just ignore and let this one die
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Maureen Boccaccio
TWJKFA
Join date: 28 Feb 2008
Posts: 14,484
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04-15-2008 14:25
From: Yosef Okelly Irish bacon?
I have had blood sasuage but I did not know Irish had their own bacon. From: http://www.wisegeek.com/what-is-irish-bacon.htm Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon. This makes it quite similar to Canadian bacon. Both are cured and have about the same thickness in slices. Both are cooked until done but not crisped like American bacon. Unlike its Canadian cousin, Irish bacon tends to have a layer of fat around the meat, which many feel enhances flavor. To further confuse matters, some companies now make Irish bacon that is similar in cut to American bacon and should be cooked until crispy. It is normally a great deal thicker in cut than American bacon, but is prepared in the same manner. Irish bacon is also similar to pancetta, the Italian cured meat made from pork back meat. In fact, Irish bacon, of the round variety makes an excellent substitute for pancetta in recipes. Either one can stand in for the other in recipes, though the Irish bacon will be sliced much thicker than pancetta. |
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Max Herzog
Cloudy
Join date: 9 Jul 2006
Posts: 1,073
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04-15-2008 14:27
From: Derbor Torok Ahhh, now we are talking sports... Soccer and Lacrosse. Rugby isn't bad.. but Curling is just below golf. Gold would be ok if you were allowed to hit the other players with your clubs...
The beauty of this thread is that I just have to read the last few posts and not feel bad about lacking context... Haggis anyone?
.d It's not soccer, it's *football*. Please  |
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Conan Godwin
In ur base kilin ur d00ds
Join date: 2 Aug 2006
Posts: 3,676
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04-15-2008 14:27
From: Maureen Boccaccio From: http://www.wisegeek.com/what-is-irish-bacon.htm Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon. This makes it quite similar to Canadian bacon. Both are cured and have about the same thickness in slices. Both are cooked until done but not crisped like American bacon. Unlike its Canadian cousin, Irish bacon tends to have a layer of fat around the meat, which many feel enhances flavor. To further confuse matters, some companies now make Irish bacon that is similar in cut to American bacon and should be cooked until crispy. It is normally a great deal thicker in cut than American bacon, but is prepared in the same manner. Irish bacon is also similar to pancetta, the Italian cured meat made from pork back meat. In fact, Irish bacon, of the round variety makes an excellent substitute for pancetta in recipes. Either one can stand in for the other in recipes, though the Irish bacon will be sliced much thicker than pancetta. Problem with all that is that pancetta is made from the belly of the pig, not the back. Also, pancetta is not usually sliced at all - it's cut into chunks and put in soups and sauces.
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From: Raindrop Cooperstone hateful much? dude, that was low. die. .
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Maureen Boccaccio
TWJKFA
Join date: 28 Feb 2008
Posts: 14,484
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04-15-2008 14:32
From: Max Herzog You play rugby? Then a moratorium on lame hooker gags needs to be declared. LOL! Too kind, Max, too kind... Sadly, I have not played in some time... and besides, all the pitches here about have been overtaken by frisbee players and American football fanatics...even the local soccer players are having difficulty marking their territory. |
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Conan Godwin
In ur base kilin ur d00ds
Join date: 2 Aug 2006
Posts: 3,676
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04-15-2008 14:33
From: Maureen Boccaccio LOL! Too kind, Max, too kind...
Sadly, I have not played in some time... and besides, all the pitches here about have been overtaken by frisbee players and American football fanatics...even the local soccer players are having difficulty marking their territory. Jumpers for goalposts.
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From: Raindrop Cooperstone hateful much? dude, that was low. die. .
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Maureen Boccaccio
TWJKFA
Join date: 28 Feb 2008
Posts: 14,484
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04-15-2008 14:34
From: Conan Godwin Problem with all that is that pancetta is made from the belly of the pig, not the back. Also, pancetta is not usually sliced at all - it's cut into chunks and put in soups and sauces. really? hmmm. I slice up my pancetta... (and honestly? I had no idea where it came from...just know it tastes GOOOOOOOOD) |
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Isabeau Imako
P'tite Poulette
Join date: 13 Sep 2007
Posts: 2,335
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04-15-2008 14:35
I wonder what Kevin Bacon's backside tastes like.
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From: Macphisto Angelus Just remember what my dear Grammy always says: "F**k 'em!"
