Canada Goose (Branta canadensis)

This post is about bacon.

Canadian bacon, American bacon, and Scottish back bacon each come from different parts of the pig and are prepared in distinct ways that affect their taste and texture.

Canadian bacon is made from the lean eye of the loin, in the back of the pig. It is a much leaner cut than what the United States1 consider 'regular' bacon and resembles ham more than the streaky fatty salty sugary bacon consumed in the United States1. Canadian bacon is usually smoked after being cured and is often sold in rounded slices. It has a milder flavour and lower fat content compared to United States (US) bacon.

US bacon is often referred to as streaky bacon due to its high-fat content. It is made from the pork belly. It has a rich, smoky salty sweet flavour and crispy texture when cooked. US bacon is typically cured and then smoked, resulting in a fattier and more calorie-dense product compared to Canadian bacon.

Scottish back bacon is similar to Canadian bacon in that it comes from the loin of the pig. However, Scottish back bacon may include a small portion of the belly attached, which adds a little more fat and flavour compared to Canadian bacon. Scottish back bacon is also cured and can be smoked or unsmoked, depending on the traditional recipes and regional preferences.

The main differences between these types of bacon lie in their cut of pork, fat content, and the preparation process. Canadian and Scottish back bacon are leaner with a more ham-like texture, while American bacon is fattier with a crispier texture when cooked. I do not like US bacon. It’s disgusting.

During the pandemic, I found the Scottish Gourmet, an online where I ordered various Scottish foods to make my full Scottish breakfast, including black pudding and packaged slices of back bacon. I loved the back bacon so much that I had been placing regular orders of back bacon. I freeze the packages and thaw them as needed. I cook a slice for breakfast each morning.

27 February 2024 · FujiFilm X-T3 · XF150-600mmF5.6-8 R LM OIS WR

On my first visit to the Brick Farm Tavern’s mini market, I discovered they sold Canadian bacon. It’s not quite the same as Scottish back bacon but it's quite tasty. The mini market is just a 15-minute drive from home making their bacon more accessible than the Scottish Gourmet.

While walking back to the car from the mini market, I noticed these birds walking across the lawn near the Dog Run Bar. Fortunately, the X-T3 and the XF150-600mmF5.6-8 R LM OIS WR were in the back of the car.

The bird is the Canada Goose (Branta canadensis), identifiable by its black head and neck, white cheeks, white under its chin, and brown body. Canada Geese are native to arctic and temperate regions of North America, but their range has expanded with the help of humans to parts of northern Europe, New Zealand, and other areas. They are highly adaptable and can be found in a variety of habitats, including lakes, rivers, ponds, and sometimes even urban parks. Canada Geese are known for their V-shaped migration patterns and their loud, honking call.

  1. I am making an effort to stop referring to citizens of the USA as Americans. South Americans and Central Americans are Americans too!! 

Not Mama’s Breakfast

Breakfast is my favourite meal of the day, perhaps because it is associated with fond memories of my maternal grandmother. All the grandkids called her Mama. I’m not sure how that came about, but it’s what we called her. Anyway, I'm feeling nostalgia and decided to write a short post.

Mama made the most delicious breakfast that, to this date, has never been surpassed. It was a simple breakfast of fresh-baked bread, sliced thick and slathered with salted yellow butter, fried jackfish, fried ham, which is almost like a form of Canadian bacon. The smell of the ham cooking was sort of a hint that breakfast was almost ready. Fresh eggs from the chicken coop and sometimes, if I was lucky, Mama fried up thick slices of cou-cou or bakes.

I would devour my breakfast as fast as I could. Every bite was like a warm all-engulfing hug from Mama. She would always ask, “You want bush tea or cocoa tea”. Either one was heaven in a mug.

An old photo of my grandmother, Mary Marguerite Ollivierre.

The breakfast I eat now is far removed from the love that Mama cooked up in her charcoal-fired stove and oven in her outdoor kitchen. Turkey bacon and English muffins and grits are a poor substitute. It was while making this morning's breakfast that memories of my grandmother came flooding in. I miss her.

Eggs and bacon | FujiFilm X-T2 | XF16-55mmF2.8 R LM WR @ 32.1 mm | f/4.0 | ISO 10000

The Bruery's Girl Grey

I am drinking a Girl Grey by The Bruery @thebruery as part of a "modified" full breakfast my kids cooked for me. Hoppy Father's Day!

I am in Rocky Hill, NJ, drinking Girl Grey by The Bruery. The Bruery is a Micro Brewery in Placentia, CA. Girl Grey beer style is Belgian Strong Golden Ale, with an ABV of 8.5% and IBU of 0. I gave Girl Grey a 3.75 on Untappd's 5 point rating system.

My kids cooked me up a “modified” full English breakfast. What is a full breakfast?

A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area; however, it is colloquially known as a “fry up” in all areas. It is usually referred to as a full English breakfast in England (often shortened to "full English"), and therefore, as a "full Irish", "full Scottish", "full Welsh", “full Cornish”, and the "Ulster fry" in the Republic of Ireland, Scotland, Wales, Cornwall, and Northern Ireland, respectively. It is especially popular in Britain and Ireland to such an extent that many cafés and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire. On its origin, Country Life magazine states, "The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours."Wikipedia

My kids cooked Heinz baked beans, fried polish blood sausage, breakfast sausage, baked tomato, whole grain toast, sauteed baby Bella mushrooms, fried egg, and thick cut bacon. Whole grain toast instead of white bread toast. And instead of Earl Grey Tea, I’m washing it down with this “Girl Grey” IPA.

Hoppy Father's Day to all the Untappd Dad's.

bacon, Baked Beans, Black Pudding, Blood Sausage, breakfast, egg, Fty Up, Full Breakfast, Full English, full Irish, full Scottish, full Welsh, Girl Grey, grilled tomato, Heinz Baked Beans, IPA, Mushrooms, Pork Sausage, Scottish Caribbean, toast, Weisswurst

Brewer's notes

Top chef Brooke Williamson is a leader in redefining flavors and roles in the culinary world. We teamed with her to extend those contributions to the beer world with Girl Grey. This beer features the cool character of a Belgian-style ale, with sweet ribbons of almond flavors balanced by the piquant qualities of Earl Grey tea. It’s a creation for a new generation of beer lovers. Cheers!

We are a boutique craft brewery located in Orange County, California specializing in experimental and barrel aged beer. Our name is a fusion of 'brewery' with our family name, Rue. Our calling is to create beers with character and depth using the simplest and purest of means. We strive to use unconventional ingredients, and we will proudly state what we put in our beers. We enjoy serving you, your friends and your family.

bacon, Baked Beans, Black Pudding, Blood Sausage, breakfast, egg, Fty Up, Full Breakfast, Full English, full Irish, full Scottish, full Welsh, Girl Grey, grilled tomato, Heinz Baked Beans, IPA, Mushrooms, Pork Sausage, Scottish Caribbean, toast, Weisswurst