>>>Anyone who ever worked in any food processing plant will never eat the food they worked with. Once you see how it's made and what goes into it, you'll never eat it again. I'm the same about ice cream parfait since I worked in a very exclusive club where we made and served it when I was a kid.
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>>What's cream parfait?
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>Ice cream parfait. You take ice cream and jam it down into the bottom of one of those parfait glasses. Then you add fruit (strawberry maybe) and whipped cream. The glass is an upside down cone shape - very narrow at the bottom, wider at the top. The only way to jam the ice cream down into the glass is with your fingers. When I first got there, I was aghast when being shown how to do it, and said so. The guy told me, "Ok, so find a better way." I tried all sorts of kitchen utensils including parfait spoons. I finally ended up using my fingers the same as everybody else was doing.

Ah, I'd know that as a "knickerbocker glory" or sundae - or is that something different?

BTW, you know when you go for a chinese, and you get those nice sterile chopsticks sealed in a paper packet?

Well the guys who put the sticks in the packet first blow into them to inflate them, to ease the insertion.
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>>>>One of the absolute best summer lunches is a tomato sandwich - tomato, salt and pepper, mayo, on toast. :o)
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>>>Try peameal bacon sandwiches with tomato, a little salt and pepper and mayo. Can't be beat.
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>>What's peameal?
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>Peameal bacon is lean back bacon, cured and rolled in cornmeal (which is what 'peameal' really is) and then sliced so that each slice of bacon is encrusted with peameal around it's outside edge.

Yeah, that happens a lot with cuts of particularly pig meat, but also with pastrami et al. Didn't know it was called that. You see it on deli countrers.
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>Come to think of it, maybe it's strictly a Canadian thing.

No. Anything you do with bacon we do too.