Talk:Bacon/Archive 1

message: The first major (non stub) contribution to this article was 14:27, 18 December 2002  by Mintguy which established BE spelling. Please do not change. Jooler 00:45, 23 July 2005 (UTC)
thread_title:  BE spelling 

message: i read the whole article (i think), and still don't know whether bacon in supermarkets is already cooked. i read that bacon is pig meat that's been cured and possibly smoked. curing is defined in the article as "preserving with salt". then out of the blue comes this sentence: "Mass produced bacon is held for curing for 6 to 24 hours before being cooked." then there's more talk about cooking. if bacon is cooked before the grocer, why does it look raw? like i said, i'm confused. is there some special meaning to "mass produced" with regard to bacon? Wbfl 05:59, 25 November 2005 (UTC)
thread_title:  confused 

message: I have added the fact that bacon can be made from beef and turkey.  I wold provide a link but they are all commercials  for the product. --Hfarmer 00:20, 1 January 2006 (UTC)
thread_title:  beef bacon andothe bacons 

message: If that's the case, canadian bacon should have its own article as it once did.  As it stands, people who want to learn about canadian bacon have much trouble doing so, since you want to hide its name from existence.  I suggest we just restore the canadian bacon article.  It doesn't revert from the discussion of it here.  --MateoP 00:28, 31 March 2006 (UTC)
replies: text: For the Nth time. Canadian bacon is back bacon it tastes like back bacon ergo it tastes like bacon. It is not ham. Ham is a joint off the leg. Bacon comes from the back, middle rib or belly of a pig. American bacon is belly bacon or what is known as streaky bacon outside of the US.  This article has a section which explains the different cuts of meat known as bacon and illustrates the differences, giving each section equal treatment. As part of that discussion it states quite clearly that back bacon is known as Canadian bacon in the US. It also states quite clearly that back bacon is a lean cut of meat and has little fat. Back bacon is by far the most common sort of bacon consumed in Britain, Australia, and Ireland etc.. and is virtually synonymous with "bacon" in those countries (and indeed Canada). You moved the description of back bacon out of that section and created a new section entirely out of context under the heading Canadian bacon, as if it was something else entirely different and something more akin to ham, which it isn't . Again I repeat back bacon is NOT ham it does not a cut off the leg. It is a lean cut of meat from the back of a pig that in most of the world is simply known as bacon. The aberration is American bacon. Jooler 16:25, 2 April 2006 (UTC)

text: Canadian bacon already has it's own article, it is this one where it is discussed under back bacon and throughout much of the rest of the article because that what most of the rest of the world means by bacon. For most people outside of the US is just plain old bacon without any additional qualification. Do you think Americans are so stupid, that if the click on a link to Canadian bacon and are taken to bacon they will be utterly confused that they won't be able to figure out what has happened do you? Do you think I am confused when I end up reading about gasoline when I was looking for petrol, or found sidewalk when I was looking for pavement or found eggplant when I am looking for aubergine or found diaper when I was looking for nappy or a thousands other things?? You want to compromise between something right and something wrong. So what do we get, something half right? How sensible is that? Just drop it will you. And stop shouting. Jooler 22:22, 2 April 2006 (UTC)
replies: text: Yes, since most americans think canadian bacon is ham, they will be confused when they are taken to the bacon article and have to read the entire thing to learn about canadian bacon (even then, it's poorly explained).  However if canadian bacon had its own article, it would hurt people in the rest of the world in no way.  They would still type in "bacon" and be taken here.  They wouldn't be familiar with the canadian bacon term and so would not be bothered by it at all.  However people who think canadian bacon is ham (which most americans do), they type in canadian bacon and are taken to an article that is utterly confusing to them.  To make matters worse, the information about canadian bacon is hidden in this article.  You've still yet to address my concern in any substantial way, whereas I have answered your concern.  --MateoP 23:00, 2 April 2006 (UTC)
thread_title:  moving the section from "back bacon (a term used in Canada, the US, Australia, Ireland and the UK) to a section called "Canadian bacon" (only US) is systemic bias 

