American Reacts to British Bacon

[@philipmason9537]

US bacon is what Brits call STREAKY bacon as it’s equal amounts of fat and meat in each rasher but we prefer more meat than fat per rasher.

[@traceywatt3017]

Oh, so that's the difference then. Cheers 😊

[@janolaful]

Streaky bacon comes from the belly of the pig we prefer back bacon much leaner, 😊

[@possumyx]

,Streaky for me. Crisp like American bacon.

[@wessexdruid7598]

US bacon is extra thin-sliced streaky - and full of chemicals.

[@wiganfan3373]

I'm a Brit and I call American bacon over fatty over salted crap

[@mervinmannas7671]

The most important thing she did not mention is the way the bacon(pork) is farmed. In the US it is commomn practise to inject pigs with Ractopamine which is a chemical which produces a higher meat percentage per animal. Ractopamine has been banned in over 170 countries around the world due to its links to cancer. But because the food agencies in the US have attitude that its OK to use a chemical until its PROVEN to have side effects they will allow it. In the Uk and Europe to use a chemical, enhancer or food dye it has to be proven it does NOT have any side effects before it can be used. America is slowly killing its own population with the crap they allow to be used in food production.

[@tonys1636]

Making the population sick in the US makes more profits for the healthcare industry and the Pharmaceutical companies. They all work hand in hand along with politicians.

[@KirstinDisney1990]

Wow! And yet they banned DDT (an organophosphate) before we in the UK did. I wouldn't be legally blind (Severely Visually Impaired if you're from here in the UK) or had a couple other issues,had I been conceived in USA!!!! Just goes to show.

[@SteveWhipp]

@@KirstinDisney1990 Interesting. You sent me on a DDT shallow dive. The Americans were still selling DDT to other countries (including the UK) until 1985. The UK Governement banned only it, despite all the pressure from health orgs, after the US stopped making it. What a happy coincidence. Yuck.

[@unkyduck]

Another US "Freedom"- "You can't call bacon bacon you can only call smoked pork belly bacon"

[@stevepage5813]

@mervinmannas7671 Yet another video where the blind is leading the blind American. I'm getting fed up to the back teeth with these crap vlogs. Ffs, get some of the information correct at least. If you cook meat for a long time, it's going to be crisp. If you don't cook it for a long time, it's going to be less crisp. Ffs again, are we dealing with two year old kids here or what?

[@trevorsmith8471]

I agree with others. UK streaky bacon is US bacon. UK bacon also comes in smoked and unsmoked. You can cook it crispy if you want or less crispy and softer, it's up to you.

[@wessexdruid7598]

US bacon is ultra-thin sliced streaky bacon. It is also full of chemicals that aren't permitted here.

[@cyberash3000]

finally someone not reacting to that bloody Scottish woman who eats her bacon raw

[@traceywatt3017]

I watched that too. That was fck up. It was bloody raw. Eww 😅

[@gabbymcclymont3563]

Yeh that prooves dont belive what you see on tinternet.

[@Avfc-m4w]

Just how I have mine I followed in the footsteps of my grandmother who always said just show it the pan. Same with a steak rare for me.

[@BrianMac2601]

Aye she let down the nation on that one, I don't like my bacon over cooked and crispy but hers was still squealing lol.

[@traceywatt3017]

There's no right or wrong everyone is beautifully different and unique. Even when it comes to how we like our meat cooked 🍳 😋

[@neuralwarp]

UK bacon can be back or streaky, salted or unsalted, smoked or unsmoked.

[@deNevoa]

Yep, thank you!

[@tonys1636]

Bacon can't be unsalted as would be pork, pork is cured with salt to become bacon.

[@deNevoa]

@@tonys1636unsalted mean that hasn't been cured with sodium nitrites.

[@tonys1636]

@@deNevoa Nitrite free bacon is marketed here on the Island of Ireland as Naked Bacon by one producer. It still contains Sodium Nitrate though as it is naturally occurring in salt.

[@deNevoa]

@@tonys1636 there even is some without synthetic nitrites.

[@undisputed1291]

Brits want the meat!!!!.... put it in a sandwich Bacon and egg or sausage sandwich or full English breakfast on a plate. But basically MEAT!!!!😂

[@TheCornishCockney]

HE……..DOESN’T……….READ……….THE………COMMENTS.

[@keefsmiff]

He doesn't need to , even the haters pay his wages just to troll him , clever bloke and I don't blame him ,genius business model

[@andrewsims4123]

​@@keefsmiffso he is a fuckin conman, your role model 😆

[@williambailey344]

Yes we know that.

[@faithpearlgenied-a5517]

He doesn't need to. He can play the dumb American and he knows all the outraged, self righteous Brits will flock to the comments to mock him and call him an idiot. All that interaction helps his channel. He's pretty smart if you think about it. All the engagement without having to read a load of bollocks 😂

[@davidware9549]

@@keefsmiffnah that’s what u call a scummy bloke

[@nolajoy7759]

In Australia we have 'short cut bacon' which is lean and like UK bacon. Then we have "middle bacon" which is like short bacon with a little tail of streaky bacon, then ' bacon rashers' which is the long streaky strips that contains more fat and cooks to a crisp. You can buy all at the supermarket but when eating out you are much more likely to get the more fat-free bacon as more popular. You can also get with the rind on, or rindless.

[@Whitewingdevil]

Rind on for me, always. Love that chewy crunchy texture.

