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Ham and bacon (back bacon in the UK) come from different parts of the pig.
See my above picture, which I added I guess as you were responding. See that bacon in the top left corner? We call that ham or Canadian bacon here. We have it here. We eat it here. It is not commonly served for BREAKFAST however, or when it is (for instance, with Eggs Benedict), it is not called bacon per se. It's called ham or Canadian bacon. It's also a very common cut that we use on pizza and sandwiches.
Back bacon (rashers or, in the United States, Canadian bacon) comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.[9]
I know it! I'm thinking about frying up a big pan of it right this instant! I like it all, whatever you choose to call it - bacon cut from any portion of the pig. Pork is good. I'm so glad I'm not some sort of religion that forbids the consumption of pork!
I had some yesterday at lunch. mmmmmmmmmm It was just our American streaky bacon in a sandwich but it was good.
My dh hates our bacon (yet he eats it rather than have nothing at all) and he's not here right now or I'd ask his opinion on Canadian bacon but I don't think he likes that either. He did find some passable bacon one time though.
He's loving our baked beans (they are very sweet, Boston baked beans made with molasses, sort of like treacle) and has them for breakfast over toast. Gag. The other day he announced that he likes squash! At first he called it some name, gourd? and wouldn't eat it.
Another pudding--Summer Pudding. Slices of bread placed around the edges of a bowl soaked with sweetened berries and allowed to soak in while being chilled. And bread pudding, you can even get it in some restaurants around here.
Lately he is fixated on making shortbread pie crusts. His experiments are getting fattening. Trouble is, I can't have milk so he has to substitute rice milk and it's not quite the same. Still, he keeps trying.
I had some yesterday at lunch. mmmmmmmmmm It was just our American streaky bacon in a sandwich but it was good.
My dh hates our bacon (yet he eats it rather than have nothing at all) and he's not here right now or I'd ask his opinion on Canadian bacon but I don't think he likes that either. He did find some passable bacon one time though.
He's loving our baked beans (they are very sweet, Boston baked beans made with molasses, sort of like treacle) and has them for breakfast over toast. Gag. The other day he announced that he likes squash! At first he called it some name, gourd? and wouldn't eat it.
Another pudding--Summer Pudding. Slices of bread placed around the edges of a bowl soaked with sweetened berries and allowed to soak in while being chilled. And bread pudding, you can even get it in some restaurants around here.
Lately he is fixated on making shortbread pie crusts. His experiments are getting fattening. Trouble is, I can't have milk so he has to substitute rice milk and it's not quite the same. Still, he keeps trying.
A few weeks ago, he found kippers.
LOL this post had me cracking up!
It's interesting how regional foods differ. For instance, bacon/rashers/Canadian bacon/whatever you want to call it. I personally really LOVE American thick sliced bacon, especially the applewood smoked sort. I also really like rashers/Canadian bacon as well, for breakfast or any other time (like I said earlier, we have it here but it's often included in meals other than breakfast).
I really like baked beans, Boston style - FOR DINNER (not for breakfast, like was served in the UK - I can't wrap my head around beans for breakfast!). I live in Cajun country (east Texas is heavily influenced by Louisiana cuisine), so our beans are generally spicy, not at all sweet, as in red beans and rice. I love those too, but Boston baked beans are delicious, especially served with a side of sausage or ham. Yum! I need to learn how to bake those beans.
Squash - we eat lots of that down here, especially the summer squashes. I love baked acorn squash filled with a sweet, savory filling of bread crumbs, spices, raisins, brown sugar, etc. Also spaghetti squash is amazing and so good as a pasta substitute.
Now - bread pudding is a local celebration! I've tasted so many different varieties, from chocolate to rum soaked. YUM. I did see some bread pudding sorts of things in the UK and though they were different from the types here, the one I did try was very good. Crusty around the edges - I really like that. The one I tried in the UK also had raisins in it, which we put in some here as well, but it didn't taste like the bread puddings here. It was delicious however. Just different - which is great.
My family has a very old chocolate bread pudding recipe made with plain old "white bread" and cocoa and sugar and eggs - that's it. YUM! Really old school. I wonder if other regions or countries have that? Probably so.
Making traditional British steamed puddings seems to be a dying art. I have seen Spotted Dick and Treacle pudding in cans but they really don't taste the same.
A true steamed pudding is delicious as are their savoury counterparts like steak and kidney pudding and steak and ale pudding, I can remember my mother making them then putting a puff pastry lid and finishing them in the oven .. Yummm !!!
Availability of beef suet is limited here in the US although I have found veggie suet so may give that a go.
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