My English wife (Sandy is from York) showed me how good English food can be -- just as the rest of the world showed me how rarely it meets her standard. US Bacon is "streaky bacon" in the UK, a completely different cut. I was working in the Border Counties, a few years ago, and the B&B keeper, a retired rugger, made these enormous, greasy "Scottish breakfasts," after which he'd say: "With a breakfast like this, you don't need lunch..." My answer: "After such a meal, I can't eat lunch; my gut hanna' recovered fra' the insult!" Cumbria. Good place for a Rollei -- don't stop to eat there ... Peter On Fri, 13 Oct 2006 06:41:27 +0100 Frank Dernie <Frank.Dernie@xxxxxxxxxxxxxx> writes: Hi Jerry, I know what you mean about tinned beans, nevertheless they are popular and apparently nutritious except for the excessive sugar. Quite big differences exist in the world about bacon and toast, some like hot others cooled, some like crisp some not. I prefer hot toast and fairly crisp bacon but that is how my mother cooked it...... Our performance this season has not been bad luck IMHO :-( all the best, Frank On 13 Oct, 2006, at 03:55, Jerry Lehrer wrote: Frank, I guess one could say that my statement on kippers in a full English breakfast was a test. You passed! Kippers and eggs were an alternative to a FEB. Also gammon and eggs. I never could get used to canned baked beans with breakfast. I taught the chef at The Oaks how to make hash brown potatoes as our alternative. My wife's objection was that the toast was always cold und dry and the bacon was undercooked. I hope you have better luck in Brazil than you had in the far East. Jerry