On 10/20/2015 6:05 AM, Cindy Hamilton wrote:
> On Monday, October 19, 2015 at 5:17:56 PM UTC-4, Dave Smith wrote:
>>
>> FWIW.... Canadian bacon is pretty much unknown in Canada. I did see
>> something called Canadian Bacon for sale in the grocery store. I had to
>> try it to see what the heck it is.
>
> Cured and smoked pork loin, as far as I can tell. I don't eat it very
> often, but I've had my share. Wikipedia roughly equates it to "back bacon",
> although it notes that both back bacon and peameal bacon are typically
> unsmoked, and perhaps contain meat from a little farther down the pig.
>
> We Americans love our smoked (and pseudo-smoked) meat products. Sheldon
> took me to task once for minimizing the prevalence of cured, unsmoked
> meats in American cookery, but I think he's full of it.
>
> Cindy Hamilton
>
>
I agree. Just because it's called "Canadian Bacon" doesn't make it
bacon. Mom bought it occasionally when my brothers and I were kids.
Likely she bought it because there was a deal at the commissary.

Sunday was breakfast day. I don't remember what we ate in the mornings
on other days but on Sunday she cooked breakfast. Bacon (sometimes
so-called Canadian - we were led to believe it was fancy), scrambled
eggs and toast. If she was feeling particularly adventurous she'd grate
some cheddar cheese into the scrambled eggs.

Even sans cheese she made delightfully fluffy scrambled eggs.

Jill