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  1. #31
    Bourbonian of the Year 2011
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    Re: AAA 10-year strange taste?

    Word does get around even about our (few, admittedly) culinary specialties! Oddly, what the Americans called Canadian bacon is quite different to ours although I am not sure which is the true original. The American one is served cold and is smoked, also, it comes as a small loin piece. The Canadian one is the whole loin or a big piece of it anyway, never smoked, pink from its (light) cure, and coated in "peameal" which is or was cornmeal, i.e., I think a substitute for the corn is used now. You grill it and slice it thick and serve on a kaiser roll with mustard - very nice. Sometimes they tuck in tomatoes - never lettuce. You can also bake it and often this is done in winter and you dribble maple syrup on the peameal part. So this is quite different from the kind of traditional Kentucky ham I've had in Bardstown that they serve with red-eye gravy. Very different, but each good.

    Gary

  2. #32
    Disciple
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    Jul 2012
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    Re: AAA 10-year strange taste?

    Quote Originally Posted by T Comp View Post
    Man you must be drinking with my nose and mouth Ryan because that's a great description of its tastes to me. And that citric sweet oak has distinct hints of lemon which is the only bourbon I get that from. Without a doubt my favorite under 90 proofer.
    I would have to agree with you on both counts Thad,great pour indeed for $18 and the only product I get this unique note.I've got my father hooked as well,best sub 90 proofer out there and a hell of a price to boot.
    "To deny our own impulses is to deny the very thing that makes us human."
    Larry Wachowski

  3. #33
    Virtuoso
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    Jun 2012
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    Louisville, ky
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    1,169

    Re: AAA 10-year strange taste?

    Quote Originally Posted by Gillman View Post
    Word does get around even about our (few, admittedly) culinary specialties! Oddly, what the Americans called Canadian bacon is quite different to ours although I am not sure which is the true original. The American one is served cold and is smoked, also, it comes as a small loin piece. The Canadian one is the whole loin or a big piece of it anyway, never smoked, pink from its (light) cure, and coated in "peameal" which is or was cornmeal, i.e., I think a substitute for the corn is used now. You grill it and slice it thick and serve on a kaiser roll with mustard - very nice. Sometimes they tuck in tomatoes - never lettuce. You can also bake it and often this is done in winter and you dribble maple syrup on the peameal part. So this is quite different from the kind of traditional Kentucky ham I've had in Bardstown that they serve with red-eye gravy. Very different, but each good.

    Gary
    Ssssshhhhh! Don't tell them about the delicious bacon up north. It's horrible, ignore what he said

  4. #34
    Enthusiast
    Join Date
    May 2012
    Location
    Charleston, WV
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    305

    Re: AAA 10-year strange taste?

    Quote Originally Posted by Gillman View Post
    The Canadian one is the whole loin or a big piece of it anyway, never smoked, pink from its (light) cure, and coated in "peameal" which is or was cornmeal, i.e., I think a substitute for the corn is used now.
    Damn ... I miss visiting the Canadian side of my family ... I love the better [and real] bacon!
    Sto lat!!!

    bllygthrd

  5. #35
    Bourbonian of the Year 2011
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    Re: AAA 10-year strange taste?

    Here's some info gents:

    http://blog.lesnoiracochon.com/2009/...eal-bacon.aspx

    It looks like the coating was ground yellow peas and later, corn meal only. But it's still called pea meal bacon. A recipe is given to make your own.

    I doubt the part about a WW II origin, though, it must be much older than that. The very term, "back bacon", is English and I saw a somewhat similar food offered in stores there (England) some years ago. It's a British importation but we turned it around a bit.

    Gary

    P.S. What the blogger calls "Canadian bacon" is the American version I referred to earlier, i.e., sans yellow coating and smoked. What he calls peameal bacon is the Ontario or local Canadian version I was referring to. This is not smoked and always has the yellow coating which crisps up when you fry or bake it. The American Canadian bacon is more like a ham except made from the loin, or like the German kasseler ripchen (sp?).
    Last edited by Gillman; 07-19-2013 at 18:57.

  6. #36
    Disciple
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    May 2013
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    Indiana
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    1,575

    Re: AAA 10-year strange taste?

    We used to eat "Canadian Bacon" when I was a kid. It was like a thin ham steak but with a less salty taste. Really good. My mom made sandwiches out of it. She fried it in a pan with no breading.

    Drinking a little Old Charter tonight. It has that musty taste. Doesn't bother me. Not my favorite bourbon but still a solid option.

  7. #37
    Guru
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    Sep 2004
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    Jackson, MS
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    11,566

    Re: AAA 10-year strange taste?

    Back Bacon is actually the term I had in mind but Canadian Bacon is better known. I don't think the use of ground pea meal is recent either (corn meal maybe) as ground peas (think pease porrage) has a fairly long history in British culinary tradition.

  8. #38
    Advanced Taster
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    May 2013
    Location
    Indianapolis
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    213

    Re: AAA 10-year strange taste?

    Just revisited this bottle after letting it sit for many months. I can't figure out if the air has changed it or if my palate has changed. In any event, this stuff tastes fantastic to me now. Luckily the 1-liter bottle is still about 3/4 full.

 

 

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