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Maureen Boccaccio
TWJKFA
Join date: 28 Feb 2008
Posts: 14,484
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04-15-2008 14:38
From: Isabeau Imako I wonder what Kevin Bacon's backside tastes like. ooooh!!! |
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Derbor Torok
Lost soul
Join date: 21 Jun 2007
Posts: 1,016
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04-15-2008 14:43
From: Max Herzog It's not soccer, it's *football*. Please Well.. just an acknowledgment of the other 'football' here in this side of the pond. We don't want to confuse anyone.. But for you folks on the other side substitute 'soccer' with 'football' please. Since I played both.. I am clearly conflicted in the matter..  .d |
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Derbor Torok
Lost soul
Join date: 21 Jun 2007
Posts: 1,016
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04-15-2008 14:45
From: Isabeau Imako I wonder what Kevin Bacon's backside tastes like. This statement along with your signature gave me a mental image that made me crack up... people now are looking at me a little askew.. .d |
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Raymond Figtree
Gone, avi, gone
Join date: 17 May 2006
Posts: 6,256
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04-15-2008 14:53
From: Isabeau Imako I wonder what Kevin Bacon's backside tastes like. Tastes like chicken.
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Read or listen to some Eckhart Tolle. You won't regret it.
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Isabeau Imako
P'tite Poulette
Join date: 13 Sep 2007
Posts: 2,335
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04-15-2008 14:56
From: Raymond Figtree Tastes like chicken. Finger lickin' good. @Derbor, was I the bird in your mental image, or one of the heads going for the backside?
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From: Macphisto Angelus Just remember what my dear Grammy always says: "F**k 'em!"
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Oryx Tempel
Registered User
Join date: 8 Nov 2006
Posts: 7,663
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04-15-2008 14:57
From: Maureen Boccaccio Latecomer to this thread...
As a rugby player, I concur. If you can't play without protection,well...
And for the record, I prefer Irish bacon. Stuff White People Like: A treatise on rugby... http://stuffwhitepeoplelike.wordpress.com/2008/04/10/95-rugby/ |
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Yosef Okelly
Mostly Harmless
Join date: 26 Aug 2007
Posts: 2,692
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04-15-2008 14:58
Now you would think this would be reasonibly straight forward ... From: http://en.wikipedia.org/wiki/Pancetta Pancetta From Wikipedia, the free encyclopedia Jump to: navigation, search Packaged pancetta. Pancetta (IPA: [panˈtʃetːa]) is an Italian cured meat similar to American bacon. It is pork that has been salt cured, salted and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There are many varieties, and each part of Italy produces its own type. In Corsica, it is considered a regional flavour.  Pancetta can be rolled (the most common type available outside of Italy, see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy than elsewhere, especially where home-made pancetta is still produced. When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces. Recipes such as all’amatriciana often contain pancetta as a substitute for guanciale, which is much more difficult to find outside of Italy. In the United Kingdom, Pancetta is more commonly sold as packs of cubed belly (rather than rolled). It has recently gained in popularity, to the point where it is now frequently available in supermarkets. I have only seen it in thin slices; most often rolled but sometimes laid flat like bacon --which brings us around full circle to 'what kind of bacon'. |
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Derbor Torok
Lost soul
Join date: 21 Jun 2007
Posts: 1,016
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04-15-2008 15:01
From: Isabeau Imako
@Derbor, was I the bird in your mental image, or one of the heads going for the backside?
Hehe.. well, I was the bird, you were one of the coconuts... laughs! .d |
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Trout Recreant
Public Enemy No. 1
Join date: 24 Jul 2007
Posts: 4,873
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04-15-2008 15:02
From: Derbor Torok Golf would be ok if you were allowed to hit the other players with your clubs...
Who says you aren't? You must be playing on one of those fancy private courses. Come play some golf with the commoners on the public courses. Full contact golf is a grand game!
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From: Jerboa Haystack
A Trout Rating (tm) is something to cherish. To flaunt and be proud of. It is something all women should aspire to obtain!
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Derbor Torok
Lost soul
Join date: 21 Jun 2007
Posts: 1,016
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04-15-2008 15:10
From: Trout Recreant Who says you aren't? You must be playing on one of those fancy private courses. Come play some golf with the commoners on the public courses. Full contact golf is a grand game! Does that mean I get to carry a shield around.. hey, I could have it emblazoned with my coat of arms.. and the golf clubs could be like they came from Bladerunner. That WOULD be fun... maybe a girl as the prize for the winner... and a shot of tequila with each hole... hmmm Hey we could build something like that here in SL... .d |
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Maureen Boccaccio
TWJKFA
Join date: 28 Feb 2008
Posts: 14,484
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04-15-2008 15:11
From: Yosef Okelly Now you would think this would be reasonibly straight forward ... Quote: Originally Posted by http://en.wikipedia.org/wiki/Pancetta Pancetta
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Packaged pancetta.
Pancetta (IPA: [panˈtʃetːa]) is an Italian cured meat similar to American bacon. It is pork that has been salt cured, salted and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There are many varieties, and each part of Italy produces its own type. In Corsica, it is considered a regional flavour.
Pancetta can be rolled (the most common type available outside of Italy, see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy than elsewhere, especially where home-made pancetta is still produced.
