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Dear God.
They'll never get the grease off that I phone screen.
Chaps, you’re shouting at bacon.
If you think that’s ‘shouting’ then you should hear the ‘nutters’! It’s terrifying! Nutionalist fury like that can empty a bar in seconds.
‘Today I had some dry-roasted nuts.’
‘Those were almonds. Peanuts are dry-roasted’
‘Traditionally, in the UK/US maybe, but nuts, salt, smoke, spices and fire are older than the UK. Anyway, care for a dry-roasted almond?‘
I hope you pointed out neither peanuts nor almonds are nuts.
I hope you pointed out neither peanuts nor almonds are nuts.
You want to tell that guy that his peanuts aren’t nuts? Good luck with that. I think he’ll be relieved to hear about almonds though. ‘Vindicated’, even.
I hope you pointed out neither peanuts nor almonds are nuts.
Neither are walnuts, apparently.
Neither are walnuts
Well that's obvious, if either peanuts or almonds were walnuts surely you'd call them walnuts, not peanuts or almonds.
More importantly though would a walnut peanut be a walnut trying to be a peanut or would it be a flavour sensation in its own right? I'm thinking honey roast or salted would work but dry roasted walnut peanuts wouldn't.
A man walks into a psychologist's office wrapped head to toe in transparent cellophane...
The psychologist takes one look at him and says, 'I can clearly see your nuts.'
We've strayed away from Bacon. Let's get back on topic.
dangeourbrain
ISWYDT. Let’s replace your nuts with (animal) meats and see if your exampleargument is consistent? 🧐
More importantly though would
a walnut peanutlamb pork bea walnutlamb trying to bea peanutpork or would it be a flavour sensation in its own right? I’m thinking honey-glazed or salted would work but bacon made fromwalnut peanutslamb pork wouldn’t.
Which is absolutely true, bacon flavour lamb would be horrid. (this is only to do with it not being pork in so much as they don't taste the same and lend themselves to different things, like putting cream in tea is fairly unpleasant but it's OK in coffee*)
We’ve strayed away from Bacon
I'm pretty sure, by your own argument, this thread was never about bacon.
*ymmv of course, but if you're over 70 you'll probably like cream in coffee
Which is absolutely true, bacon-flavourlamb would be horrid.
I see, we’re back to
Sausage-flavour beef would be horrid
Bacon and sausage can be (and are) made from other things than the more traditional pork-belly/pig-meat
Not liking the taste of something (that you most-likely haven’t even eaten) does not mean that you win 😂
‘Care for a lamb sausage?’
‘No. Sausage-flavoured lamb is awful’
‘Er....’
OK, to clarify, sausage is a shape. It's not a taste, you can't have sausage flavour beef any more than you can have cyan flavour beef. (colour and shape do play an important part in our perception of taste but neither confers flavour of their own.)
As a result sausages can be made from about anything you like and they can be quite tasty too.
This is probably why quorn sausages are bloody awful, someone tried to make quorn taste like a shape and it didn't work.
Bacon isn't a shape, it's a thing, hence lamb bacon not simply being called bacon, yet pork bacon actually, simply, being bacon.
Fake things usually taste worse the more like the thing they're trying to be they get, turkey and beef bacon are marketed as bacon substitutes, they're awful and they're very much trying to be actual bacon. frazzles are not a bacon substitute, aren't trying to be like bacon and are really rather good.
Lamb bacon I've never tried, but, if its just lamb that happens to resemble bacon, so it can be used like bacon, its probably good. If its lamb that someone thought "oh I can make this close enough to bacon for people who don't eat bacon to pretend they're eating bacon" it'll be crap.
My suspicion is, if they feel the need to call it lamb bacon, not lamb rashers, or breakfast lamb, or lamb balloons or flaps or what ever, it's because they want it to be bacon, so it'll be crap.
I notice a quick Google turns up "popular in world war two" when people gravy browned their legs, drank acorn coffee and so on. It doesn't exactly fill me with confidence it's not some sort of erstaz bacon.
