Becan or HAM?

That stuff on top wins every time Beag.

bapu


Ham. Isn't that the poor man's Becan?

It's not even in the same category IMHO!  there's none of that crispy, greasy goodness that comes with a good ol' bacon and bacon sandwich!

bapu

good ol' bacon and bacon sandwich!

What, no bacon in the middle of that samich?


Blasphemer!

no bread either, tho!

"I'll have the bacon, bacon, bacon, bacon, and bacon sandwich."

"Do you want that with extra bacon?"

"Of course.  Oh, and I'll also take a side of bacon."

PFFTTTT!

I don't think I really need to tell yall my thoughts on bacon.
That other stuff has is place somewhere I'm sure because after all, it is pork.
But don't be silly enough to ask me to choose.


Mike?

Ok then.

After careful consideration, the winner is.......................













Becan!



No ham misrepresented.


Mike? 

SongCraft


Aussie bacon is larger, more meat, leaner (less fat) compared to most US bacon.  But in my travels I know for sure that generally US bacon is much more tender.

And yes, I love bacon sandwiches! Mmmm Mmmm!!

I also love bacon and partly-poached eggs for breakfast, it's so good!!

Partly-Poached eggs:
In the fry pan (low-med-heat) with less oil (or butter) and covered with a lid to create steam (water vapor) this cooks the eggs evenly ensuring no sloppy (raw) egg-whites, no need to flip the eggs all whilst the yoke is cooked to perfection, the way you want it.

-

not sure what the relevance of the eggs is here, Greg, this is a BECAN discussion...
 
but that LARGER bacon down under sounds good!  but I don't know about the LEANER part...the fat is what makes becan ...well... BECAN!!! 

Becan for sure, not only for the taste but also the smell. Only thing as good in the morning is the smell of coffee. If they ever come up with a becan and coffee air freshener I'll be a happy man.

Danish Becan....mmmmmm


Becan Danish....errrrr



How bad can it be?  At least it's got becan in it.

You can buy thick bacon most anywhere.......... Preferably a meat shop.

I think it's called, ......... thick bacon.

SongCraft

If they ever come up with a becan and coffee air freshener I'll be a happy man.

Wear it LOL!!:


For anyone who is brave enough; women will find you irresistible, *drooling*, unfortunately so too will the pack of dogs that's been stalking, staring, *drooling*.......

*arghhhhhh*

-

Now that's a useful product, probably more effective on larger size women I'm thinking..

Aha!

I've finally sussed the Anglo-American becan confusion.

Much of our becan is imported from Denmark and the most common cuts we enjoy are either 'Back' or 'Streaky'.

'Back' becan rashers are cut from the loin in common with the Canadian becan it is much leaner and because of that it has become the favourite on the British table as I suppose it is deemed less unhealthy.

'Streaky' becan however, cut from the belly is identical to it's American cousin and was much more popular on the breakfast table when I was growing up than it is today.  It is still widely available and is the preferred choice of the true becan fan.

Pretty much all of the restaurants, hotels and the like will as a general rule serve 'back' rashers which is why Ed's hotel never got his breakfast right.

So in future any further visitors to the UK from the CH wanting that taste of home should specify raw fried streaky becan!.

SongCraft


Here's a picture of Aussie becan:



You notice the large meaty part of the becan which is the Candian cut, whereas in the US they discard that meaty part and instead prefer the fatty part.

The Aussies however aren't fussy at all, Aussies won't discard any part of that becan, they'll also keep that tough rind that runs along the edge of the fat.  I usually cut that rind off before cooking because it's almost impossible to eat since the texture is like chewing on hard leather shoe laces and it would take years to digest that rind. 

So imagine on a typical hot day you walk into an Aussie restaurant and this hot sweaty chick with a loud voice says; 'Gid'day Mate' then slams a plate of Aussie becan on the table, 48 slices of quality becan piled up high, that unmistakable becan aroma fills your nostrils, all that becan cooked to perfection!

-

greg - ok, I admit...that actually looks quite good.  (sans the rind, of course.  rinds and fat back are for pinto beans!)

This thread makes me hungry.

When I hit the 1k post mark. I'll celebrate with a bacon cheeseburger.

Yes.