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Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario . Toronto pork packer William Davies , who moved to Canada from England in 1854, is credited with its development.
Back bacon is derived from the same cut used for pork chops. [1] It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as eggs Benedict; in the U.K. and Canada it is called back bacon.
Canadian bacon is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced. Canadian bacon may also refer to: Canadian Bacon, a 1995 comedy film; Canadian Bacon (mountain), a mountain in the U.S. state of Washington
Canadian bacon Back bacon (bacon made from center-cut boneless pork loin). Also ham, usually pressed and sliced like bacon. [147] [148] [149] candy apple, candied apple toffee apple [150] [151] canola a type of rapeseed that produces an edible oil (originally a trademark, of Canadian origin (from Canada and oleum 'oil')) [152] [153] careen
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Name Language of origin Word(s) in original language Meaning and notes Alberta Latin (ultimately from Proto-Germanic): Feminine Latinized form of Albert, ultimately from the Proto-Germanic *Aþalaberhtaz (compound of "noble" + "bright/famous"), after Princess Louisa Caroline Alberta [2] [3]
Collar bacon is taken from the back of a pig near the head. [8] [14] Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape. [8] Jowl bacon is cured and smoked cheeks of pork. [15] Guanciale is an Italian jowl bacon that is seasoned and dry cured but not smoked.
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