But I digress, you're right, simply not liking something doesn't make me "win" but my now very labored point, is not that it shouldn't be allowed, or that it isn't real, but that its either [probably] awful or really only bares a passing resemblance to bacon.
I can’t now field that many inconsistencies and strawmen in an argument. Your goalposts now resemble the Menec alignments (populated by a dizzy football-team composed entirely of centre-forstrawards)
‘Sausage is a shape, it’s not a taste’
You win!
(Most of all because now I have a craving for sausage-and-mustard-shaped crisps)
Jesus wept, this place...
Jesus wept, this place…
For God's sake don't bring religion in to it!
Oh. Hold on. Erm...
*In* the same product?
Good opportunity here to educate yourself re: terefah and haram.
Climb down Rob, climb down, this aint no place for a soapbox speech.
Yup, know that. Tongue in cheek, AS STATED IN COMPANY LITERATURE.
So the only way a single product could appear to both Muslim and Jew, is if they did two different products, or 3 rather. One suitable for anyone, and the other 2 Kosher or Halal.
Or as we've recently found out killed by themselves 😉
Jews cannot eat Halal and Muslims wont eat Kosher, in fact I reckon both are set against it, ad while I dont know the absolute fact, I know kosher is very carefully examined so every single ingredient no matter how small or slight or how little is use, each and every ingredient is checked off by a rabbi, or such allowed to make those decisions..
Quite sure anything that isnt kosher but is halal wont be allowed, and vice versa, with everything needing the Imam or Cleric to sign it off as wholly halal, and again I reckon they'd stop kosher entering this very important food chain.
So might want to inform the company as it is they that made the suggestion I reported on, and you are chastising me for.
All square 😀
it is trying to sell waste product as a meal knowing it causes obesity as witnessed in Polynesia.
Yeah, we’d never do anything like that here.
It’s well-known that streaky bacon is the tastiest bacon.
Have you ever tried super-lean unsmoked rindless bacon? Neither have I. That’s because it has no real taste except for salt. Unless smoked. Then salt and smoke.
I reckon lean lamb bacon would be much tastier than lean pork bacon. Because lamb. And streaky lamb bacon? Well, if as worldclassaccident says, fatty meat = worthless. Then...similar in worth to streaky bacon?
Unless you find worth in the taste as least as much as you find worth in the nutritional-value and in the texture. But the taste is in the fat. My old dad would rather belly pork than gammon any day. And he knows his onions.
Not liking the taste of something (that you most-likely haven’t even eaten)
I've eaten beef bacon in a hotel in Kuala Lumpur. It was awful.
^ Yes (but with the greatest respect) - as a (British?) pork-bacon fundamentalist you simply can’t be trusted for beef bacon reviews any more than I’d trust a pork sausage review from a (Floridian) beef-sausage fundamentalist.
Well, that’s actually not fair. Back when I was a (pork) sausage fundamentalist I did once try a (pork) sausage in Marathon Key. It was awful. And it came on a ‘biscuit’ (which itself should have served as sufficient warning). Having tried other pork sausages I know that some of them can actually taste pretty good - so I like to think that I’m reasonable enough to grant that maybe just maybe my experience in Marathon was not wholly representative of (pork) sausage. Too complicated?
Otherwise (going by more simplistic ‘reasoning‘) we should warn others that pork sausages and beef bacon (and by extension lamb bacon, and lamb sausage, and ostrich bacon, and turkey sausage, and elk bacon and bison bacon, and beef sausage, and venison bacon, and chicken sausage, and boar sausage, and turkey bacon, and venison sausage) are probably all worth steering well clear of because they taste or probably taste ‘awful‘?
Why? Because based upon our respective negative transcontinental experiences with both pork sausage and beef bacon? And don’t get me started on Richmond (pork) sausages or Tesco (pork) bacon. Disgustang!
Good thing that there’s no accounting for taste...
