[Sca-cooks] OT/OOP NYT Article on Math Formula For the Perfect Bacon Sandwich...

[Pixel, Goddess and Queen]

Random actual period food reference involving bacon:

Do we have any evidence whatsoever for baking bread with bacon inside it? 
I make bacon-onion buns for camping events, but I haven't been able to 
find any evidence that they're at all period. They're made with a brioche 
dough and filled with diced onions and bacon cooked together until 
caramelized. [I find I am more likely to eat if it doesn't involve 
anything that might look like prep.]

I know Platina talks about baking small birds or cheese in dough. Can we 
logically extrapolate to bacon, or would that be too much of a leap?

Margaret FitzWilliam, wondering where the flippin' h*ll this snow came 
from


On Wed, 11 Apr 2007, Johnna Holloway wrote:

> I can't say that I've ever had a bacon butty either. I tend to eat BLT's
> minus
> the tomato and lettuce though. Mayo on toast with 4 strips of bacon.
>
> Johnnae
>
> Phil Troy / G. Tacitus Adamantius wrote:That had occurred to me, too,
> but I also wonder how many Americans
>> eat that many bacon sandwiches (I mean, straight bacon, without egg,
>> or lettuce and tomato, chicken, turkey, etc.) This would presumably
>> affect the results somewhat, as would the possibility that American
>> sandwiches can tend to be more about the filling than they are about
>> the bread -- I mean, I'm sure you can get a corned beef sandwich in
>> the UK, but it probably isn't the monstrosity you routinely get at
>> Katz's Deli. I'm not sure where, in the meat-to-bread ratio, a bacon
>> butty falls.
>> Adamantius (hmmm... I do have some back bacon in there somewhere...)