Text 11255, 59 rader
Skriven 2014-03-23 20:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bacon
=============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> When we lived in England (four decades ago), we never knew what we
 DS> would get if we ordered bacon for breakfast.  It was always smoked and
 DS> cured, but could have been a variety of cuts.  Sometimes streaky
 DS> bacon, sometimes the round smoked loin we call Canadian bacon and
 DS> sometimes something in between, a small loin piece with a fatty tail --
 DS> often with a hard piece of gristle in it.

They cure and smoke just about any part of the pig and call it
bacon. There's a good glossary here:

www.jameswhelanbutchers.com/info/meat-information/bacon-cuts/

I had the pleasure recently of tasting Irish collar bacon. It's cut
from the neck near the shoulder, dry cured, and quite lean like back
bacon from the loin. Mine was sliced thing for quick frying but it
can be left whole and stewed as well.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boiled Bacon and Cabbage
 Categories: Bacon, Irish
      Yield: 4 Servings
 
  2 1/2 lb Collar of bacon
           Medium-sized cabbage
 
  In Ireland, "bacon" can mean *any* cut of pork except ham. When
  people here want what North Americans call bacon, they ask for
  "rashers" or "streaky rashers". As far as I can tell, "collar of
  bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I
  am here using terms from the diagram in THE JOY OF COOKING). You want
  any thick cut of pork, with or without bones, about four inches by
  four inches by four or five inches. It does not have to have been
  salted first, but if you want to approximate the taste of the real
  Irish thing, put it down in brine for a day or two, then (when ready
  to cook it) bring to a boil first, boil about 10 minutes, change the
  water, and start the recipe from the following point.
  
  Place the joint in a pot, cover with cold water and bring to the boil,
  Remove the scum that floats to the surface. Cover and simmer for 1 1/2
  hours (or 30 minutes per pound). Cut cabbage into quarters and add to
  pot. Cook gently for about 1/2 hour, or until cabbage is cooked to
  your liking. (Test constantly: don't overdo it!) Drain, and serve
  with potatoes boiled in their jackets, and a sharp sauce, mustard
  or HP sauce.
 
MMMMM


YK Jim


... Alaska is simultaneously the most northern, western & eastern state.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)