message: I'm not overly convinced at this point that Canadian bacon needs a separate article. Bacon has multiple usages, but because the meanings are so confused, I think it would be better to have them all in one article for clarity. For example, I'm from ireland and I would class rashers/bacon/ham/gammon/pork as different from each other, but there seems to be no explaination on why some of these redirect here and others don't (which I guess is the same for people searching for Canadian Bacon) What I do think is that the article really needs first is some sources, it currently reads quite disjointedly, not quite to the level of OR, but close.  Once all the variants have been listed, I would suggest to break down the article as follows:
*Mini disambig at the top like: "Types of bacon":
# Type A, aka B (in the US), C (in the UK), d, E, F
# type B aka A in Canada, C, D, etc..
* and then have each of those items go to a different section, which would almost be separate articles "Type A, known as B, and D is a cut from X part of the pig"
That, I believe, would reduce the confusion, as it would be clear from the list at the top what item you searched for, but would also reduce duplication by keeping the variants in one article. If CA bacon was spit, it woudl have to either duplicate the information on ham and bacon, or become a disambig page where "If you are in US, see [ham], else see [bacon].  Regards, MartinRe 00:12, 3 April 2006 (UTC)
replies: text: To talk to myself again, that would imply that Canadian bacon would get its own section - sort of - but would share it with any other type of bacon that was defined as the same, even if it was called something different. MartinRe 00:21, 3 April 2006 (UTC)

text: I, too, came here because of the RfC.  I also concur with MartinRe and the others above.  Bacon shouldn't be confusing, it should be delicious. A mini-disambig at the top of the page serves all POVs well. OscarTheCat 23:20, 9 May 2006 (UTC)
thread_title:  Third opinion 

message: The "Cooking with bacon" section reads like marketing material from some pig farming association. "Health-conscious diners can simply pour away the surplus melted fat, and/or mop it off rashers with paper towels." ?? "A rasher or two of bacon..", etc, etc. I suggest that it be changed to a bullet-list of things that bacon is used for. --casual observer 18 April 2006
I have attempted to clean up the article a bit with NPOV in mind, I'm sure there's still things that could be fixed, I didn't read too deep myself.  Hello, I'm OscarTheCat3. Wikipedia is written by people who have a wide diversity of opinions, but we try hard to make sure articles have a neutral point of view. Your recent edit  seemed less than neutral and has been removed. If you think this was a mistake, or if you have any questions, you can leave me a message on my talk page. Thank you.  Wizardry Dragon 23:53, 17 April 2006 (UTC)
thread_title:  Cooking with bacon and NPOV 

message: Mein Gott, this page is repugnant.  Who vandalized it THIS time?  72.228.255.171 02:53, 18 April 2006 (UTC)
thread_title:  ... 

message: == History ==
 Bacon is amazing in its uses.  Abraham Lincoln ate bacon while he read the Gettysburg
 Address.  Patton slapped Mussolini in the face with a piece of bacon when he said "You suck."  
 In short, bacon is amazing, and worth more than your life.
Added yesterday (17 April 2006 23:52) (reference). I doubt it is true... --Oden 07:03, 18 April 2006 (UTC)
replies: text: Aside from the fact that it's a blatant vandalism... it's pretty damn funny! Tony(blah blah blah)(look what I can do!) 16:01, 18 April 2006 (UTC)
thread_title:  History 

message: I wonder if the use of the word rasher rather than slice is appropriate, since it is not used outside of the UK. --Oden 07:42, 18 April 2006 (UTC)
thread_title:  Rasher 

message: The article notes that " "Canadian" bacon sold in the United States is plain lean back bacon.".  Personally, when I've ordered Canadian bacon in restaurants in the USA, what I've been served looks more like a large salami, with processed meat, and an artificial skin.  If they do indeed call back bacon "Canadian bacon", why do they do it.  It's not that common in Canada, compared to most other English speaking countries ... it's always a bit of a hunt to find back bacon in Canada, compare to how easily it is found in other English-speaking countries. Nfitz 03:38, 24 August 2006 (UTC)
thread_title:  Canadian Bacon 

