This will be a Sunday for the books

[webcowgirl]

Today I woke up around 12:30, not entirely rested due to the effects of getting to bed at 5 AM. I took a shower, realized no one had breakfast (including shadowdaddy, who actually hadn't made it home yet and had called to say he was on his way and hungry), and popped to the store to buy Lots of Meat (two kinds of bacon) and some English muffins and fruit. I made the French potato scramble thing (includes ham, bacon, and sausage, plus extra butter and piles of potatoes) and served up a very starving wechsler, tonyawinter, and me and J around 3 ish or so. ciphergoth showed up, and he's now visiting with tonyawinter while J and W and I flop around on the couches and whinge about how chowed we are from last night. I ought to update about my outrageous evening, but I'm awfully tired right now. I think I'm going to finish The Atrocity Archives instead.

Comments

[inane-bugle.livejournal.com]

I've heard the bacon is different in Britain. Is this true? Does it taste better?

[webcowgirl.livejournal.com]

Bacon is VERY different here! Normal bacon is called "back bacon," and they're like very small wedges of ham, about the size and cut of a small porkchop (only very thin). The kind of bacon we think of as "bacon" is called streaky bacon, and it's STILL better than American bacon because it's got so much more meat in it and much less fat. Now I think of American bacon as being an unbearably cheap cut of meat, but I miss its crispy snap - a BLT made with back bacon is just not the same! Another difference is that they have smoked versus not smoked - I generally can't stand non-smoked, it seems flavorless. Finally, all of the pork here just seems to have more flavor. I suppose that American factory farming has just bled the taste right out of our pigs - pork here often tastes almost _gamey_ compared to American pork product.

Pork and beer are the only two elements of British cuisine in which I feel the Brits aspire to and achieve international excellence.

[inane-bugle.livejournal.com]

wow, maybe I need a pork trip to Britain.

I've been getting pork lately at the farmer's market from a guy who finishes his hogs on barley. The meat tastes like...well, pork! Like the kind of pork I knew back when I was a kid before the industry bred and fed all the flavor out of the stuff.

"The Other White Meat" is an apt slogan for most pork in the US these days; most of it tastes like flavorless boneless skinless chicken breast. Snore. When I eat meat, I want it to taste like something.