razazteca 0 Report post Posted May 4, 2004 What is Back Bacon on a Bun, eh? The Mike Myers interview on Conan O'brian show is driving me crazy. So what was he talking aboot? Share this post Link to post Share on other sites
k thx 0 Report post Posted May 4, 2004 It's back bacon that's been put on a bun. Maybe. Share this post Link to post Share on other sites
Guest Museite Report post Posted May 4, 2004 It's back bacon that's been put on a bun. Maybe. That sounds pretty accurate to me...but then it's a Canadian term. Maybe its a weird hockey analogy. Share this post Link to post Share on other sites
razazteca 0 Report post Posted May 4, 2004 What is back bacon and how is it diff than regular bacon? Share this post Link to post Share on other sites
k thx 0 Report post Posted May 4, 2004 Back bacon is bacon from the back. Share this post Link to post Share on other sites
razazteca 0 Report post Posted May 4, 2004 From the arse? Share this post Link to post Share on other sites
Guest The Winter Of My Discontent Report post Posted May 4, 2004 I'm Canadian and I have no clue. Nor do I have any interest in knowing. Of course I am one of the most Un-Canadian Canadians out there, so huzzah. Share this post Link to post Share on other sites
OldSchoolWrestling 0 Report post Posted May 4, 2004 Found this whole thread on a message board about the subject. To sum it up and avoid reading the garbage below, Back Bacon = what we know as Canadian Bacon   It's Canadian Bacon, New "signature" dish for Toronto? Track this topic | Email this topic | Print this topic Marlene Posted: Mar 9 2004, 04:27 PM   eGRA Recipe Czar   Group: Forum Hosts Posts: 2564 Member No.: 6080 Joined: 16-August 02    As noted in the Toronto Star Digest, here on eG.    QUOTE The food lovers of Toronto have spoken — forcefully, argumentatively, persuasively.  Hogtown needs a signature dish. (No it doesn't.)  Let's be pro-active citizens and create one. (It won't be authentic unless it creates itself.)  Making the Hogtown — peameal bacon on a sourdough bun slathered with maple mustard — the taste of Toronto is an awesome idea. (It's ridiculous beyond belief.)    Toronto (or Hogtown as we are affectionately known) speak out on the concept of having a Toronto "signature" dish. So, fellow Torontonians, I want your opinion. Do we need a special dish to call our own? Is this the right dish?  Discuss!    This post has been edited by Marlene on Mar 9 2004, 04:29 PM   --------------------  Marlene Newell forum host, RecipeGullet manager, eGCI [email protected]  Keith Talent Posted: Mar 9 2004, 04:57 PM      Group: Members Posts: 139 Member No.: 13978 Joined: 16-December 03    Leave a bag of unmarked twenties in the washroom of the Starbucks on Robson and Thurlow, the cool north one, not the trendy south one, or I'll cross post this to the Vancouver board, and then all the smart mouthed lotus eaters will flood in here and make a mockery of Canada's number one city.    Marlene Posted: Mar 9 2004, 05:00 PM   eGRA Recipe Czar   Group: Forum Hosts Posts: 2564 Member No.: 6080 Joined: 16-August 02    QUOTE (Keith Talent @ Mar 9 2004, 06:57 PM) Leave a bag of unmarked twenties in the washroom of the Starbucks on Robson and Thurlow, the cool north one, not the trendy south one, or I'll cross post this to the Vancouver board, and then all the smart mouthed lotus eaters will flood in here and make a mockery of Canada's number one city.   I don't think that's quite what I meant by discuss. And I never step willingly into any Starbucks.  I also happen to like the West Coast  This post has been edited by Marlene on Mar 9 2004, 05:01 PM   --------------------  Marlene Newell forum host, RecipeGullet manager, eGCI [email protected]  fresco Posted: Mar 10 2004, 08:38 PM   eG News Team   Group: Forum Hosts Posts: 3210 Member No.: 7681 Joined: 12-February 03    Peameal bacon on a bun is already the signature food of Toronto, in much the same way that smoked meat is for Montreal. Why does it require a special designation?   --------------------  Arthur Johnson, aka "fresco" Forum Host, Food Media and News [email protected]  Marlene Posted: Mar 10 2004, 09:15 PM   eGRA Recipe Czar   Group: Forum Hosts Posts: 2564 Member No.: 6080 Joined: 16-August 02    QUOTE (fresco @ Mar 10 2004, 10:38 PM) Peameal bacon on a bun is already the signature food of Toronto, in much the same way that smoked meat is for Montreal. Why does it require a special designation?   I don't know. But the Star thinks it does. I'd really prefer to do away with "Hogtown" though   --------------------  Marlene Newell forum host, RecipeGullet manager, eGCI [email protected]  Kenk Posted: Mar 10 2004, 10:12 PM      Group: Members Posts: 218 Member No.: 5473 Joined: 16-July 02    The signature dish of Toronto should be Bubble Tea, or Pho.    mnebergall Posted: Mar 11 2004, 09:17 AM      Group: Members Posts: 452 Member No.: 9952 Joined: 23-July 03    Just what is "Canadian Bacon?" The only thing that seems to be available south of the border is Canadian "style" bacon which suggests to me that the real thing is probably qualitatively different and likely better.  fresco Posted: Mar 11 2004, 10:23 AM   eG News Team   Group: Forum Hosts Posts: 3210 Member No.: 7681 Joined: 12-February 03    QUOTE (mnebergall @ Mar 11 2004, 11:17 AM) Just what is "Canadian Bacon?" The only thing that seems to be available south of the border is Canadian "style" bacon which suggests to me that the real thing is probably qualitatively different and likely better.   "Canadian bacon" and "peameal bacon" are two different things. Peameal is a brine cured loin, coated in cornmeal. Canadian bacon is a smoke cured loin. Usually. Although it's referred to in Canada as "back bacon" never "Canadian bacon."   --------------------  Arthur Johnson, aka "fresco" Forum Host, Food Media and News [email protected]  Betts Posted: Mar 11 2004, 04:10 PM      Group: Members Posts: 143 Member No.: 11666 Joined: 10-September 03    As an expat Canadian - I truly miss peameal bacon sandwiches. I don't know why it never caught on in the US - it's tasty, healthy and easy to cook.  Pere Hugo Posted: Mar 16 2004, 07:54 AM      Group: Members Posts: 24 Member No.: 12770 Joined: 27-October 03    I had thought that "peameal" bacon was the same thing as "Canadian" bacon because historically the Canadians fed their pigs peameal instead of whatever the American hogs got.  Presumably the peameal made for more tender and better flavoured meat.  By the way, is that really peameal that coats Canadian bacon? It seems to me to be more like cornmeal.   0 User(s) are reading this topic (0 Guests and 0 Anonymous Users) 0 Members: « Next Oldest | Toronto, Ontario, and Central Canada | Next Newest »      Fast Reply   Show Smilies Pop Up Window | Enable Smilies | Enable Signature   Close Topic Options Track this topic Receive email notification when a reply has been made to this topic and you are not active on the board.  Subscribe to this forum Receive email notification when a new topic is posted in this forum and you are not active on the board.  Download / Print this Topic Download this topic in different formats or view a printer friendly version.   