message: Is there any verifiable proof that this is the origin, rather than random forum postings on the internet?  I have not been able to find any reliable source to confirm this origin and it smacks of being a folk-origin, rather than a true and verifiable one.
Also, is it even worth mentioning that 2 Live Crew happened to have used this phrase?  It seems to me that the phrase is wide-spread enough that it's not really worth citing a single source.  If a single source is merited, I believe that an example could be found that a broader audience might be able to identify with rather than an album that is remembered, if remembered at all, almost soley on the basis of the contraversy regarding it's status as "obscenity" rather than its artistic merit.
Claffert 19:22, 31 August 2006 (UTC)
thread_title:  "Bringing Home the Bacon" 

message: * "The phrase remains in common usage in popular media (see, for example, the 2 Live Crew song "2 Live Blues" from the As Nasty As They Wanna Be album)."
*# This is the most noteworthy use of the phrase in the entire body of human literature? 
*# 2 Live Crew is popular media? --72.225.33.47 07:53, 6 September 2006 (UTC)
replies: text: I'm sure there're people who rank 2 Live Crew alongside Chaucer and Shakespeare.  However, I'm not one of them, and I'm not entirely convinced it should be there either.—Chris (blather • contribs • e)  18:30, 16 September 2006 (UTC)
thread_title:  "Bringing Home The Bacon" References 

message: I listed this article at WP:RFP since it suffers from near-daily vandalism from mostly anonymous IP addresses or newly created accounts. OscarTheCat3 21:46, 4 November 2006 (UTC)
thread_title:  Semi-protection requested 

message: I hereby move that bacon be declared tasty.  All in favor? Goaty 18:06, 27 November 2006 (UTC)
thread_title:  Bacon = Tasty 

message: Just had a bit of a hack. I think it works. (and yes, back bacon is a cut - my opps). Snori 16:04, 8 December 2006 (UTC)
thread_title:  Tidy-up 

message: I'd like to trim the first intro section, one problem being the issue of "the defining element is the cut". As I understand it this means any sliced meat is bacon, and a filch or gammon joint isn't - maybe, but I Don't Think So. Anyone with good knowledge like to help out? Snori 16:05, 8 December 2006 (UTC)
thread_title:  "The defining element is the cut"? 

message: I've removed this section. See World Wide Words. I tried to rewrite it with this different etymology, but it then didn't seem like somnething worth covering in Wikipedia. One for Wiktionary, I think. --OpenToppedBus - Talk to the driver 17:36, 2 January 2007 (UTC)
thread_title:  Bringing Home the Bacon (again) 

message: May I suggest that the first existing image be modified to include a "before/after"? Currently there is no image of cooked bacon, which is how the dish is generally eaten... -leigh (φθόγγος) 06:13, 15 January 2007 (UTC)
thread_title:  Image 

message: Is this entry appropriate in this artical? I'd be bothered if my kids came here to find out about a cooking ingredient and learnt all about "wolf bagging". Surely there must be a better place in wikipedia for this information? Slothie 19:42, 16 February 2007 (UTC)
replies: text: I removed it. It was almost certainly vandalism. --Eyrian 20:05, 16 February 2007 (UTC)
thread_title:  Sex with Bacon 

message: I think there should be some info on how to cook bacon in new ways.  Everyone always just puts it in a frying pan, but it's actually much easier to do it in the oven.  You take a pyrex baking dish and lie the bacon out on it (so they are not touching or they will stick together--not a big deal if you don't care though).  Then you bake it at 400 degrees for 10 to 15 minutes and it's done.  Some people recommend using foil.  You don't have to turn the slices over at all; they cook evenly and with no danger of burning yourself with splattering grease!  24.4.36.3 (talk) 21:38, 10 April 2008 (UTC)
replies: text: Wikipedia is not a recipe book. You might want to go to recipesource.com, they inherited the old usenet recipe archive. Bazzargh (talk) 21:53, 10 April 2008 (UTC)

text: Still, it's like adding a recipe.  When we say that Wikipedia is not a recipe book, we mean that we should not put any recipes.  We only want information on the food.  Recipes are not useful information.  Montgomery' 39 (talk) 19:20, 16 March 2009 (UTC)
thread_title:  Bacon recipe 

message: Says this page but how? When? With what? What do you do if you have bacon that is not "treated"?  —Preceding unsigned comment added by 91.51.97.70 (talk) 14:34, 15 September 2008 (UTC)
thread_title:  Bacon is treated for trichinosis 

message: To all the anonymous trolls: Why this article? Of all millions of articles here on Wikipedia, why Bacon? Spryde 18:09, 28 September 2007 (UTC)
thread_title:  Why the vandalism? 

