[Sca-cooks] Real bacon

[ysabeau]

I don't know about the custard, but I know that, in general, the 
U.S. has a reputation for having "sweeter" foods than the rest of 
the world. I noticed when I lived overseas (Germany, Indonesia, 
Singapore) that the foods, in general, are saltier than the foods 
in the states. My first one or two meals overseas are always a bit 
of an adjustment because I don't use much salt in my own cooking 
so it is even more of a shock for me. 

As for bacon in particular, the only place that I've found the 
strip bacon commonly used is the U.S. Every other place I've been, 
when I ask for bacon I would get what we call Canadian Bacon which 
is more like ham, imo. 

Ysabeau of Prague
Barony of Bryn Gwlad
Ansteorra

---------- Original Message ----------------------------------
From: Jessica Tiffin <melisant at iafrica.com>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Tue, 05 Oct 2004 21:36:50 +0200

>At 07:09 PM 10/5/04, Master Adamantius wrote:
>>I'd suspect that the
>>really industrial/commercial stuff has more sugar in the cure, 
which,
>>when combined with the added water, leads to a greater amount of
>>sticky, burny juices in the bottom of your pan, the kind of thing
>>that can make it tough to fry eggs in the same pan ;-).
>
>Well, I can throw into the mix the experience of a friend of mine 
(i.e. a 
>fellow South African) who spent 6 months in the US and returned 
frothing in 
>frustration because, according to her, all American bacon is 
>_sweet_.  South African bacon, you may gather from this, is not 
sweet at 
>all, but salty and tangy, often smoked.  I don't know where UK 
bacon fits 
>into the whole thing, but I suspect we may follow that tradition 
rather 
>than the US one.
>
>(Oh, and she also wanted to know what's with the USA and the 
total lack of 
>custard.  As in pre-made custard for having with apple pie.  We 
can buy it 
>by the carton here - sweet and slightly plastic and not a patch 
on the real 
>thing, but with its own obnoxious charm.  Did San Francisco 
simply have a 
>dearth when she was living there, or are Americans simply not 
>custard-conscious??)
>
>yrs in comparative culinary anthropology,
>JdH
>
>Baroness Jehanne de Huguenin (Jessica Tiffin) * Drachenwald 
Chronicler
>Shire of Adamastor, Cape Town, South Africa
>melisant at iafrica.com ***  http://users.iafrica.com/m/me/melisant
>There is only one rule in the SCA: "Thou shalt not be tacky". All 
the rest 
>is commentary. (Barak Raz, Silverwing's Laws 1).
>
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