In British/Canadian/etc. media, when they talk about bacon? That's "Canadian bacon". It's relatively thick sliced (or diced) ham of some kind and is usually seen in breakfast spreads/products, pizza, and sandwiches. ...Croque monsieur and croque madam trend to have "Canadian bacon".
When "bacon" appears on a menu in the U.S., it means a strip of meat about 5 or 6+ inches long. Traditional it is fried by skillet/flat-top grill, wrapped around another food and fried/grilled. Often used a topping.
Other methods include sprinkled/coated in sugar and baked. Cooked then coated in chocolate. Coated in flour and baked (mmmhhh, yum).
Air frying and microwave are also used but the microwave method is unreliable and more often than not results in floppy bacon or jerky.
Thickness of bacon can vary, but it should not be thicker than a sturdy hair ribbon.
tysm for taking the time to explain!!!! it sounds pretty good, i’ll have to see if i can try it sometime! is it quite salty? it also sounds like it has a much more crunchy texture compared to the bacon i’ve had, and the hair ribbon thickness makes sense if that’s the case!
It is supposed to be salty. To the point if you use it as an ingredient, especially after it's cooked, you should account for that in the flavor profile. I recommend trying it separately before putting it in a recipe since you've never had it. If you are put on a low/no salt diet, bacon is one of the first things on the banned list. Be aware that if an ingredient list/product says "bacon bits" there is about a 95-5% chance it's fake bacon, like if you're outside Japan the wasabi is probably just green colored horseradish.
Depending on cooking technique: crisp to crunchy. Floppy or chewy bacon is _usually_ a sign you didn't cook it right. (The microwave is a frequent culprit, to the point it is pretty much a stereotype. Like a Crime Alley warehouse full of dead child traffickers. It could be someone else, but odds are it was Red Hood/his minions/his teammates.) Flour coated and baked bacon has a unique texture I've never had otherwise and I'm starting to crave some.
Well, my mother says about 1/16th of an inch per slice. I'm gonna say thick hair ribbon to slap bracelet, because "thick cut" bacon is also a thing.
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