Coddling cvnts.Quote:
Originally Posted by malmomike77
Printable View
Coddling cvnts.Quote:
Originally Posted by malmomike77
^ quite, what will they do when the electric is off
Must admit, I do think that coddled eggs are being passed off as poached eggs.....
Buy the amazing Electric Egg Coddler, yours for only....
Not got quite the same ring. :)
Breakfast bemoaners.
The thing about poached eggs is that its prized quality is its hot but liquid yolk encased within its white sac. For me, and most others, the point of it is that unctuous yolk spilling out over your toast or muffin, and not the white that comes with it. Also, when it's cooked the traditional way by placing a cracked egg into a saucepan of boiled water there is usually an unsightly 'feathering' as the outer thinner white spreads. Despite numerous attempts at introducing it into the pan it almost always spreads. This is a hack I learned from a chef in my youth. Take a cold fresh egg out of the fridge and crack it over a strainer into a cup separating the thin white outer layer from its core thicker sac. Transfer the reserved whole egg gently from the strainer onto a saucer and slide it into a half full saucepan of boiled water that has just been taken off the heat - place a tight fitting lid over it and wait for 3-4 minutes and you will get your perfect poached egg. No mad stirring of boiling water, no vortexes, none of that nonsense.
I am not convinced white vinegar adds to the dish but what I do like is tarragon flavoured vinegar, about a dessert spoon added to the boiled water. It adds a piquancy.
Try it. No need for those ghastly poaching trays overcooking them over puddles of hot butter, no machines to faff about with.
All this talk about poached eggs reminded me of my last breakfast at home before I left for work last week.
Poached eggs on toast, bacon, mushrooms and beans - while watching episodes of Two and a Half Men in bed. The wife always seems very happy and generous when I'm about to leave for work.
These were genuine poached eggs with no fancy machines involved... it don't get much better than that.
https://teakdoor.com/attachment.php?...2&d=1652938416
Oo err, matron.Quote:
Originally Posted by Mendip
:bananasexy:
Sunday, innit
https://teakdoor.com/attachment.php?...6&d=1653195937
^ That looks excellent Ed's!
^^ Your be back soon enough mate, nice way to start the day...in bed!
When frying my eggs, I always place a pan lid over the pan for about a minute and you get a nice layer of white over the yolk with the yolk still runny inside. Be careful not to do it for too long otherwise the yolk will cook and harden.
I stayed above a pub in Salisbury and seeing your post reminded me that they threw in a full English as part of the deal (this was the place Cathedral Hotel Salisbury – For the best rates, book direct!); you don't often see that these days when you've only paid about 50 quid a night.Quote:
Originally Posted by Mendip
Attachment 87234
I watched the Fury fight and then the place became a nightclub, which would have been fantastic were I a few years younger, and the next day they had the big screen on with all the football on while my missus worked her way through the various pork options on the menu. :)
I was sat there nursing a pint of Thatchers also thinking that things don't get much better than that; men are easily pleased, aren't we?
^black pudding, get in there lad!
I love the stuff. I actually had Bury black pudding on toast yesterday for breakfast with a couple of eggs.Quote:
Originally Posted by Bonecollector
With the herbs, I'm at a loss to understand how people can't like it (haggis is another one I always order).
Real food .
I presume it's the idea of blood that makes people squeamish.
I think so but good black pudding with the right herbs just tastes delicious and not bloody at all. There is also white pudding that doesn't have blood but you can only really get it in Scotland to my knowledge. Haggis with HP sauce hashbrowns and a Bellhaven black, breakfast of champions and greatest hangover cure if you're ever in Scotland. Indeed, real food.Quote:
Originally Posted by hallelujah
Black pudding, white pudding, haggis; it's all good to me!
I'm just wondering if I've ever had a Thai version of black pudding...
Yea I am sure they have somewhere in the darkest deepest depths of IsanQuote:
Originally Posted by hallelujah
The texture, its dryness and granularity, is not conducive to breakfast eating and only fit for the lower end and northerners.
Awful stuff and nearly as repulsive as tripe.
They leave the breakfast leftovers out on this boat so I had a bacon and black pudding sandwich for elevenses.
Norwegian black pudding isn't great, but any black pudding is better than no black pudding.
https://teakdoor.com/attachment.php?...3&d=1653382930
This thread has become an abomination. The title should be changed, to the British slop thread. Just utterly horrid food that I would not wish on my worst enemy.
If I could go back in time to the 18th century to assassinate Henry Heinz, I would. God knows how an American cast away food would become the national dish of some small, insignificant island nation.
:puke:
:)
^ So what are you saying... do you like baked beans or not?
Note the ones you eat, and never for breakfast. There are some beans that are made from scratch in American BBQ places that are amazing smoked. But that is completely different.Quote:
Originally Posted by Mendip
That will put some hair on your chest, not that you need any more Mendy 5555Quote:
Originally Posted by Mendip
I only see proper man food on this thread and lil girls bitching about irrelevant tosh.
How is it different? Or are you just being a food snob?Quote:
Originally Posted by bsnub
Indeed, baked beans are America's national dish.Quote:
Originally Posted by armstrong
Its akin to a brit saying he doesn't like fish N chips.
I think Snubbles has just overdosed on them in the past, that's where his food snobbery stems from:)
He doesn't like them because they're not 80 proof.
Ketchup on a bacon sandwich! Heresy!!!!!!!!!!! The proper condiment is mayo!!!!!!!Quote:
Originally Posted by Mendip
Good grief Topper!!Quote:
Originally Posted by Topper
:ourrules:
^^ Is it April fools?
I'm trying the all new Wendy's breakfast right now. I'm kinda constipated. This should do the trick.
Dammit forgot to take a pic. It was 6/10
She isn't by any chance a nurse and carrys a plunger in her medicine kit?Quote:
Originally Posted by Backspin
Small world, she works miracles!:)
Brave, very brave...Quote:
Originally Posted by Backspin
Simple baycun and eggs. Many here have airfryers, if you've never cooked baycun in yours give it a go.
Attachment 87336
I concur, bacon in the airfryer is the way to go!
You are a total moron, chitty. It is far from a national dish.Quote:
Originally Posted by Joe 90
Very nice and heavy on the pepper. The only thing I would add would be some Tabasco sauce.Quote:
Originally Posted by Headworx
Now we're moving into morning Bloody Mary territory. :yup:Quote:
Originally Posted by bsnub
How do you know the barmaid doesn't like you.
There's a string hanging out of it.Quote:
Bloody Mary
Inspired by the tuna baguette Joe bought.
Quick n easy post morning gym hit.
https://i.imgur.com/J9dM4ph.jpg
https://i.imgur.com/spc8hit.jpg
https://i.imgur.com/MRGvack.jpg
https://i.imgur.com/rLxuLHM.jpg
Quick n easy:)
Me middle names.
Don't have one of these very often, but needs must.
https://i.imgur.com/wcMiYBX.jpg