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Re: Bacon - the thread
Originally Posted by Bob
(Post 11462763)
No....they might be better with some mushrooms, but not button mushrooms. ..... I'm allergic to them, ........
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Re: Bacon - the thread
Cheap space filler? One of my local restaurants has a dedicated mushroom bar, first time ive seen one. My favourite is sheppards pie on a portobello. But at $12 it is not cheap.
Mushroom Bar | Betty's Nosh |
Re: Bacon - the thread
What's the US equivalent of gammon ?
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Re: Bacon - the thread
Originally Posted by steveq
(Post 11464588)
What's the US equivalent of gammon?
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Re: Bacon - the thread
Originally Posted by Pulaski
(Post 11464603)
I'm not sure there is one. "Country ham" is the closest I know of, but it is cut thinner than gammon, and is drier, and therefore firmer, than gammon.
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Re: Bacon - the thread
Originally Posted by Cardienscarf
(Post 11464620)
And, therefore, not gammon. ....
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Re: Bacon - the thread
Originally Posted by Pulaski
(Post 11464603)
I'm not sure there is one. "Country ham" is the closest I know of, but it is cut thinner than gammon, and is drier, and therefore firmer, than gammon.
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Re: Bacon - the thread
A bacon thread with 13 pages and 187 posts? Bacon taken seriously here in the baconless land. But back home, what makes a really good bacon sarnie? There is research, and even a formula::nod:
Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich. They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures. A shortlist was then tested with computers to measure the texture of each sandwich. Fifty volunteers also judged each sandwich according to its taste, texture and flavour. The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon. |
Re: Bacon - the thread
Originally Posted by FlaviusAetius
(Post 11466574)
Fifty volunteers also judged each sandwich according to its taste, texture and flavour. . |
Re: Bacon - the thread
Originally Posted by FlaviusAetius
(Post 11466574)
... what makes a really good bacon sarnie?
White bread, butter, bacon, HP sauce. No nonsense. |
Re: Bacon - the thread
Originally Posted by SultanOfSwing
(Post 11466938)
Simplicity.
White bread, butter, bacon, HP sauce. No nonsense. |
Re: Bacon - the thread
Originally Posted by SultanOfSwing
(Post 11466938)
Simplicity.
White bread, butter, bacon, HP sauce. No nonsense. |
Re: Bacon - the thread
Originally Posted by Cardienscarf
(Post 11462315)
I am never cavalier about bacon! I paid my dues in that baconless land. Now I stand and look at it for hours in Sainsbury's, picking up different packages thinking "Shall I have this one. Or this one. Or maybe both." This is usually right before I head to the bakery counter for freshly baked bread so I can make my sarnie. While I'm there, I have to make another decision - iced bun or something with cream inside.
BTW since you are dancing around your handbag (per your location), I will disclose that I was born with my white stilletos glued to my feet ;) |
Re: Bacon - the thread
Originally Posted by FlaviusAetius
(Post 11466962)
At least 50 volunteers at Leeds U got to sample bacon sarnies and the end result was a formula that no one could parse into a good feed. But a good example of grantsmanship at its best.:lol:
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Re: Bacon - the thread
Originally Posted by SultanOfSwing
(Post 11466938)
Simplicity.
White bread, butter, back bacon, HP sauce. No nonsense. |
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