[@brigidsingleton1596]

Tyler says he'd eat a bacon cocktail.,. In other words, 😏 Tyler would probably eat 'shit 'n' sugar' to use an old phrase!! 😐

[@markjones_007]

​@@brigidsingleton1596No, he said he'd eat the bacon on a stick, not the cocktail

[@brigidsingleton1596]

@@markjones_007 Still...he does say he eats all sorts of things and loves to eat big meals... I retract - if I may - the 's and s' comment, as it was unkind and unfair, and offer my apologies for it, and being mistaken re the bacon cocktail, but as a "typical" American, his diet might not match 'UK standards', judging by the various foodie videos I've seen to date.

[@ikarializ]

Same here in NZ 😊 love having the choice!

[@iainmorton7491]

In the UK we mainly use streaky/American style bacon for Pigs in Blankets or on a roast chicken to stop the breast meat drying out And use back bacon for just eating as sandwhich, or as part of a meal, BLT Breakfast etc

[@angeladormer6659]

I beg to differ. I'm old and English born and bred. I have eaten streaky bacon all my 70+ years. Yes I use it for other dishes but since I was old enough to eat bacon I have eaten streaky bacon. My family were not rich and my mother bought it every week for weekend breakfast treat as it was the cheapest. I loved the bacon rind and would often have any discarded rinds on my family's plates to eat as is or in a slice of bread.

[@Lily_The_Pink972]

Growing up in a northern English town in the 1950s and 60s we used to buy what was known as rody bacon (not sure on spelling but pronounced roady). It was the whole loin and belly cut that had been rolled and tied and the grocer sliced it to the thickness you wanted on a lethal bit of kit called a bacon slicer. Each slice was called a rasher. Each rasher was about one third the lean loin meat and two thirds the streaky belly meat. The rind (pig skin) was left on and could be eaten. These days we only get back or middle bacon. Each rasher is the loin and a shorter bit of belly. The rind isn't left on.

[@Deano-Dron81]

⁠@@angeladormer6659Yeah but most people in the UK don’t consume streaky bacon as their main source of “bacon” that’s the point of the video. Most eat back bacon for things like sandwiches, fry’s ups etc. Most of these types of videos is a generalisation of what is more popular, so obviously there are some, like yourself who may not typically do/eat the same.

[@angeladormer6659]

@Liam-2345 Maybe the younger generation, but my friends and I discussed just this and we all preferred streaky. I buy streaky nearly every week because it is tasty and so versatile.

[@animalian01]

Americans cremate the bacon in a British person's view,it is so hard and crispy.

[@p_ct8953]

i love it crispy

[@glen3679]

Canadian bacon is a US phrase

[@paulmilner8452]

how bacon should be, the amount of people in the world that don't render fat is ridiculous

[@Willow_Sage_]

As a British person myself, I prefer the flavour of our bacon, but I still like it cremated. I know that I am an exception though.

[@lauriegoudge4260]

i live in canada and we do sell both 'back bacon' and 'bacon'. and there is a difference in taste, but both are tasty

[@cz8189]

Animal husbandry is strictly controlled in the UK to ensure good welfare for the animal - so the meat is much much better quality than the meat produced by usual cruel and barbaric USA practices and thus UK bacon and not have to be nuked to a frazzle to be safe to consume - UK domesticated animals reared to standard have many fewer bugs and parasites afflicting them in life and are not overfed on anti-biotics which the USA does to make up for poor hygiene and animal husbandry. We also strictly limit chemicals that can be added to the cure and also prevent too much water or sugar being added during processing - water pumps up the weight of the meat and dilutes the protein- it may give the illusion of succulence but if you get lots of milky gunk/fatty scum coming out of your bacon when you cook it, you know it was bad quality. The sugar in a cure can make the bacon crispier as it caramelizes and frazzles the meat on over-cooking - but the by-products and associated nitrites in denatured protein are not good for you - some are associated with carcinogens and various cancers if you consume overcooked bacon regularly.

[@chrisperyagh]

Let the fucking video play instead of prematurely pausing and all your questions will be answered!

[@robcrossgrove7927]

I know. I said that ages ago. It's really annoying isn't it?

[@damonx6109]

He has to make the video last at least 20 minutes... That's also why...he...speaks...this...way...

[@brianmurphy8790]

What do you expect from an ignorant and annoying Yank?

[@Phiyedough]

There are also gammon steaks that can be eaten instead of a beef steak.

[@stuartfitch7093]

Mmmm. Bacon sarny with brown sauce. 🤤

[@davidthompson9402]

in the UK we eat meat where as the USA eat pure fat

[@paulmilner8452]

not entirely true, americans love meat , infact they are very good at it , bbq in the usa will defeat any bbq in the uk (i'm british btw) texans know meat

[@davidthompson9402]

@@paulmilner8452 oh I agree with you 100%, I was referring to their bacon I have been to USA and seen the ribs and steaks they are something else

[@paulmilner8452]

@@davidthompson9402 trust me on this if you havent experienced it, you'll never eat anything better than texan beef brisket, it's tender and mouthwatering, it's absolutely superb, i've had it over here it's night and day difference, i won't back americans up for alot (especially their unique way of beliving everything is their invention) but one thing i admire is the bbq meats and gumbo (incase you didn't know thats a southern soup type dish very good)

[@paulmilner8452]

the biggest problem i had in the backwater towns of massive texas was my very broad leeds accent, americans get confused when what they know from movies isn't cockney english haha , i dread to think how they react to scouse

[@rosieandjim2293]

You were just insulted and none of you got that lol 😉😉

[@geoffbeattie3160]

UK use back bacon. Streaky bacon in UK is USA style bacon! UK bacon is like Canadian bacon in USA. Different cuts perfectly explains it all! Good video!

