Here you go son, this is how it's done. Four Butchers Choice sausages from Sainsburys, fried egg (for sausage dipping) and some spicy wedges. Note the Jack Daniels sauce for dipping the sausages and the wedges into once the egg has gone.
Textbook.
(http://img.photobucket.com/albums/v76/Wellsy/cf9de53b.jpg?t=1305912056)
You do of course realise, this means war!
Very nice but where's the Prog? ;)
I feel it is only a matter of time before someone mentions Egg Banjos again and so thought I would get it out of the way.
QuoteOf course, you realise this means war!
Right there's me having a cooked brekkie with my Saturday Subs Prog tomorrow!
Quote from: Pete Wells on 20 May, 2011, 06:51:37 PM
QuoteOf course, you realise this means war!
Right there's me having a cooked brekkie with my Saturday Subs Prog tomorrow!
At least
something good will come out of this terrible fracas.
I'm a traditionalist myself so I'll be mostly reading the prog whilst troughing a plate full of oven chip based goodness on a Wednesday.
Non of this premature progulation for me, thank you very much.
Quote from: Pete Wells on 20 May, 2011, 06:29:38 PM
Textbook.
Your lack of baked beans disturbs me.
Cheers
Jim
Quote from: Jim_Campbell on 20 May, 2011, 08:29:23 PM
Your lack of baked beans disturbs me.
Your sad devotion to that ancient foodstuff hasn't helped conjure up some decent rashers.
And where exactly is the black and white pudding?
Hic, the slightly less classy, but bloody lovely round two!
(http://img.photobucket.com/albums/v76/Wellsy/d155d0db.jpg)
What IS that?!?!
Those 'chips' are a travesty and real men eat black puddin'.
At least there is beer involved but who wants a pie in a tray of vomit?
I didn't know there was such a thing as Jack Daniels sauce. I will have to create a homebrew sauce now.
I prefer a flan.
Quote from: Albion on 20 May, 2011, 10:23:08 PM
At least there is beer involved but who wants a pie in a tray of vomit?
I didn't know there was such a thing as Jack Daniels sauce. I will have to create a homebrew sauce now.
JACK DANIELS SAUCE IS THE AWESOME!!!
That is all.
Bish
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/226787_216650525025737_100000423721076_800969_6332900_n.jpg)
Bash
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/228146_216650508359072_100000423721076_800968_4689081_n.jpg)
Bosh
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/225927_216650535025736_100000423721076_800970_3424069_n.jpg)
Beer!
Quote from: Van Dom on 20 May, 2011, 10:07:34 PM
What IS that?!?!
Yeah, the pie looks good (and pub-pie often is. People sometimes dis pub food but I've found it largely good) but that gravy....
Mushy peas the same consistency as gravy? WTF??
I draw your attention to this, still unanswered query -
http://www.2000adonline.com/forum/index.php/topic,32978.msg605901.html#msg605901
Quote from: Pete Wells on 20 May, 2011, 06:29:38 PM
Here you go son, this is how it's done. Four Butchers Choice sausages from Sainsburys, fried egg (for sausage dipping) and some spicy wedges. Note the Jack Daniels sauce for dipping the sausages and the wedges into once the egg has gone.
Textbook.
(http://img.photobucket.com/albums/v76/Wellsy/cf9de53b.jpg?t=1305912056)
only one egg? girl! ;)
If they're cooked in the oven they're not real chips.
(http://img268.imageshack.us/img268/1179/copyofvenue011.jpg)
Quote from: Pete Wells on 20 May, 2011, 06:29:38 PM
Here you go son, this is how it's done. Four Butchers Choice sausages from Sainsburys, fried egg (for sausage dipping) and some spicy wedges. Note the Jack Daniels sauce for dipping the sausages and the wedges into once the egg has gone.
Textbook.
(http://img.photobucket.com/albums/v76/Wellsy/cf9de53b.jpg?t=1305912056)
only one egg? girl! ;)
oops double post! :-[
Oooooh, Cosh may have edged it with his double prog and square sausage combo! How we gonna beat that?
Quote from: The Cosh on 21 May, 2011, 10:22:34 AM
If they're cooked in the oven they're not real chips.
(http://img268.imageshack.us/img268/1179/copyofvenue011.jpg)
WANT TO EAT SCREEN NOMNOMNOMNOM
Rassunfrassunsensibledietfrickfrackinhealthyeating...
Nice shot Cosh. Is that the legendary Scottish Square Sausage? Looks bloody lovely.
Quote from: The Cosh on 21 May, 2011, 10:22:34 AM
If they're cooked in the oven they're not real chips.
You are right of course, they're not proper chips. More like CSOs,
Chip
Shaped
Objects. Convenient though, and oven french fries come into their own when you want egg and chips, pissed, at 2am on a Saturday morning.
(http://i531.photobucket.com/albums/dd359/anaconda888/001-3.jpg)
Now THAT'S what I call a Saturday breakfast!
