American Full Breakfast vs English Full Breakfast?

Now that left hand cut is what we're used to seeing here in America they sell some stuff in the grocery store they call Canadian bacon but it looks like ham to us

 

You can cure pork without sodium nitrite, the main preservative in bacon (which is possibly linked to cancer) by substituting celery powder or ground celery seeds in your curing salts.
These alternatives contain sodium nitrate instead of sodium nitrite but there is some debate about whether sodium nitrate is any better for you. The argument for using celery products is that the presence of certain vitamins and minerals is believed to prevent the conversion of nitrates into harmful nitrosamines which are the carcinogenic agents in preservatives.
Best advice is to eat preserved meats in moderation.

 

Canadian bacon is back bacon with the fat trimmed off so it's leaner than English back bacon. It's from the loin, not the leg where ham comes from.

 

From the link I posted earlier.

 

Turns out Canadian bacon's something else and we both were wrong.

Funny, I see them as British and you see them as American as seen through our vision of their bacon, but we were both wrong.

 

Yes, I should have said American bacon is what we call streaky.
Canadian is just the loin and British back bacon is the loin with just a bit of streaky attached.

 

Why is that I wonder.

I'd be damned if I knew.

We all have the same animals, but make and enjoy different bacons.

 

I think Americans just prefer to use the loin uncured as a roasting joint or with the upper rib bone attached as a pork chop.
We do that as well but also eat it cured as bacon.
Canadians are obviously just more healthy and prefer to only eat the lean cured loin with none of the fatty side or belly attached.
A lot of our belly pork goes into sausages so we eat less streaky bacon.
I remember reading a few years ago that the UK exported almost the same amount of pork to Germany as they exported to us. It doesn't make any sense until you realise that we use more of certain cuts and they use more of different cuts. Basically they like all sorts of sausages and we like roasting joints and chops.

 

My breakfast burrito is chorizo & eggs, scrambled together, wrapped in a corn tortilla with queso fresco, fresh cilantro & garden tomatoes.

I have access to authentic, freshly made tortillas, {still warm when I get them,) so I make this breakfast about once/week. I only use tomatoes when they are fresh from my garden, otherwise, I skip that part. We've cut way, way back on our store bought tomatoes. Blech.

 

Not my pistol. Mine was lost in a tragic boating accident, but firearms are a nice accessory to any American breakfast.

 

I'm a bit surprised you don't have American bacon in the UK. There is nothing like the smell of frying bacon in the morning.

 

Living alone I haven't had a "classic" full American breakfast (or any other nationality for that matter) in years. Anything I can throw together with the least amount of time and effort suits me. Hell, I even commit the sacrilege of eating pre-cooked bacon.....I have no shame.

 

Two chili cheese burritos, chocolate milk, and a Marlboro. Breakfast of champions...

 

I think maybe we do but it's a different cut no one buys?
If US can get bacon back bacon UK can get bacon belly bacon, then maybe we can get each other's bacon?


We fry our bacon too (who doesn't)?

 

I've got love for a Continental Breakfast too.

 

Does America have gammon?
Or is that just like ham or Canadian bacon?

 

We do buy streaky bacon. It's just not the first choice for breakfast bacon. Streaky is used for things like covering chicken breasts to stop them drying out when you roast them, the high fat content helps to baste the meat. Pigs in blankets are often made with streaky too.
Us chefs like to use extra crispy streaky bacon in starters like poached duck egg salads.

 

Gammon steaks and ham are the same cut just prepared differently.
They are both cured leg but gammon steaks are boned and sliced thickly raw then grilled or fried. Ham is cured leg, boiled whole (often in cider) and then roasted (often with a honey glaze) and served cold thinly sliced. Both can be smoked or unsmoked.
Canadian bacon is cured loin which comes from the pig's back.

 

Wafer thin ham will always be the cut I most assciociate with the term 'ham'.

So to me, gammon and ham are day and night in comparison; when comparing wafer thin ham for the fridge and gammon steaks for the freezer... but gammon and 'posh people ham' were like one and the same 'cept maybe the posh people ham goes into the fridge with the wafer thin while gammon can be frozen, but Canadian bacon is the loin steak (#1 for living standard Canadian style) and ham is the pig's arse, like gammon.


Got it.

 

Hmmmm... I know what to aim for taste wise now, thank you so much for reminding me of fresh tomatoes and cilantro.... So now I want to make one with bacon, scrambled eggs and breakfast sausage all sliced length-wise with fresh coriander and cherry tomatoes sliced and navy beans/haricot beans soaked in water/not in sauce like baked beans, so have THOSE beans in my breakfast burrito; have all of that wrapped up maybe.


Hmmm... I may have my breakfast burrito yet, but your mention of cilantro and fresh tomatoes really reminded me on what to aim for for the burrito part of the breakfast burrito.


I may even shake it up; have my bacon and sausage one, or my egg one with a hash brown and cheese breakfast burrito; IDK, but the gears are turning.

 

I just learned what chimichonga style is, so now I want to bring breakfast burritos to the UK menu, serve both Breakfast Burritos and Chimiconga Style Breakfast Burritos and lease a soda fountain and subscription to syrup cubes if I can make my own cafe for the 21st century.
Want to make an app too and start a cafe for the modern breakfast.
Get all that in a food truck lol, drive to markets after Covid like Spitafields Market or Vauxhaull Market or Surrey Street Market or even Soho nowadays.
EVERYBODY else in Thornton Heath is selling Full English or Caribbean (Cornmeal Porridge, Ackee and Saltfish) for breakfast, no one is selling the breakfast burrito.
If I could, I'd have a site and a truck to serve these things.

Might need to lease 2 soda fountains to begin with lol, one for the restaurant and one for the food truck.

 

https://www.ebay.co.uk/i/274599720123
YES.

If I could make this my cafe's food truck, f' yes.

Park this thing at the market and invite people to come inside for a breakfast burrito or sell to go orders, to go/make it advertise my restaurant back in Thornton Heath, South London.

If I could I'd buy up a lot on the high street near my house and do that.

 

I hope you like regulations and red tape.
Long gone are the days when you could just set up a roadside food outlet wherever and whenever you want.

You'll find that all the busy markets and other lucrative locations are sewn up. You can't even get a food stall at a car boot sale or a layby on a busy road these days.
Take it from someone with 30 years experience of mobile catering, it's not easy making money at it.
The only way I found to make good money at it is TV and film location catering and even then it's through the contacts of the guy I work with who started doing it in the 1980s.
You probably won't have any trouble finding a vacant café in the city these days but with the future likely to involve a lot more working from home you'll have trouble making enough to cover the extremely high rents.
Sorry to be such a downer but most new food outlets fail within a couple of years of opening and that's with experienced caterers running them.
If you are really serious about it I'd suggest the home delivery market and forget anything else.

 

That's a nice bit of kit but you'd need a full HGV license, you'd get about 2 miles to the gallon and tyres are probably about a thousand pounds each to replace. You'd have to do really high end food to make that profitable. They're selling oysters not breakfast wraps.
You'd only need a tiny burger van with a griddle, a sink and a couple of fridges for what you want to do.

 

Most Americans would find the baked beans a bit odd for breakfast. The blood pudding sounds good but I think American sausages are better than English bangers. American biscuits are certainly better than that fried bread.

Few things are more satisfying than a full breakfast from Cracker barrel or Waffle House.