On 5/11/2026 3:44 AM, KenitoBenito wrote:
On Sun, 10 May 2026 13:41:33 -0600, Eldon Chance <nospam@in.valid>No pork is worth that.
wrote:
[...]
https://www.smokehouse.com/sliced-country-pork-jowl.html
Four 1 lb. packages Sliced Country Jowl
Item: D724
$69.99
Holy [expletive deleted]! That best be some extremely good jowl.
Oh, it's for four packages. That is easier to accept. Still,
around $17 a pound is high, IMO.
Back In Stock June 08th 2026
Pre-order today. Ships as soon as restocked.
If it's good, people may as well get the 12 pounds for $139.00.
It would be around $11 per pound. Someone try it and let me know :)
On Mon, 11 May 2026 01:44:03 -0700
KenitoBenito <Kenito@Benito.Het> wrote:
On Sun, 10 May 2026 13:41:33 -0600, Eldon Chance <nospam@in.valid>
wrote:
[...]
https://www.smokehouse.com/sliced-country-pork-jowl.html
Four 1 lb. packages Sliced Country Jowl
Item: D724
$69.99
Holy [expletive deleted]! That best be some extremely good jowl.
Amen to that!
Oh, it's for four packages. That is easier to accept. Still,
around $17 a pound is high, IMO.
They tend to be, but great product.
They used to sell in smaller increments.Back In Stock June 08th 2026
Pre-order today. Ships as soon as restocked.
If it's good, people may as well get the 12 pounds for $139.00.
It would be around $11 per pound. Someone try it and let me know :)
On Mon, 11 May 2026 15:50:23 -0600, Eldon Chance <nospam@in.valid>
wrote:
On Mon, 11 May 2026 01:44:03 -0700
KenitoBenito <Kenito@Benito.Het> wrote:
On Sun, 10 May 2026 13:41:33 -0600, Eldon Chance <nospam@in.valid>
wrote:
[...]
https://www.smokehouse.com/sliced-country-pork-jowl.html
Four 1 lb. packages Sliced Country Jowl
Item: D724
$69.99
Holy [expletive deleted]! That best be some extremely good
jowl.
Amen to that!
Oh, it's for four packages. That is easier to accept. Still,
around $17 a pound is high, IMO.
They tend to be, but great product.
They used to sell in smaller increments.Back In Stock June 08th 2026
Pre-order today. Ships as soon as restocked.
If it's good, people may as well get the 12 pounds for
$139.00. It would be around $11 per pound. Someone try it and let
me know :)
I would suggest they return to it. IMO, they should offer a cheap sampler package. Allow prospective customers to get a sampling of
different items. They may be motivated to buy the more expensive
selections after that.
On Mon, 11 May 2026 18:01:15 -0500, Sissy Simmons
<sissysimmons@gmail.com> wrote:
On 5/11/2026 12:40 PM, ItsJoanNotJoAnn@webtv.net wrote:
About 15 years ago, they changed their sausage patty. It became not
Sissy Simmons <sissysimmons@gmail.com> posted:
On 5/11/2026 4:54 AM, Cindy Hamilton wrote:
It's what McD's puts on the Egg McMuffin, but you can sub normal
On 2026-05-10, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
I've never seen back bacon available here. It might be but I've never >>>>>> seen it at any store. BUT I'd have that on buttered toast.
It's labeled "Canadian bacon" in your store.
(streaky) bacon or sausage, and the sandwich is much better.
I always opt for a sausage patty, yum.
quite as good. They should have packets of red pepper as well as black.
Any of the sandwiches with sausage are better with a little red pepper
added.
I'm starting to worry about Sissy Simmons. Three whole sentences and
he hasn't mentioned money yet.
They often have the sausage muffins w/o egg for less than half
the price of the ones with egg. That's a pricey egg.
Ah, everything's alright.
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled
eggs.
My morning meal was early enough to actually be termed breakfast.-a Two
biscuits with four slices of *paper thin* Canadian bacon between each one
plus a large mug of coffee.-a Four slices each to eliminate that small
package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better.
