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
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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.