Forum Home Search Help Site Announcements - eGullet Announcements ---- The eGullet.com User Agreement & Policies - eGullet News & Milestones Special Features - eGullet Q&A and Roundtable with Guy Gateau - eGullet.com/The Daily Gullet Competitions ---- eGullet.com/The Daily Gullet Literary Smackdown ---- Literary Smackdown Entries - The eGullet Culinary Institute (eGCI) Starters - Beverages and Libations ---- Coffee & Tea ---- Wine ---- Beer ---- Fine Spirits and Cocktails ---- The Ministry of Rum ---- Soft Drinks - Special Occasions - Food Media and News - Adventures in Eating - General Food Topics Cooking - Pastry & Baking - Cooking Restaurants, Cuisine, and Travel - United States ---- New York ---- New Jersey ---- Pennsylvania ---- New England ---- D.C. & DelMarVa ---- Southeast ---- Louisiana ---- Texas ---- The Heartland ---- California ---- Pacific Northwest & Alaska ---- Southwest & Western States ---- Hawaii ---- The Caribbean, USVI and West Indies - Canada ---- Montreal, Quebec, and Eastern Canada ---- Vancouver, British Columbia, and Western Canada ---- Toronto, Ontario, and Central Canada - Europe ---- United Kingdom & Ireland ---- France ---- Spain & Portugal ---- Italy and Italian Cuisine ---- Elsewhere in Europe - India, China, Japan, and Asia/Pacific ---- India and Indian Cuisine ---- China and Chinese Cuisine ---- Japan ---- Australia and New Zealand ---- Elsewhere in Asia/Pacific - Middle East & Africa ---- Middle East & Africa - Latin America ---- Mexico ---- Central & South America eGullet.com Center - eGullet Site Tips and Techniques - JobGullet.com (Redirect Forum) - JobGullet.com Support Forum ---- Job Seekers ---- Employers - The Fridge ---- eGullet Q&A with Russ Parsons ---- eGullet Q&A with Joyce White ---- eGullet Q&A with Mr. Cutlets ---- eGullet Q&A Andrew Dornenburg and Karen Page ---- eGullet Q&A with Paula Wolfert ---- eGullet Q&A with Randall Grahm ---- eGullet Q&A with Michael Ruhlman ---- eGullet Q&A with David Rosengarten ---- eGullet Q&A with Evan Lobel ---- eGullet Q&A with Peter Elbling (and Ugo Difonte) ---- eGullet Q&A with Jancis Robinson ---- eGullet Q&A with Matthew Stillman ---- eGullet Q&A with Tom Sietsema ---- eGullet Q&A with Mark Bittman ---- eGullet Q&A with Brooke Dojny ---- eGullet Q&A with Marina Chang ---- eGullet Q&A with Fergus Henderson ---- eGullet Q&A with Andrea Immer ---- eGullet Q&A with Grant Achatz ---- eGullet Q&A With John Thorne ---- eGullet Q&A with a Concierge in Paris ---- eGullet Q&A with Amanda Hesser ---- eGullet Q&A with Alexandra Greeley ---- eGullet Q&A with Danny Meyer ---- eGullet Q&A with Dale DeGroff ---- eGullet Q&A with Eric Ripert ---- eGullet Q&A with Diane Forley and Michael Otsuka ---- eGullet Q&A with Ed Schoenfeld ---- eGullet Q&A with Michel Nischan ---- eGullet Q&A with Heston Blumenthal ---- eGullet Q&A with David Lynch ---- eGullet Q&A with David Corcoran ---- eGullet Q&A with British Chef Henry Harris ---- eGullet Q&A with David Hawksworth of Ouest Restaurant, Vancouver ---- eGullet Q&A with Leslie Brenner ---- eGullet Q&A with Dan Barber & Michael Anthony of Blue Hill ---- Fat-Guy World Tour 2002 ---- Diary of a Cooking School Student ---- The Symposium Fridge ---- eGullet Remembers ---- eGullet Q&A with Chef Marco Canora ---- eGullet Q&A with Gary and Mardee Regan ---- eGullet Q&A with NASA Food Scientist Vickie Kloeris ---- eGullet Q&A with Jeffrey Steingarten ---- Robb Walsh Round Table with Q&A ---- eGullet Q&A with NY Times Restaurant Critic Marian Burros ---- eGullet Q&A with Lidia Bastianich ---- eGullet Q&A with Tony Bourdain ---- eGullet Q&A with Jeanne McManus ---- eGullet Q&A With Shaun Hill ---- eGullet Q&A Tom Valenti - The eGullet Culinary Institute (Planning/Support) - eGullet TradePubs (Redirect Forum)     [ Script Execution time: 0.1028 ] [ 12 queries used ] [ GZIP Enabled ]   Powered by Invision Power Board® v1.3 Final © 2003 IPS, Inc. 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dubq 0 Report post Posted May 4, 2004 Toronto (or Hogtown as we are affectionately known) Â News to me...... Share this post Link to post Share on other sites
Guest cobainwasmurdered Report post Posted May 5, 2004 You didn't know? Â Am I the only one who spent his formative years living on a pig farm? Share this post Link to post Share on other sites
Guest Agent of Oblivion Report post Posted May 5, 2004 No. Share this post Link to post Share on other sites
