[Sca-cooks] A cooking tale - LOOOOONG

[Glenda Robinson]

Stephan,

The standard piece of bacon, when halved, has one half with a lot of meat,
and a small strip of fat. The other has a lot of fat with a little meat.

Here we call them the eye (round shape) and the tail (the thin bit with
heaps of fat).

I thought they were standard names! Must be the Celtic background or an
Australian thing.

The saying goes that you learn something new every day! This one goes both
ways.

Glenda.

----- Original Message -----

> Glenda gave some details of her cooking with her 17th century
> reenactment group.
>
> She talked about bacon:
> > We worked out that we could do a vegetable and barley stew in the two
dutch
> > ovens, a salad, and take some of the bacon from the breakfast rations,
which
> > had gone further than expected, as the shrink-wrapped packs I'd bought
had
> > no tails - just eyes, and cook it with some of the other vegies.
>
> and
>
> > A pack of eye bacon (800g), chopped, and fried with 1/2 the spinach and
some
> > thinly sliced onion.
>
> Tails? Eyes? On bacon? It doesn't sound like I'm in Kansas anymore...
>
> Glenda, What are you talking about here?
>
> Stefan the Confused.
> stefan at texas.net
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