Not debating yours and Snubbs lived experiences at all.Quote:
Originally Posted by aging one
If 'tater tots' as the same as what is shown in my post above ... aren't they essentially a 'close cousin' of a hash brown?
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Not debating yours and Snubbs lived experiences at all.Quote:
Originally Posted by aging one
If 'tater tots' as the same as what is shown in my post above ... aren't they essentially a 'close cousin' of a hash brown?
And a cousin of rostie 7 times removed
eggs, toast, bacon, sausage or ham, potatoes made from spuds theAttachment 79382n whatever condiments you like. Oh limitless fresh coffee.
Ours on a nice cool morning today.
Id go the eggs and bacon but what's with the spuds?
What exactly goes into them and how are they cooked.
Getting a bit bored with breakfasts over here so variety and inspiration is all good.
Cheers for the pic.
homefries, chitty
I cook mine in bacon fat, add salt and pepper, diced onion and Tabasco sauce. Sometimes I add diced jalapeño peppers. :)Quote:
Originally Posted by Joe 90
Couldn't be doing with all that since in the morning.Quote:
Originally Posted by bsnub
After our trip to the American restaurant, i am interested on a trip across the pond on a food tourism holiday :)
Cut the taters the night before than. It is easy. First cook bacon, leave the fat in the pan, chuck in the taters, season with salt and pepper, add onion, when taters are soft enough remove and cook eggs. Even you could do it. :)Quote:
Originally Posted by Joe 90
that’s a big call!Quote:
Originally Posted by bsnub
Joe, my home style potatoes are done nothing like snubs. I have to reduce the grease and fat content to keep the wife happy. So mine are oven done. Cut up 2 medium Russet or similar style potato into cubes. Some onions and for us bell pepper to your liking. I then mix that all together adding pepper, cajun salt and some olive oil. Mix it all well, then put it in a baking tray. 1/2 hour covered at 375, then open it up the last 20 minutes to half hour at the same temp. Much less greasy. Yes a longer cook but a better taste in the end to the two of us.:)
To you maybe, but I think most here would prefer their spuds fried in a cast iron pan with bacon fat. :)Quote:
Originally Posted by aging one
AO's homefries are more California style, while snub's are more standard American. I make them the same way as AO, but I do admit that the traditional greasy style does have me salivating!
Leaving the skin on is essential for a nice, crispy taste.
Absolutely!Quote:
Originally Posted by bsnub
To be fair, when I make hand cut french fries, I make them the way AO makes his homefries. I cut the fries and then soak them to remove some starch, then I cover them in EVOO, salt and pepper then bake them.Quote:
Originally Posted by qwerty
I've eaten in diners where a breakfast offering was hamburger steak and eggs that were served with tater tots substituting for hash browns.Quote:
Originally Posted by bsnub
I wonder how they would go in an Airfryer?Quote:
Originally Posted by bsnub
Anyways, a plain old cheddar cheese omelette this morning but after watching enough vids on YouTube I now know how to tilt the pan into the egg flip and fold them without turning them into scrambled eggs! A small win to start the day, I'll take it.
Attachment 79431
I wouldn't know, as I don't have one myself.Quote:
Originally Posted by Headworx
You should get one, snubbs, it opens up a whole new world of cooking. We didn't think it'd be anything special but it is.
I concur, great for bacon, sausages, chicken nuggets etc.
Quick and easy with minimal mess, I swear I did a thread on the subject a few years ago.
Here you go, got ripped a new one in true TD stylee:)
Dry Air frying, yes no more oil frying!! It's the future..
It may be on the Christmas list. :)Quote:
Originally Posted by panama hat
Right, todays a holiday which means it’s basically the weekend. Which means Daddy’s still a bit pissed from last night and epic breakfast time commences.
Here’s what you’ll be needin.
https://teakdoor.com/attachment.php?...id=79600&stc=1
Bacon, obviously but this bacon was shit, home baked bread, brie, blackcurrent matter and mayo. This mayo is a damn straight rip off of Hellman’s mayonnaise. Shh, that’s my secret. You know the big dollop’s right.
So apparently the magic behind a Septic grilled cheese sandwich is to use mayo instead of butter. I did this. But. I’m still Scottish so I fried the bacon first to render the juicy byproduct.
https://teakdoor.com/attachment.php?...id=79601&stc=1
then got after it.
https://teakdoor.com/attachment.php?...id=79602&stc=1
Venturing into unknown territory here
https://teakdoor.com/attachment.php?...id=79603&stc=1
https://teakdoor.com/attachment.php?...id=79604&stc=1
child approves, and he’s a fussy bastard.
https://teakdoor.com/attachment.php?...id=79605&stc=1
mine came second
https://teakdoor.com/attachment.php?...id=79606&stc=1
Fantastic.
Happy holiday weekend.
This American has never heard of that. Butter all the way for me. Also bread from a loaf. But by the smile on your boy the results must have been just great.Quote:
Originally Posted by dirk diggler
I actually bought a cheap tesco loaf for this venture. This is absolute blasphemy in this household by the way, having an onsite bakery. However, Mrs accidentally intercepted by baking french loaves while i was on my mission, so I did the right thing. I had salted butter too, but that went back in the fridge while i cooked the bacon.
Looks bloody good!
I am another American who has never heard of that and agreed it is butter all the way, and it has to be sliced bread from a loaf.Quote:
Originally Posted by aging one