[@shaunw9270]

I remember middle bacon too but I haven't seen it for decades .

[@nolajoy7759]

In Australia we have 'short cut bacon' which is lean and like UK bacon. Then we have "middle bacon" which is like short bacon with a little tail of streaky bacon, then ' bacon rashers' which is the long streaky strips that contains more fat and cooks to a crisp. You can buy all at the supermarket but when eating out you are much more likely to get the more fat-free bacon as more popular. You can also get with the rind on, or rindless.

[@vallejomach6721]

@@shaunw9270 Middle bacon is both the loin cut AND the belly...it's less common now for a long time since they figured out you could take the one thing and turn it into two products instead of one i.e. the back cut and streaky. Good butchers should still sell it, but supermarkets not so much nowadays.

[@shaunw9270]

@@vallejomach6721 Ah ha, that makes sense now, we used to get it from our local butcher.

[@stevepage5813]

@@nolajoy7759 But in USA, you get all the chemicals included which are banned in the rest of the WORLD. Regards from Halifax, Yorkshire, England.

[@kitstratfull4606]

Lets be honest.If Tyler remembered anything he wouldnt have videos to react to within 3 months

[@garlichr]

😅😅😅😅 Brilliant 👍

[@chiccachannel]

In Italy the back of the pork is divided in two different cuts called shoulder and rost while the belly is the bacon: we call it "pancetta" because it comes from the "pancia" (belly). The difference between "pancetta" and "guanciale" is the fact that the second comes from the "guancia" (cheek). 😊

[@bunnysmall9213]

13:09 I only use streaky bacon when I’m making stuffed chicken and wrap it in place of pancetta because it has a milder flavour than pancetta. Otherwise I always buy smoked back bacon

[@francisbarlow9904]

We eat streaky bacon in the UK too, it's just that there is less fat on UK bacon and the preference is for less fat and some would say healthier (if bacon can be considered healthy at all as processed meat). So more back bacon is offered in the shops than streaky bacon.

[@SorhlaTogniocchi]

Up until the mid 70s all bacon was known as longback bacon this included both the loin and the streaky bacon in one... It was only separated with the introduction of plastic packaging as used by the danish bacon suppliers... Previous to this all British bacon was dry cured as opposed brine cure... Dry cured is still available but at a premium... Various dry cures are available including sweet cured and smoked...

[@robcrossgrove7927]

The bacon sandwich. Most people would have butter spread on both sides of the inside of the cobb, (roll/bun), and would probably have a splash of Tomato ketchup or brown sauce in it as well. Greggs the bakers usually do a breakfast deal, and you can have sausage with it as well or instead.

[@TheNZJester]

Here in New Zealand we have a lot of different cuts of bacon. One popular cut we have here is called middle bacon. This cut include both meat from the loin and belly. It is a bit like the US bacon cut attached to the English bacon cut. Here in NZ we have Maple, Hickory, and Apple-wood smoked bacon, but also Manuka wood smoked bacon. We have a bacon hock in NZ that is a small bit of the front leg of a pig that is smoked. The bacon hock is dropped into a soup mix to make a bacon soup.

[@andrewcoates6641]

As far as I can establish bacon in the USA is only available in one style, which is made from the belly of the pig and very thinly cut after a very simple cure that is mainly a mixture of salt and a few other ingredients that is rubbed into the meat with the aim of extracting as much water or moisture as possible from the meat and fat. Perversely the most common method of curing pork to make bacon is to inject massive quantities of brine which is at its most basic form a form of super saturated salt water and then leaving the meat to soak in a barrel of the same brine weighted down to keep the joint of meat submerged in the salt solution for a period that is calculated according to the weight of meat undergoing the treatment. At the end of the brining period the meat is dried off manually and wrapped in a muslin cloth and then hung up some where cool and dry so it looses as much water as possible. At this point the meat can also be smoked by either the hot smoke method, or the slower cold smoke method, or it can remain unsmoked. The bacon can now be sliced for cooking usually by frying or grilling ( USA, broiling). British bacon however can be made from more cuts of meat, the most common of which are back bacon which includes the large round disc of meat that is found adjacent to either side of the spine and in cattle it is known as the fillet of the animal and the streaky bacon from the pigs belly much the same as American bacon but we slice it much thicker than you. Next we also make bacon from the piece of meat that lies on top of the rib cage and is connected to both the belly and the back of the animal and is sometimes cut long , to be rolled and tied around it’s self and carved off into rashers containing all of the muscle groups from the spine around to the belly, this style of bacon is not so common these days. Another bacon cut which has virtually disappeared these days is called collar or neck bacon and comes from the area above the front trotter or leg to just before the fillet muscle and to the back of the head. This cut of meat has a more mixed consistency with many smaller muscles surrounded by ribbons of white fat and occasionally a little sliver of bone can be found. All of these styles of bacon are treated by many regional types of cure ranging from the wet cure with brine or the dry cure which involves the rubbing in of a mixture of salt, spices and chopped herbs. They can also be unsmoked or smoked and air dried. Many people are known to either buy or raise a pig or a share of a pig and cure their own home made bacon using family recipes handed down by their family members from when they would have a pig or two in their backyard or even on their own allotment and some people even kept an illegal pig in their outhouse or cellar, especially during the war years(both WW1 and WW2) at risk of being reported and fined or even having a prison sentence for keeping an illegal pig and slaughtering it in unsuitable conditions and spreading the meat out to friends, neighbours and family members.

