Friday CARb Accountability Thread

Hi there.  It's a slice, can be belly or back bacon, smoked or not.  There are different ways of curing the bacon - oak smoked, maple, dry, brine, Norfolk etc.  Can be wafer thin to 4-5 mm thick.  Normally fried or grilled.



My only disappointment with eating when we visit the USA is those horrible little strips that you're given instead of real bacon.  Lol.

I like your bacon better Paul!!!

Hi!  If you have real bacon, what do you call it?  Wherever I've stayed in the USA I've been given strips.  I also remember Janice asking for 'fresh cow's milk' in IHOP and the waitress went away to get a translator!  LMAO! 

Yes, the strips are our bacon but not nearly as much meat as your UK variety!!! If I could find those amazing meaty strips here my family would be in heaven...LOL!

I can only imagine the waitress looking perplexed being asked for fresh cow's milk :)