MrRant 0 Report post Posted May 5, 2004 Isn't it just Canadian Bacon? Share this post Link to post Share on other sites
Guest cobainwasmurdered Report post Posted May 5, 2004 Essentially Rant, Essentially. Share this post Link to post Share on other sites
MrRant 0 Report post Posted May 5, 2004 Canadian Bacon sucks. We have enough of it here in Washington. Â However... I do like your fries. Share this post Link to post Share on other sites
razazteca 0 Report post Posted May 5, 2004 That crazy stuff with gravy on it? Silly Canadians nothing goes on fries but chili or ketchup. Share this post Link to post Share on other sites
Guest Choken One Report post Posted May 5, 2004 Toronto isn't Hogtown... Â Cincy is the city of pigs bitch...and city of soap and city of chili. and of course the city of the queen. Â we can't fucking decide. Share this post Link to post Share on other sites
Guest cobainwasmurdered Report post Posted May 6, 2004 That crazy stuff with gravy on it? Silly Canadians nothing goes on fries but chili or ketchup. oh you are SO wrong. Share this post Link to post Share on other sites
MrRant 0 Report post Posted May 6, 2004 Gravy owns on fries. Share this post Link to post Share on other sites
MrRant 0 Report post Posted May 6, 2004 Gravy owns on fries X 2 Share this post Link to post Share on other sites
razazteca 0 Report post Posted May 6, 2004 So good that it must be said twice? Share this post Link to post Share on other sites
Guest cobainwasmurdered Report post Posted May 6, 2004 Yes. Gravy on fries is fucking delicious. Share this post Link to post Share on other sites
Nighthawk 0 Report post Posted May 6, 2004 Gravy on fries is indeed delicious. Chili and ketchup is very limiting. You can put many many things on fries, they're a very all purpose food. Not mayonaise though, that's disgusting. Share this post Link to post Share on other sites
The Czech Republic 0 Report post Posted May 6, 2004 Gravy is gross. I eat my fries with barbeque sauce. Share this post Link to post Share on other sites
razazteca 0 Report post Posted May 6, 2004 So would the official Canadian fast food meal would be back bacon on a bun with fries & gravy and a Molson beer............is this #6 in the McDonalds drive thru menu? Share this post Link to post Share on other sites
MrRant 0 Report post Posted May 6, 2004 Last time I did McDs in Canada they still have that gross pizza there. Share this post Link to post Share on other sites
Nighthawk 0 Report post Posted May 6, 2004 Fries and gravy is called Poutine, just fyi up in this bitch. Except that has cheese curds also. Maybe they like to eat it without the cheese curds and just call it "fries and gravy" up in Canada. I wouldn't know. Share this post Link to post Share on other sites
MarvinisaLunatic 0 Report post Posted May 6, 2004 Canadian bacon: A leaner alternative to regular bacon, Canadian bacon is smoked and cured pork loin. (In Canada and Great Britain, it is called back bacon.) It's used in much the same way as bacon, though it resembles ham in appearance and taste. Three and a half ounces of this meat will supply 185 calories, 41% of them coming from fat. Â It comes from the Canadian Back Pork Loin Primal cut which is located in the area number 2 in the chart below, which is then cured and smoked. Â Â *took a meat cutting class* Share this post Link to post Share on other sites
razazteca 0 Report post Posted May 6, 2004 Marvin the Alton Brown of TSM. Share this post Link to post Share on other sites
Guest cobainwasmurdered Report post Posted May 6, 2004 Last time I did McDs in Canada they still have that gross pizza there. they're gone now Share this post Link to post Share on other sites
MrRant 0 Report post Posted May 6, 2004 I know they are. That's just the last time I was IN one. Share this post Link to post Share on other sites