[@patrickdeporte289]

The whole world reacts to a typical average genius who never ever repeats his 3 subject collection

[@nolajoy7759]

😂😂😂😂

[@traceywatt3017]

Yip 😂😂😂

[@kathryndunn9142]

Has no other English person noticed he has not tasted any English food. Like he has norway and Canada and why is that

[@brigidsingleton1596]

Actually, Tyler did try Marmite on toast (dry toast, maybe?!) and he liked it!!

[@stue2298]

Back Bacon has more meat on it vs Streaky bacon has much more fat and is generally a budget bacon. There is major differences between the UK and Europe is food standards and US food standards, in the US there are many things fed or administered to livestock that are banned in the Uk and EU.

[@ElizabethDebbie24]

PEOPLE OUT THERE PLEASE DO NOT BOTHER TO ASK TYLER ANY QUESTIONS AS HE NEVER EVER READS, ANSWERS OR EVEN ACKNOWLEDGES HE HAS ANY COMMENTS AS HE COMPLETELY IGNORES THEM.

[@iamsherlocked875]

What questions or comments are these referred to? *seriously asking*

[@conallmclaughlin4545]

His lack of engagement and absolute stupidity (real or fake) will end up losing him viewer's in the long run

[@rosieandjim2293]

Not talking to him but to other posters who are interested and sadly its his loss with so much info out there but then if he can make money by not bothering to educate himself and make himself sound a bit dumb then that's perfectly fine😄👍

[@Yeshua888Lord]

Not sure if he suffers from very bad memory or if it's just a tactic. I'm 100% he saw Yorkshire puddings at least 3 times but each time he acts surprised like he never heard of it before.

[@steve_and_lolas_hikes]

Stop shouting, m0r0n

[@robertryan4461]

Smoked or unsmoked, thin cut or thick cut, then we have Gammon Steaks, and bacon medallions, we also have a Middle cut, Middle refers to the cut , between the shoulder and the back, these are a a bigger rashers combines both back and streaky bacon cuts in one, the best of both worlds, put in between two buttered doorsteps, eaten alone or accompanied with either sausages (Lincolnshire or Cumberland are best) eggs, (fried, poached or scrambled) mushrooms, grilled or pan fried, again grilled or fried tomatoes. Choice of sauce is optional.

[@housemartinok]

I have both back and streaky bacon (both smoked) here in the UK and always have it crispy. Now I'm salivating and off to make a bacon sandwich😆

[@dee2251]

We have 3 cuts of bacon: middle bacon, back bacon and streaky. In butchers you used to see a whole rasher of bacon, which is the middle and streaky bacon undivided and whole.

[@robertlisternicholls]

If the bacon forms part of a full English breakfast then we use a knife and fork to eat it. If it's in a bacon sandwich then we just pick it up and eat it.

[@DAVIDSHEILS-fs1og]

Typical U S telling the world what is what,this from a country that calls chips French fries ,which are not French and French toast which isn't toast,its fried egg dipped bread and you don't know what an English muffin looks like!

[@stevepage5813]

@DAVIDSHEILS-fs1og Exactly! USA folk don't have the slightest clue about most things, but tend to talk as if they do. If they are so insular and don't even think about anything at all outside of Murica, how are they expected to know stuff about the real World? These inaccurate vlogs on here don't educate Yanks, they just confuse most of them even more, if that's possible. Regards from Halifax, Yorkshire, UK.

[@pedanticlady9126]

I've been a number of times to USA and invariably found only streaky type bacon served. And it's usually quite crispy. It is tasty and well enough but does not compare with the variety available in the UK. I get my "middle cut" bacon from Sainsburys. Each rasher is cut to contain part back and part streaky. Best of both worlds. We also have various thicknesses and depending on the cut and curing basis, it can be smoked, unsmoked or even change it's name and become gammon or pancetta. And yes, it is meat and it all comes from a pig. However, because of the salt content, it is not Pork. So here goes Tyler (for your edification) some of the options available in UK... Smoked dry cured back bacon. Unsmoked dry cured back bacon. Smoked back bacon. Unsmoked back bacon. All available as fine, medium or thick sliced. Smoked dry cured streaky bacon. Smoked streaky bacon. Unsmoked dry cured streaky bacon. Unsmoked streaky bacon. All available as fine, medium or thick sliced. Smoked bacon lardons. Unsmoked bacon lardons. Dry cured bacon lardons. Smoked bacon medallions. Unsmoked bacon medallions. Smoked middle cut bacon. Unsmoked middle cut bacon. Smoked bacon loin steaks. Unsmoked bacon loin steaks. Offcuts cooking bacon. Dry cured pancetta. Smoked pancetta. Unsmoked pancetta. Smoked gammon joint. Unsmoked gammon joint. Available in various sizes. Smoked gammon steak. Unsmoked gammon steak. Available in various sizes and thickness. Apologies for any I have missed. Feel free to add your own. 😉

[@rosahutchison3684]

In the UK, we have 4 types of bacon. Smoked , unsmoked, streaky, and back bacon.

