Okay, I'm getting better at this. With each try, my bacon sandwich is improving, mostly because I heeded my friend Pat's advice to add more fat to the mix.This time, I used toasted white bread, a nice, firm milk bread that I get from the little market down the hill. I buttered it, Step One in adding some fat.
I also used a different brand of Canadian bacon, Niman Ranch. Step Two. I'm pretty sure the pork isn't local - Niman gets its pork from other raisers - but it is humanely and sustainably raised. The meat is lightly marbled with fat and has a little frill of fat along one quarter of the circumference.
That marbling and frilling made all the difference. This bacon was juicy and flavorful, unlike the brand I used the first time, That Which Shall Remain Unnamed. There was a light hint of smoke but not overwhelming the taste of pig, thank heavens. I'd make this sandwich again - and, in fact, there's enough left in the package to make another. I may, if my wifely instincts aren't mugged by my greedy ones, save that for My Beloved as I'm pretty sure this would be a hit with him. We'll see.
In any case, I'm still on the trail of the perfect bacon butty but until that one comes along, this one will do nicely, thanks.
A bacon butty is all well and good Zoomie. But have you tried a chip butty yet? If not, you have not LIVED ;)
ReplyDeleteMs Mouse, let me get this straight - "chips"=French fries? And you make a sandwich from that? I'm all ears.
ReplyDeleteOK. First, I have been consumed by Mouse's suggestion. I went back and looked at my first chip butty (on toast, wrong) and now that's all I want. Cranky is off buying fresh bread now.
ReplyDeleteSecond, Zoom, your sarnie looks very good.
Cookiecrumb, I went there but I don't think I'm going there. Unless the sauce is the secret. And maybe not even then.
ReplyDeleteZooms, it's so odd. Acquired taste, I guess. But our friends of Britty and Ossie persuasion are so persuasive about it, I want to try again. (But look, I like Easy Mac. What do I know?)
ReplyDeleteYou just keep making me hungry.
ReplyDeleteCookiecrumb, I guess I should try it before knocking it but I might wait 'til I see it on a menu, where I don't have to fry the chips myself. Lazy bugger, aren't I?
ReplyDeleteGreg, I'm always hoping that's what keeps you coming back. Wait 'til you see the one we made this morning...
Hurm, looks like ham to me. Canadians don't know nuttin bout no bacon. Whacky Canadians.
ReplyDeletexo, Biggles
Biggles is full of BBQ meat. That's a compliment.
ReplyDeleteBiggles, try the Niman Ranch Canadian bacon and you may change your tune. Yeah, I know you just said that to get a rise out of CB.
ReplyDeleteCookiecrumb, yes, he is - thank heavens!
Cranky wants me to compliment you on "I went there but I don't I'm going there."
ReplyDeleteThink
ReplyDeleteCookiecrumb, I'm ridiculously flattered, coming as it does from the one who writes like an angel (when he writes).
ReplyDeleteHam !!! Ham. Hammy ham, ham.
ReplyDeleteBiggles, well, sort of but not really - halfway between bacon and ham, I'd say, but with the texture of pork more than ham. Go ahead and try it yourself and let me know what you think. Quick meal for a night when you're on your own.
ReplyDeleteSorry, I went to bed after that comment Zoomie! Yes, hot chips (fries). I like my bread toasted for buttys but I see Cookie doesn't.
ReplyDeleteI hear tales of sauce but I'm not a fan, just greasy chips (fat ones) and salt, between 2 slabs of buttered toast. NOM nom nom (but only once a year)
Cookie, how was the butty?
ReplyDeleteMs. Mouse, that's okay, I figured that you were asleep and dreaming of a toasted chip butty.
ReplyDeleteI didn't do it!
ReplyDeleteMs Mouse, do you purchase the chips or make them yourself? Or is this something you eat in a restaurant/pub? I am curious!
ReplyDeleteMay I suggest that you try it with something like pancetta instead of bacon? Actually, one of my favorite sandwiches of all time - simple sesame seeded roll, sweet butter, and extremely thin slices of pancetta (not cooked). That's it. I used to make it for myself when I worked at the deli in S'Cruz, and OH HOW I MISS IT SO.
ReplyDeleteEE, that _does_ sound good! Shall we bring the makings up to GV for a special lunch? Remind me!
ReplyDeleteNot belly, HAM. HAM !!! I'm Amurican, that's ham! Ham.
ReplyDeletexo, Biggles
Biggles, let me get this straight - you think that's HAM? Not bacon, HAM? Are you sure - you sound a little uncertain about this. :-D
ReplyDeleteHmmm, (screwed up face with wondering angle eyes) HAM !!! Ham.
ReplyDeletexo, Biggles
Turkey ain't bacon, Chicken ain't sausage and ham ain't bacon. I have spoken!
ReplyDeletexo, Biggles
Biggles, if this isn't bacon, what am I to call my "bacon sandwich?" It's not ham - if only because it's uncured and it doesn't come from that part of a pig. It's made like bacon, but not from the belly. I'm so confused! Help me, O Meaty One! :-)
ReplyDeleteMy Indian friend's bacon butty is always on untoasted bread, buttered (how's that for getting more fat in?). My favorite version is to use a bap -- a Scottish soft roll. Look up a recipe.
ReplyDeleteKudzu, it seems everyone has an opinion about the butty! I don't think any post of mine has ever drawn so many comments. I like your idea of a soft roll that is buttered, but my toasted milk bread is quite nice, too.
ReplyDelete