[olug] OT: bacon s'getti sauce

[Thomas D. Williamson]

For most of the world bacon is not the fatty pork that is cured and  
smoked. Most bacon elsewhere, something both cured and smoked is more  
like what we call Canadian bacon, closer to small smoked and cured  
pork loin, mostly meat with little fat. It is kind of like football in  
America versus football in the rest of he world. Fat back is used  
fresh most places although some form of curing it occurs as well in  
many places. The smoking of the pork parts with curing was not a  
common practice.

That was why the Cabonara was considered an American adaptation, using  
the bacon instead of another product. I think for the flavor, the use  
of American bacon does a better job if smokiness and that particular  
fat flavor is needed.

Tom Williamson

Quoting Will Langford <unfies at gmail.com>:

> On Mon, Oct 6, 2008 at 10:35 PM, Thomas D. Williamson <
> twilliam at inebraska.com> wrote:
>
>> Actually bacon like products are regularly used in Italian cooking
>
>
> Interesting read, but a troll comment beckons. "Bacon like" IS NOT BACON! :)
>  I'd continue on a pointless flame about not eating a pork chop when craving
> bacon, etc etc etc... but... nah.
>
>  It is nice to see that my thought of 'bacon imparting salt to sauce' isn't
> completely insane, tho :).
>
> -Will
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