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On Wed, 24 Oct 2018 21:42:55 -0400,
wrote:

On Wed, 24 Oct 2018 21:07:40 -0400, wrote:

On Wed, 24 Oct 2018 19:12:07 -0400, "Mr. Luddite"
wrote:

On 10/24/2018 6:39 PM, wrote:
On Wed, 24 Oct 2018 18:27:17 -0400, "Mr. Luddite"
wrote:

On 10/24/2018 6:21 PM, wrote:
On Wed, 24 Oct 2018 13:10:41 -0700 (PDT), True North
wrote:

On Wed, 24 Oct 2018 13:42:27 -0400, John H.

- show quoted text -

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"In similar fashion, don't try to buy Canadian bacon in Canada. Â*They
won't know what you're talking about, at least in the places I've
tried."

Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon?

Like Tim says it is a thin slice of perfectly round ham. I suspect it
was really invented by sandwich makers and they just wanted a unique
name for ham. It is more heavily smoked than most ham tho.

Add a little paprika and chili pepper and you almost have pepperoni.

I really prefer ham sliced very thin like you get in a deli. Chunks of
ham seem like too much of a good thing. I do dice it in an omelette
tho but that is still a small dice.

As do I. Sliced very thin with low fat cheese on pita bread with
some honey mustard. Lunch for me.

I am even getting to the point that I prefer a steak sandwich more
than the steak, again sliced very thin.

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There's nothing better than a good Philly cheese steak sandwich !

I do that sort of thing but I start with raw steak for that. It is
more of a Southern Md Italian Steak and Cheese tho.
That is thin sliced top round cooked with onions and finished with
provolone cheese and a splash of an italian vinaigrette in a hoagie
roll.

My leftover steak sandwich is thin sliced leftover steak with some
sharp cheese, horseradish sauce and a little dab of BBQ sauce on a
kaiser roll. (wrapped in a paper towel and popped in the microwave for
15 -20 seconds)