[Sca-cooks] Re: OOP 'fredo sauce????

[Daniel Myers]

I've always heard the term (in the midwest) used to mean 3 or 4 slices.


Quoted from Philip & Susan Troy - 5/13/02, 5:08 PM -0400:
>Also sprach Craig Jones.:
>>Thanks.  A traditional Aussie bacon rasher is about 1mm thick, about 4
>>inches long, 1 1/2 inches high with the eye up one end.  Looks
>>different to your bacon I believe...
>>
>>D.
>
>Yes, an American rasher (not that we use the term very often) would
>be maybe 15-20 cm (~7-8 inches) long, 2-3 cm wide, and somewhat
>fattier, usually made from side or belly meat, rather than from the
>loin, like back bacon.
>
>Back bacon is becoming increasingly available in the US, though, and
>then if you just want the eye there's always what we commonly call
>"Canadian Bacon".
>
>Adamantius
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks

--
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
 Edouard Halidai (Daniel Myers)
 I BELIEVE! http://www.bookofrefreshments.com
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-