Hi. My son is in Brisbane for a semester abroad. I've been e-mailing him recipes. But .....
Hi all and thanks for your help! :::sigh::: I was afraid that may be the answer about the bacon. LOL...my son took his spring break in New Zealand and was excited to get a piece of american style bacon. How about pancetta, is that readily available? It won't give the bacon flavor or fat but may be it could work for some things :(
Australians aren't as big on branded products as the US and so our recipes rarely name a branded item.
- Most Australians would use a stock cube rather than a concentrate, and there are good quality ones
- Swansons Broth is what Australians would call stock at the supermarket - there is a range and some are closer to stocks whilst others are flavoured closer to broths
- rice pilaf mixes are easy, though they will probably be called spicy rice or similar
What makes AMerican style bacon American? I think I can help if I understand the difference....
I've been in Sydney for 6 months now and have admitted defeat looking for "American" style bacon. As someone coming off the Bacon of the Month club in the US, I was rather disappointed (don't worry, my doc said my cholesterol was fine before leaving).
Mr_G - American style bacon is heavily smoked (hickory, applewood, maple) and is usually 60/40 fat to meat, if not higher. You get a lot of rendered fat when cooking and, if cooked well, will be crisp. It is uasually just the belly portion as well. it doesn't include the loin which I believe the long strips here usually have.
The bacon I've found here has a very light smoke on it, if any. And is tough to get crisp with the meat to fat ratio.