Posted by Larry Hoover on May 27, 2006, at 15:41:45
In reply to What the heck are those?, posted by Tabitha on May 27, 2006, at 12:38:27
> Hams? It's kinda gross, a big pile of pink pig flesh. Of course I've been known to eat a slice of Canadian bacon, so I suppose I shouldn't complain.
Those are lovely looking back bacon chunks! Yum!
Y'all call that Canadian bacon. It's the eye of the loin. Up high on the back, rather than down from the side, as in pork bellies which are the regular striped bacon. I've seen something similar in Britain, bacon that is a combination of both. It's got the eye of the loin, and a fair portion of the striped belly meat.
The pink colour has to do with the use of potassium salts in the pickling. It's a "sweet" pickle, not just sodium salting. Gives it unique flavour.
I don't really know why, but it is traditional to roll the whole think in yellow cornmeal. If nothing else, it makes the chunks easier to handle. I wash it off, but some cook it as is.
It's also really good baked, like a ham, rather than sliced and fried, for back bacon on a bun.
Food chemistry is chemistry, too. Everything is chemistry.
Lar
poster:Larry Hoover
thread:649349
URL: http://www.dr-bob.org/babble/social/20060527/msgs/649407.html