Quote:
Originally Posted by crazycatz  A rasher is our equivalent of your bacon but it's kinda different...thicker and less fat. |
And from my experience from my travels in Ireland and Britain, rashers are lightly cooked -- hot, but still mostly soft (I'm talkin' about rasher/bacon here, not...other things...
) -- while most Americans tend to "burn the bacon" (cook it until it's at least a little crispy around the edges, if not downright crunchy). Frankly, if someone else is cooking, I'll take what's served to me as long as it's cooked.
The best full breakfasts I've ever had were in little B&Bs and tiny hotels in small towns in the Irish Republic, Ulster, England, and Wales (I haven't been to Scotland...yet). But those were all vanilla/commercial breakfasts. And in that category German breakfasts are a close second, but that's another subject.
Thrax