Brenda Anderson

Sunday Lunch in progress.
I'm still trying to figure out what makes New Zealand bacon so different from American bacon. The bacon I grew up with produced so much grease when it was cooked that by the time the bacon had reached this point in cooking, it would be swimming in hot bacon fat. Yet, here is this bacon, and only a few drops of grease have been produced. The other day, I actually had to add oil to the pan so that the bacon wouldn't burn.

(in case you are wondering, this is actually "American-style strip bacon", not the usual NZ style bacon, which actually reminds me of what Americans call "Canadian bacon". )

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