On 2026-05-10, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Graham <g.stereo@shaw.ca> posted:
Next time, make a "Bacon Doorstep".
Slices of lightly cooked back bacon sandwiched between
very thick slices of buttered white bread.
Dammit, they're good!
I've never seen back bacon available here. It might be but I've never
seen it at any store. BUT I'd have that on buttered toast.
It's labeled "Canadian bacon" in your store.
It gets up my nose?-a It just leaves me wondering why it is called
Canadian bacon since it is completely different from the back bacon that
is popular here.
On 2026-05-11, dsi1 <user4746@newsgrouper.org.invalid> wrote:
If you believe that bacon can come from a pork loin instead a pork belly, ham can
pretty much come from anywhere on a pig.
Millions of people refer to cured pork loin as bacon. Most of these
are in Great Britain, Canada, and the U.S. Not so much, I guess, in
Hawaii. Which is a whole 'nother country.
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled
eggs.
My morning meal was early enough to actually be termed breakfast.-a Two
biscuits with four slices of *paper thin* Canadian bacon between each one
plus a large mug of coffee.-a Four slices each to eliminate that small
package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better.
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled >>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two
biscuits with four slices of *paper thin* Canadian bacon between each one >>> plus a large mug of coffee.-a Four slices each to eliminate that small
package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better.
I'm still trying to figure out why it is called Canadian bacon, too.
On 5/11/2026 9:15 AM, Dave Smith wrote:
It's just a name on a label of a package of almost ham. No need to get >upset about it.
It gets up my nose?-a It just leaves me wondering why it is called
Canadian bacon since it is completely different from the back bacon that
is popular here.
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked
ham, not bacon.
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smokedThere's beef burgers made out of beef, and chicken burgers made out of >chicken, but no burgers made out of pork?
ham, not bacon.
They could call it a hamburger.
On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smokedThere's beef burgers made out of beef, and chicken burgers made out of
ham, not bacon.
chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my
name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
Pierre Choderlos de Laclos wrote:
On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>You don't own the name Bruce, and Pierre sounds like a faggot French
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>> ham, not bacon.There's beef burgers made out of beef, and chicken burgers made out of
chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my
name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
name, that's fitting for a sissy like you.
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled >>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two
biscuits with four slices of *paper thin* Canadian bacon between each one >>> plus a large mug of coffee.-a Four slices each to eliminate that small
package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better.
I'm still trying to figure out why it is called Canadian bacon, too.
It's boneless pork loin, which has been cured and smoked and sliced very thin. Makes for a nice breakfast sandwich, though.
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:Don't know why they call it Canadian bacon. It's thinly sliced smoked
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled >>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two
biscuits with four slices of *paper thin* Canadian bacon between each one >>> plus a large mug of coffee.-a Four slices each to eliminate that small
package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better.
ham, not bacon.
On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>> ham, not bacon.There's beef burgers made out of beef, and chicken burgers made out of >>chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my
name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
On 2026-05-17, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>> ham, not bacon.There's beef burgers made out of beef, and chicken burgers made out of >>>chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my
name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
We'll still call you Bruce, though. I assumed the "Pierre Chode"
that showed up in my message listing was a spammer.
On Sun, 17 May 2026 10:35:43 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-17, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>>> ham, not bacon.There's beef burgers made out of beef, and chicken burgers made out of >>>> chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my
name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
We'll still call you Bruce, though. I assumed the "Pierre Chode"
that showed up in my message listing was a spammer.
I didn't see that. Maybe because I don't see crossposts. The troll
will get bored. They always do. Or their Internet rights are revoked
by staff. When that happens, I'll be Bruce again.
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
Why is it called rCLCanadianrCY bacon ?
Canadian Bacon probably got that name says because in the
mid 1800rCOs there was shortage of pork in the United Kingdom
and they imported the meat from Canada.
They would cure the backmeat in a special brine, which the
Canadians call peameal bacon, because they would roll it in
ground yellow split peas to help preserve it.
The English smoked it instead, and this new concotion was
just referred to probably as Canadian Bacon, The Amreicans
like it and brought it back to the states.
On 2026-05-17 6:29 a.m., Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
Why is it called rCLCanadianrCY bacon ?
