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Discussion Groups / English Usage / December 2003reading comprehension
If you recline the seat so far back that you have to crane your neck to see in front of you, you're putting a dangerous strain on the lower neck. Does 'to see in front of you' sound good to you Americans? Canadian bacon is cured slices from the lean loin of a hog. American bacon has thick, white stripes of fat, which we try to ignore until after frying, when it becomes the best part. What does 'cured' mean here? How would stripes of fat become the best part? nick@news.com spake thus: > If you recline the seat so far back that you have to crane your neck > to see in front of you, you're putting a dangerous strain on the lower > neck. > > Does 'to see in front of you' sound good to you Americans? I'm not an American (not everybody here is), but it sounds OK to me. > Canadian bacon is cured slices from the lean loin of a hog. American > bacon has thick, white stripes of fat, which we try to ignore until > after frying, when it becomes the best part. > > What does 'cured' mean here? How would stripes of fat become the best > part? Curing is the process by which pork meat is turned into bacon. Cook the bacon until it is crispy, then eat some. You will find out the answer to the second part. Or come around to my house and help me finish the left-over streaky bacon from Christmas Dinner. I never fry bacon - it's already quite fatty enough and grilling (=US broiling) is perfectly satisfactory. Proper bacon is one of the foodstuffs which British people crave while abroad.  SignatureDavid ===== >nick@news.com spake thus: > [quoted text clipped - 5 lines] > >I'm not an American (not everybody here is), but it sounds OK to me. I'm not American, I used to say "to see what's in front of you". I guess I can drop "what's" from now on. nick@news.com spake thus: > >nick@news.com spake thus: > > [quoted text clipped - 8 lines] > I'm not American, I used to say "to see what's in front of you". I > guess I can drop "what's" from now on. Ah, but that means something different. You can put the "what's" in, or leave it out, but you'll have to decide which you mean. SignatureDavid ===== >nick@news.com spake thus: > [quoted text clipped - 21 lines] >broiling) is perfectly satisfactory. Proper bacon is one of the >foodstuffs which British people crave while abroad. Indeed. Nobody makes bacon that tastes the same, although in America it's quite palatable, especially with grits and two eggs over easy. It's also true, incidentally, for the Heinz baked beans that one can buy here, so the expats in my family tell me. No other manufacturer that sells them on the British market makes beans that taste as good, and French baked beans are not even in the running (except after eating them, I suppose). Signaturewrmst rgrds Robin Bignall Quiet part of Hertfordshire England nick <nick@news.com> wrote on 28 Dec 2003: > If you recline the seat so far back that you have to crane your > neck to see in front of you, you're putting a dangerous strain on > the lower neck. > > Does 'to see in front of you' sound good to you Americans? Yes, it does. It specifies a direction which seems to me to be contrary to the desired direction for looking if one reclines the seat that far back. I'd imagine that the intention of anyone reclining a seat very far back (does that sound good to anybody?) would be to see what is above then in the supine position rather than in front of them in the normal sitting position. Wouldn't you? > Canadian bacon is cured slices from the lean loin of a hog. > American bacon has thick, white stripes of fat, which we try to > ignore until after frying, when it becomes the best part. > > What does 'cured' mean here? "to cure", according to W3NID, is the process of preserving meats by salting, although I have heard of "sugar-cured ham". I wonder if smoking meats is also called curing. > How would stripes of fat become the best part? Good bacon contains about 75-80% fat and just a narrow strip of meat. When broiled until crisp and crunchy, there's nothing like it. If you don't think that bacon is the best(-tasting) part of the porker, then you wouldn't understand. SignatureFranke: EFL teacher & medical editor. > nick <nick@news.com> wrote on 28 Dec 2003: [...] > > Canadian bacon is cured slices from the lean loin of a hog. > > American bacon has thick, white stripes of fat, which we try to [quoted text