(Full disclaimer - am a fairly recent ex-meatie, so regard my taste-buds with similar levels of disgust and suspicion normally felt by religious fundamentalists towards apostates)
AFAIK there’s only one ‘isn’t bacon’ bacon:
and it IME tastes really nice*. Especially in colcannon hash. More rule-breaking deliciousness.
*Though not as nice as king oyster ‘bacon’**
**Not a king. Not an oyster. Not bacon. Great success!
But let’s ask a self-styled professional carnivore to settle the non-pork bacon question once and for all with an ultimate challenge!
Beef bacon vs two types of pork bacons (see, I even made it 2 vs 1 to give you a morethanfair chance!
Results are in:
Florida Man's views about sausages are not high on my list of priorities.
https://wgno.com/good-morning-new-orleans/daily-download/fl-man-arrested-for-throwing-sausages-at-his-mom/
https://patch.com/florida/lakeland/polk-county-man-arrested-stuffing-sausage-his-pants
^ No. You utterly failed to comprehend/I utterly failed to make the point
Here again:
Having tried other pork sausages I know that some of them can actually taste pretty good – so I like to think that I’m reasonable enough to grant that maybe just maybe my (holiday) experience in Marathon was not wholly representative of (pork) sausage. Too complicated?*
*Obviously!
I’m saying that (for me) pork sausage can taste good. Growing up in the West Midlands pork/bacon/pork offal/pork sausage/pig blood is akin to a religion. I have tried so many pork sausages and bacon in the last 50 years that I could write a book on them.
But - in my experience not all sausages taste good, and that isn’t dependant on whether or not they are made from pork - because some pork sausages *don’t* taste good (as my experience in a restaurant in Marathon proved)
^ Now you (hopefully) get what it is that I’m trying to say, and you might just begin to understand that maybe just maybe your experience in with beef bacon in some place in Kuala Lumpur is not representative of all (non-pork) bacons/rashers/cured/smoked/fried meats (delete to your hearts content)
PS the guy in the video is not me, and neither is he (AFAIK) on holiday in The Keys Or Kuala Lumpur. But he’s a meat fan. ie a fan of meat. Not, AFAIK, a beef fundamentalist. And in that video he has settled the argument about pork vs beef bacon. The ultimate challenge is over. Watch and weep 😎
It’s a draw.
Other reviews are also good for lamb bacon. Here’s two links below. The second one goes into a lot of detail and various recipes.
https://www.coombefarmorganic.co.uk/products/265-organic-lamb-bacon
http://www.johnnyprimesteaks.com/superior-farms-lamb-bacon/
I’ve had beef bacon. It was lush. Beef but bacon…what’s not to like?
If you’re a porkfundamentalist or a vegan - then everything*. If you like and buy and enjoy meat, then probably nothing (Unless it’s poorly-made/badly-cooked)
*Though a vegan might like the flavour/texture but choose not to buy it for ethical reasons/or find other ways to get protein and/or the taste by using non-animal ingredients.
The pork-fundamentalist OTOH will attack the beef and defend/promote the pork until beyond the end of the universe. Non-pork meat products for the porkist can be like a haram kind of thing.
he has settled the argument about pork vs beef bacon
There is no argument to settle. Bacon is made from dead pigs. That other stuff is not bacon, regardless of whether people like it or not.
The argument that the Ultimate Challenge video settled was your assertion that beef bacon tastes ‘awful’ (your word again)
It doesn’t taste ‘awful’. He said it tasted as good as the pork bacon. Settled.
Unless you are going to now agree with me that taste is to the highest degree subjective?
As for whether curing/smoking/slicing belly meat is only to be called ‘bacon’ if it comes from ‘dead pigs’ then you’ve probably got a some kind of fundie-fight going on with ever-evolving language. Somewhere there is a beef fundie protesting that a ‘burger’ is only be made from a dead cow, not from a living one/not from a lab/carnery, and definitely not from pigs or from plants!
But whatever you say - beef bacon tastes ‘amazing’, not ‘awful‘. And I just proved it 😉
Some facts on food:
1. Bacon can be made from pigs and other animals. And in the near-future from stem-cells of pigs and other animals.
2. Milk comes from animals and plants. Dairy milk comes from animals. ie Cow’s milk, goat’s milk. Plant milk comes from plant-sources. ie coconut milk, almond milk.