message: Peameal bacon is never referred to in Canada as "Canadian bacon", nor do we consider "streaky bacon" the dominant type.  Please do not deny Canadian culture by lumping us with American standards under the misleading grouping of "North America".
:Nevertheless, having grown up in Detroit I wish "Canadian bacon", or whatever you'd prefer to call it, had it's own article. It's delicious, and sadly nearly impossible to get my side of the river anymore. What they sell as C. bacon in our groceries and restaurants now is simply cooked ham :( 69.212.46.21 15:31, 25 August 2007 (UTC)
thread_title:  American bias 

message: Does anyone have a better photograph of cooked bacon?  This picture of cooked streaky bacon is absolutely disgusting; i've rarely seen anything less appetising!  --www.secularism.org.uk 17:15, 10 March 2007 (UTC)
thread_title:  Photo 

message: How is gammon typically served worldwide?
In England, sliced gammon is usually served with either pineapple or fried egg, and other components of what would normally be termed an English breakfast, but given the comments above I'm hesitant to make sweeping statements based on this. 217.155.20.163 23:22, 29 April 2007 (UTC)
thread_title:  Gammon 

message: In the USA, packages of pre-cooked bacon (from Hormel) indicate that it is made from both regular bacon and picnic bacon.   This article should probably mention something about picnic bacon or other types of faux bacon. 66.109.195.72 08:45, 7 July 2007 (UTC)
thread_title:  Picnic bacon 

message: I added a couple lines explaining that so-called canadian bacon sold in the US is not Canadian at all and is not even bacon, peameal or otherwise. Most "canadian bacon" is nothing more than ham. If you want true Canadian bacon, it is almost always labelled as peameal bacon.
76.105.157.253 (talk) 17:54, 6 July 2008 (UTC)
thread_title:  "Canadian bacon" 

message: Hi, I was just here looking for how they cured bacon to keep longer in the good old days before refrigerators. I am reading a book about the West in 1898, and it talks about the characters getting a list of what the Canadian government required Yukon gold prospectors to have in order to enter the country; one component was a year's worth of food. Most of it was dried, but one item was 100-200 lbs. of bacon. Good old "streaky" American bacon as we know it today doesn't keep more than a week; how the heck did they preserve a year's worth of bacon - of ANY style - to last for a year, with or without a fridge?? Any takers on this one?Phyreflye 05:12, 24 September 2007 (UTC)
thread_title:  History of bacon 

message: This page needs a section on streaky bacon, and its uses in cooking.  I'd have written something about it, but I came here to found out myself. Jason404 (talk) 16:54, 23 November 2007 (UTC)
thread_title:  Streaky bacon 

message: in this article, it states that
"Bacon is said to be one of the favored dishes of Quetzalcoatl, an Aztec sky and creator god. Quetzalcoatl was often considered the god of the morning star, and his twin brother Xolotl was the evening star (Venus) and as such was one of the more important figures of Aztec mythology."
I'm fairly sure that pigs weren't available to precolumbian societies.  Quetzalcoatl may well have enjoyed bacon in his private time, but I sincerely doubt that bacon is part of Aztec mythology.
Sorry I haven't signed up yet. I am just trying to find the time to become a dedicated wikipedian :)
Will
Interesting comment, although I too have been told that Quetzalcoatl ate bacon when I was on vacation by a guide and we ate something that resembled bacon. Maybe someone else who happens across the article with some further expertise could comment on whether it is bacon made from pig or a similar cut from a different kind of animal. 
Rob
There are peccaries in Mexico... maybe this is the source of the "Aztec bacon"?
Al  —Preceding unsigned comment added by 24.7.85.211 (talk) 06:58, 29 December 2007 (UTC)
thread_title:  In Mexico 

