SC - Re: sca-cooks V1 #258

[marilyn traber]

Uduido at aol.com wrote:

> Thanks for the idea. I was wondering if you think that fresh strips of
> side
> pork could be used for the same purpose? The smoky qualitty of the
> bacon
> tends to make me somewhat hesitant to use it in this recipe. With
> richness of
> the fish stock and the added smoky flavor from the bacon I can see the
> taste
> of the relatively bland dumpling becoming over-powered.
>
> Lord Ras

You could if you had a meat slicer, to get really thin slices from
fatback can be tricky. Not all bacons are smoked however. I sort of like
the bacony taste in my cod  shrimp and scallop chowders as i dont really
use a lot it never gets overly strong.
margali

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