For me, the mark of a good as opposed to average Monty is one with black pud. Love the stuff.
Thanks mate- I reckon the 80's & 90's were my glory era. Sydney was actually a grrreat place to be back then.You sounds like Sensei Johnny from Cobra Kai... a dinosaur stuck in the 1980s
Wanna know how much of a dinosaur I am- I have no idea who you are referring to. OK, GIYF.
Love the full monty, especially when someone else cooks it
The logistics of cooking each item and having them all done to perfection at the same time can obliterate the kitchen.
A breakfast should start with a cereal or rolled oats accompanied with fresh fruits and condiments such as honey.
Then 2 eggs sunny side up, 2 pork sausages, bacon and proper toast on the side with a pot of tea.
Mushrooms, baked beans, those fried septic potato cakes you can stick on the side and although I love fried tomato I cannot have it as it gives me a migrane.
All in all simplicity is best.
Tinned tommies with English brekky works better imo.
The problem with living in the East is of course access to a decent purveyor of the archetypal full English whenever one has need of one, particularly in a post inebriate state.
Failing to find one leaves you with the tricky option of finding the ingredients of decent quality ( sausages remain the holy grail, still! ) and making it yourself but the challenge of the meal is that you want everything hot and ready at pretty much the same time and with a hangover it is simply too much and tears of anger, frustration and general angst are likely to be shed.
Which led me to this concoction which is satisfying and gives the palate a bit of a perk.
One saucepan, small on a medium heat, lob in a good dollop of butter, when bubbling bung in finely sliced quality ham, freshly diced green pepper, a small chilli finely chopped with seeds and cook until soft and the ham is crisping up, add three eggs and stir until they slightly firm up, season with freshly ground black pepper and salt, and then add a chopped, drained concasse of tomatoes ( definitely no watery juice at all ) with a liberal sprinkling of imported cheddar cheese and keep stirring. It is done when the eggs are forming soft curds of scrambled egginess and the cheese is melting.
Serve in a pre-warmed bowl with slices of toasted sourdough white bread on hand for crunch.
Once you have prepped up it's pretty much idiot, hangover proof.
Adding a few scrunched up fresh basil leaves gives it that added zing.
Last edited by Seekingasylum; 24-01-2021 at 06:01 PM.
What on earth would you know, you're a fucking savage.
Anyone tried that shakshuka? Seems a bit suss to me, but I'll give it a go.
^ Huevos Rancheros?
Looks really delish
Please, toast that Bread! Curious to try, anyway.
One concept the Thai's have trouble grasping is proper tea is made with leaves not little bags full of tea dust.
and
proper fried bread is done in beef dripping not some palm oil margarine shit.
And while I am on a roll their bakery items that have the word butter included...it's butter flavoured essence and palm oil margarine shit. You can buy the essence in Makro.
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