• xX_fnord_Xx@lemmy.world
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      11 months ago

      Yup. UK Bacon is much thicker than US bacon, and Canadian bacon isn’t what most people would consider bacon at all.

      • cosmicrookie@lemmy.world
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        11 months ago

        I live in Denmark and what they call Danish Bacon in the UK, you can’t buy in Denmark because it’s too thick

        • xX_fnord_Xx@lemmy.world
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          11 months ago

          Interesting! I wonder if it is just a finger pointing name, much like syphilis was The Spanish Disease to many, but The Italian/French Disease to others.

      • Kedly@lemm.ee
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        11 months ago

        Also Canadian Bacon isnt “All Bacon Bought in Canada” if you go and just buy “Bacon” while in Canada, you get the bacon you’re expecting, you only get the ‘not bacon’ when you buy “Canadian Bacon”

      • Jknaraa@lemmy.ml
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        11 months ago

        Canadian bacon isn’t what most people would consider bacon at all

        In Canada we call it ham.

      • cosmicrookie@lemmy.world
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        11 months ago

        The expensive supermarket might have a butcher department, but most regular supermarkets only have prepacked and pre-sliced bacon. Maybe millionairs have it freshly sliced, I don’t know. I have heard that some countries you can have your minced meat made freshly too! There is no chance you can have that here. Never seen it anywhere (or maybe I show the wrong paces - think Lidl, ALDI etc)

        • Jknaraa@lemmy.ml
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          11 months ago

          It’s actually wild the difference in quality of product between different grocery stores (even the same chain) depending on how rich the area they’re in is.

        • supercriticalcheese@lemmy.world
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          11 months ago

          Okay in Italy most medium and at times small supermarkets have a place where you can get your prosciutto crudo, salame etc…

          Elsewhere in Europe there is frequently a butcher department if the supermarket is big.

          In Greece nearly all supermarkets have a butcher department, except maybe Lidl, where are you going to get your whole lamb for Easter BBQ? :)))

  • WelcomeBear@lemmy.world
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    11 months ago

    They’re doing it wrong.
    The secret is cheap bacon.
    So paper-thin that they would be embarrassed to sell it at the regular grocery store. We’re talking Family Dollar, so-thin-it’s-transparent, deceptively packaged bacon.

    CornKing is an example of a pretty thin bacon and it’s available at places like Wal-Mart

    If you don’t want that, then pre-cook the bacon in the microwave or oven on very low heat until it’s basically ham, then use that to wrap with.

  • OZFive@lemmy.world
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    11 months ago

    I will have to disagree with the author of that post. I have made many bacon wrapped dates stuffed with goat cheese and have had wonderful success without any half raw bacon. They are a family favorite.

        • somethingsnappy@lemmy.world
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          11 months ago

          Don’t undercook things wrapped in wild boar or bear then. Results may vary if you aren’t in a country with some processing standards for pork, I guess. Trichinosis is incredibly rare in pork since about 1982.

            • somethingsnappy@lemmy.world
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              11 months ago

              This is why we cook meat that comes from slaughterhouses, and why if you process it well you can have chicken tartar in Japan. Sushi is the same almost everywhere in the world because almost none of it is fresh, but blast frozen. Source: literally a microbiologist.

  • FlexibleToast@lemmy.world
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    11 months ago

    I don’t know. It was a fad about 10 years ago for bacon everything. Even the Narwhal was bacon baconing at midnight. I imagine a lot of the recipes come from that craze, which was before decent AI.

  • brbposting@sh.itjust.works
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    11 months ago

    I wonder what substitution the original post was warning about before the OP did a find & replace because bacon SEO’d better 🤔

  • Lifecoach5000@lemmy.world
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    11 months ago

    What? My grilled bacon wrapped stuffed jalapeños would like to have a word!

    Honestly my trick for those would be to flash grill the strips first , then wrap them and let the jalapeños go under indirect heat.

  • DessertStorms@kbin.social
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    11 months ago

    Sounds to me more like this person thought they could just sub them out and didn’t account for the difference in cooking temp/time it would need (the only real reason food would come out soggy and half raw), and instead of reminding others not to make the same mistake, is making up some food snob nonsense to shield their ego lol

  • Sterile_Technique@lemmy.world
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    11 months ago

    Did a recipe for bacon wrapped jalepeno poppers - they turned out amazing. Used an air fryer and had them spread out on a wire rack.

    10/10, would damage heart again.

    • mojofrododojo@lemmy.world
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      11 months ago

      every time I get that magical mouth feel of bacon - salty, crunchy, soft but not too mushy or springy - fuck me. fuck fuck it tastes so fucking good why does it taste this good I eat way too much bacon and I’m probably still below the national average.

      • prole@sh.itjust.works
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        11 months ago

        Put that shit on a toasted everything bagel with some egg and (cooper sharp) cheese? Mmm

        Fuck I’m hungry.

  • BeMoreCareful@lemmy.world
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    11 months ago

    Man, I got these dope looking bacon wrapped cheese stuffed jalapenos and idk how that was supposed to work. No e of those cool at the same time. You either got raw bacon, or a cooked to mush jalapeno with a tiny bit of burnt cheese on the bottom from where it had boiled out while the bacon was cooking.

    I’m still wounded by this experience. Thanks for listening.

    • Kecessa@sh.itjust.works
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      11 months ago

      Cut them in two (top to bottom)

      Put a mix of cream cheese, strong cheddar and precooked pieces of bacon inside the halves

      Panko on top

      Ship in the oven

      Tada!

  • southsamurai@sh.itjust.works
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    11 months ago

    Very true. However, you can sometimes shift the cooking time and turn the wrapped thing over halfway and still get a decent finish. Doesn’t work every time, but it does so often enough that I tend to take any bacon wrapped thing, add ten minutes and flip halfway through.

    There’s exceptions, particularly when the recipe isn’t oven or grill based. Beyond that, the problem usually arises when the wrapped food isn’t meat, or is a very delicate meat that differs in cook time and needed finished temp.