What's Cooking

[poliphilo]

The last time we cooked steak and kidney we did it in the oven for too long and with the heat turned up too high. The stupid thing is I could smell it burning but refused to believe my nose. This can't be happening, therefore it isn't. 

This time we cooked it in the slow cooker- which uses about as much power as a light bulb and would take days to burn anything. 

Steak and kidney- with the emphasis on the kidney- was one of the things I most missed when I was a vegetarian. Top of the list was bacon, but steak and kidney came in at number two. Number three was pork crackling.

I've taken to eating bacon for lunch. Either I fry it  with eggs and tomatoes or I cut it up small, fry it to a crisp and scatter it over pasta. 

Comments

[oakmouse]

Your bacon is quite different. Apparently British bacon is made using a different cut of meat. It's similar to what Americans call Canadian bacon and Canadians call back bacon. American bacon has loads more fat, and also tastes much saltier. I think the curing processes are similar, though.

Go here to see a picture of (raw) American bacon:

http://iheartbacon.com/images/599.jpg

and here to see what it looks like cooked:

http://www.slashfood.com/media/2006/1/bacon5.jpg

[poliphilo.livejournal.com]

That looks like what I'd call "streaky bacon",
which is what I use with pasta. The less fatty cut is what i'd use with a plate of eggs- and, yes, we call that "back bacon" too.

[oakmouse]

I've heard of streaky bacon, but when I was in England the only bacon we were ever served was back bacon. I loved it!

[poliphilo.livejournal.com]

Streaky is the cheapest cut. I like it because it crisps up so well.