“wait, I eat pork belly and always thought it’s bacon. what’s the technical diff?
Posted by: more4less at August 6, 2009 2:45 PM”
It’s the same thing – just prepared and sliced differently.
The “poor people eat bacon” thing came about because the curing process keeps the meat longer so they could make it last longer.
If you have to be poor to eat bacon then who wants all my money?
Of course herkimermaid. Most gay men can. I make a perfect, authentic spaghetti carbonara which, as odd as it may sound, is very difficult to find in restaurants. They always embellish it with some assinine sauce or addition of fish or something. Italians shouldn’t stand for it.
If we are going to turn this into a foodie thread, does anyone know anywhere in NY that does a good pissing shrimp?
Foie gras on toast is one of my guilty secrets…
dh, long before you were a true PLUSA (you may have been lurking) I have been ranting about foie gras.
Also, please learn how to spell it properly.
yeah – i think the run of the mill bacon has alot more fat in it and other crap mixed in
Fois Gras is also da shiznit
“wait, I eat pork belly and always thought it’s bacon. what’s the technical diff?
Posted by: more4less at August 6, 2009 2:45 PM”
It’s the same thing – just prepared and sliced differently.
The “poor people eat bacon” thing came about because the curing process keeps the meat longer so they could make it last longer.
If you have to be poor to eat bacon then who wants all my money?
Of course herkimermaid. Most gay men can. I make a perfect, authentic spaghetti carbonara which, as odd as it may sound, is very difficult to find in restaurants. They always embellish it with some assinine sauce or addition of fish or something. Italians shouldn’t stand for it.
DH, so kind of like dried fruit vs fresh fruit but fruit nevertheless
bacon is smoked and cured i think (the good stuff)
pork belly can be seasoned however.
can you cook all that DIBS?