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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.
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 known as "Canadian bacon" or "Canadian-style bacon", and is usually sold pre-cooked and thick-sliced. [28] [29] American bacons include varieties smoked with hickory, mesquite or applewood and flavourings such as maple, brown sugar, honey, or molasses. [30] A side of unsliced bacon is known as "slab bacon". [31]
The first known French toast-like dish appeared in “Apicius,” a cookbook featuring recipes from the first through fifth centuries A.D. The French don’t call this dish “French toast.”
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Clockwise from top left: Montreal-style smoked meat; maple syrup; poutine; Nanaimo bar; butter tart; and peameal bacon. Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least ...
The Canadian Identity, as it has come to be known, ... bacon. Canadian cuisine ... in the world. 28,000 people in 27 countries were asked to rate 12 countries as ...
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