It has finally occurred to me that someone here might have the answer to
something that has been puzzling me for quite some time.

I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
(sp?)

What on earth is that?????

Thanks!

In article >,
says...
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????

Not bottie, but buttie. It's basically a hot sandwich. British bacon,
unless one specifies "streaky bacon", usually means back bacon, or
sometimes middle bacon. The bacon is cooked and made into a sandwich
while still hot. I prefer mine plain, though many people add sauce,
either red (i.e., catsup) or brown.

RobertE

In article >,
says...
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????

Not bottie, but buttie. It's basically a hot sandwich. British bacon,
unless one specifies "streaky bacon", usually means back bacon, or
sometimes middle bacon. The bacon is cooked and made into a sandwich
while still hot. I prefer mine plain, though many people add sauce,
either red (i.e., catsup) or brown.

RobertE

> wrote in message
...
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????
>
> Thanks!
>

It's buttie. Nothing more than bacon rashers (slices) fried up and put
between bread. The bread can be used to mop up the grease from cooking the
bacon. It is perhaps traditionally made from the least desirable part of the
bacon, with more fat and less meat. Poor people's food to be sure.


--
Peter Aitken

Remove the crap from my email address before using.

> wrote in message
...
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????
>
> Thanks!
>

It's buttie. Nothing more than bacon rashers (slices) fried up and put
between bread. The bread can be used to mop up the grease from cooking the
bacon. It is perhaps traditionally made from the least desirable part of the
bacon, with more fat and less meat. Poor people's food to be sure.


--
Peter Aitken

Remove the crap from my email address before using.

>Subject: British Food Question

British Food... that's an oxymoron, no question about it, eh.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Subject: British Food Question

British Food... that's an oxymoron, no question about it, eh.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

wrote:
>
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????
>
> Thanks!

It's bacon buttie. Sliced bacon (back or middle) in bread or a bap (flat
bread roll). Often topped off with brown sauce or tomato sauce (aka
ketchup).

Only rarely is the cheaper streaky bacon (akin to American bacon) used.

Then there's the chip buttie, which is chips (aka fries) in said bap or
roll.
Or the Bombay potato buttie; curries potatoes in a roll.

etc etc .....

wrote:
>
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????
>
> Thanks!

It's bacon buttie. Sliced bacon (back or middle) in bread or a bap (flat
bread roll). Often topped off with brown sauce or tomato sauce (aka
ketchup).

Only rarely is the cheaper streaky bacon (akin to American bacon) used.

Then there's the chip buttie, which is chips (aka fries) in said bap or
roll.
Or the Bombay potato buttie; curries potatoes in a roll.

etc etc .....

The best recipe for a bacon sarnie is as follows, Thick slices of bacon
fried in a pan. Fresh, thickly-cut white bread & Houses of Parliament brown
sauce or tomato sauce. After frying the bacon, remove from pan. Spread
tomato or brown sauce on bread, & place bread in pan until all juices are
soaked up... Enjoy!
Chef R. W. Miller
Marriott Resorts & Hotels
> wrote in message
...
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????
>
> Thanks!
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>

The best recipe for a bacon sarnie is as follows, Thick slices of bacon
fried in a pan. Fresh, thickly-cut white bread & Houses of Parliament brown
sauce or tomato sauce. After frying the bacon, remove from pan. Spread
tomato or brown sauce on bread, & place bread in pan until all juices are
soaked up... Enjoy!
Chef R. W. Miller
Marriott Resorts & Hotels
> wrote in message
...
> It has finally occurred to me that someone here might have the answer to
> something that has been puzzling me for quite some time.
>
> I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> (sp?)
>
> What on earth is that?????
>
> Thanks!
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>

I, too, am a great fan of British comedy! Onslo is a prince of a man
under all that exterior, and Richard is truly a saint. Anyhow, I also
love As Time Goes By, and wonder if there is an American equivalent of
a custard tart that excites Lionel so.

