Comments on: We’ll Pretend It’s 8 AM

By: Pablo

Pablo — Mon, 14 Nov 2011 15:52:09 +0000

You’re right, English bacon is way superior to american bacon.
I’m a Chilean chef, working for a transnational insurance company in London. Thinking about opening my own place in Chile, and I’m trying to figure out the best way (if possible) to import British bacon and use it in my kitchen.

Is so good!

By: Land of Leymoo : Tasty, fatty yayness

Land of Leymoo : Tasty, fatty yayness — Mon, 03 Dec 2007 00:24:07 +0000

[...] English Breakfast [...]

By: JoeHoya

JoeHoya — Tue, 27 Nov 2007 16:45:47 +0000

Looks just like a breakfast I had in London a few weeks ago – well done!

I have to give credit to the English for doing breakfast RIGHT – but the complete absence of any kind of herb or seasoning besides salt and pepper is exactly what makes so much of their lunch-and-dinner cuisine so disappointing.

By: Britannia

Britannia — Tue, 27 Nov 2007 01:47:51 +0000

Wafer thin, yes. When I send requests home I do ask for a particular kind but for some reason I don’t get it, its a lot nicer, smoky thing goodness, so good. Glad you enjoyed it so much!!

By: BS

BS — Mon, 26 Nov 2007 23:18:28 +0000

I had english bacon before but this was some of the best b/c of how thin it was but still had plenty of room for greasy goodness – what did you call the cut again, wafer thin, was it?

By: Britannia

Britannia — Mon, 26 Nov 2007 20:53:33 +0000

I presume that is a rhetorical question, the truth might hurt. But it just means the English are better cooks

By: 80 Proof

80 Proof — Mon, 26 Nov 2007 20:38:14 +0000

mmm..

Thanks again for the cooking and the introduction to brown sauce.

What does it say about America when our bacon is from the underbelly?