message: This is directed to Noah Salzman.
Noah, I'm sorry you felt obligated to remove the link to this image, which I thought perfectly captured the attitude of all true bacon lovers. Yes, Wikipedia wants to be taken seriously; does this really preclude any sense of humor? Embedding the image directly in the article would have been out of line, but a link?
But then, judging from the comments here on the talk page, the contributors to this article take themselves awfully seriously indeed. Too bad.
*Sign your posts if you want to be taken seriously.
*Noah obviously did the right thing. The link has nothing at all to do here, even if it would have been funny. (It isn't, unless you haven't seen the internet before and haven't already seen all the eleventy billion ha-ha-funny-flowcharts yet.)
Pipatron (talk) 01:45, 24 February 2008 (UTC)
thread_title:  Bacon flow chart 

message: Hey, I'm an American, have never set foot in Britain, and I agree this article now has a complete American bias. The photo and extensive info on UK bacon needs to be restored, even if the article starts out with, or is centered around, American-style bacon.  Thanks in advance. Softlavender (talk) 08:08, 28 December 2007 (UTC)
replies: text: Have to agree - I also agree with the bit about English Bacon being the "classic" bacon. Whoever posted those bacon sales above also forgot to include the British Commonwealth too in their sales comparison. Regardless of all this though, the fact remains that American bacon is an entirely different entity to that eaten in most of the rest of the English speaking world, so it seems ludicrous that it dominates so much - there should be at least equal time given to other major varieties or, yet again, Wikipedia becomes too US-centric at the expense of usefulness to non-Americans70.189.213.149 (talk) 03:36, 7 February 2008 (UTC)
replies: text: I wouldn't really describe an Internet encyclopedia article on "bacon" as "useful" to anybody, regardless of what countries predominate. Randy Blackamoor (talk) 04:25, 7 February 2008 (UTC)
thread_title:  American bias revisited 

message: Boy the phrase designed by committee is applicable here, trying to please everyone has created one of the worst pages I have seen on wikipedia, and unless the Aztecs called their peccary meat bacon, and actually smoked it or cured it like bacon, it is just that peccary meat and not relevant.
Riveira2 (talk) 15:14, 20 July 2008 (UTC)
thread_title:  Poorly written 

message: I agree with Jason404, there is a definite lack of streaky bacon in this article. i believe there is a general discrimination against streaky bacon in the community.  —Preceding unsigned comment added by Fatty Smells (talk • contribs) 02:53, 10 July 2008 (UTC)
thread_title:  Streaky 

message: Add back bacon to the see also section
70.55.203.112 (talk) 03:43, 25 September 2008 (UTC)
replies: text: , makes sense to me. ~ mazca t | c 12:51, 25 September 2008 (UTC)
thread_title:  Back bacon 

message: The link to "Bacon Cookies" links to a defunct blog (no content). Although I am a registered user, I am not established and cannot delete this myself. --Yourpopquizkid (talk) 18:04, 3 October 2008 (UTC)
replies: text: Done. Thanks, SqueakBox 18:22, 3 October 2008 (UTC)
thread_title:  External links 

message: The first bacon jerky was created and tested by the Bacon Freak bacon club in California and released for sale in September 2008.
  —Preceding unsigned comment added by Newsblaze (talk • contribs) 05:23, 5 October 2008 (UTC)
thread_title:  Bacon jerky 

message: The edit on 16:46, 2 October 2008 by Mattopia added "whale" as one of the animals from which bacon can be made.
If true, I'd like a reference..  personally I'm dubious.   Was that vandalism?
:, I've removed it. I rather hope it's true - i'd certainly try whale bacon. But it doesn't sound very likely and it needs a source. ~ mazca t|c 11:06, 17 October 2008 (UTC)
thread_title:  Whale? 

