0_Wizard
Bacon comes from the pork belly or from back cut of the pig.
Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly.
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Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
Pork belly
Pork belly is a boneless cut of fatty meat from the belly of a pig. This dish is considered a delicacy in many parts of the world. Pork belly is immensely popular in Chinese, Korean and Philippine cuisine. In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and "Dongpo pork" (东坡肉) in China (sweet and sour pork is made with pork fillet). In Colombian cuisine, pork belly strips are fried and served as part of "bandeja paisa" ("chicharrón"). In Alsatian cuisine, pork belly is prepared as "choucroute garnie".
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
I Love Bacon!
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. "I Love Bacon!" was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices. The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo, François Halard, and the professional photographer and storm chaser, Jim Reed.
Pork rind
Pork rind is the culinary term for the skin of a pig. It can also be fried or roasted in pork fat (lard) as a snack. The frying renders much of the fat that is attached to the uncooked rind, causing the size of the cooked product to be reduced considerably. This product may be known by alternative names, such as "chicharrón" in Spanish, "kaiings" in South Africa, and pork scratchings or pork cracklings in the UK, although "crackling" may instead refer to the rind on a roasted pork joint. Often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible.
Stegt flæsk
Stegt flæsk IPA [stɛkt flɛsk] is a dish from Denmark consisting of fried pork belly and generally served with potatoes and a white sauce with chopped parsley ("persillesovs"). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for "stegt flæsk" and the strips are cut about a 1/4 inch thick. "Stegt flæsk" is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce. Mmmm." An "alternative guide to Denmark" from the British broadcaster BBC described "stegt flæsk med persillesovs" as fried slices of pork with fat served with parsley sauce and boiled potatoes.
Back bacon
Back bacon is a cut of cured bacon sliced to include both the pork loin from the back and a bit of pork belly in the same cut. It is much leaner than American style side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut in Britain and Ireland, where both smoked and unsmoked varieties are sold. "Canadian bacon" or "Canadian-style bacon" is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat.
1_Apprentice
I love eating bacon. It is a lot of fat though.
0_Wizard
What you normally eat bacon with ?
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Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
The Bacon Cookbook
The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food is a cookbook on bacon by James Villas. It was published by Wiley in 2007. Villas is a former food editor for "Town & Country" magazine, and "The Bacon Cookbook" is his 15th book on food. He notes on the book's jacket that he was "beguiled by bacon since he was a boy." He describes the appeal of bacon in the book's preface, and in the introduction recounts the history of the product, as well as its variations from different locations internationally. Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Baconian theory of Shakespeare authorship
The Baconian theory of Shakespearean authorship holds that Sir Francis Bacon, philosopher, essayist and scientist, wrote the plays which were publicly attributed to William Shakespeare. Various explanations are offered for this alleged subterfuge, most commonly that Bacon's rise to high office might have been hindered were it to become known that he wrote plays for the public stage. Thus the plays were credited to Shakespeare, who was merely a front to shield the identity of Bacon. Bacon was the first alternative candidate suggested as the author of Shakespeare's plays. The theory was first put forth in the mid-nineteenth century, based on perceived correspondences between the philosophical ideas found in Bacon’s writings and the works of Shakespeare.
Francis Bacon (artist)
Francis Bacon (28 October 1909 – 28 April 1992) was an Irish-born British figurative painter known for his bold, grotesque, emotionally charged, raw imagery. He is best known for his depictions of popes, crucifixions and portraits of close friends. His abstracted figures are typically isolated in geometrical cage like spaces, set against flat, nondescript backgrounds. Bacon said that he saw images "in series", and his work typically focuses on a single subject for sustained periods, often in triptych or diptych formats. His output can be broadly described as sequences or variations on a single motif; beginning with the 1930s Picasso-informed Furies, moving on to the 1940s male heads isolated in rooms or geometric structures, the 1950s screaming popes, and the mid-to-late 1950s animals and lone figures, the 1960s portraits of friends, the nihilistic 1970s self-portraits, and the cooler more technical 1980s late works.
Francis Bacon
Francis Bacon, 1st Viscount St Alban, (; 22 January 15619 April 1626) was an English philosopher, statesman, scientist, jurist, orator, and author. He served both as Attorney General and as Lord Chancellor of England. After his death, he remained extremely influential through his works, especially as philosophical advocate and practitioner of the scientific method during the scientific revolution. Bacon has been called the father of empiricism. His works argued for the possibility of scientific knowledge based only upon inductive reasoning and careful observation of events in nature. Most importantly, he argued this could be achieved by use of a sceptical and methodical approach whereby scientists aim to avoid misleading themselves.
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
1_Apprentice
I usually have it on a burger or with breakfast.
0_Wizard
Many people have it in breakfast and I think that originated from England or English Breakfast.
The word in English refers to breaking the fasting period of the prior night.
self_Breakfast_1
Breakfast
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Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Full breakfast
A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area; however, it is colloquially known as a “fry up” in all areas. It is usually referred to as a "full English breakfast" in England (often shortened to "full English"), and therefore, as a "full Irish", "full Scottish", "full Welsh", and the "Ulster fry" in the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. It is especially popular in the British Isles to such an extent that many cafés and pubs offer the meal at any time of day as an "all-day breakfast".