clipped - 5 lines] > salting, although I have heard of "sugar-cured ham". I wonder if > smoking meats is also called curing. By me it is; and anyhow I think meats are salted before smoking. Sugar-curing involves salt as well as sugar. > > How would stripes of fat become the best part? > > Good bacon contains about 75-80% fat and just a narrow strip of meat. > When broiled until crisp and crunchy, there's nothing like it. If you > don't think that bacon is the best(-tasting) part of the porker, then > you wouldn't understand. But you don't usually get bacon from a porker: you get it from a baconer, which is bigger and fatter. (When a peasant is fussy about terminology, is it peadantry?) Mike. mike_lyle_uk@yahoo.co.uk (Mike Lyle) wrote on 28 Dec 2003: >> nick <nick@news.com> wrote on 28 Dec 2003: > [...] [quoted text clipped - 10 lines] > By me it is; and anyhow I think meats are salted before smoking. > Sugar-curing involves salt as well as sugar. I think I may have eaten a sugar-cured ham once. I am not partial to sweet ham. I prefer a bit of chili sauce instead of pineapple and that sugary glaze that comes all over Virginia ham. >> > How would stripes of fat become the best part? >> [quoted text clipped - 6 lines] > baconer, which is bigger and fatter. (When a peasant is fussy > about terminology, is it peadantry?) No, I'd say that this is a bit of interesting detail. From a porker we get pork, from a baconer we get bacon, and, I am hoping, because despite my messy desk my mind is tidy, that from a hammer we get ham. SignatureFranke: EFL teacher & medical editor. > mike_lyle_uk@yahoo.co.uk (Mike Lyle) wrote on 28 Dec 2003: > [quoted text clipped - 31 lines] > get pork, from a baconer we get bacon, and, I am hoping, because > despite my messy desk my mind is tidy, that from a hammer we get ham. And, inevitably, from a spammer we get spam. (In Sa'udi we once had to eat some tins of "luncheon meat" which had a crucial item in the ingredients list carefully printed over with a black block. I warned the Palestinians I was living with that the heavy inking could only be covering some such word as "pork": their devout Muslim reaction was to say "Bollocks! Dish it up if it's *monkey*!") Sweet ham is an invention of the Devil. Consider not only Parma and Andalusian, but also our local Carmarthen ham (by mail order, available world-wide), which are air-cured and not diabolical but divine. I have never understood why anybody bothers to make the standard British and American hams. In Spain and France you can get thick sizzling slices of salt fat belly: these might even cure (geddit?) you of your bizarre American addiction to over-cooked streaky. Mike. mike_lyle_uk@yahoo.co.uk (Mike Lyle) wrote on 29 Dec 2003: > CyberCypher <cybercypher2002_NETSCAPE_@NOSPAM.net> wrote in [...] >> No, I'd say that this is a bit of interesting detail. From a >> porker we get pork, from a baconer we get bacon, and, I am [quoted text clipped - 14 lines] > divine. I have never understood why anybody bothers to make the > standard British and American hams. I don't eat ham unless the alternative is nothing. > In Spain and France you can get thick sizzling slices of salt fat > belly: these might even cure (geddit?) you of your bizarre > American addiction to over-cooked streaky. I haven't hade a good hit of bacon for at least 18 months. I'm not addicted to anything but chocolate, water, breathable (Why isn't this "breatheable"?) air, and sleep. SignatureFranke: EFL teacher & medical editor. Mike Lyle escribió : > Sweet ham is an invention of the Devil. Consider not only Parma and > Andalusian, Andalousian ham is not sweet. And, please, do not write about it in the same sentence together with Parma ham, or, better, please, do not write about it at all. It is already quite expensive, I do not want that the same that has happened with our red tuna, that is now difficult to find, as the Japs. buy most of it, could happen with our Iberic ham. Life is made of little pleasures. By the way, and only for your illustration, the name is not "Andalousian ham", as it is made in other Spanish (and even Portuguese) areas, but "jamón ibérico" (Iberic ham) or "jamón de pata negra" (black leg ham) or, "jamón de Jabugo" (Jabugo's ham, referring to the most famous Andalousian area were it is made); in Andalusia there is also made "white leg ham", which can be very good, but not as good as the "black leg ham". > but also our local Carmarthen ham (by