Robt Englund > wrote in message . co.uk>...
> In article >,
> says...
> > It has finally occurred to me that someone here might have the answer to
> > something that has been puzzling me for quite some time.
> >
> > I'm a fan of Britcoms, my favorite being "Keeping Up Appearances." In
> > it, Hyacinth's brother-in-law Onslow often asks for a "bacon bottie."
> > (sp?)
> >
> > What on earth is that?????
>
> Not bottie, but buttie. It's basically a hot sandwich. British bacon,
> unless one specifies "streaky bacon", usually means back bacon, or
> sometimes middle bacon. The bacon is cooked and made into a sandwich
> while still hot. I prefer mine plain, though many people add sauce,
> either red (i.e., catsup) or brown.
>
> RobertE

"Not bottie, but buttie. It's basically a hot sandwich. British bacon,
unless one specifies "streaky bacon", usually means back bacon, or
sometimes middle bacon. The bacon is cooked and made into a sandwich
while still hot. I prefer mine plain, though many people add sauce,
either red (i.e., catsup) or brown.
RobertE "

Oh my, that sounds quite good; too bad I used the last of my bacon!
Next time I get some I'll have to try it. Hey, ya think maybe it would
be good with some lettuce and tomato? ;o)

"British Food... that's an oxymoron, no question about it, eh.:

That's exactly the thought that went through my mind too....but I didn't
have the nerve to post it!

"Then there's the chip buttie, which is chips (aka fries) in said bap or
roll.
Or the Bombay potato buttie; curries potatoes in a roll."

Sounds like an Atkins dieter's nightmare!
)

"Onslo is a prince of a man under all that exterior, and Richard is
truly a saint."

I agree...and Daisy is by far the best adjusted of the sisters. But
poor Hyacinth....you just HAVE to feel sorry for her! Nothing ever
goes right, no matter how hard she tries!

"Not bottie, but buttie. It's basically a hot sandwich. British bacon,
unless one specifies "streaky bacon", usually means back bacon, or
sometimes middle bacon. The bacon is cooked and made into a sandwich
while still hot. I prefer mine plain, though many people add sauce,
either red (i.e., catsup) or brown.
RobertE "

Oh my, that sounds quite good; too bad I used the last of my bacon!
Next time I get some I'll have to try it. Hey, ya think maybe it would
be good with some lettuce and tomato? ;o)

"British Food... that's an oxymoron, no question about it, eh.:

That's exactly the thought that went through my mind too....but I didn't
have the nerve to post it!

"Then there's the chip buttie, which is chips (aka fries) in said bap or
roll.
Or the Bombay potato buttie; curries potatoes in a roll."

Sounds like an Atkins dieter's nightmare!
)

"Onslo is a prince of a man under all that exterior, and Richard is
truly a saint."

I agree...and Daisy is by far the best adjusted of the sisters. But
poor Hyacinth....you just HAVE to feel sorry for her! Nothing ever
goes right, no matter how hard she tries!

<SNIP>
>"British Food... that's an oxymoron, no question about it, eh.:
>
>That's exactly the thought that went through my mind too....but I didn't
>have the nerve to post it!
<SNIP>


Sigh! I'm British and live here. I was just wondering when the last
time was that you guys actually went out to eat around London, and
tried some excellent British nouvelle cuisine.

Back in the 60s and 70s British food was nasty and insipid. But over
the past twenty years there has been a revolution. Just see how many
restaurants with Michelin stars there are in the country. Some
wonderful food over here. The British are also extremely experimental
and willing to try stuff that they would never dream about twenty
years ago.

It's a nasty stereotype... it would be like a Brit assuming that
American cuisine is all McDonalds and Burger Kings and TGI Fridays and
all the horrible fast food joints that litter cities worldwide. But of
course there's much more to US cuisine than that! However, stereotypes
are hard to shake off.

Please do not stereotype or leap to conclusions! Unless you actually
live here and experience British cuisine daily... I wouldn't dream of
stereotyping American food in the same way.

<SNIP>
>"British Food... that's an oxymoron, no question about it, eh.:
>
>That's exactly the thought that went through my mind too....but I didn't
>have the nerve to post it!
<SNIP>


Sigh! I'm British and live here. I was just wondering when the last
time was that you guys actually went out to eat around London, and
tried some excellent British nouvelle cuisine.

Back in the 60s and 70s British food was nasty and insipid. But over
the past twenty years there has been a revolution. Just see how many
restaurants with Michelin stars there are in the country. Some
wonderful food over here. The British are also extremely experimental
and willing to try stuff that they would never dream about twenty
years ago.

It's a nasty stereotype... it would be like a Brit assuming that
American cuisine is all McDonalds and Burger Kings and TGI Fridays and
all the horrible fast food joints that litter cities worldwide. But of
course there's much more to US cuisine than that! However, stereotypes
are hard to shake off.

Please do not stereotype or leap to conclusions! Unless you actually
live here and experience British cuisine daily... I wouldn't dream of
stereotyping American food in the same way.