English breakfast tea
English breakfast tea is a traditional blend of teas originating from Assam, Ceylon, and Kenya. It is one of the most popular blended teas, common in British tea culture. English breakfast tea is a black tea blend usually described as full-bodied, robust, rich and blended to go well with milk and sugar, in a style traditionally associated with a hearty English breakfast. The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun sometimes included in more expensive blends. Common brands of English breakfast tea include Twinings, Dilmah, Taylors of Harrogate, Ahmad Tea, Tetley.
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the "Forme of Cury", contains recipes for these, and dates from the royal court of Richard II.
Culture of England
The culture of England is defined by the idiosyncratic cultural norms of England and the English people. Owing to England's influential position within the United Kingdom it can sometimes be difficult to differentiate English culture from the culture of the United Kingdom as a whole. However, since Anglo-Saxon times, England has had its own unique culture, apart from Welsh or Scottish culture. English architecture begins with the architecture of the Anglo-Saxons. At least fifty surviving English churches are of Anglo-Saxon origin, although in some cases the Anglo-Saxon part is small and much-altered.
Culture of the United Kingdom
The culture of the United Kingdom is influenced by the UK's history as a developed island country, a liberal democracy and a major power; its predominantly Christian religious life; and its composition of four countries—England, Wales, Scotland and Northern Ireland—each of which has distinct customs, cultures and symbolism. The wider culture of Europe has also influenced British culture, and Humanism, Protestantism and representative democracy developed from broader Western culture. British literature, music, cinema, art, theatre, comedy, media, television, philosophy, architecture and education are important aspects of British culture.
Meal
A meal is an eating occasion that takes place at a certain time and includes prepared food, or the food eaten on that occasion. The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal. Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays. A meal is different from a snack in that meals are generally larger, more varied, and more filling than snacks.
1_Apprentice
Breakfast is one of my favorite meals of the day. I love going out to eat at restaurants for breakfast.
0_Wizard
It is one of the most important meals of the day because it sets the mood for the whole day.
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work.
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Fasting
Fasting is a willing abstinence or reduction from some or all food, drink, or both, for a period of time. An absolute fast or dry fasting is normally defined as abstinence from all food and liquid for a defined period, usually a period of 24 hours, or a number of days. Water fasting allows drinking water but nothing else. Other fasts may be partially restrictive, limiting only particular foods or substances. A fast may also be intermittent in nature. Fasting practices may preclude intercourse and other activities as well as food. In a physiological context, fasting may refer to the metabolic status of a person who has not eaten overnight, or to the metabolic state achieved after complete digestion and absorption of a meal.
Meals on Wheels
Meals on Wheels is a program that delivers meals to individuals at home who are unable to purchase or prepare their own meals. The name is often used generically to refer to home-delivered meals programs, not all of which are actually named "Meals on Wheels". Because they are housebound, many of the recipients are the elderly, and many of the volunteers are also elderly but able-bodied and able to drive automobiles. Research shows that home-delivered meal programs significantly improve diet quality, increase nutrient intakes, reduce food insecurity and improve quality-of-life among the recipients.
Mary's Meals
Mary's Meals is a registered charity, formerly known as Scottish International Relief (SIR), which sets up school feeding programmes in some of the world's poorest communities, where hunger and poverty prevent children from gaining an education. It was founded in 2002 and has grown from its first feeding operation of 200 children in Malawi, to a worldwide campaign, providing free school meals in hundreds of schools and feeding more than one million children daily. Mary’s Meals is named after Mary, the mother of Jesus, by its founders, who were inspired by their Catholic faith, although the charity is not a Catholic organisation.
Christmas traditions
Christmas traditions vary from country to country. Christmas celebrations for many nations include the installing and lighting of Christmas trees, the hanging of Advent wreaths, Christmas stockings, candy canes, and the creation of Nativity scenes depicting the birth of Jesus Christ. Christmas carols may be sung and stories told about such figures as the Baby Jesus, St Nicholas, Santa Claus, Father Christmas, Christkind or Grandfather Frost. The sending and exchange of Christmas card greetings, observance of fasting and special religious observances such as a midnight Mass or Vespers on Christmas Eve, the burning of a Yule log, and the giving and receiving of presents.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
Sabbath in Christianity
Sabbath in Christianity is the inclusion or adoption in Christianity of a Sabbath day. Established within Judaism through Mosaic Law, Christians inherited a Sabbath practice that reflected two great precepts: the commandment to "remember the sabbath day, to keep it holy" and God's blessing of the seventh day (Saturday) as a day of rest in the Genesis creation narrative and declared as made for man by Jesus. The first of these provisions was associated in Judaism with the assembly of the people to worship in the Temple in Jerusalem or in synagogues. The position now dominant in Western Christianity is that observance of the Lord's Day, Sunday, supplanted or superseded the Sabbath commandment in that the former "celebrated the Christian community's deliverance from captivity to sin, Satan, and worldly passions, made possible by the resurrection on the first day of the week."
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
1_Apprentice
I always make sure I order bacon. I think they  have gone too crazy with bacon these days putting it in chocolate and desserts