Canadian Bacon probably got that name says because in the
mid 1800rCOs there was shortage of pork in the United Kingdom
and they imported the meat from Canada.
They would cure the backmeat in a special brine, which the
Canadians call peameal bacon, because they would roll it in
ground yellow split peas to help preserve it.
The English smoked it instead, and this new concotion was
just referred to probably as Canadian Bacon, The Amreicans
like it and brought it back to the states.
I know that it exists, but not in this part of Canada. I have only seen
it here once or twice and that was many years ago. Mike and Graham live
in different parts of the country. Maybe it is available where they live.
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled >>>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two >>>> biscuits with four slices of *paper thin* Canadian bacon between each one >>>> plus a large mug of coffee.-a Four slices each to eliminate that small >>>> package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better. >>>
I'm still trying to figure out why it is called Canadian bacon, too.
It's boneless pork loin, which has been cured and smoked and sliced very
thin. Makes for a nice breakfast sandwich, though.
Did you try googling for the information?
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:Don't know why they call it Canadian bacon. It's thinly sliced smoked
I baked a couple frozen Costo croissants for myself and cooked up a
slice of back bacon and a slice of peameal bacon and a couple scrambled >>>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two >>>> biscuits with four slices of *paper thin* Canadian bacon between each one >>>> plus a large mug of coffee.-a Four slices each to eliminate that small >>>> package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery
and tried it. It wasn't bad. I haven't seen it since.Peameal much better. >>>
ham, not bacon.
It's not ham. Ham comes from the leg. It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast bakk\text{||}\). It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork
from the back, sides, or belly.
On 5/17/2026 6:29 AM, Cindy Hamilton wrote:
I'm still trying to figure out why it is called Canadian bacon, too.
It's boneless pork loin, which has been cured and smoked and sliced very >>> thin.-a Makes for a nice breakfast sandwich, though.
Did you try googling for the information?
Why would I bother?-a I know what it is and it's not bacon despite the
Usian name.
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked
ham, not bacon.
It's not ham.-a Ham comes from the leg.-a It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter
preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork
from the back, sides, or belly.
Why do the semantics matter?-a We can all agree it's not bacon.
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:Sayeth the constant semantics niggler...
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:Don't know why they call it Canadian bacon. It's thinly sliced
I baked a couple frozen Costo croissants for myself and cooked
up a slice of back bacon and a slice of peameal bacon and a
couple scrambled eggs.
My morning meal was early enough to actually be termed
breakfast.-a Two biscuits with four slices of *paper thin*
Canadian bacon between each one plus a large mug of coffee.
Four slices each to eliminate that small package out of the
refrigerator.
I am still trying to figure out why they call it Canadian bacon.
It's foreign to us.-a We love our peameal bacon but Canadian bacon
doesn't exist here. Many years ago I saw some Canadian bacon in a
local grocery and tried it. It wasn't bad. I haven't seen it
since.Peameal much better.
smoked ham, not bacon.
It's not ham. Ham comes from the leg. It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast bakk\text{||}\). It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for
winter preservationrCorather than a specific cut. By the 17th
century, the meaning narrowed to describe specifically the
salt-cured or smoked pork from the back, sides, or belly.
Why do the semantics matter?
We can all agree it's not bacon.There is no "all" apparently, you know that dear.
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked
up a slice of back bacon and a slice of peameal bacon and a
couple scrambled eggs.
My morning meal was early enough to actually be termed breakfast.
Two biscuits with four slices of *paper thin* Canadian bacon
between each one plus a large mug of coffee.-a Four slices each to
eliminate that small package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon.
It's foreign to us.-a We love our peameal bacon but Canadian bacon
doesn't exist here. Many years ago I saw some Canadian bacon in a
local grocery and tried it. It wasn't bad. I haven't seen it
since.Peameal much better.
I'm still trying to figure out why it is called Canadian bacon,
too. It's boneless pork loin, which has been cured and smoked and
sliced very thin. Makes for a nice breakfast sandwich, though.