"Tristán White" wrote in message >

> >"British Food... that's an oxymoron, no question about it, eh.:
> >
> >That's exactly the thought that went through my mind too....but I didn't
> >have the nerve to post it!
> <SNIP>
>
> Sigh! I'm British and live here. I was just wondering when the last
> time was that you guys actually went out to eat around London, and
> tried some excellent British nouvelle cuisine.
>
> Back in the 60s and 70s British food was nasty and insipid. But over
> the past twenty years there has been a revolution. Just see how many
> restaurants with Michelin stars there are in the country. Some
> wonderful food over here. The British are also extremely experimental
> and willing to try stuff that they would never dream about twenty
> years ago.
>
> It's a nasty stereotype... it would be like a Brit assuming that
> American cuisine is all McDonalds and Burger Kings and TGI Fridays and
> all the horrible fast food joints that litter cities worldwide. But of
> course there's much more to US cuisine than that! However, stereotypes
> are hard to shake off.
>
> Please do not stereotype or leap to conclusions! Unless you actually
> live here and experience British cuisine daily... I wouldn't dream of
> stereotyping American food in the same way.

Thank you, Tristán. I've been saying this for years; it's so good to have
some backup. British cooking just can't seem to live down the past, whereas
it has become really innovative because of much increased travel to other
countries and the influx and influence of people of other nationalities.
The days of boiled cabbage and potatoes, plus Spotted Dick, have long gone.

Dora

Dora

"Tristán White" wrote in message >

> >"British Food... that's an oxymoron, no question about it, eh.:
> >
> >That's exactly the thought that went through my mind too....but I didn't
> >have the nerve to post it!
> <SNIP>
>
> Sigh! I'm British and live here. I was just wondering when the last
> time was that you guys actually went out to eat around London, and
> tried some excellent British nouvelle cuisine.
>
> Back in the 60s and 70s British food was nasty and insipid. But over
> the past twenty years there has been a revolution. Just see how many
> restaurants with Michelin stars there are in the country. Some
> wonderful food over here. The British are also extremely experimental
> and willing to try stuff that they would never dream about twenty
> years ago.
>
> It's a nasty stereotype... it would be like a Brit assuming that
> American cuisine is all McDonalds and Burger Kings and TGI Fridays and
> all the horrible fast food joints that litter cities worldwide. But of
> course there's much more to US cuisine than that! However, stereotypes
> are hard to shake off.
>
> Please do not stereotype or leap to conclusions! Unless you actually
> live here and experience British cuisine daily... I wouldn't dream of
> stereotyping American food in the same way.

Thank you, Tristán. I've been saying this for years; it's so good to have
some backup. British cooking just can't seem to live down the past, whereas
it has become really innovative because of much increased travel to other
countries and the influx and influence of people of other nationalities.
The days of boiled cabbage and potatoes, plus Spotted Dick, have long gone.

Dora

Dora

In article >,
wrote:


> Sigh! I'm British and live here. I was just wondering when the last
> time was that you guys actually went out to eat around London, and
> tried some excellent British nouvelle cuisine.


My daughter is living in London for the fall semester and attending
school. She practically lives on Mexican food, and she is having some
problems.

--
Dan Abel
Sonoma State University
AIS

In article >,
wrote:


> Sigh! I'm British and live here. I was just wondering when the last
> time was that you guys actually went out to eat around London, and
> tried some excellent British nouvelle cuisine.


My daughter is living in London for the fall semester and attending
school. She practically lives on Mexican food, and she is having some
problems.

--
Dan Abel
Sonoma State University
AIS

"Tristán White" > wrote in message
...
> <SNIP>
> >"British Food... that's an oxymoron, no question about it, eh.:
> >
>
> Sigh! I'm British and live here. I was just wondering when the last
> time was that you guys actually went out to eat around London, and
> tried some excellent British nouvelle cuisine.

Don't worry about it. You can't change anyone's mind on the subject. It just
rolls off their backs missing their ears on the way. They enjoy their little
prejudices.

> Back in the 60s and 70s British food was nasty and insipid.

Nonsense. British food has always had it's good cooks and bad cooks just as
has every other culture. Traditional British foods are excellent when cooked
correctly.

> It's a nasty stereotype...

Certainly it is; and totally unfounded.

> it would be like a Brit assuming that
> American cuisine is all McDonalds and Burger Kings and TGI Fridays and
> all the horrible fast food joints that litter cities worldwide.

