PICTURE of YOURSELF THREAD

StonedFarmer

StonedFarmer

Well-Known Member
Karah said:
Oh hai :rolleyes:

Side note; do Canadians call Canadian bacon, Canadian bacon or bacon or ham? :shock:
Click to expand...
We have peameal, which is a Toronto specialty and we have bacon, rasher, or ham.

Americans call ham canadian bacon but in reality canadian bacon is Peameal and is a salted cured meat, with less fat and mucho better.

ps: why you mad at me?
 
Karah

Karah

Well-Known Member
StonedFarmer said:
We have peameal, which is a Toronto specialty and we have bacon, rasher, or ham.

Americans call ham canadian bacon but in reality canadian bacon is Peameal and is a salted cured meat, with less fat and mucho better.

ps: why you mad at me?
Click to expand...
Wat the hell is peameal!?

I's never mad at you! My phone took a plunge in the lake last week whilst ice fishing :roll: Haven't gotten my new one yet.
 
StonedFarmer

StonedFarmer

Well-Known Member
Karah said:
Wat the hell is peameal!?

I's never mad at you! My phone took a plunge in the lake last week whilst ice fishing :roll: Haven't gotten my new one yet.
Click to expand...
Peameal is hold on let me grab a copy paste.

Canadians know peameal bacon as an iconic national breakfast food, but the back bacon’s backstory is even richer than its flavour. In fact, the story of peameal bacon is tied to several important themes of the last two centuries: the rise and fall of the British Empire, emigration and immigration, and the development of modern agriculture. But more than anything, the history of peameal is a salty tale of how Hogtown got its name, not to mention its most iconic sandwich.

For those who don’t know (and for Americans who claim it’s something else altogether), peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat and rolled in cornmeal, creating a yellow crust. Originally, it was rolled in crushed yellow peas, hence the name peameal. It is much leaner than the pork belly strips that the British call “streaky,” and Canadians and Americans simply call “bacon.”
Peameal bacon holds a spot in 1001 Foods You Must Taste Before You Die, and it’s easy to understand why. The brining process makes it nearly impossible to overcook, and it’s both leaner and juicer and than regular bacon. A uniquely Canadian product, it’s often confused with Canadian bacon, a smoked back bacon that’s popular in the U.S., and isn’t Canadian at all.

These days, it’s hard to find peameal bacon outside of Canada, making it a favourite with tourists at Toronto’s St. Lawrence Market. The Carousel Bakery, which has occupied the same spot in the market since 1977, is a city landmark famous for its fresh peameal bacon sandwiches.

obert Biancolin, who co-owns the bakery with his brother, dubs peameal bacon Toronto’s most original food. “It wasn’t brought here from somewhere else,” he says. “It is very uniquely Torontonian. Of course, like poutine was uniquely Québécois, it spread across the country. It is one of those dishes that encompasses being Canadian. It is part of our tradition.”

Unlike Canadian bacon (which is, let’s not forget, American) peameal bacon must be cooked. Biancolin says the best way to prepare it is by griddling, although it can also be baked, barbecued or roasted.

Peameal bacon is delicious, iconic and Canadian, but culinary historians have struggled to identify its origins with absolute certainty. “I don’t think that you’ll find a single origin story,” writes Daniel Bender, Director of Culinaria Research Centre and University of Toronto history professor, in an email. “There are and have been for centuries many ways of curing pork — ways of making it last through lean months. Smoking is one. Salting is another. Corning (curing through brine) exists in numerous locations and recipes.”





and so and so from food something
 
StonedFarmer

StonedFarmer

Well-Known Member
I rep peameal bacon from Carnecerions(sp)

that is a meat shop I worked at from 15-17.

13an hour and I learned to carve up a pig from scratch.

I became a butcher there but it isnt my thing. Too cold and ya
 
StonedFarmer

StonedFarmer

Well-Known Member
slit my throat cut me slow

44 I aint afraid to pulll

bun a fat one

smoke a juan

wagawon
neosapien said:
Ewwww I'd fuck you so hard.


Ewww, I'd take you on a steak dinner date then caress your back and whisper sweet nothings in your ear and then I'd fuc
Click to expand...
back up bro, she might not speak to me much but I will kick your ass for her respect

I don't hit on the sexylahada so back up bro

back the fuck up all of you haters\\
 
neosapien

neosapien

Well-Known Member
StonedFarmer said:
slit my throat cut me slow

44 I aint afraid to pulll

bun a fat one

smoke a juan

wagawon

back up bro, she might not speak to me much but I will kick your ass for her respect

I don't hit on the sexylahada so back up bro

back the fuck up all of you haters\\
Click to expand...
You're right man. I respect you too much to throw it all away. Bros before girls named karah on the internet. (Pm me some pics karah hell never know).
 
You must log in or register to reply here.
Top