No, they’re not the same. Back bacon is basically pork loin sliced very thin into rounds. It has almost no fat and shrivels easily when you fry it.
The “Canadian bacon” in an Egg McMuffin is closer to cured ham and stands up to frying much better. If I want to make pizza with “Canadian bacon,” this is what I use.
I don’t believe back bacon is smoked. At least, the samples I’ve had didn’t seem smoked to me.
If it’s cured, it’s not cured like ham is. I wouldn’t use it in an Egg McMuffin if I had the choice.
I’ve also tried using it as a substitute for British bacon in a full breakfast. It wasn’t as good—too thinly sliced and not enough fat.
Yes, I agree on what we Americans call “Swiss cheese” and I try to avoid it. It’s the faint, sweaty feet smell. I avoid Emmentaler too. I use Muenster on Reubens as a substitute.
Meunster is good. So are Havarti and Monterey Jack. Nice and gooey when they melt.
I seldom see Colby nowadays. 
It was my favorite cheese when I was a kid.
Probably my favorite cheese for grilled cheese.
I love Swiss, American Swiss included, for that very faint funk and nutiness. I don’t really think of it as being a bland cheese, but it’s certainly not a strong, “cheesy” cheese like much of what you’d get in France. It doesn’t melt really well, in my experience. I mean Emmentaler, or at least American Swiss. Gruyere and raclette melt fine. I can’t remember how well proper Emmentaler melts – I used to get it all the time when I lived in Hungary, but I don’t remember using it melted. American Swiss just seems to get “sweaty” rather than proper melty.
Another non-Swiss food is the Swiss roll, which is called a jelly roll in the US.
Add Yule Log, which is not made out of wood, to the (non-wood) pile.
Anybody for sponge cake?
Ahem.
http://www.littledebbie.com/images/snackproducts/products/50decf867f332cb3d01f262445907fcb.png
Shit on a shingle
Vegetarian Shepherd’s Pie
Surprised no one has mentioned buckeyes yet. Of course, that was a long time ago (R.I.P., Opalcat.)
“Why don’t you just tell me what’s really [in this hotdog].”
“We have told you,” said the official. “By-products.”
Zaphod exchanged weary glances with himself.
“By-products,” he said. “By-products of what?”
“Processes.” said the official.
“What processes?”
“Processes that are perfectly safe.”
On the other hand, a “Hot Lime Ricky”, is exactly as it sounds.
I was surprised the first time I saw “Chihuahua cheese” on a menu. Of course, the name refers to the northern state of Mexico.
< shakes away image of someone milking a little dog >
“Chihuahua Cheese” sounds like it should be a bonus track from Whipped Cream and Other Delights.
<Prof. Frink>”With the snarling, the pinching of the tiny nipples and the biting of the sharp little teeth…</Prof. Frink>
“Juniper berries” aren’t berries. They aren’t even fruit. They’re juniper cones and look like tiny pine cones if left on the plant to mature and open up.
@california_jobcase “Is not the miracle of the juniper bushes enough?!”
I heard what you did there.
Debatable.