Until recently, Burger King was a British company. ;-)

Charlie

"Tristán White" > wrote in message
...
> <SNIP>
> >"British Food... that's an oxymoron, no question about it, eh.:
> >
>
> Sigh! I'm British and live here. I was just wondering when the last
> time was that you guys actually went out to eat around London, and
> tried some excellent British nouvelle cuisine.

Don't worry about it. You can't change anyone's mind on the subject. It just
rolls off their backs missing their ears on the way. They enjoy their little
prejudices.

> Back in the 60s and 70s British food was nasty and insipid.

Nonsense. British food has always had it's good cooks and bad cooks just as
has every other culture. Traditional British foods are excellent when cooked
correctly.

> It's a nasty stereotype...

Certainly it is; and totally unfounded.

> it would be like a Brit assuming that
> American cuisine is all McDonalds and Burger Kings and TGI Fridays and
> all the horrible fast food joints that litter cities worldwide.

Until recently, Burger King was a British company. ;-)

Charlie

On Fri, 22 Oct 2004 10:28:57 -0700, (Dan Abel) wrote:

>In article >,
wrote:
>
>
>> Sigh! I'm British and live here. I was just wondering when the last
>> time was that you guys actually went out to eat around London, and
>> tried some excellent British nouvelle cuisine.
>
>
>My daughter is living in London for the fall semester and attending
>school. She practically lives on Mexican food, and she is having some
>problems.


What kind of problems? Problems in finding a Mexican restaurant?
Problems in adapting to another culture?

I had the same problem back in the 1980's. I'm from Colorado. My solution,
given that her problem is the lack of spicy heat, is to eat Indian food. If
she can get to Harrod's, she might find ingredients to make her own. Other
than that, you're right, it's a problem. You could maybe send her stuff,
but that is cost-prohibitive and the USPS might question the composition of
the package.

Paula in Colorado

"Dan Abel" > wrote in message
...

> My daughter is living in London for the fall semester and attending
> school. She practically lives on Mexican food, and she is having some
> problems.
>
> --
> Dan Abel
> Sonoma State University
> AIS
>

I had the same problem back in the 1980's. I'm from Colorado. My solution,
given that her problem is the lack of spicy heat, is to eat Indian food. If
she can get to Harrod's, she might find ingredients to make her own. Other
than that, you're right, it's a problem. You could maybe send her stuff,
but that is cost-prohibitive and the USPS might question the composition of
the package.

Paula in Colorado

"Dan Abel" > wrote in message
...

> My daughter is living in London for the fall semester and attending
> school. She practically lives on Mexican food, and she is having some
> problems.
>
> --
> Dan Abel
> Sonoma State University
> AIS
>

rockienut wrote:
> I had the same problem back in the 1980's. I'm from Colorado. My solution,
> given that her problem is the lack of spicy heat, is to eat Indian food. If
> she can get to Harrod's, she might find ingredients to make her own. Other
> than that, you're right, it's a problem. You could maybe send her stuff,
> but that is cost-prohibitive and the USPS might question the composition of
> the package.
>
> Paula in Colorado
>
> "Dan Abel" > wrote in message
> ...
>
>
>>My daughter is living in London for the fall semester and attending
>>school. She practically lives on Mexican food, and she is having some
>>problems.
>>
>>--
>>Dan Abel
>>Sonoma State University
>>AIS

I don't know what her problem is. There are several very good
Mexican/Spanish restaurants in London. The Marrano Restaurant has
excellent food. Sorry I don't recall the full names and addresses I
shall ask my brother for them but it will be several weeks until he
returns from Spain to London.

rockienut wrote:
> I had the same problem back in the 1980's. I'm from Colorado. My solution,
> given that her problem is the lack of spicy heat, is to eat Indian food. If
> she can get to Harrod's, she might find ingredients to make her own. Other
> than that, you're right, it's a problem. You could maybe send her stuff,
> but that is cost-prohibitive and the USPS might question the composition of
> the package.
>
> Paula in Colorado
>
> "Dan Abel" > wrote in message
> ...
>
>
>>My daughter is living in London for the fall semester and attending
>>school. She practically lives on Mexican food, and she is having some
>>problems.
>>
>>--
>>Dan Abel
>>Sonoma State University
>>AIS

I don't know what her problem is. There are several very good
Mexican/Spanish restaurants in London. The Marrano Restaurant has
excellent food. Sorry I don't recall the full names and addresses I
shall ask my brother for them but it will be several weeks until he
returns from Spain to London.

