Real Bacon PSA: bacon slices have different thickness depending on what country you’re in.
Yup. UK Bacon is much thicker than US bacon, and Canadian bacon isn’t what most people would consider bacon at all.
I live in Denmark and what they call Danish Bacon in the UK, you can’t buy in Denmark because it’s too thick
Interesting! I wonder if it is just a finger pointing name, much like syphilis was The Spanish Disease to many, but The Italian/French Disease to others.
Also Canadian Bacon isnt “All Bacon Bought in Canada” if you go and just buy “Bacon” while in Canada, you get the bacon you’re expecting, you only get the ‘not bacon’ when you buy “Canadian Bacon”
Good to know! I figured Canadian Bacon monicer was an Americanism.
Canadian bacon isn’t what most people would consider bacon at all
In Canada we call it ham.
You don’t get it unsliced, so that you can ask the supermarket to slice it for you as you like?
The expensive supermarket might have a butcher department, but most regular supermarkets only have prepacked and pre-sliced bacon. Maybe millionairs have it freshly sliced, I don’t know. I have heard that some countries you can have your minced meat made freshly too! There is no chance you can have that here. Never seen it anywhere (or maybe I show the wrong paces - think Lidl, ALDI etc)
It’s actually wild the difference in quality of product between different grocery stores (even the same chain) depending on how rich the area they’re in is.
And price And selection
Even if the stores are blocks apart
Okay in Italy most medium and at times small supermarkets have a place where you can get your prosciutto crudo, salame etc…
Elsewhere in Europe there is frequently a butcher department if the supermarket is big.
In Greece nearly all supermarkets have a butcher department, except maybe Lidl, where are you going to get your whole lamb for Easter BBQ? :)))
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How thick do you like them?
1/8" Thick Cut. Better for BLTs, American style Cabonara, and for crisp chewy burger topping.
They’re doing it wrong.
The secret is cheap bacon.
So paper-thin that they would be embarrassed to sell it at the regular grocery store. We’re talking Family Dollar, so-thin-it’s-transparent, deceptively packaged bacon.CornKing is an example of a pretty thin bacon and it’s available at places like Wal-Mart
If you don’t want that, then pre-cook the bacon in the microwave or oven on very low heat until it’s basically ham, then use that to wrap with.
Lol I’ve never seen that brand before, and for some reason there’s just something hilarious to me about “Corn King brand Bacon”
I lovingly refer to this type as “fucked up bacon”
Ah yes, flacon
TFW extra-thin bacon is considered “cheap” and “fake”
I’d pay extra for that if I had to! Though I do prefer prosciutto or serrano, they taste different in a good way.
the problem with some of the really cheap stuff is that they bind a lot of water in it so it gets soggy anyways
This is the way.
I will have to disagree with the author of that post. I have made many bacon wrapped dates stuffed with goat cheese and have had wonderful success without any half raw bacon. They are a family favorite.
Right, that’s the one time out of ten.
I want through a phase where I wrapped everything in bacon in some way or another. I never really had a problem. Once in a while I’d crank the heat up too high and the bacon would be burnt before the food inside was cooked but for the most part it was fine.
Ive had home made grilled bacon wrapped chicken without either being an issue
Both of these are definitely correct and I’ve never heard of prosciutto wrapped dates and chicken
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Those are so good
Came here for this. Bacon wrapped dates: believe the hype.
I tried wrapping my date in bacon… She wasn’t thrilled.
Maybe that was a rash decision.
Jesus Christ! Somebody vandalised the Prosciutto-wrapped food Wikipedia article!! 😮☹️
That’s how I like it - soggy whatever in half-raw bacon
Also what the symptoms of trichinosis look like
Don’t undercook things wrapped in wild boar or bear then. Results may vary if you aren’t in a country with some processing standards for pork, I guess. Trichinosis is incredibly rare in pork since about 1982.
This is why we cook meat that comes from slaughterhouses, and why if you process it well you can have chicken tartar in Japan. Sushi is the same almost everywhere in the world because almost none of it is fresh, but blast frozen. Source: literally a microbiologist.
Bacon-wrapped scallops = the most disappointing scallops ever
Deep fried bacon wrapped shrimp= supremely good use of bacon and shrimp.
That does sound worth a try. I’ll have to give it a go.
It’s a trap! It was originally prosciutto wrapped deep fried shrimp!
I do like prosciutto.
Gotta try both to compare
They Ctrl-H’d your swine!
The key is to partially cook the bacon before wrapping the whatever.
I don’t know. It was a fad about 10 years ago for bacon everything. Even the Narwhal was bacon baconing at midnight. I imagine a lot of the recipes come from that craze, which was before decent AI.
This person has never seen the smoker community. Everything wrapped in bacon and smoked.
I wonder what substitution the original post was warning about before the OP did a find & replace because bacon SEO’d better 🤔
What? My grilled bacon wrapped stuffed jalapeños would like to have a word!
Honestly my trick for those would be to flash grill the strips first , then wrap them and let the jalapeños go under indirect heat.
Don’t shoot the messenger. Your grilled bacon wrapped stuffed jalapenos are just copycat grilled prosciutto wrapped stuffed jalapenos. Bacon and eggs was originally prosciutto and eggs, before all this.
Fair enough if you say so. I haven’t delved into the lore but also maybe makes sense.
I’m just being dumb in line with the original post.
Well you hornswoggled me good there stranger. I’m glad you set me straight before I said something at a dinner party.
He’s wrong, it’s actually guanciale and eggs, big prosciutto tried to cover it up but the OG was always guanciale
OG? Simply eggs, prior to Big Cheeks’ intrusion.
Ever heard of Beggin Strips? Yup, just knockoff Sciutto Strips.
Not to mention the trouble I had finding the Kevin Prosciutto movie I was looking for the other day…
Was he in that old comedy Canadian Prosciutto? I’m probably thinking of John Candy.
Green eggs and prosciutto
Sounds to me more like this person thought they could just sub them out and didn’t account for the difference in cooking temp/time it would need (the only real reason food would come out soggy and half raw), and instead of reminding others not to make the same mistake, is making up some food snob nonsense to shield their ego lol
Did a recipe for bacon wrapped jalepeno poppers - they turned out amazing. Used an air fryer and had them spread out on a wire rack.
10/10, would damage heart again.
every time I get that magical mouth feel of bacon - salty, crunchy, soft but not too mushy or springy - fuck me. fuck fuck it tastes so fucking good why does it taste this good I eat way too much bacon and I’m probably still below the national average.
Put that shit on a toasted everything bagel with some egg and (cooper sharp) cheese? Mmm
Fuck I’m hungry.
Man, I got these dope looking bacon wrapped cheese stuffed jalapenos and idk how that was supposed to work. No e of those cool at the same time. You either got raw bacon, or a cooked to mush jalapeno with a tiny bit of burnt cheese on the bottom from where it had boiled out while the bacon was cooking.
I’m still wounded by this experience. Thanks for listening.
Cut them in two (top to bottom)
Put a mix of cream cheese, strong cheddar and precooked pieces of bacon inside the halves
Panko on top
Ship in the oven
Tada!
Very true. However, you can sometimes shift the cooking time and turn the wrapped thing over halfway and still get a decent finish. Doesn’t work every time, but it does so often enough that I tend to take any bacon wrapped thing, add ten minutes and flip halfway through.
There’s exceptions, particularly when the recipe isn’t oven or grill based. Beyond that, the problem usually arises when the wrapped food isn’t meat, or is a very delicate meat that differs in cook time and needed finished temp.
