Comments on: Bacon and Ricotta Stuffed Squash Blossoms http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html A weblog making food a little less chaotic. Tue, 21 Feb 2012 02:12:04 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Amanda http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-12462 Amanda Fri, 05 Aug 2011 14:24:22 +0000 http://www.foodmayhem.com/?p=3930#comment-12462 Back bacon is what we call Canadian bacon in the US. Pancetta is also similar to back bacon. Thanks! Going to try your recipe today! Back bacon is what we call Canadian bacon in the US. Pancetta is also similar to back bacon.

Thanks! Going to try your recipe today!

]]> By: Amanda http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-12461 Amanda Fri, 05 Aug 2011 14:22:21 +0000 http://www.foodmayhem.com/?p=3930#comment-12461 What we call bacon in the US is referred to as streaky bacon in the UK. So if you're English, the recipe is uncured streaky bacon (looks like it just has black pepper on it?) and pasteurized whole milk ricotta. What we call bacon in the US is referred to as streaky bacon in the UK. So if you’re English, the recipe is uncured streaky bacon (looks like it just has black pepper on it?) and pasteurized whole milk ricotta.

]]> By: wakacje egipt http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-10720 wakacje egipt Thu, 10 Feb 2011 00:27:38 +0000 http://www.foodmayhem.com/?p=3930#comment-10720 This was just what I was on looking for! I'll come back to this blog for sure!! This was just what I was on looking for! I’ll come back to this blog for sure!!

]]> By: jessica http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-6017 jessica Wed, 12 Aug 2009 03:10:58 +0000 http://www.foodmayhem.com/?p=3930#comment-6017 David Brown, unfortunately I think these are just differing cultural norms that are getting in the way. Peppered bacon is pretty common here while I haven't seen back vs streaky (or maybe we just call it something else?) As for ricotta, the US doesn't allow unpasteurized. I wish I could get some. =( David Brown, unfortunately I think these are just differing cultural norms that are getting in the way. Peppered bacon is pretty common here while I haven’t seen back vs streaky (or maybe we just call it something else?) As for ricotta, the US doesn’t allow unpasteurized. I wish I could get some. =(

]]> By: David Brown http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-6008 David Brown Tue, 11 Aug 2009 21:00:50 +0000 http://www.foodmayhem.com/?p=3930#comment-6008 Oh what a pity that you have to use strange ingredients. For example the only available bacon here is either smoked or unsmoked, back or streaky. Peppered? - what is that? As for Ricotta cheese is yours pasteurised or unpasteurised? - the idea of full cream milk ricotta or semi-skimmed ...... does not enter the equation Apart from that it sounds lovely Oh what a pity that you have to use strange ingredients. For example the only available bacon here is either smoked or unsmoked, back or streaky. Peppered? – what is that? As for Ricotta cheese is yours pasteurised or unpasteurised? – the idea of full cream milk ricotta or semi-skimmed …… does not enter the equation

Apart from that it sounds lovely

]]> By: Sara http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-5967 Sara Fri, 07 Aug 2009 16:29:56 +0000 http://www.foodmayhem.com/?p=3930#comment-5967 These look lovely. I have been wanting to make something with squash blossoms and thought I would have a chance when my sister was growing squash in her garden last summer. Unfortunately the plants died and I missed out. These look lovely.

I have been wanting to make something with squash blossoms and thought I would have a chance when my sister was growing squash in her garden last summer. Unfortunately the plants died and I missed out.

]]> By: grace http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-5966 grace Fri, 07 Aug 2009 13:21:19 +0000 http://www.foodmayhem.com/?p=3930#comment-5966 good for ya’ll—you managed to make something completely delicious while still maintaining the blossom’s beauty. fabulous. good for ya’ll—you managed to make something completely delicious while still maintaining the blossom’s beauty. fabulous.

]]> By: gourmet http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-5965 gourmet Fri, 07 Aug 2009 10:29:45 +0000 http://www.foodmayhem.com/?p=3930#comment-5965 Wooow, very nice, i love them. :) You should try my recipe with the parmesan, also very yummy :) Greets Dirk Wooow, very nice, i love them. :) You should try my recipe with the parmesan, also very yummy :) Greets Dirk

]]> By: Karine http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-5962 Karine Fri, 07 Aug 2009 02:09:01 +0000 http://www.foodmayhem.com/?p=3930#comment-5962 It looks ssssssoooooo cute! Thanks for sharing the recipe! It looks ssssssoooooo cute! Thanks for sharing the recipe!

]]> By: The Duo Dishes http://www.foodmayhem.com/2009/08/bacon-and-ricotta-stuffed-squash-blossoms.html/comment-page-1#comment-5961 The Duo Dishes Fri, 07 Aug 2009 00:42:39 +0000 http://www.foodmayhem.com/?p=3930#comment-5961 *sigh* Must get around to stuffing and frying a squash blossom before the season is over! *sigh* Must get around to stuffing and frying a squash blossom before the season is over!

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