[@stevenbalekic5683]

British/Australian bacon can be used as a topping as well, just dice it before frying and you get crispy bacon bits...they are chunkier than US bits but they wkrk excellent on salads, fried rice, potato salad, baked potato and cheesy bakes.

[@Red-Rambo]

We also have the same bacon that Americans have but we call that streaky bacon and mostly use it for pigs in blankets and wrapping around chicken/turkey etc.

[@ursulaconnolly8026]

We have both back and streaky bacon, the latter is equivalent to American bacon. The sandwich was invented by the Earl of Sandwich and people love bacon sarnies in the UK two pieces of buttered bread and bacon. Some even have ketchup with it or brown fruity sauce, the favourite being HP. Sarnies is slang for sandwiches.

[@stumccabe]

There are three types of bacon available in the UK: back bacon, middle cut bacon and streaky bacon (same as US bacon). Middle cut is the back bacon and the streaky bacon as a continuous piece - it is middle cut bacon that is cut into two pieces , one end being the streaky bacon and the other end the back bacon. All types are available as smoked or unsmoked.

[@Neo-hw7nu]

Canadian bacon is normally used here in the US as a pizza topping

[@neuralwarp]

Tyler, you need to do more in a reaction than just say "So" and repeat what the original clip said.

[@patrickdeporte289]

Watch tomorrow he's gonna do one on European healthcare vs American healthcare and after that one on British breakfast and after that one on Canadian memes. The epitome of creativity and imagination Never the same thing twice

[@janemckay2325]

When I was little the bacon came on one big piece with the streaky bacon still attached to the back bacon and still had the rind on.

[@judyburgess3357]

There are two potential cuts of bacon, back bacon (has larger pieces of solid meat) and streaky, which is in lines of meat and fat, like American bacon. Also bacon can be smoked or green (unsmoked) and can be sliced thick or thin. I like green streaky cut thin and grilled till crisp. The bacon McDonalds use in a big tasty must be American and has a strange taste so I always used to order without the bacon. By the way, nobody says bacon sandwich it would be a bacon sarnie. BLT is a sandwich of bacon, lettuce and tomato.

[@thecraggrat]

A short history of British bacon... Up until the late 70's, early 80's if you bought bacon then it generally was sold both smoked and unsmoked (or "green") in an entire bacon rasher that included the "back" bacon and the "streaky belly" bacon. That is unless you actually asked for "back" or "streaky" bacon, in which case they would sell you either end of the rasher, but you usually wouldn't do that, you'd get the full rasher an cut it up at home so it would fit in the pan! Also there would be rind (ie the skin) on the edge of the bacon, some people liked to eat this (me!) some didn't; if people didn't want the rind then it ended up cut into small pieces outside on a plate for the birds to eat (especially in winter!). Starting in the early 80's the bacon was more and more directly cut into back and streaky rashers, with the different price points due to the amount of meat in the rasher and the rind has disappeared, and some of the outside fat is also trimmed off, so much so that you have to add fat or oil to the pan when frying back bacon now! Oh and more and more of the bacon was no longer British - it came from Denmark and Holland... I can remember there was nothing better than walking past a "provisioner" (ie wholesale food supplier) going into the town centre and smelling the savory aroma of the sides of bacon that were hanging up ready for distribution to markets, supermarkets and butchers. 😁

[@stuartfaulds1580]

British bacon is cut from the back section, US bacon is a belly port cut (this was mentioned later in the reaction), we also have back bacon (the first shown cut), we also have streaky bacon (similar to US bacon and mentioned in the vid), we also have Medallion Bacon which is the first shown with the "tail" cut off. British bacon is also usually not cooked to a rock solid state (ie it shatters when you bite into it), although some Brits do like the crunchy bacon being honest. Edit: We also eat our bacon in rolls or sandwiches with HP/Brown Sauce or Tomato Sauce

[@GrilloTheFlightless]

Streaky bacon is definitely a thing in the U.K. It’s commonly used by people who like their bacon crispy as it crisps up easier, although back bacon can be crisped to an extent if you know what you’re doing. Back bacon comes unsmoked as standard but. Most stores will also have a Smokey bacon alternative, which is equally popular. Personally I really like Smokey bacon. My wife hates it so we rarely have it! Then there are bacon lardons which are little chunks of streaky bacon, high in fat, which can be added to a variety of dishes as an ingredient (I like them cooked with the minced meat in spaghetti bolognaise or lasagne). Bacon sandwiches are awesome. Often called a bacon butty. Sometimes in sliced bread, sometimes in a nice soft white bap. The grease soaks into the bread and gives it a great flavour. Butter spread on the bread on both sides of the sandwich with lashings of brown sauce or ketchup (although I prefer mine with no sauce). Bacon and sausage sandwich is good too. BLTs are also very common in the U.K., although obviously with the different type of bacon. Brits will also add UK style bacon to burgers. I have a burger bar near me called Smokey’s who do a burger called Miss Piggy with two flame-grilled quarter pounder burger patties, two big slices of British bacon and melted cheese. Damn, I feel hungry now! I like to cut up bacon rashers, slice them into small pieces and add them to scrambled eggs with fine,y chopped tomatoes (to be added at the last minute to avoid the eggs curdling).