Mary had something important to tell us on 21 Oct 2004 15:52:54 -0700:

>I, too, am a great fan of British comedy! Onslo is a prince of a man
>under all that exterior, and Richard is truly a saint. Anyhow, I also
>love As Time Goes By, and wonder if there is an American equivalent of
>a custard tart that excites Lionel so.

Custard tarts are well worth getting excited about... a shortpastry
shell with an egg-custard baked in it, sprinkled with nutmeg. MMmm....
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 24th October 2004 - 123 cards, 66 SB pages, 20 digital SB pages, 78 decos

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Mary had something important to tell us on 21 Oct 2004 15:52:54 -0700:

>I, too, am a great fan of British comedy! Onslo is a prince of a man
>under all that exterior, and Richard is truly a saint. Anyhow, I also
>love As Time Goes By, and wonder if there is an American equivalent of
>a custard tart that excites Lionel so.

Custard tarts are well worth getting excited about... a shortpastry
shell with an egg-custard baked in it, sprinkled with nutmeg. MMmm....
--
~Karen AKA Kajikit
Lover of shiny things...

Made as of 24th October 2004 - 123 cards, 66 SB pages, 20 digital SB pages, 78 decos

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

rockienut wrote:
>
> I had the same problem back in the 1980's. I'm from Colorado. My solution,
> given that her problem is the lack of spicy heat, is to eat Indian food. If
> she can get to Harrod's, she might find ingredients to make her own. Other
> than that, you're right, it's a problem. You could maybe send her stuff,
> but that is cost-prohibitive and the USPS might question the composition of
> the package.
>
> Paula in Colorado

If she is living in London, the large supermarkets all have ingredients
to make American Mexican food. Tortillas, taco shells, seasonings,
canned Hatch-type chiles, salsas.
Harrod's have a very small and vastly overpriced selection of such
things.

If all she wants is heat, there are hundreds of Indian, Asian, Caribbean
and Middle Eastern markets in London that stock more types of chiles
(fresh and pickled) than she's probably ever seen in her part of the US.
All those markets also have chile sauces and pastes to keep her occupied
for years.

Then she can of course visit the Chinese, Korean, Spanish, Thai and
Indian/Bengali cafes to get her doses of heat.

Someone who cannot find good food in London isn't trying or is too
provincial to try new things.


>
> "Dan Abel" > wrote in message
> ...
>
> > My daughter is living in London for the fall semester and attending
> > school. She practically lives on Mexican food, and she is having some
> > problems.
> >
> > --
> > Dan Abel
> > Sonoma State University
> > AIS
> >

rockienut wrote:
>
> I had the same problem back in the 1980's. I'm from Colorado. My solution,
> given that her problem is the lack of spicy heat, is to eat Indian food. If
> she can get to Harrod's, she might find ingredients to make her own. Other
> than that, you're right, it's a problem. You could maybe send her stuff,
> but that is cost-prohibitive and the USPS might question the composition of
> the package.
>
> Paula in Colorado

If she is living in London, the large supermarkets all have ingredients
to make American Mexican food. Tortillas, taco shells, seasonings,
canned Hatch-type chiles, salsas.
Harrod's have a very small and vastly overpriced selection of such
things.

If all she wants is heat, there are hundreds of Indian, Asian, Caribbean
and Middle Eastern markets in London that stock more types of chiles
(fresh and pickled) than she's probably ever seen in her part of the US.
All those markets also have chile sauces and pastes to keep her occupied
for years.

Then she can of course visit the Chinese, Korean, Spanish, Thai and
Indian/Bengali cafes to get her doses of heat.

Someone who cannot find good food in London isn't trying or is too
provincial to try new things.


>
> "Dan Abel" > wrote in message
> ...
>
> > My daughter is living in London for the fall semester and attending
> > school. She practically lives on Mexican food, and she is having some
> > problems.
> >
> > --
> > Dan Abel
> > Sonoma State University
> > AIS
> >

"Peter Aitken" > writes:

>It's buttie. Nothing more than bacon rashers (slices) fried up and put
>between bread. The bread can be used to mop up the grease from cooking the
>bacon. It is perhaps traditionally made from the least desirable part of the
>bacon, with more fat and less meat. Poor people's food to be sure.

I, personally, when the butler's got the day off, grill four slices of
dry cure back bacon from M&S whilst warming two sliced bagels in the
oven. Plus I also scramble two eggs; then open the bagels put two
rashers of grilled bacon on each (sometimes even put a few spinach
leaves underneath) then put the scrambled eggs on top, put the top of
the bagel back on...et voila!

Sure beats some crappy egg McYucky from you-know-who?

Graham