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Chaska -> RE: Items needed for ultimate rabbit trap. (8/17/2016 3:17:54 PM)
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quote:
ORIGINAL: jlf1961
quote:
ORIGINAL: Chaska
Newfie Joke!
Never choke in a pub in Newfoundland :)
Two newfies walk into a pub. While having a shot of whiskey, they talk about their moonshine operation. Suddenly, a woman at a nearby table,who is eating a sandwich, begins to cough. And, after a minute or so, it becomes apparent that she is in real distress. One of the newfies looks at her and says, 'Kin ya swallar?' The woman shakes her head no. Then he asks, 'Kin ya breathe?' The woman begins to turn blue and shakes her head no. The newfie walks over to the woman, lifts up her dress, yanks down her drawers and quickly gives her right butt cheek a lick with his tongue. The woman is so shocked that she has a violent spasm and the obstruction flies out of her mouth. As she begins to breathe again, the Newfie walks slowly back to the bar.
His partner says, 'Ya know, I'd herd of that there 'Hind Lick Maneuver' but I ain't niver seen nobody do it!'
Actually, I have heard that joke in reference to rednecks, cowboys, aggies, sooners, brits, scots, irish, etc. And it is probably older than I am.
Thus, proving that canadians not only do not know bacon, they need to find new jokes.
Ok, I get it, I'm an old geezer. However if you wish to discuss Canadian bacon it predates, Me, you, Monty Python's vid and the Newfie Joke. Something I would think a genius such as yourself would know.
American Bacon: Pork Belly. Canadian Bacon: Pork Loin. Canadian bacon is more like ham than the streaky cured and smoked strips of bacon that most of us are used to. American bacon comes from the fatty belly of the pig while Canadian bacon is typically cut from the loin.
Short answer, in the US "Canadian Bacon" is made from the loin of pork and ham is made from specific parts of the leg, thigh or rump of the pig.
But there's a long answer that's called for too:
If you order bacon in a restaurant in Canada you get the same thing you do in the USA, streaky bacon made from the pork belly.
So where do Americans get this concept of "Canadian Bacon" from?
Anybody who's traveled to the UK has probably had the experience of being served a "Full English" breakfast with a different sort of bacon made from the whole pork loin and brine cured rather than smoked. They sometimes call this Irish bacon even thought there's apparently nothing especially uniquely Irish about it (in fact, then as now most pork sold in the UK came from Denmark).
For a long time in English Canada most of the population were first or 2nd generation immigrants from the British Isles who brought with them their preference for this style of bacon as a breakfast meat. Somewhere along the line they started using only the eye of loin and the cut acquired a crust of ground split peas. Canadians call this bacon "back bacon" or "peameal bacon" in 50 years I've never heard a Canadian refer to this product as "Canadian bacon".
However that is a cold trail, the path to what Americans call "Canadian Bacon" is back in Britain. During the Victorian era Canada started exporting pork to Britain, due to the shipping times before widespread refrigeration it needed to be cured for shipping and smoking was preferred for this purpose over brine curing, initially the primary market was for smoked wiltshire sides but at some point (possibly during WWI but maybe earlier) there was a generalized pork shortage in the UK and they started to import any cuts they could get, this included smoked loins, this was a combination that was unknown in the UK so they had to give it a name and they started to call it "Canadian Bacon" to distinguish it from unsmoked "Irish Bacon".
Restaurants and stores would put up signs that said "we have Canadian Bacon" which to the Brits meant "unlike last week we now have some kind of bacon". During WWI American soldiers in Britain saw these signs and assumed that Canadian Bacon was being promoted as a a premium product and they experienced and enjoyed the product and brought the idea back to the US with them. The final step was industrial meat packers deciding to pack the product into casings rather than leave it in the natural eye of loin shape. Once the necessity to smoke the pork for shipping was phased out in favour of refrigeration "Canadian Bacon" basically disappeared from the UK.
So that's how we wound up with the US having a product called Canadian bacon that has almost nothing to do with the bacon products Canadian people eat.
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