[@matshjalmarsson3008]

(Sweden) We have both kinds, but the US kind is more common. But we usually don't eat it for breakfast. It's common as an ingredient in various dishes, mostly used as a spice, not usually fried to the crisp

[@patrickdeporte289]

His brother sounds like Einstein next to this guy and that's not saying much

[@helenag.9386]

I can't believe they are twins!

[@paulmilner8452]

that's because he is acting and making all his mockers look dumb as shit............ he's playing a stereotype and you lot lap it up , he's a genius making loads of money on his hecklers , hilarious really

[@elizabethchew505]

When I was a kid (in the 60s and 70s people used to eat a lot more streaky bacon and having packages of both back bacon and streaky bacon were standard and expected to be available wherever bacon wad sold. Streaky bacon is/was a lot cheaper and so was more standard for lower income families. These days you have to go out of your way to find streaky bacon. You can also find slices of bacon that have a complete combination of back at one end going to streaky at the other.

[@christinebarnes9102]

There is a place in London called Gaelic & shots in which thewy put garlic into everything, including the drinks.

[@GethStar]

Streaky bacon is used in cooking when it covers other things like on turkey, wrapping small sausages to make pigs in blankets or to make hunter's chicken which is bacon wrapped chicken and cheese with a bbq sauce.

[@robcrossgrove7927]

I've had those bacon bits on my salad when I've been to pizza hut. I really like them.

[@kathleenmayhorne3183]

Our aussie, woolies deli sells us 1&1/2' long strips. We can cut off the eye end with a little of the straight bit, and the other end is like yours. So I bring it home cut it in half and freeze it flat. I use the eye end for bacon and eggs, or my sister does, i'm not supposed to eat it at all, but it's bacon! The skinny end I cut up for dishes that are better with bacon. Home-made pizza, crispy crumbled bits over cucumber batons and avocado chunks, as a salad. The eye or short-cut end is an oval of lean meat, like the fillet on a beef cow, the thinner end comes from down the ribs, the whole section is treated to make bacon, and sent out already cut into strips to the shops. You have spare ribs to make, from the same part of the pig, so the butchers have to decide which bit brings in more money, done which way.

[@TheOnlyGazzLam]

I do the same. Buy the middle bacon, cut in half, vac seal and freeze

[@nicksmith3dvv]

I think I've worked out why they say fork and knife. When Brits visit America and get served food with just a fork, they ask where's the f@@king knife 🤣🤣🤣

[@nancystowell4877]

Tyler, since you think that bacon on ice cream is so strange, try this: Garlic Ice Cream. 2 kinds of Garlic Ice Cream: Plain Garlic Ice Cream, a very strong harsh Garlic taste, and Roasted Garlic Ice Cream, Roasted Garlic is smooth in texture, has an almost sweet taste and is served in some Italian Restaurants as a spread for hot Italian bread. Now this Garlic Ice cream is not available in most places but if you are ever in California and have an opportunity to attend the Gilroy Garlic Festival, you should be able to find it, that is where I found it and tried both types. Honestly the regular was much too strong & had the bitter taste of raw garlic. The Roasted flavor, while mild & slightly "Nutty" in flavor, was also sweeter & more of an Ice Cream flavor, texture & smoothness. Unfortunately you end up with "Garlic Breath" that lasts through Brushing, & using mouthwash. So that is an aftereffect that is really rather gross. But if you are adventuresome, go for it, it is definitely a one of a kind experience.

[@grimwulf8547]

no such thing as british or usa bacon. There is back bacon and streaky bacon. streaky bacon is just the cheaper cut

[@thomaslowdon5510]

They're referring to how Usa and Uk cook it.not the cut...

[@stephenlee5929]

@@thomaslowdon5510 The reference is also to what 'bacon' is typically interpreted to mean, and in the case of USA what the word is defined, by the food regulator, to be.

[@wiganfan3373]

Wrong

[@damonx6109]

Tyler has learned about this before on his Canada channel... He won't admit that he has other channels though...

[@paulmilner8452]

he's an actor making a ton of money from fools, don't be fooled he isn't thick or dense , he'sa genius making money from stereotypes and people are lapping it up

[@annfrancoole34]

@@paulmilner8452 You're right and he's probably laughing at us fighting amongst ourselves.😀😃😄

[@paulmilner8452]

@@annfrancoole34 it's his dim fake reaction that gets me , he's trying too hard to be stupid blinking his eyes etc lol

[@patrickinottawa27]

Your right. The other channel is all Canada versus USA. This channel is all UK versus USA. Some of the vids on this channel show him being shocked about clothes lines and Roasted potatos. Both used to be as common in North America as they are in the UK. He also learned about Canadian Bacon on the Canadian Channel. It his shtick and he's made it work and it's all evergreen content.

[@FluffySylveonBoi]

Czech here, I prefer cutting bacon into tiny cubes and cooking it this way, it then becomes good for spreading around any dish for example mashed potatoes. There is usually another meat that goes with the potatoes and the bacon is for more flavor. I put it into salads and other meals too, lil bacon cubes are tasty.