Christ DDD, if that's what you produce for breakfast you can pick me up any night of the week.
Still no black puddin'.
Fucking hell you lot, every one of those eggs looks absolute wank!
Quote from: COMMANDO FORCES on 21 May, 2011, 07:41:48 PM
... every one of those eggs looks absolute wank!
If it looks like that CF, I'd get it checked out.
Well I never thought I'd take part in a sausage showing contest on the intertubes, but here it is.
Kneel before the mighty Ulster Fry!
(http://img.photobucket.com/albums/v291/MisterD/Fryup.jpg)
I believe this game is now won.
M.
Mikey, it cannot be won before I enter the fray.
This will take some planning.
All will tremble before my fat, Scottish might!
- Trout
STILL NO BLACK PUDDIN' IT'S NOT A SERIOUS COMPETITION TIL THEN.
Quote from: JOE SOAP on 22 May, 2011, 12:51:45 PM
STILL NO BLACK PUDDIN' IT'S NOT A SERIOUS COMPETITION TIL THEN.
C'mon then, put your pudding where your mouth is. (actually, where else would you put it? but you know what I mean!)
Unfortunately I ate it with two saus this mornin'.
What have I done? I'm gonna be (partly) responsible for several heartattcks in the coming weeks!
Hmmm, gonna have to beat some of these impressive feasts though.... I've got me an idea though...
Quote from: Dandontdare on 21 May, 2011, 12:00:11 PM
Now THAT'S what I call a Saturday breakfast!
No sausages.
Quote from: The Cosh on 22 May, 2011, 02:52:22 PM
Quote from: Dandontdare on 21 May, 2011, 12:00:11 PM
Now THAT'S what I call a Saturday breakfast!
No sausages.
Fair enough, one does need sausage (and okay, black pudding) to make a true Papworth Salad.
Quote from: Mikey on 22 May, 2011, 12:05:46 PM
Well I never thought I'd take part in a sausage showing contest on the intertubes, but here it is.
Kneel before the mighty Ulster Fry!
(http://img.photobucket.com/albums/v291/MisterD/Fryup.jpg)
I believe this game is now won.
M.
That looks like top nom!
It certainly was top nom my man, it certainly was.
M
Quote from: Mikey on 22 May, 2011, 08:27:10 PM
It certainly was top nom my man, it certainly was.
M
You can keep the mushrooms, but man do I miss vegetable roll...
Quote from: Mikey on 22 May, 2011, 08:27:10 PM
It certainly was top nom my man, it certainly was.
M
I'm glad it went to a good home! :D And wasn't wasted. Potato cakes I haven't had them in ages. (*Note for shopping to self*)
IS THAT HALF A POTATO CAKE??
hooooooooweee that's good eatin'!
Quote from: CrazyFoxMachineIS THAT HALF A POTATO CAKE??
hooooooooweee that's good eatin'!
Ah, but is it fine dining?
At long last*, two of my great loves unite - 2000AD and Mssterchef!
*Not counting the Dredd/Masterchef crossover from last year.
Ah, it does my heart proud to see the esteem held for that brekkie. A point to note however, is that there was no potato cake upon me plate - there was tattie bread. So to further elighten, I present an annotated pic.
(http://img.photobucket.com/albums/v291/MisterD/Fryup2.jpg)
"I can see you've used a frying pan before. You're eggs could be warmer. [/Monica]"
"The dish - looks pretty as a picture. I like how the sausages are immersed in the beans, just waiting to assault the diner with their big, meaty flavour. The vegetable roll - perfectly seasoned. And the soda...light and fluffy in the middle, with a delicious crunch on the outside. The tattie farl was a little overdone for my taste, but I just prefer mine slightly underdone, it's not a criticism. The addition of the chesnut mushrooms was a nice touch of flair. Overall a very good effort, I'd happily serve that in my restaurant. Well done [/Roux Jnr]"
"Mmmfph! 'at is YAMMY![/Wallace]"
M.
:lol:
"You've had problems with presentation in the earlier rounds, but the addition of the Prog as a sidedish - well, that is bordering on genius, my friend. Jast lahvley." [/Wallace]
Mikey = Winner !
:D
Quote from: COMMANDO FORCES on 21 May, 2011, 07:41:48 PM
Fucking hell you lot, every one of those eggs looks absolute wank!
Thats because they do not have superior quality eggs for free every day from backyard chickens.
I dont mind fried breakfasts as long as it doesnt include baked beans,bacon,fried egg,black pudding or fried tomatoes.Fried mashed potato is good as it forms a thick crust in the pan if its fried in butter.Mushrooms have to be fried in butter as well to get the right taste and texture plus sausages have to be fried in a small amount of butter.
No mention of hash browns so far.
Quote from: Peter Wolf on 23 May, 2011, 03:58:07 PM
I dont mind fried breakfasts as long as it doesnt include baked beans,bacon,fried egg,black pudding or fried tomatoes.