Did you try googling for the information?
https://www.kitchenproject.com/history/CanadianBacon/
What is Canadian Bacon ??
Canadian Bacon is a misnomer.
The only place they call it that is in the United States.
Just as they donrCOt cal Philly Cheese steak in Philadelphia,
or Buffalo Wings in Buffalo.
Why is it called rCLCanadianrCY bacon ?
Canadian Bacon probably got that name says because in the
mid 1800rCOs there was shortage of pork in the United Kingdom
and they imported the meat from Canada.
They would cure the backmeat in a special brine, which the
Canadians call peameal bacon, because they would roll it in
ground yellow split peas to help preserve it.
The English smoked it instead, and this new concotion was
just referred to probably as Canadian Bacon, The Amreicans
like it and brought it back to the states.
On 5/17/2026 6:29 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a >>>>>> slice of back bacon and a slice of peameal bacon and a couple scrambled >>>>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two >>>>> biscuits with four slices of *paper thin* Canadian bacon between each one >>>>> plus a large mug of coffee.-a Four slices each to eliminate that small >>>>> package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery >>>> and tried it. It wasn't bad. I haven't seen it since.Peameal much better. >>>>
I'm still trying to figure out why it is called Canadian bacon, too.
It's boneless pork loin, which has been cured and smoked and sliced very >>> thin. Makes for a nice breakfast sandwich, though.
Did you try googling for the information?
Why would I bother? I know what it is and it's not bacon despite the
Usian name.
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:Don't know why they call it Canadian bacon. It's thinly sliced smoked
I baked a couple frozen Costo croissants for myself and cooked up a >>>>>> slice of back bacon and a slice of peameal bacon and a couple scrambled >>>>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two >>>>> biscuits with four slices of *paper thin* Canadian bacon between each one >>>>> plus a large mug of coffee.-a Four slices each to eliminate that small >>>>> package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's
foreign to us.-a We love our peameal bacon but Canadian bacon doesn't
exist here. Many years ago I saw some Canadian bacon in a local grocery >>>> and tried it. It wasn't bad. I haven't seen it since.Peameal much better. >>>>
ham, not bacon.
It's not ham. Ham comes from the leg. It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter
preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork
from the back, sides, or belly.
Why do the semantics matter? We can all agree it's not bacon.
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:
On 5/17/2026 6:29 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a >>>>>>> slice of back bacon and a slice of peameal bacon and a couple scrambled >>>>>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two >>>>>> biscuits with four slices of *paper thin* Canadian bacon between each one
plus a large mug of coffee.-a Four slices each to eliminate that small >>>>>> package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's >>>>> foreign to us.-a We love our peameal bacon but Canadian bacon doesn't >>>>> exist here. Many years ago I saw some Canadian bacon in a local grocery >>>>> and tried it. It wasn't bad. I haven't seen it since.Peameal much better. >>>>>
I'm still trying to figure out why it is called Canadian bacon, too.
It's boneless pork loin, which has been cured and smoked and sliced very >>>> thin. Makes for a nice breakfast sandwich, though.
Did you try googling for the information?
Why would I bother? I know what it is and it's not bacon despite the
Usian name.
You said you were still trying to figure it out.
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
Don't know why they call it Canadian bacon. It's thinly sliced smoked >>>> ham, not bacon.
It's not ham. Ham comes from the leg. It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter >>> preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork
from the back, sides, or belly.
Why do the semantics matter? We can all agree it's not bacon.
Why does anything matter?
Details matter, or we might as well just make up our own words.
Poached eggs on toast and two types of bacon. There was a strip of side bacon and a slice of peameal bacon. I had an extra piece of toast with
some raspberry jam.
On Sun, 17 May 2026 10:35:43 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-17, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>>> ham, not bacon.There's beef burgers made out of beef, and chicken burgers made out of >>>> chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my
name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
We'll still call you Bruce, though. I assumed the "Pierre Chode"
that showed up in my message listing was a spammer.
I didn't see that. Maybe because I don't see crossposts. The troll
will get bored. They always do. Or their Internet rights are revoked
by staff. When that happens, I'll be Bruce again.
