We have a zillion kinds of ham, including "black forest". Every deli will have that.

[Anonymous No.11685069]

>>11684897
African-American

[Anonymous No.11686603]

>>11684970
I swear to god I will beat the illiteracy out of you.

[Anonymous No.11686803]

>>11686603
If you go to a restaurant and ask for bacon, the waiter won't ask you whether you mean strips of cured pork belly or slices of cured pork loin. They will simply give you the former. If "bacon" were truly an equally valid label for both this wouldn't be the case.

[Anonymous No.11687785]

>>11686803
If I asked a waiter for ham and got anything that wasn't from the leg, I'd carve a few primal cuts out of him, forcefeed the chef one of the gambs, and mail you his kidneys.

[Anonymous No.11687790]

>>11681740
>bacadian nacon

[Anonymous No.11687800]

>>11687790
>acadian nation

[Anonymous No.11687804]

>>11682010
>All I'm saying is if it looks like pic related, then that's what most Americans would call "bacon."

Most Americans are retarded, news at 11.

[Anonymous No.11687831]

>>11686803
If you go to a restaurant (in the US) and order an "entree" they bring you the main course even though that's literally not what entree means. Thus we can deduce that US menus are fucked the US definition of bacon is not a universal truth.

[Anonymous No.11687898]

>>11681755
Bacon doesnt come from the back Jéan.

[Anonymous No.11687992]

Canadian bacon originated in the routes around the great lakes, especially lake Ontario. Toronto was nick named Hog town because it dealt with a lot of pork products, and packaging for travelers and sailors going out into the St Lawrence or across multiple great lakes, salted pork and cured pork were meat of choice for the area because beef was expensive to raise and keep during winter months, pigs were easy.

One of the styles of cured pork was to brine it and then cover it in ground PEAS or corn meal.

Retards need to actually do a little research to know that ham isn't PEAmeal pork. Back bacon or Canadian bacon is simply just a slang term because it originated in Southern Ontario and is the BACK loin. Also, HAM is smoked, and cured, peameal bacon isn't smoked at all.