Strange things you're not used to

[Jeraly 4]

Oh dear - Jeremy was amazed when I first took him out for a proper English breakfast as well - I mean, crispy bacon bits is one thing on a salad but I want MEAT with my brekkie!!! Not fat!!

[Marilyn. 340]

I haven't noticed any differences with the bacon in the US

or are you guys talking about peameal bacon??

Edited August 24, 2008 by *Marilyn*

[Laura+Tom 2]

I haven't noticed any differences with the bacon in the US

or are you guys talking about peameal bacon??

This is back bacon

[Marilyn. 340]

I haven't noticed any differences with the bacon in the US

or are you guys talking about peameal bacon??

This is back bacon

yeah... is that what you are talking about?? that seems to be more like ham...

I like the strips of bacon.. the fat makes it good.. although I hate when people fry it to a crisp. i like mine a bit floppy...

Edited August 24, 2008 by *Marilyn*

[Marilyn. 340]

I didn't know this... you learn something new every day

most of the bacon in the US is made from the pigs belly.. whereas the back bacn is made from the back of the pig..

A side of unsliced bacon is a flitch, while an individual slice of bacon is a rasher (United Kingdom, Republic of Ireland, Australia and New Zealand) or simply a slice or strip (North America). Slices of bacon are also known as collops. Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common. In the United Kingdom and Republic of Ireland, bacon comes in a wide variety of cuts and flavours. In the United States, ordinary bacon is made only from the pork belly, yielding what is known in Britain as "streaky bacon", or "streaky rashers". In Britain, bacon made from the meat on the back of the pig is referred to as back bacon or back rashers. It usually includes a streaky bit and a lean ovoid bit, and is part of traditional full breakfast commonly eaten in Britain and Ireland. In the United States, back bacon is called Canadian-style bacon or Canadian bacon, but this term refers usually to the lean ovoid portion. In Canada, it is called peameal bacon, whereas bacon is used generally to refer to strip bacon, which is more common to the Canadian diet.

http://en.wikipedia.org/wiki/Bacon

Edited August 24, 2008 by *Marilyn*

[warriorprincess 0]

I recall having to put my race on our application for the marriage license, and many job applications also ask for race. In Canada, this is illegal. btw, I put "white" on the marriage license application, the lady behind the counter looked at my passport, scratched it out and put "Canadian" under the "Other" checkbox! We tried to explain the difference between nationality and race, and she would have none of it! *snarf*

Lots of labour laws (labor) in the US are a lot different than in Canada and take some getting used to.

OMG she did that?! You mean you can't be white if you are from Canada?!?! Sounds like she had a screw loose

I didn't know "Canadian" was a race! You learn something new everyday. :rofl:

[Krikit 1,164]

I didn't know "Canadian" was a race! You learn something new everyday.

Wow. That's awesome. Because that means you can change races by applying for citizenship. Somebody should tell Michael Jackson so he can stop bleaching his skin.

[Gemmie 142]

MJ doesn't bleach his skin.

Also, I've noticed that chocolate in the US has a funky taste to it... I can't explain it, but it has a "twang"... have any other foreigners found this? Especially Brits who come from the land of awesome chocolate.

Edited August 25, 2008 by Gemmie

[TBoneTX 45,291]

I've noticed that chocolate in the US has a funky taste to it...

That's because we put bacon in it.

[Krikit 1,164]

MJ doesn't bleach his skin.

Also, I've noticed that chocolate in the US has a funky taste to it... I can't explain it, but it has a "twang"... have any other foreigners found this? Especially Brits who come from the land of awesome chocolate.

I wasn't being literal!

Chocolate has been discussed a LOT here. It's definitely not to many people's liking. I think most Americans are used to it because that's what they've grown up with. I brought back a TON of chocolate from England. But now I'm in a chocolate frenzy because I can't. Stop. Eating it.

[Laura+Tom 2]

British chocolate is the best, I'm def going to miss that. Even Hershey's 'Cadburys' tastes wrong. When I go to see Tom I fill my case with Maltesers and Mars bars as they are his favourites. However I am fond of Reeses, I shouldn't be, have you seen how many calories are in them?!

[Reba 2]

I miss bacon too. I hate the fatty strips here. bleah. I want some nice back bacon. dammit!

Some stores here in the US sell what they call "Canadian style bacon" but its totally wrong. They smoke it for some reason, but in Canada we don't smoke it, its brined. Gives it a completely different taste altogether.

Peameal bacon is made from boneless pork loins, short cut from the leaner portions of the loin, to ensure a more uniform product. External fat is trimmed to within 1⁄8 inch. Smokeless and tender, this product is sweet pickle-cured and rolled in a traditional golden cornmeal coating, maintaining the processing tradition of real Canadian peameal bacon.

You can get http://www.realcanadianbacon.com real Canadian bacon from here but I can't afford it. Its crazy expensive.

There might be some on-line British food shops that can ship proper bacon over here, but I can't find the one I bought from before...they had some really nice bangers...

Edited August 25, 2008 by Reba

[Marilyn. 340]

to me taht seems more like ham...

I love the fatty strips of bacon.. mmm yum

[Jeraly 4]

Ham is what we put in sandwiches... sometimes it can be carved thicker off the bone but...

Also, I've noticed that chocolate in the US has a funky taste to it... I can't explain it, but it has a "twang"... have any other foreigners found this? Especially Brits who come from the land of awesome chocolate.

I dunno about the UK being the land of awesome chocolate - Switzerland or Belgium is much much better But the UK is better than the US that is for sure...

I don't know if it helps, but here goes anyways:

The "Cadburys" made by Hershey is dire and nothing like Cadburys. I keep trying it in case it gets better, but it doesn't. Hershey bars are like the "chocolate" flavour laxative you get that tastes of wax - don't bother there either. If you can afford it in World Market they sell Lindt, Ritter Sport and real Cadburys but as a half decent and cheap substitute, I have found that Hershey (*GASP*) do a semi-ok chocolate called "Symphony". It is not as waxy as the other stuff and if it is at room temperature, it melts in your mouth like cadburys It's in a cream wrapper and costs about $1.49 for a large bar (like 150g or something)

[Marilyn. 340]

see what you guys call bacon is taken from the back of the pig and the strips of bacon you find here are taken from the pigs belly... I like the fatty strips it has a different flavour then the back bacon...