SC - period pigs, fatter or not?

[Jgoldsp at aol.com]

In a message dated 11/6/98 6:23:51 AM !!!First Boot!!!, allilyn at juno.com
writes:

<< 
 
 You are probably right about the 2 types, but our period sources don't
 differentiate between them.  Are the recipes you are talking about
 modern, commercial ones?  My USA mundane cookbooks don't mean the
 Irish/Canadian bacon when they call just for bacon.  You can tell this
 from the illustrations.
 >>
Yes that is why I said I have a sneaky supposition period sources do not
delineate so we kind of use what we have modernly. The reason why I started to
think we could be using the wrong bacon is because the Irish recipes came over
with a visiting Irish chef, Johnson and Wales university, a cooking school and
we went shopping and I picked up bacon and he said no not streaky bacon loin
bacon and I looked at him like what? Than we had a small discussion and we
settled for Canadian bacon but he said it was not the right stuff and
mentioned it back at school and that is as they say that we found it in Boston
and it does have a different flavor more smoky than Canadian and we used it
and the item was better tasting for it. Now I had a conversation at length on
this with him and several of his compatriots and we found a common
misunderstanding among those of us with a common language. We take for granted
one word means the same thing in all English speaking lands well we found out
other wise so when I see a recipe that calls for bacon I look at it and try to
figure out what the bacon is for flavor only or basting and flavor. So my
contention is if contemporary cooks can misunderstand what about redaction's
and time so sometimes to me it is common sense as an experienced cook but not
so for the uninitiated no slight meant
                                      Joram
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