On August 15, 2016 at 1:24 AM, sartoric said:I started this thread, but don't feel the need to own it. I'm happy for others to jump in, post a list and get suggestions.
I can't see any reason why we can't have simultaneous challenges going.... what do other participants think ?
On August 15, 2016 at 0:06 AM, Thanks for the Crepes said:
I like this topic too! It's a lot of fun. Can't offer any information as to sourcing British bacon rashers, because I'm not sure what they are even after visiting gfweb's link.
I can tell you what's next. The OP, sartoric, is up next, and she's going to do a shop on Tuesday and post her list of ingredients after she does.
As to @gfweb's suggestion to just jump in and post your own list of ingredients, I did make a suggestion about that upthread, and the OP did "Like" my post but never gave a specific green light on it, so I am not sure that is within her rules. It would be great with me if it was, because I saw it as a way to move the thread forward at a faster pace and allow more people with interesting ingredients on hand and a willingness to cook soon to participate. I also think it might work better with the creative spirits who populate the forum.
It's @sartoric's thread, though, so she will have to be the one who makes the call.
@Thanks for the crepes
Now this is going to be a LOT of fun. Woman from India trying to explain to person from EGullet Forums about British Bacon Rashers.....We must find laughter in everything! That is a MUST
So here goes:
British Bacon Rasher is a bigger cut of meat, from the back to the abdomen. Also the curing has no SWEET it is only savory. Plus it is not smoke cured, but salt cured. Those who are raised on american bacon find it too salty. But then the scrambled eggs and tomatoes will not have salt so the entire dish will be salty enough. Anyway, it it deliciously salty. :). And having grown up vegetarian, I don't have a clue why I adore it so much. But I do. Go Figure.
After extensive tasting and cognitive recall of long term memory comparisons, I have stopped trying to have american bacon any more. Sorry you pig lovers, I am saying something you won't like. But you have no clue about the taste of British Bacon Rashers. I will have to ask that person who said curing ones own was easy, but I don't even want to try. Its my little piece of joy. I am not changing it. Maybe once in five years is when I get a proper tuck of a good bacon egg and tomato breakfast. But thats good enough for me. 
And I am delighted that they sent me the link to order online. I am going to do it. hehehehe!
What foodies we are...!
Bhukhhad!
