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rashers of bacon
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Sat Apr 04, 2009 10:32 pm    Post subject: Reply with quote

I pick the one that suits the flavour combination that I am wanting.

Sometimes I want that smokey flavour, sometimes not.

The uncured bacon tends to cook up into a soft rasher, so if I want crispy bacon I will pick cured rashers.

Really I think it is personal choice which one you use.
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Sun Apr 05, 2009 4:34 am    Post subject: Reply with quote

Thanks Debbie, that is very helpful. I'll go for cured, definitely. Thing is - I don't know what it is we use in Holland (it's just called' bacon' )- hence th questions!
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kyle



Joined: 01 Dec 2008
Posts: 13
Location: Wisconsin

PostPosted: Tue Apr 07, 2009 3:42 pm    Post subject: rasher of bacon Reply with quote

As I have recently found a supplier of exquisitely smoked bacon , my definition of a rasher is "a woefully inadequate portion".

Scrambled eggs with top quality bacon and good Wisconsin made blue cheese is one of my all time favorite Saturday breakfasts.
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