Pierre Choderlos de Laclos wrote on 5/17/2026 5:52 AM:
On Sun, 17 May 2026 10:35:43 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-17, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote: >>>> On Sun, 17 May 2026 03:29:41 -0400, Bruce <Bruce@invalid.invalid>
wrote:
jmquown wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>>>> ham, not bacon.There's beef burgers made out of beef, and chicken burgers made out of >>>>> chicken, but no burgers made out of pork?
They could call it a hamburger.
I hereby bequeath the name 'Bruce' to the troll who's posting under my >>>> name and I shall henceforth be known as 'Pierre Choderlos de Laclos',
until the wheel of fortune turns and prompts another change.
We'll still call you Bruce, though. I assumed the "Pierre Chode"
that showed up in my message listing was a spammer.
I didn't see that. Maybe because I don't see crossposts. The troll
will get bored. They always do. Or their Internet rights are revoked
by staff. When that happens, I'll be Bruce again.
Why not post as dave smith for a while?
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:Absurdly expansionist dismissal Hammy dear.
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:Don't know why they call it Canadian bacon. It's thinly sliced
I baked a couple frozen Costo croissants for myself and cooked
up a slice of back bacon and a slice of peameal bacon and a
couple scrambled eggs.
My morning meal was early enough to actually be termed
breakfast.-a Two biscuits with four slices of *paper thin*
Canadian bacon between each one plus a large mug of coffee.
Four slices each to eliminate that small package out of the
refrigerator.
I am still trying to figure out why they call it Canadian bacon.
It's foreign to us.-a We love our peameal bacon but Canadian
bacon doesn't exist here. Many years ago I saw some Canadian
bacon in a local grocery and tried it. It wasn't bad. I haven't
seen it since.Peameal much better.
smoked ham, not bacon.
It's not ham. Ham comes from the leg. It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\). It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for
winter preservationrCorather than a specific cut. By the 17th
century, the meaning narrowed to describe specifically the
salt-cured or smoked pork from the back, sides, or belly.
Why do the semantics matter? We can all agree it's not bacon.
Why does anything matter?
Details matter, or we might as well just make up our own words.
On Sun, 17 May 2026 16:38:59 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
Don't know why they call it Canadian bacon. It's thinly sliced
smoked ham, not bacon.
It's not ham. Ham comes from the leg. It's loin, which comes
from the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\). It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for
winter preservationrCorather than a specific cut. By the 17th
century, the meaning narrowed to describe specifically the
salt-cured or smoked pork from the back, sides, or belly.
Why do the semantics matter? We can all agree it's not bacon.
Why does anything matter?
Details matter, or we might as well just make up our own words.
And call a mussel a clam.
Dave Smith <adavid.smith@sympatico.ca> posted:
Poached eggs on toast and two types of bacon. There was a strip of
side bacon and a slice of peameal bacon. I had an extra piece of
toast with some raspberry jam.
Mine was just breakfast at 11:00 a.m. and it was three scrambled eggs
and coffee; no toast or jam.
Over medium eggs on top of a split, buttered and toasted in the
toaster oven English muffin was considered. Scrambled was quicker.
~
Poached eggs on toast and two types of bacon. There was a strip of side bacon and a slice of peameal bacon. I had an extra piece of toast with
some raspberry jam.
On 2026-05-17 10:39 a.m., jmquown wrote:
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>> ham, not bacon.
It's not ham.-a Ham comes from the leg.-a It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter >>> preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork
from the back, sides, or belly.
Why do the semantics matter?-a We can all agree it's not bacon.
I guess semantics matter because we seem to be unable to agree that it
is not bacon.
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:
On 5/17/2026 6:29 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
On 2026-05-10 2:52 p.m., ItsJoanNotJoAnn@webtv.net wrote:
I baked a couple frozen Costo croissants for myself and cooked up a >>>>>>> slice of back bacon and a slice of peameal bacon and a couple scrambled >>>>>>> eggs.
My morning meal was early enough to actually be termed breakfast.-a Two >>>>>> biscuits with four slices of *paper thin* Canadian bacon between each one
plus a large mug of coffee.-a Four slices each to eliminate that small >>>>>> package out of the refrigerator.
