State of the Game

This may be a bit out of date now (Been away, so still have 65 pages to catch up on!), but we have two separate cuts of bacon here in the UK, made from both ends of the loin:
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"Streaky" bacon is the part on the left of the "U" shape above (If you cut it in half directly at the bottom of that "U"), and is normally the cheaper cut, as it has a higher fat-to-meat ratio, where as "Back" bacon is the more expensive, higher meat-to-fat cut on the right.

This is what you would normally find in most supermarkets/grocery stores here in the UK. The only time you would find bacon at it's full "length" (as the picture above), would be from a proper butcher that cure their own bacon, and not buy it in from wholesalers( which unfortunately is what a lot of them do!)

As for "American" bacon, I'm guessing that it only comes in the "streaky" variety over there, as they'd rather save the meatier part for proper pork loins... (Pan fried with garlic, thyme and a bit of salt and pepper... mmmmmmm...)
FACTS
 
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Well as I was in a Siberian Gulag for three months making Kumo burgers and unable to participate fully in this thread I have to do my best to make up for it where possible.

Indeed you were you naughty chap, yet I hope you observed from the sidelines.

Better get moving though, there are only a few years left until the ultimate demise of the game, dooooommmmmmmmmm!
 
How is that coming along?

Its come on a bit from there- I've changed the colours slightly on the highlights and now finalising the winglets. What I really need now is lots and lots of grey tiles again :D
 
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