Sheldon wrote:

> Monsur Fromage du Pollet wrote:
>
>>Sheldon wrote on 29 Jul 2005 in rec.food.cooking
>>
>>
>>>Peameal Bacon is similar to Canadian Bacon. It is cured but not
>>>smoked. Peameal Bacon is made from pork loins weighing 12-14 Lb.
>>>They are trimmed of all the fat and the bones are removed. The
>>>term peameal comes from the ground yellow peas with which the
>>>bacon was originally coated. This ensured better curing and shelf
>>>life and avoided bacterial problems. Over the years this tradition
>>>was changed to cornmeal, due to the availability of corn.
>>>
>>>
>>
>>The pea meal is an indicator the size of the ground corn meal
>>used (Fine, Pea meal, coarse etc.)...You musta read a American
>>Reference...Not a Canadian reference one.
>
>
> You must be typing in Canadian English because what you wrote makes not
> a whit of sense to this American English speaker... do all Canadians
> use English at the 3 year old dyslexic asshole level or just you?
>
> Sheldon
>
That's not very nice FYI, if you want to research Canadian goodies,
try using Canadian spelling. It is *favourite* not favorite; *colour*
not color, etc. Our spelling is very much British because of our
heritage. Many of us have a strong French and native heritage as well
so it does help your research if you understand our heritage. FWIW,
American English certainly is not Canadian English. It doesn't help
being ignorant of these differences. It only creates hard feelings when
there is no need. Peace