I am still trying to figure out why they call it Canadian bacon. It's >>>>> foreign to us.-a We love our peameal bacon but Canadian bacon doesn't >>>>> exist here. Many years ago I saw some Canadian bacon in a local grocery >>>>> and tried it. It wasn't bad. I haven't seen it since.Peameal much better. >>>>>
I'm still trying to figure out why it is called Canadian bacon, too.
It's boneless pork loin, which has been cured and smoked and sliced very >>>> thin. Makes for a nice breakfast sandwich, though.
Did you try googling for the information?
Why would I bother? I know what it is and it's not bacon despite the
Usian name.
You said you were still trying to figure it out.
On 5/17/2026 11:55 AM, Dave Smith wrote:
On 2026-05-17 10:39 a.m., jmquown wrote:
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>>> ham, not bacon.
It's not ham.-a Ham comes from the leg.-a It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter >>>> preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork >>>> from the back, sides, or belly.
Why do the semantics matter?-a We can all agree it's not bacon.
I guess semantics matter because we seem to be unable to agree that it
is not bacon.
I agree it's not bacon.-a I never once claimed it was bacon, despite what
it is called on the package.-a Okay?!
On 2026-05-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
Poached eggs on toast and two types of bacon. There was a strip of side
bacon and a slice of peameal bacon. I had an extra piece of toast with
some raspberry jam.
Oatmeal around 6:30 am and a couple slices of bacon around 8:30.
Why the two-hour delay? Had to wait for my husband to wake up.
On 5/17/2026 11:55 AM, Dave Smith wrote:
On 2026-05-17 10:39 a.m., jmquown wrote:
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>>> ham, not bacon.
It's not ham.-a Ham comes from the leg.-a It's loin, which comes from
the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter >>>> preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork >>>> from the back, sides, or belly.
Why do the semantics matter?-a We can all agree it's not bacon.
I guess semantics matter because we seem to be unable to agree that it
is not bacon.
I agree it's not bacon.-a I never once claimed it was bacon, despite what
it is called on the package.-a Okay?!
On 5/17/2026 12:37 PM, Cindy Hamilton wrote:
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:
On 5/17/2026 6:29 AM, Cindy Hamilton wrote:
Did you try googling for the information?
Why would I bother? I know what it is and it's not bacon despite the
Usian name.
You said you were still trying to figure it out.
Why do you take things so literally? I'm still trying to figure that
out. ;) I'm not the one had "Canadian bacon" on biscuits for brunch.
On 2026-05-17 5:48 p.m., Cindy Hamilton wrote:
On 2026-05-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
Poached eggs on toast and two types of bacon. There was a strip of side
bacon and a slice of peameal bacon. I had an extra piece of toast with
some raspberry jam.
Oatmeal around 6:30 am and a couple slices of bacon around 8:30.
Why the two-hour delay? Had to wait for my husband to wake up.
My wife and I often have lunch together and almost always have supper >together, but breakfast is a solo affair. I like to eat first thing. I >usually get up and get going early, if you can call 8 am early. After
get cleaned up and dressed I come downstairs and have a bowl of cereal
with fruit. She is usually still in bed. Then she does her morning
exercise regime which takes 45 minutes or more. By the time she gets >downstairs her walking buddies show up and they for a a mile and a half >walk.By the time she gets back it's lunch time.
On 2026-05-17 6:33 p.m., jmquown wrote:
On 5/17/2026 11:55 AM, Dave Smith wrote:
On 2026-05-17 10:39 a.m., jmquown wrote:
Why do the semantics matter?-a We can all agree it's not bacon.
I guess semantics matter because we seem to be unable to agree that it
is not bacon.
I agree it's not bacon.-a I never once claimed it was bacon, despite what >> it is called on the package.-a Okay?!
I know you agree it's not bacon. I think it is bacon. Back bacon,
Peameal bacon and .... Canadian bacon wherever that comes from.