[@PaulineGaulton]

We are perfectly aware of your type of bacon, we use it regularly, we call it streaky bacon. but we are more likely to use streaky for different purposes. We use it for instance to make something called, pigs in blankets! It is cocktail sausages wrapped in streaky bacon cooked in the oven, we have them added to roast dinners, like Christmas Day dinner. Our bacon is what we have on a bacon & egg dinner, or bacon butties! 😋

[@angeladormer6659]

OMG we do not use different cuts of the pig. Streaky bacon is the same cut as American bacon. Your bacon is always cooked to almost Ash, but Brits vary the amount they cook the bacon, we cook it to our individual taste. We have 4 cuts of bacon: Gammon, through cuts, back bacon and streaky. Gammon, collar and shoulder can come as bacon joints. We have smoked and unsmoked (greenback) bacon and we can buy lardons for various dishes. Back rashers and Gammon become very chewy if overcooked. We have many different breeds of pig for pork products. The thing we do, you don't, is that we roast belly pork and eat many more parts of the animal than you Americans do, including the offal. Please remember that American food on the whole came with all the immigrants who make up your population. 👵🏴󠁧󠁢󠁥󠁮󠁧󠁿🌹🌹

[@roddavis2876]

Once upon a time there was Middle Cut bacon, then it was cut in half making Back bacon rashers and Streaky bacon rashers (American bacon).

[@VeritySnatch]

we have streaky bacon too. we have an overwhelming choice of bacons

[@sparkyprojects]

You should see if you can get canadian bacon, you can keep it floppy, or cook for longer to make it crispy, i would suggest somewhere in between, we use knife and fork if it's part of a meal (full english breakfast for example), but it goes well in a sandwich with some ketchup (we call it Bacon Butty) In the UK you will often see bacon not just labelled as bacon, but things like Back bacon, Streaky bacon, Smoked bacon, Unsmoked bacon etc If pizza is number 1 in the UK, then Bacon pizza would beat that easily 🤣🤣

[@jadeclark2599]

You can get smokey bacon or unsmoked bacon. Streaky bacon is normally oak smoked or maple cured its more fancy.

[@nathangamble125]

I'm English, and I mostly prefer streaky bacon. But we don't eat it with our fingers, at least not on its own. We use a knife and fork, or put it in sandwiches or burgers. We also don't normally cook it until it's crispy, there should still be at least some flex in it.

[@stephendukes6582]

They should try the full English sandwich, Bacon, sausage, fried egg, black pudding and tinned plum tomatoes between two pieces of thick white bread. It's the only British sandwich that does not have buttered bread. All English bacon is modelled on Danish bacon and it tastes the way it does because of the preservatives used, I suggest you eat the type that uses Sodium nitrate only.

[@rangerginger8717]

Aust has 3 basic cut of bacon, Streaky, Short Cut & Middle cut. These are then varied by smoking, rindless, maple bacon (prob comes from Canada), thick sliced, thin sliced, bacon pieces (for potatoes, pizzas & more). It all depends on why you are using bacon and there are varied whys to how to cook. We have bacon on every fast food you can think of… Also bacon on a fresh white piece of bread, butter & how newly cooked bacon, with the butter soaking into the fresh bread is Yum! Also the Irish loooooooooove bacon too!

[@pauline-glitterbugcrafts]

Where did you find this girl? We have bacon just like you do in America. It's called streaky bacon because it's streaked with fat, and most people cook it until it's crispy. It's extremely popular, and we even have crispy bacon-flavored crisps (chips to you). Back bacon is more expensive and traditionally served on a full English or Irish (not the exact same thing) breakfast. Crispy bacon (streaky) is best for a sandwich. So saying we don't understand crispy bacon is like saying we don't understand tea. 😂

[@teby2077]

In Canada we call "British Bacon" Pea Meal or Back Bacon. Pea Meal is the same as Back Bacon but rolled in pea meal. That weird hammy round stuff you call Canadian bacon is not a thing and it is not bacon.

[@annfrancoole34]

The video (Girl Gone London) is still calling it fork & knife after all her years in the UK

[@paulmilner8452]

so what as british why do we moan about everything? just for your information people from Britain go to spain and greece yearly yet they won't learn spanish or greek? is that worth saying too

[@eddiecobbett]

Used to be able to buy Oscar Mayer bacon in the UK, and it's sliced *much* thinner than is usual for UK bacon. A lot of British bacon comes from Denmark.

[@JurassicPlank]

We do have so called streaky bacon. I do sometimes like a crispy bacon and fresh sliced tomato sourdough sandwich. I don't like most supermarket bacon, too much water when cooking. Locally farmed, grilled big thick slices of back bacon is the best. Two slices on a slice of thick white toast with a fried egg on top. Knife and fork essential. 😋

[@joealp8196]

US bacon is mostly, or at least frequently, cured with sugar. Besides sweetening it, the sugar aids in the 'crisping' process..

[@antonfowler6582]

Question is what do the Americans do with all the back rashers if they only have streaky ?

[@michaelayling8855]

Used get bacon with the rind on which you could crisp up separately.

[@circus-jf5kr]

Yes - the rind seems to have mostly gone from the supermarket - I miss it🤔

[@Wiki7202]

a drinking game where one takes a shot anytime someone says bacon in this video would be a terrible idea!

