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Debbie

Joined: 21 Feb 2005 Posts: 861 Location: Paris
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Posted: Sat Apr 04, 2009 10:32 pm Post subject: |
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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. _________________ If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen. |
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swan
Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
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Posted: Sun Apr 05, 2009 4:34 am Post subject: |
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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
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Posted: Tue Apr 07, 2009 3:42 pm Post subject: rasher of bacon |
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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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