When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces. Recipes such as all’amatriciana often contain pancetta as a substitute for guanciale, which is much more difficult to find outside of Italy.
In the United Kingdom, Pancetta is more commonly sold as packs of cubed belly (rather than rolled). It has recently gained in popularity, to the point where it is now frequently available in supermarkets. I have only seen it in thin slices; most often rolled but sometimes laid flat like bacon --which brings us around full circle to 'what kind of bacon'. umm...this thread is now making me very hungry. who has any bacon, anyway??? |
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Graphicguru Gustav
Accepts head scritchings!
Join date: 5 Oct 2007
Posts: 775
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04-15-2008 15:12
From: Conan Godwin Problem with all that is that pancetta is made from the belly of the pig, not the back. Also, pancetta is not usually sliced at all - it's cut into chunks and put in soups and sauces. The word 'Panza' means belly in Spanish...I wonder what the Italian equivalent to the word is...Pansa or Pancetta? Espalda, on the other hand means back. Menudo or cuts from the panza are intestines(ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwww) and a delicacy in Mexico, just as Chitterlings are a delicacy in Alabama and Georgia (USA) (I would have to say this bit of useless information comes direct to you for only one reason...this thread must not die!
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I am officialy lurking the forums, trying real hard to not be noticed...
Junk & stuff I do... http://tinyurl.com/3549gg
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Trout Recreant
Public Enemy No. 1
Join date: 24 Jul 2007
Posts: 4,873
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04-15-2008 15:14
From: Yosef Okelly Now you would think this would be reasonibly straight forward ...
I have only seen it in thin slices; most often rolled but sometimes laid flat like bacon --which brings us around full circle to 'what kind of bacon'. I still maintain that to be bacon it has to be smoked. Pancetta /= bacon.
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From: Jerboa Haystack
A Trout Rating (tm) is something to cherish. To flaunt and be proud of. It is something all women should aspire to obtain!
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Macphisto Angelus
JAFO
Join date: 21 Oct 2004
Posts: 5,831
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04-15-2008 15:18
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From: Natalie P from SLU Second Life: Where being the super important, extra special person you've always been sure you are (at least when you're drunk) can be a reality! From: Ann Launay I put on my robe and wizard ha...
Oh. Nevermind then.
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Isabeau Imako
P'tite Poulette
Join date: 13 Sep 2007
Posts: 2,335
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04-15-2008 15:19
Pancetta always made me think of a very small pan or pancake, as in,
"Would you like some pancakes for breakfast?"
"I'm not that hungry. Maybe just one. Make it a pancetta."
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From: Macphisto Angelus Just remember what my dear Grammy always says: "F**k 'em!"
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Yosef Okelly
Mostly Harmless
Join date: 26 Aug 2007
Posts: 2,692
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04-15-2008 15:28
From: Trout Recreant I still maintain that to be bacon it has to be smoked. Pancetta /= bacon. Agreed |
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Rioko Bamaisin
Unstable Princess
Join date: 16 Aug 2007
Posts: 4,668
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04-15-2008 15:35
This thread is a fighter.
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Yosef Okelly
Mostly Harmless
Join date: 26 Aug 2007
Posts: 2,692
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04-15-2008 15:35
From: Graphicguru Gustav Menudo or cuts from the panza are intestines(ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwww) and a delicacy in Mexico, just as Chitterlings are a delicacy in Alabama and Georgia (USA) (I would have to say this bit of useless information comes direct to you for only one reason...this thread must not die! Menudo is, basically, tripe and pig feet stew. Usually honeycomb tripe but I guess you could use the other stomaches as well. Easy Menudo Ingredients 3 lbs beef tripe 3 lbs hominy, frozen 3 lbs pigs feet, quartered 1 large onion, diced 1 bunch green onions, cut into 1/4-inch pieces, plus more chopped small for garnish 1 bunch cilantro, chopped, plus more for garnish 2 Tbsp fresh oregano leaves 1 Tbsp black pepper, freshly ground 1 Tbsp red pepper flakes 1 head garlic 2 Tbsp salt 2 pequin chiles, minced (for garnish) Lemon wedges, (for garnish) 24 bolillos, toasted Directions Wash tripe thoroughly. Remove the excess fat from the tripe and cut it into bite-sized pieces. Rinse the hominy well in a colander under running water. Wash the pigs feet well also. Combine all ingredients, except for garnishes, in a large pot with enough water to cover. Bring to a boil, and then reduce heat to low and simmer slowly until hominy opens and is cooked. Do not overcook. Skim the excess fat from the surface. It is best if you can refrigerate the Menudo in order to remove all of the grease. Ladle into bowls, and garnish with additional fresh cilantro, chopped green onions, minced pequin chiles, and lemon wedges. Serve with toasted bolillos (a Mexican bread made with corn flour) or cornbread. |