[@Deano-Dron81]

You have bacon on menus in milkshakes, ice cream, waffles, pancakes etc..as standard in some of your fast food restaurants in the US, isn’t necessarily a novelty. Wherever you can put bacon on or in something, you try incorporate it and it sticks. 😂

[@brigidsingleton1596]

It's _not_ a "fork and knife" - It's a '_Knife and Fork_' and yes, we eat correctly, using good etiquette, I've never liked streaky bacon but I love back bacon... Well-cooked (grilled - not "broiled") but not too crispy and in a butty is nice (plus with HP sauce.) and smoked back bacon is fine too. 🏴󠁧󠁢󠁥󠁮󠁧󠁿❤️🇬🇧🙂🖖

[@glen3679]

Tyler do you not remember doing the video on Canadian bacon (back bacon)

[@paulmilner8452]

he's an actor making money, he's not as thick as you people think

[@pauljackson7668]

He acts dumb in all videos, I've seen him not know what a Yorkshire pudding is in at least 3 videos

[@ArcAudios77]

Great idea - 'British Bacon' loaded into good Bread Rolls. Americans would love it - 'Snack Perfection'. Takeaway Restaurant Chain with a variety of 'Sauce Options'... Breakfast/Lunchtime/Dinner custom. Easy eating Snack a distance from your own Bacon. Would work really well.

[@lexidollster]

The UK has Streaky bacon and Back Bacon both either smoked or not. My fave is non smoked is Back bacon with crispy fat on buttered white bread and ketchup.

[@brentwoodbay]

Americans do not eat bacon with a knife and fork? (fork and knife just sounds weird) We live in Canada now and often travel into the US. I see Americans eating bacon with a knife and fork all the time! I have often seen 'Canadian Bacon' in the US, so I think this guy does not get out much! In Canada, we normally have streaky bacon, and the 'Canadian Bacon' is called 'Back Bacon', and is just the round/oval part of regular UK bacon. I did read at one time that UK bacon is actually a thinly cut, boneless, smoked pork chop! I can sort of see that!

[@mrrajsingh]

canadian bacon is available on pizza at every major pizza chain in the country and in every diner dennys perkins etc. this would not be the case if it wasn't selling.

[@jameslewis2635]

While I have not tried the American style of bacon, I would imagine it is similar in flavour to 'smoked bacon' in the UK which has a very salty flavour. I personally buy 'unsmoked bacon' because it is a lot less salty and as such doesn't overwhelm my taste buds like the smoked version does. As far as streaky bacon goes, I have never seen it being eaten or tried it myself so I can only assume it is not very popular in the UK.

[@meezursrule]

British bacon is often back or middle bacon. US bacon looks similar to what Brits called streaky bacon. Brits do use streaky bacon eg laid over chicken or turkey breast when roasting a bird. The back bacon can be cooked so the edges are crispy (yum). Knife and fork unless it is in a sandwich.

[@missharry5727]

My local Sainsburys (British supermarket) sells lovely crispy streaky bacon sweetcure rashers that are amazing in sandwiches with a bit of cranberry sauce.

[@patrickinottawa27]

Canadian here "family is from Scotland". Cranberry Sauce I will have to try... That sounds good...

[@F6blue]

Growing up we only ever had streaky bacon, I first had back bacon when I started work!

[@kateparkinson5068]

I buy back bacon for full english breakfast or bzcon buttys. I only ever buy streaky bacon for "pigs in blankets" at Christmas x

[@jadeclark2599]

I think the brits eat more bacon as its a every day breakfast item usually in 2s or 3s per sitting./sandwich. But also we could have bacon sandwich as a light lunch or supper. (Supper is the light meal after your evening meal ) so potentially 1 brit is eating 6 slices of bacon a day 🤷🏻‍♀️. And ours is bigger so that mean more to eat. 😄

[@bajkabajeczka560]

I used to make my Brit bacon crispy not floppy. And bacon you can buy at stores is smoked (very salty) or a unsmoked.

[@colingregory7464]

One of my favourite Pub meals is Gammon Steak (bacon steak, usually smoked) and Chips

[@colingregory7464]

She may get to it but British Bacon as finger food is usually Bacon Buttys (Bacon in a bread roll !), you can get a Bacon Butty for breakfast in the uk in McDonalds

[@colingregory7464]

Fun John Candy movie called Canadian Bacon about The US going to war with Canada because of a disagreement over Bacon imports.

[@colingregory7464]

Lots of British Bacon is smoked but it is also available unsmoked and lots of Brits like very crispy bacon. Different smoking process !!?

[@tangerinebabe1]

US bacon (streaky bacon) is usually used to cook dishes that need the fat content from the cut. So we put your bacon on chicken or turkey breast to make it more juicy whilst it cooks. Wrapping around sausages for 'pigs in blankets' for Christmas Dinner. We also use it for Italian dishes. UK bacon is lean and slightly thicker, usually eaten as a breakfast item and extremely popular as a breakfast take away bacon sandwich with brown sauce.😊

[@redbeki]

The good old bacon sandwich is Always made with bread..the picture that you showed was a bacon roll . There's a big difference, in Britain with the wording for slices of bread and rolls,baps,cobs, batches, barns, teacakes etc .

[@johnrevell6684]

We use to have streaky bacon, after ww2 we started to get Danish bacon, that’s what its actually called

[@IkarosWaltz]

The word Bacon actually descends from the word "back" so to be truly bacon it should be from the back, so American bacon should really be called "bellyon".

[@The-ReptileKeeper]

You should watch a video on the Full English breakfast. Also known as a fry up.

[@dav147]

The UK bacon although chewier still has the crisped up edge on one side, which most people love.

[@paulharvey9149]

My grandmother must have been American - as she cooked bacon in such a manner as when you put your knife into it, it shot off the end of the table and either ended up in the dog, or got forgotten until it shattered into a thousand crumbs underfoot...! Mind you, she also cooked fish that way, and chips, and sausages until they were encased in a thick, black carbon shell...! 😂