"Wayne Boatwright" > wrote in message
...
> On Sat 30 Jul 2005 09:04:58a, MOMPEAGRAM wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sat 30 Jul 2005 05:36:04a, MOMPEAGRAM wrote in rec.food.cooking:
>>>
>>>>
>>>> "Monsur Fromage du Pollet" > wrote in message
>>>> ...
>>>>> Wayne Boatwright wrote on 29 Jul 2005 in rec.food.cooking
>>>>>
>>>>>> Except for the cornmeal, what is the difference between Canadian
>>>>>> bacon and peanmeal bacon? Canadian bacon I can usually take or
>>>>>> leave. I would practically kill for peameal bacon.
>>>>>>
>>>>>> TIA
>>>>>>
>>>>>
>>>>> Damn...I just threw a lb of peameal bacon out due to freezer burn.
>>>>>
>>>>> Any Canadian Bacon (Back Bacon) I've seen has a small piece of fat
>>>>> along one edge. Pea meal bacon doesn't. Pea meal bacon comes
>>>>> unsliced...All the back bacon I've seen was sliced.
>>>>
>>>> In Canada, Peameal bacon usually is not smoked, just pickled. And
>>>> Canadian Bacon is available by the piece to
>>>> slice yourself. That's the way I buy it because it's cheaper and
>>>> usually better quality.
>>>>
>>>> Myself, I prefer Canadian bacon over peameal. I prefer a smoked
>>>> product.
>>>>
>>>> MoM
>>>
>>> Thank you! Years ago we used to spend a week each summer in
>>> Niagara-on- the-Lake, staying at the venerable Oban Inn before it was
>>> razed by fire, then after that at the Prince of Wales Hotel. Both
>>> hotel restaurants served the best peameal bacon I've ever eaten. We
>>> would buy several pounds of peameal bacon at a local market to take
>>> back to Ohio.
>>>
>>
>> Doubt you could do that now. I remember the Oban Inn. Mainly cause
>> that's the name of the place my Grandparents came from. Oban, Scotland.
>
> Yes, I suspect they're much more strict at the border these days.
>
> --
> Wayne Boatwright *¿*

By much more than much!

MoM