On Sun, 17 May 2026 18:37:24 -0400, jmquown <j_mcquown@comcast.net>
wrote:
On 5/17/2026 12:37 PM, Cindy Hamilton wrote:
On 2026-05-17, jmquown <j_mcquown@comcast.net> wrote:
On 5/17/2026 6:29 AM, Cindy Hamilton wrote:
Did you try googling for the information?
Why would I bother? I know what it is and it's not bacon despite
the Usian name.
You said you were still trying to figure it out.
Why do you take things so literally? I'm still trying to figure
that out. ;) I'm not the one had "Canadian bacon" on biscuits for
brunch.
Jill: "I'm still trying to figure out why it is called Canadian
bacon."
Cindy: "Did you try googling for the information?"
Jill: "Why would I bother?"
Now, who's not making any sense here?
On 2026-05-17 6:33 p.m., jmquown wrote:
On 5/17/2026 11:55 AM, Dave Smith wrote:
On 2026-05-17 10:39 a.m., jmquown wrote:
On 5/17/2026 6:34 AM, Cindy Hamilton wrote:
On 2026-05-16, jmquown <j_mcquown@comcast.net> wrote:
On 5/10/2026 3:03 PM, Dave Smith wrote:
Don't know why they call it Canadian bacon.-a It's thinly sliced smoked >>>>>> ham, not bacon.
It's not ham.-a Ham comes from the leg.-a It's loin, which comes from >>>>> the back.
The word bacon traces back to the Proto-Germanic root \(\ast
bakk\text{||}\).
It described the back meat of a pig.
Originally, the term was a general one for porkrCooften salted for winter >>>>> preservationrCorather than a specific cut. By the 17th century, the
meaning narrowed to describe specifically the salt-cured or smoked pork >>>>> from the back, sides, or belly.
Why do the semantics matter?-a We can all agree it's not bacon.
I guess semantics matter because we seem to be unable to agree that it
is not bacon.
I agree it's not bacon.-a I never once claimed it was bacon, despite what >> it is called on the package.-a Okay?!
I know you agree it's not bacon. I think it is bacon. Back bacon,
Peameal bacon and .... Canadian bacon wherever that comes from.
On 2026-05-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
I agree it's not bacon.-a I never once claimed it was bacon, despite what >>> it is called on the package.-a Okay?!
I know you agree it's not bacon. I think it is bacon. Back bacon,
Peameal bacon and .... Canadian bacon wherever that comes from.
Is back bacon smoked? If so, it's equivalent to what we call
"Canadian bacon".
On 2026-05-18 5:24 a.m., Cindy Hamilton wrote:
On 2026-05-17, Dave Smith <adavid.smith@sympatico.ca> wrote:
I agree it's not bacon.-a I never once claimed it was bacon, despite what >>>> it is called on the package.-a Okay?!
I know you agree it's not bacon. I think it is bacon. Back bacon,
Peameal bacon and .... Canadian bacon wherever that comes from.
Is back bacon smoked? If so, it's equivalent to what we call
"Canadian bacon".
I am familiar with "Canadian Bacon" only because I once found it in the grocery store and tried it to see what it is like. It was indeed
smoked. Our back bacon.... Peameal... is brined and then rolled in corn meal. I don't think I get all up in my nose and Canadian bacon. It just puzzles me why Americans have a product pork loin bacon called Canadian bacon when it is is nothing like the back bacon we eat.
On 2026-05-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
I am familiar with "Canadian Bacon" only because I once found it in the
grocery store and tried it to see what it is like. It was indeed
smoked. Our back bacon.... Peameal... is brined and then rolled in corn
meal. I don't think I get all up in my nose and Canadian bacon. It just
puzzles me why Americans have a product pork loin bacon called Canadian
bacon when it is is nothing like the back bacon we eat.
And yet, I posted the history of Canadian bacon a few days ago.
Try the Wikipedia article.
I am familiar with "Canadian Bacon" only because I once found it in the grocery store and tried it to see what it is like.Is not all bacon purchased north of the border Canadian?
On 5/18/2026 9:49 AM, Dave Smith wrote:
Is not all bacon purchased north of the border Canadian?
I am familiar with "Canadian Bacon" only because I once found it in
the grocery store and tried it to see what it is like.
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