It doesn’t taste ‘awful’. He said it tasted as good as the pork bacon.
He's wrong. If he was right, there'd be plane loads of tourists coming back from Malaysia frantically telling all their friends about this amazing new food they discovered. But the fact is that there is not a single documented case of that happening. Instead, there a millions of people queuing up at KL airport muttering to themselves that the first thing they're going to do when they get home is have a nice bacon butty.
Bacon can be made from pigs and other animals
I accept Wikipedia is not always right, nor does it define the world around us but:
https://en.m.wikipedia.org/wiki/Bacon
Bacon is pork. Its not that I'm pork a fundamentalist any more than I'm direction fundamentalist by virtue of insisting ^ is up. It simply is.
Anything else isn't bacon, taste aside, "beef bacon" isn't bacon, it's "beef bacon". Same as your aforementioned colcanon isn't if its made with swede in place of potatoes.
taste aside, “beef bacon” isn’t bacon,
I find it hard to believe that anyone who's tried it would say this. It tastes *. If it tasted ok, I would let it slide, but it's just vile *.
To that I would answer that your Malaysian ‘beef bacon’ is probably as representative of tasty food as that Florida ‘sausage’ I was served.
I doubt very much that millions of tourists to the USA ran screaming with joy back home to tell their friends about the wonderful sausage they tried in Marathon Key
You argument is broken. I’ve been fortunate enough to work with hundreds of foreign visitors to the UK and one thing I noticed was very few raved about any British foodstuff. Many would refuse to eat a lot of the stuff on offer.
This doesn’t mean that all British food doesn’t taste good. I did know a Belgian girl who raved about crumpets. She actually gained loads of weight because of crumpets! I’m pretty sure most foreigners go home from the UK to stuff their faces with their weird/comfort-bringing American/German/Japanese/Spanish/Malaysian food rather than their behaviour resembling your fantasy litmus test where foreigners run whooping home in their millions and change theirs and their friends diets to include these new amazing British foods!
Doesn’t mean that (insert any foodstuff) is objectively disgusting, right? Or is (say) a Cornish pastie only vindicated in your mind if plane-loads of visiting Malaysians returned home and then enthusiastically converted family and friends to eating Walls pasties following their trip to London?
Well they don’t, so Cornish pasties objectively taste shit then, according to you 🤣😂🤣 Otherwise plane loads yada yada new beef food yada yada
🙄
one thing I noticed was very few raved about any British foodstuff. Many would refuse to eat a lot of the stuff on offer.
Did any complain about bacon butties though? (Apart from people who don't eat dead pigs, obviously.)
^ That would rather depend on the quality of the bacon buttie.
Even Brits can’t agree that all bacon is great
Read random reviews:
I don’t remember any notable bacon appreciation from foreign friends/colleagues. Refusals, yes, but no overt appreciation. At least nothing approaching mine 😬 I think it (bacon) was generally seen as something boring/bland and unhealthy. Americans seemed to want to put fresh greens and tomatoes on it, or cheese.
The French often liked thinly-sliced ham on their toast. I find that fairly boring tbh. Ham adds little if anything to the fried cheese-toast which already tastes great. But then the difference between a hand-reared home-cured ham and that watery clammy stuff you get in plastic packets is like night vs day. I imagine the same could be said for Malaysian beef bacon vs that guy’s beef bacon in the triumphant video upthread 😉
It’s like noodles. How can people get excited about noodles? I realise that it’s not the noodles, it’s me. Because many people do of course get excited about noodles. I have also been served noodles that I wouldn’t give to my worst enemy. But so what? Doesn’t mean that ‘noodles’ are awful, nor that everyone in every country would eat them all of the time if ‘noodles’ were good 🙄
I used to love bacon butties (sarnies) but if you’d given me some margarine-slathered white bread with some watery, lean, thin-sliced medium bacon with rubbery pale rind then I’d probably have binned it when you turned your back. Doesn’t mean that (pork) bacon butties don’t taste good. Some do.
