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-   -   Errata on the "Jill Leaving" Incident. (http://cellar.org/showthread.php?t=25164)

Trilby 05-10-2011 01:00 PM

Quote:

Originally Posted by Gravdigr (Post 732717)
Tater tots are good with mustard or ketchup.

But, baked beans need both.

Both? On Baked beans??? What brand do you use, man? Van Camps???????

Sundae 05-10-2011 01:13 PM

Baked beans need brown sauce. Preferably HP Sauce.
As do scrambled eggs. And bacon sandwiches (and not the hard strips you call bacon either!)

There.

monster 05-10-2011 02:18 PM

Ur latest food reaction was caused by brown sauce. so there.

Sundae 05-10-2011 02:20 PM

Flint should think on that next time I read one of his posts and console myself with scrambled egg.
And then get a bad reaction.

And DIE.

Pete Zicato 05-10-2011 02:36 PM

I finally got curious enough to find out what English bacon is. Wiki, of course, had the answer. English bacon is (generally) smoked and cured pork loin. What we in the US call Canadian bacon (not the deli version) - but may include some fattier bits.

I've had Canadian bacon. It was pretty good. But I think I'd rather have my pork loin barbecued. Seems a waste to use it as a side dish for breakfast.

jimhelm 05-10-2011 02:44 PM

wait. who the fuck is Jill?

Spexxvet 05-10-2011 02:47 PM

Is there pork roll outside of the Philly area?

Spexxvet 05-10-2011 02:48 PM

Quote:

Originally Posted by jimhelm (Post 732777)
wait. who the fuck is Jill?

Jack's woman. You know, tumbling after?

Pete Zicato 05-10-2011 02:55 PM

Quote:

Originally Posted by Spexxvet (Post 732779)
Is there pork roll outside of the Philly area?

I've never seen it locally - but it sounds good.

Sundae 05-10-2011 02:58 PM

Quote:

Originally Posted by Pete Zicato (Post 732775)
I finally got curious enough to find out what English bacon is. Wiki, of course, had the answer. English bacon is (generally) smoked and cured pork loin. What we in the US call Canadian bacon (not the deli version) - but may include some fattier bits.

Don't be embarrassed abut being curious, Pete. It's probably just a phase.

Many English people - well, many I know - trim the fat off their bacon. In fact quite a few people I know would NEVER order a bacon cob or baguette for fear of getting fatty bacon - biting into it assuming it's meat and having a flabby piece of undercooked fat attached to rind slap down their chin. RETCH.

My memory of Merkin bacon is that it is threaded with the fat, but crisped enough that it's hard to differentiate. I also remember it as being exceptionally salty.

The above is not meant as a criticim, just a difference. And I've only been to the States twice, so I can't say I've tasted a whole continent of bacon anyway.

My family (who have sampled all three) say Aussie bacon is something else again; far more meaty.

footfootfoot 05-10-2011 03:01 PM

American bacon is all over the map in terms of meatiness, fattiness, saltiness, smokiness, etc. I have a few favorites, local farms, etc.

monster 05-10-2011 07:58 PM

American bacon is smoked streaky bacon and they like it well done.

Nirvana 05-10-2011 08:21 PM

Doesn't anyone else care that Americans are referred to as crotch wigs? :eyebrow:




:D

Griff 05-10-2011 08:25 PM

Quote:

Originally Posted by Spexxvet (Post 732780)
Jack's woman. You know, tumbling after?

You know she hates to be defined by him.

Trilby 05-10-2011 08:43 PM

Quote:

Originally Posted by Nirvana (Post 732827)
Doesn't anyone else care that Americans are referred to as crotch wigs? :eyebrow:




:D

I totally cared but they just laughed at me.

they also snickered.


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