its kinda salty

 

Apparently I kill people too :happysad:

 

A hooker who kills people. Normally its the other way around.

 

Two girls I kinda know are in the same hospital right now with similar maladies, both admitted within 2 days of each other h:


I hope I didnt do it :happysad:

 

Canadian bacon is actually smoked boneless pork Loin, which is prepared very similar to ham, but still a completely different cut of mest. Just FYI.

 

Back bacon or Canadian bacon


Back bacon is a lean meaty cut of bacon.

Canadian bacon is a term used in the United States but elsewhere it is simply back bacon. It refers to any lean meaty cut of bacon, and is sometimes used as a pizza topping. In Canada back bacon is sometimes known as peameal bacon, which refers to a specific variety of unsmoked lean bacon that has been sweet pickle-cured and coated in yellow cornmeal (originally, as the name suggests, peameal was used). Other proteins, such as turkey and beef, can be made in the style of peameal bacon by employing this same sweet pickle and cornmeal process.

Often times in the US, products sold as "canadian bacon" are actually nothing more than pieces ham cut into circles and is not the true peameal bacon popular in Canada. Such "canadian bacon" is a popular ingredient in fast-food breakfast sandwiches, including the Egg McMuffin.






I've written this shit up too many times and linked it. Canadian bacon doesn't exist. It is pork loin... therefore just another cut of ham like any other piece your mom doled out on the pre sliced honey baked ham last christmas. Glad someone else realized this.

 

Oh no...you mean my Canadian bacon isn't from Canada...

Prosciutto is way too salty for my taste.

 

I prefer Pancetta.

 

:werd:
haven't had those in a long time.. maybe i'll get some tomorrow

 

Prosciutto is fucking delicious is what it is.

Great appetizer is take real fresh cantaloupe melon chunks and wrap them in strips of prosciutto.

Or just on its own on an appetizer plate with olives, salami, cheeses, some artichoke hearts...lovely.

Rather than type them all however, here are 24 pages worth of recipes that call for prosciutto, courtesy of Food Network: http://web.foodnetwork.com/food/web/...rchType=Recipe