Vive la difference!
The French often liked thinly-sliced ham on their toast. I find that fairly boring tbh.
Most bland foods can be improved by frying in lard and adding salt.
Or frying in butter, for that matter.
Americans seemed to want to put fresh greens and tomatoes on it, or cheese.
If you'd be brought up on what passes for bacon around most tables in the USA, you probably would too.
Quite how a nation so good at crap food can by and large do bacon so badly is beyond me.
I am told that in America, you can buy Canadian bacon if you want the good stuff.
the good stuff
It's a minefield out there.
Whoa, uncured bacon? So just pork slices then?
If you’d be brought up on what passes for bacon around most tables in the USA, you probably would too.
British bacon:
American bacon:
I know which one tastes best just by looking at it 😋
ymmv. <—- The Point.
So if non pork products can be bacon I'm now eagerly looking forward to an example of lamb sirloin or beef gigot.
The curing process is not what makes it bacon, it's simply the name of the end product made from the particular cut of pork (region specific). Beef, lamb or anything else cannot be bacon by the same virtue that chicken cannot be salami. Or pancetta. Your sausage argument falls at the first hurdle because a sausage is a descriptive term for anything that consists of minced or chopped product wrapped in a tubular casing. So as chorizo is to sausage, bacon is to cured meat.
Your sausage argument falls at the first hurdle because a sausage is a descriptive term for anything that consists of minced or chopped product wrapped in a tubular casing.
Not when I was kid it wasn’t. A ‘sausage’ was made from pig meat and bread in a casing made from intestines. Seasoned with pepper, salt and possibly sage or leek. Slight regional differences allowed. This is how you get ‘sausage-flavoured’ crisps. I suppose the case could be made (Boom-cha!) that beef or turkey or garlic was also technically ‘sausage’ but for most British persons a sausage was understood to be pork and only pork.
Beef sausages were the only other things referred to as ‘sausages’ and they were generally viewed with either confusion or suspicion and rarely if ever purchased unless that’s all there was left on the shelf.
Cured ‘sausages’ were foreign, cold and a different classification altogether than traditional English/British sausage. There was also a ‘saveloy’ but it was not a ‘proper’ traditional sausage,
Things/words/definitions change, expand, contract. About 500 years ago ‘bacon’ referred to all pork meat, not a particular cut and/or preparation.
Current definition of bacon
If I was full-on porkist I might argue against definition b in the MW dictionary (See below), but somehow don’t feel the pressure or requirement to. If I was a Nationalist I could claim vociferously/enthusiastically that my country and my country alone makes the best things from killed pigs. But again, not a hill I’d seek to die on.
Definition of bacon (Entry 1 of 5)
1a : a side of a pig cured and smoked
also : the thin strips cut from bacon
b : thin strips of meat other than pork that is cured and smoked
‘Also’ = a/the word that seems to confuse people.
For completists here’s the USDA info (might as well start getting used to it) about various food classifications under, in and around the term ‘bacon’*
BABY FOOD WITH FRESH BACON: Bacon without nitrites must be shown in the ingredients statement as bacon (water, salt, sugar, etc., without nitrates or nitrites). Nitrites and nitrates are not acceptable in baby and toddler foods. (Nitrate is prohibited in all bacon.)
BACK BACON (United Kingdom): Most bacon consumed in the U.K. is back bacon (also called short back bacon). The cut comes from the loin in the middle of the back of the animal. It is a lean, meaty cut of bacon, with relatively less fat compared to other cuts.
BACK RASHERS (Irish): Pork bacon made from the meat on the back of the pig. This type of bacon is part of a traditional Irish breakfast.
BACON: The cured belly of a swine (hog) carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., "Pork Shoulder Bacon."
BACON AND PORK SAUSAGE: Product is formulated with a high percentage of bacon (usually bacon ends and pieces) with at least 20% pork.