message: The phrase in the introductory paragraph "universally known as "the salad of the animal kingdom" was added on feb 7 and is referenced by a google video search for "porky the pig". This seems like a joke, or possibly vandalism, but is certainly not a valid reference. If there is a specific video, that should be referenced directly. As it is, the video shown is of porky the pig saying "that's all folks". Also, the term itself seems in practice far from universal: I have heard similar terms a few times on American cooking blogs, but that's about it. The term gets three google hits if you search for it as "the salad of the animal kingdom" in quotes. Overall, smells more like vandalism than bacon to me, removed. DewiMorgan (talk) 14:05, 8 February 2009 (UTC)
thread_title:  The salad of animal kingdom 

message: FYI: There is a deletion discussion at Wikipedia:Articles for deletion/Bacon mania of possible interest to editors of this page. Aleta Sing 04:39, 4 April 2009 (UTC)
replies: text: And please see the bit I've just added above under English-speaking world: I think it should be a subsection of United States, not on a par with it. I just note it here as that conversation was last contributed to in Feb. SimonTrew (talk) 17:09, 10 April 2009 (UTC)
replies: text: Has been done by Kelapstick -- forget it. SimonTrew (talk) 17:15, 10 April 2009 (UTC)
thread_title: AfD discussion

message: I added a link to dripping. I have never heard it called "drippings" as an uncountable noun. Wikitionary only gives it as "plural of dripping". Is this a dialect variation ("pork drippings" as opposed to "pork dripping")? Or a simple mistake? I've kept it as drippings for now. If the former, I'll add "drippings" as an "or" in the "dripping" article lead.
I also put "white adipose tissue" as the pipe for "grease" since grease is just a dab page none of whose entries are directly relevant here. "lard" is a better pipe, but I imagine many would complain that bacon fat was not lard (even though the lard article specifically includes unrendered fat and pig fat).
Comments please. SimonTrew (talk) 14:12, 12 April 2009 (UTC)
thread_title:  Dripping vs drippings 

message: The section on bacon products should have about bacon flavour crisps etc (which are generally vegetarian). I would add myself but it is hard to find references that are not just manufacturers. I am not sure what is in bacon flavour except MSG. I think you can buy it on the shelf like you buy vanilla essence, orange extract etc, in those little jars. But they don't tell you what's in them.
We need a section on bacon crisps (chips), Frazzles (UK brand), etc, in some form SimonTrew (talk) 22:40, 12 April 2009 (UTC)
thread_title:  Bacon flavo(u)r 

message: is conspicuously absent from the page.  What gives? -Ich (talk) 20:28, 19 May 2009 (UTC)
thread_title:  Maple bacon 

message: I have no idea why this article is locked, but:
BACONNAISE IS NOT VEGETARIAN!!!  Ya nimrods!  —Preceding unsigned comment added by 174.131.41.196 (talk) 17:35, 4 July 2009 (UTC)
thread_title:  Baconnaise 

message: Why does the article mention the dangers of eating highly processed red meat, when the linked-to red meat article states that pork is a white meat?  —Preceding unsigned comment added by 142.205.213.254 (talk) 12:59, 10 July 2009 (UTC)
thread_title:  Bacon is pork, which is NOT red meat 

message: Considering the underwhelming response I got for dripping vs drippings, I do not have high hopes here... does *anyone* call it/them cracklings? I've always said crackling, and it is an uncountable noun, perhaps one might say fungible. I can see e.g. chitlins/chitterlings as the comparison, is this a dialect thing? (Bearing in mind of course this is British English we are doing here.) Comments? SimonTrew (talk) 02:28, 13 July 2009 (UTC)
replies: text: I'm not well versed in the Queen's English, but on the other side of the pond I've only heard cracklings (or cracklin's) and drippings. --Weetoddid (talk) 06:45, 14 July 2009 (UTC)
thread_title:  Crackling vs Cracklings 

message: I'm just trying to add something on Canadian bacon.
:Canadian bacon is already mentioned several times in the article. What do you think should be added? Algebraist 17:05, 17 July 2009 (UTC)
thread_title:  Canadian bacon 

message: Multiple mentions in the article calling pancetta "Italian bacon". I'm not sure if I agree with that. Most bacon you encounter around the world is smoked or has pretensions to being smoked (ie. being sprayed with "liquid smoke" ... ick). Pancetta on the other hand as far as I am aware is never smoked, is always dry-cured and due to long drying is much drier and firmer than a slab of bacon. I think it's a different product altogether despite superficial similarities. Any thoughts on this?  —Preceding unsigned comment added by Schellack (talk • contribs) 03:55, 18 July 2009 (UTC)
replies: text: I suppose it depends on what is meant by bacon. But I would say that yes, they are a type of bacon product based on the cut of meat and an alternative curing process. ChildofMidnight (talk) 06:32, 18 July 2009 (UTC)
replies: text: To me, if it isn't cured with saltpeter, it isn't bacon.  --Una Smith (talk) 05:40, 3 August 2009 (UTC)
thread_title:  Is pancetta a kind of bacon? 