mail order, > available world-wide), which are air-cured and not diabolical but > divine. I must try it. Thank you for the datum. SignatureSaludos cordiales Javi Mood conjugation: I am an artist You are a Bohemian He forgot to shave this morning (Craig Brown) > Mike Lyle escribió : > > > > Sweet ham is an invention of the Devil. Consider not only Parma and > > Andalusian, > > Andalousian ham is not sweet. Sorry, my bad English. I intended to point a contrast rather than an analogy! > And, please, do not write about it in the same > sentence together with Parma ham, [...] Oops! Trod on a corn, did I? Must try another. Italian guitar music is really wonderful, don't you think? > By the way, and only for your illustration, the name is not "Andalousian > ham", as it is made in other Spanish (and even Portuguese) areas, but "jamón > ibérico" (Iberic ham) or "jamón de pata negra" (black leg ham) or, "jamón de > Jabugo" (Jabugo's ham, referring to the most famous Andalousian area were it > is made); in Andalusia there is also made "white leg ham", which can be very > good, but not as good as the "black leg ham". Nice info: thanks. (Yes, it is appallingly expensive.) Do "black" and "white" refer to the colour of the pigs? (Language point. If it's named after the place of origin, we'd say "Jabugo ham": X's would mean that X was the name of a person.) > > but also our local Carmarthen ham (by mail order, > > available world-wide), which are air-cured and not diabolical but > > divine. > > I must try it. Thank you for the datum. Something tells me you won't like it! Come on, though: maybe as good as Parma? Mike. Mike Lyle escribió : >> Mike Lyle escribió : >> > [quoted text clipped - 5 lines] > Sorry, my bad English. I intended to point a contrast rather than an > analogy! I see. I understood it as an analogy because I have listened to British radio speakers using Parma ham as a reference when speaking about Iberic ham, that is, fortunately, almost unknown outside here; they say something like "Iberic ham is as good as Parma ham, or even better". >> And, please, do not write about it in the same >> sentence together with Parma ham, [...] > > Oops! Trod on a corn, did I? No, not really. I will gladfully admit that Parma ham is the best in the world. You know, the best Iberic hams are made from Iberic pigs that grow in "dehesas" (fields with Quercus trees, as holm-oaks and cork oaks) where they exercise and eat acorns. As the "dehesas" area is limited, Iberic ham production can not be increased beyond a certain quantity. If many people in the world believe that Iberic ham is as good as Parma ham, its price will rise until levels beyond my possibilities (I am quite poor). > Must try another. Italian guitar music is > really wonderful, don't you think? I love Vivaldi's guitar concerts; although originally written for lute and mandolins, they sound great on guitars. >> By the way, and only for your illustration, the name is not >> "Andalousian ham", as it is made in other Spanish (and even [quoted text clipped - 6 lines] > Nice info: thanks. (Yes, it is appallingly expensive.) Do "black" and > "white" refer to the colour of the pigs? Yes. Iberic pigs are quite dark. The traditional way for distinguishing between Iberic and non-Iberic ham was to look at the hoof: if it was black, it was Iberic. Lately, some unscrupulous dealers have found out that some other pig breeds also have black hooves, and make ham from them and try to sell it as Iberic ham. > (Language point. If it's named after the place of origin, we'd say > "Jabugo ham": X's would mean that X was the name of a person.) I'll remember that. >>> but also our local Carmarthen ham (by mail order, >>> available world-wide), which are air-cured and not diabolical but [quoted text clipped - 3 lines] > > Something tells me you won't like it! :-) I doubt it. I love ham. > Come on, though: maybe as good > as Parma? You tell me. SignatureSaludos cordiales Javi Mood conjugation: I am an artist You are a Bohemian He forgot to shave this morning (Craig Brown) > > Canadian bacon is cured slices from the lean loin of a hog. > > American bacon has thick, white stripes of fat, which we try to > > ignore until after frying, when it becomes the best part. Until I left my American homeland, and visited another American country (the one populated by Yankees), I had never heard of Canadian bacon. I was, and am, Canadian. |
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