BACON ARKANSAS and ARKANSAS STYLE BACON: Product which is identified as "Arkansas Bacon" or "Arkansas Style Bacon" is produced from the pork shoulder blade Boston roast. The pork shoulder blade Boston roast includes the porcine muscle, fat, and bone; cut interior of the second or third thoracic vertebra; posterior of the atlas joint (first cervical vertebra); and dorsal of the center of the humerus bone.
For "Arkansas Bacon," the neck bones and rib bones are removed by cutting close to the underside of those bones. The blade bone (scapula) and the dorsal fat covering, including the skin (clear plate), are removed, leaving no more than one-quarter inch of fat covering the roast. The meat is then dry cured with salt, sugar, nitrites, and spices, and smoked with natural smoke.
The meat may not be injected or soaked in curing brine, nor may any artificial or liquid smoke be applied to the meat. Product that is prepared outside the state of Arkansas, but in the manner prescribed, may be identified as "Arkansas Style Bacon." The true product name must be shown as "Boneless Cured Pork Shoulder Butt."
BACON (CANNED - PASTEURIZED): A shelf-stable item, which must have at least 7% brine concentration.
BACON (COOKED): Not to yield more than 40% bacon - 60% shrink required. BHA and BHT may be used as antioxidants in precooked bacon at level of 0.01% individually or 0.02% collectively, based on fat content. TBHQ (tertiary butylhydroquinone) can be used in products as an antioxidant (reduces the damage from oxygen) in combination with the preservatives BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), but it can not be used alone except in cooked bacon.
BACON-LIKE PRODUCTS: Bacon-like products, including poultry bacon, labeled with "bacon" in the name must follow the same requirements as those applied to pork bacon. These requirements include, but are limited to, limits on restricted ingredients and the requirement that the bacon must return to "green weight" (see below).
BACON PRODUCTS: The bacon products intended for further cooking before consumption, i.e., slab bacon for deli slicing, can be labeled "certified," "roasted," or "partially cooked" provided the product is cooked to 148 °F and the labeling clearly indicates the product is intended to be further cooked before consumption.
BEEF BACON: Beef bacon is a cured and smoked beef product sliced to resemble regular bacon. It is prepared from various beef cuts and offered with a variety of coined names, including "Breakfast Beef," "Beef Bacon," etc. A common or usual name is required, e.g., "Cured and Smoked Beef Plate," and should be shown contiguous to the coined name.
CANADIAN BACON: In the United States, "Canadian" bacon is plain lean "back bacon" (see above) made from the loin, and it is trichina treated. It is simply called "back bacon" in Canada, where "Canadian bacon" is traditionally unsmoked back bacon that has been sweet pickle cured and coated in yellow cornmeal. This variation is also known as peameal bacon, because, in times past, a mixture of ground yellow peas was used for coating to improve curing and shelf-life.
CERTIFIED: If pork is treated to eliminate Trichinella spiralis, and the processing company demonstrates that viable trichinae have been destroyed or rendered ineffective in causing infection, the resulting pork can be labeled as "certified pork."
DIXIE BACON or DIXIE SQUARE: Bacon made from cured and smoked cheeks of pork. The true product name, e.g., "Pork Jowl Dixie Bacon, Cured and Smoked" shall appear on the label.
FINISHED WEIGHT: The final weight of cured pork bellies after processing. The weight of cured pork bellies ready for slicing and labeling as "Bacon" shall not exceed the weight of the fresh, uncured pork bellies (green weight).
GREEN WEIGHT: The weight of fresh pork bellies, normally skinned and trimmed, prior to pumping with curing solution.
ORGANIC BACON: Bacon can be certified organic if made from organically raised meat or poultry.
PANCETTA (pan-CHET-uh): Italian streaky bacon, smoked or green (unsmoked), with a strong flavor. It is usually cured in salt and spices and then air-dried. The name is diminutive of pancia, meaning "belly."