I don't mind a nice roast beef dinner as long as it doesn't have any roast beef, gravy, yorkshire puddings or roast potatoes...
Cheers
Jim
I like a cooked breakfast, but I'm not all that keen on it all being fried. (Eggs and bread aside. I don't have fried bread that often, but it's cracking!)
Bacon tastes better grilled. I know most would likely disagree, but I find the oil dilutes the flavour. (Of course you can do it in it's own fat but you might as well just grill it then.) The searing of the grill seems to keep the flavour in, for me.
Just had a double bacon,egg and tomato sandwich with mustard. Not bad a tall. Bacon was smoked (my favourite kind), but I could have done with more mustard. I don't know if it's my imagination but English mustard doesn't seem to have the heat that it used to. Or maybe it's just the kind we use; the supermarket's own. Maybe I should go for Coleman's.
All my breakfast meat is grilled. I am watching my figure you know!
M.
P.S. I don't eat a big grill up like that very often - I could hardly fuckin walk after it!
Quote from: Jim_Campbell on 23 May, 2011, 04:21:25 PM
Quote from: Peter Wolf on 23 May, 2011, 03:58:07 PM
I dont mind fried breakfasts as long as it doesnt include baked beans,bacon,fried egg,black pudding or fried tomatoes.
I don't mind a nice roast beef dinner as long as it doesn't have any roast beef, gravy, yorkshire puddings or roast potatoes...
Cheers
Jim
:lol:
It still leaves sausages and mushrooms and potatoes so all is not lost.Grilled tomatoes are alright though.
Quote from: Mikey on 23 May, 2011, 04:39:42 PM
All my breakfast meat is grilled. I am watching my figure you know!
I left them out in my above post, but I grill the sausages too. (I've tried frying them, but I think the grilled taste better. Oh and you don't have to prick em.) I'd probably do the same with the black pudding, if I had it, although I might try it both ways. I've never cooked black pudding before. We don't buy it (although I might change that, I'm not the main grocery shopper although I provide money towards it) but I liked it when I tasted it. (Guest houses on holiday mainly!) Oh and I had white pudding in Dublin, which was very nice.
I've never had haggis. Which has nothing to do with breakfast food, but it's something I'm curious about trying.
Agreed, the sausage, bacon and black pud should all be grilled, the eggs and mushrooms fried. I do my frying in 2 stages cos I love mushrooms - I fry a up as many as I can fit in my pan, then transfer them to a metal dish on top of the grill to keep warm while I fry my eggs (with a pan lid over them to cook the tops without flipping). I've got the timing (including tea and toast) down to a fine art, and usually do the whole lot start to finish in the time it takes to listen to last night's Now Show or News Quiz on the R4 podcast.
As for haggis, good haggis is lovely, but bad haggis is absolutely vile. Never EVER be tempted by chip-shop haggis.
One thing people seem to be overlooking:
Weapons on the table too:
http://ablogaboutmen.tumblr.com/post/5725233318/holy-fucking-shit-balls-look-how-manly-this
And yes, the blog does seem scarily like it has been written by Roger.
Quote from: Dandontdare on 23 May, 2011, 05:16:25 PM
Agreed, the sausage, bacon and black pud should all be grilled, the eggs and mushrooms fried. I do my frying in 2 stages cos I love mushrooms - I fry a up as many as I can fit in my pan, then transfer them to a metal dish on top of the grill to keep warm while I fry my eggs (with a pan lid over them to cook the tops without flipping).
I like to fry my mushrooms first then the egg too. Provides a nice extra flavour for the egg. As for covering the pan, I've never though to try that. I like my eggs flipped but only
just flipped, i.e. so the yolks are still quite gooey but there's a film covering*. Starting to harden but still pretty soft, if that makes sense. I usually do that by taking the pan off the hob and flipping it in the hot oil for a short while.
*Reading that back, that looks disgusting. Tastes nice though. With a bit of salt and pepper of course. And brown sauce for the whites.
I THINK YOU'LL FIND SIR THAT POTATO CAKE AND TATTIE BREAD ARE EXACTLY THE SAME THING.
I'll hear no more of it, you've got my dander up!
Quote from: Mardroid on 23 May, 2011, 05:51:21 PM
As for covering the pan, I've never though to try that. I like my eggs flipped but only just flipped, i.e. so the yolks are still quite gooey but there's a film covering*. Starting to harden but still pretty soft, if that makes sense.
yup, a saucapan lid reflects the heat back down on the egg taking care of any uncooked white but leaving the yolk runny, and avoiding that oh-so-diasppointing broken yolk when flipping.
It's like a Full English* Masterclass round here.
(*My Dundonian pal used to tell me that a "full Scottish" breakfast was 20 Benson & Hedges, a can of Irn Bru and the Daily Record)
Crazyfox-stand down yer dander! I was merely pointing out it's tattie bread round my gaff, no slight on colloquialisms intended!
And i've had haggis with breakfast-it was delicious.
M