message: Bacos redirects here but is not mentioned in the article and contains no bacon.--Weetoddid (talk) 01:07, 3 August 2009 (UTC)
replies: text: Probably should be its own article. I think baconnaise and bacon salt should be split off also. Bacon salt contains no bacon, and both products don't seem to merit more than a mention in the main article. ChildofMidnight (talk) 04:18, 3 August 2009 (UTC)
thread_title:  Bacos 

message: I came here from Irish coffee because I was looking at its cats... and noticed that this page had the category Irish Cuisine as well... I am bringing it to the tak page here before I remove it. --StaniStani  23:02, 29 September 2009 (UTC)
thread_title:  Irish Cuisine as a category? 

message: Here is some additional information regards Canadian bacon:
Canadian bacon was introduced to the UK during and after World War 2,  The UK had food rationing until 1953, and though you might have the money and ration coupons, the food you wanted might not be available.
Tins, (cans), of Canadian bacon sometimes appeared in the shops, and were not rationed.  The bacon was what is called streaky in the UK, and was tightly rolled, each slice or rasher being separated by paper; the can being then filled with brine.  After opening you fried the rashers; though being wet with brine the bacon spat horribly when put into the hot fat.  Eggs were also scarce, but you could get powdered egg that you mixed with water.  You then fried this.  Finally you fried bread, this absorbing every last piece of fat and flavor from the pan.
This was the hight of luxury, a plate of bacon and eggs for Sunday breakfast.  I wish it was still available.  Canadian bacon and Spam still retain fond memories to those who lived in those times.
—Preceding unsigned comment added by Chris Lingard (talk • contribs) 11:43, 29 November 2009 (UTC)
replies: text: I think that, to appreciate that, you'd had to have been there. Dried egg and tinned bacon - sorry Chris, it sounds gross to me  :(     Obscurasky (talk) 13:26, 29 November 2009 (UTC)
thread_title:  Bacon    UK   Canadian bacon 

message: * http://scholar.google.com/scholar?hl=en&q=allintitle%3A+bacon+nitrite&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
--222.64.22.16 (talk) 09:12, 24 February 2010 (UTC)
thread_title:  Nitrite content in this food 

message: If you want to talk about bacon, there should be information on the history and future of it. For example, who invented bacon? --209.244.30.253 (talk) 02:00, 11 March 2010 (UTC)
replies: text: Shakespeare, of course.  Cstaffa (talk) 02:53, 11 March 2010 (UTC)
thread_title:  The History and the future of Bacon 

message: The most known form of bacon in the entire world is cooked bacon. So why is the first picture an unknowable forum uncooked bacon. If you asked a million people, they would not recognize that meat as bacon.   —Preceding unsigned comment added by 74.160.74.4 (talk) 07:21, 21 March 2010 (UTC)
thread_title:  Cooked vs Raw Bacon 

message: Seems to be omission of much discussion of the bacon joint as is common in Ireland, i.e. a big round lump of bacon that you boil for some time and slice up in thick slabs for with potatoes, vegetables, etc. in a proper dinner.
In fact bizarrely there seems to be more mention of this in the article Corned Beef, which mentions the Irish dish of Bacon and Cabbage (which the Irish-American Corned Beef and Cabbage is based on).
zoney  ♣ talk 17:10, 11 May 2010 (UTC)
thread_title:  Photo/details of a bacon joint (not rasher) 

message: Bacon is not only cured for weeks or months. Some high priced bacon variants are cured for over 3 years. --95.88.227.44 (talk) 23:15, 17 May 2010 (UTC)
thread_title:  Only weeks or months? 

message: There is a new study out on the negative health effects of bacon.  I'm posting it now. --PFS (talk) 15:13, 2 June 2010 (UTC)
thread_title:  Health Concerns