POULTRY BACON: Poultry bacon products are acceptable and may be designated as (Kind) Bacon. However, a true descriptive name must appear contiguous to (Kind) Bacon without intervening type or design, in letters at least one-half the size of the letters used in the (Kind) Bacon, and in the same style and color and on the same background. An example of an acceptable designation is "Turkey Bacon - Cured Turkey Breast Meat - Chopped and Formed." The descriptive name can serve alone as the product name. If poultry bacon is cooked and ready to eat from the package, the label will have statements such as "fully cooked" or "ready to eat." If poultry bacon is not ready to eat, it is required to bear safe handling instructions.
STREAKY BACON: The name for North American bacon in the United Kingdom and Ireland. It comes from the belly of a pig and is very fatty with long veins of fat running parallel to the rind. It is also called "streaky rashers."
TURKEY BACON: (see "POULTRY BACON")
‘Beef bacon’ is in it’s own class , ie classified as distinct from ‘bacon-like products’ yet also distinct from ‘regular’ (ie pork) bacon.
That should please everyone? No?
No 🤣
BEEF BACON: Beef bacon is a cured and smoked beef product sliced to resemble regular bacon. It is prepared from various beef cuts and offered with a variety of coined names, including “Breakfast Beef,” “Beef Bacon,” etc. A common or usual name is required, e.g., “Cured and Smoked Beef Plate,” and should be shown contiguous to the coined name.
POULTRY BACON: Poultry bacon products are acceptable and may be designated as (Kind) Bacon. However, a true descriptive name must appear contiguous to (Kind) Bacon without intervening type or design, in letters at least one-half the size of the letters used in the (Kind) Bacon, and in the same style and color and on the same background. An example of an acceptable designation is “Turkey Bacon – Cured Turkey Breast Meat – Chopped and Formed.” The descriptive name can serve alone as the product name.
So they are not bacon.
for most [s]British[/s] English persons a sausage was understood to be pork and only pork.
FTFY
I think I'm seeing the problem here.
Seriously, beef sausages are most assuredly a thing in Scotland, what else do you put into a steak pie (besides the steak)?? As for smoked sausage suppers...
That aside, MW can do one, I'm not American and don't need their revisionist nonsense. According to the Oxford dictionary:
NOUN
mass noun
Cured meat from the back or sides of a pig.‘crisp rashers of bacon’
Origin
Middle English from Old French, from a Germanic word meaning ‘ham, flitch’; related to back.
https://www.lexico.com/definition/bacon
Even it's etymology is clear as day. Bacon is pig.
🤣🤣🤣
You still don’t get it.
No-one here AFAIK is arguing that bacon is pork (as it was 500 years ago) or that bacon is not pork. Everyone agrees that ‘bacon’ is definitively (and etymologically) made from pig-flesh.
Even it’s etymology is clear as day. Bacon is pig.
We know! If you read my last comment I reminded that the word ‘bacon’ was (5 centuries ago) the word used for all of pork.
Slight aside - that begged the question - shouldn’t you ‘anti-revisionists’ be at least consistent and argue that ‘bacon’ should never have been changed from it’s original meaning which was any part/all of a pig and nothing to do with curing, salting or smoking? Why not? 🤣🤣🤣
But anyway. let’s try one more time. One last time.
As Hols2 informs us (even though he/she must have forgotten and so dropped a mic on their foot in some Patridgesque redundant-triumphant gesture!)
Coconut milk is not milk, it’s coconut milk’
Ok? All agreed?
Now...pin your ears back and read it out loud:
Beef-bacon is not ‘bacon‘. It’s known as beef-bacon.
Here’s another one so as it might stick:
Turkey-bacon is not ‘bacon‘, it’s known as turkey-bacon.
Etc.
Understand now? Sweeezus! Wait, what’s that I can hear...?
Beef-bacon is not ‘bacon‘. It’s known as beef-bacon.
A common or usual name is required, e.g., “Cured and Smoked Beef Plate,” and should be shown contiguous to the coined name.
It's marketed as "Beef-Bacon" to mislead unsuspecting customers. It's known as "Cured and Smoked Beef Plate" in the eyes of the law.