The Great Breakfast photo thread (Vol. 2)
Discussion
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?), drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.bolidemichael said:
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.bolidemichael said:
seyre1972 said:
bolidemichael said:
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.bolidemichael said:
The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.
*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since
bolidemichael said:
seyre1972 said:
bolidemichael said:
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.bolidemichael said:
The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.
*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since
Having now succumbed to the wonders of the Air Fryer - will bake the sausages, remove, cut in half, and then put back in for a a few mins on Air Fryer with a 200c temperature - with cut side upwards for similar effect.
Give it a spin.
I will say - your Baps do look lovely .... (phnaar, phnaar) But would have to swap the actual tomato for the Bap lid being dipped just in the tinned tomato juice (weird I know but just works)
seyre1972 said:
bolidemichael said:
seyre1972 said:
bolidemichael said:
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.bolidemichael said:
The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.
*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since
Having now succumbed to the wonders of the Air Fryer - will bake the sausages, remove, cut in half, and then put back in for a a few mins on Air Fryer with a 200c temperature - with cut side upwards for similar effect.
Give it a spin.
I will say - your Baps do look lovely .... (phnaar, phnaar) But would have to swap the actual tomato for the Bap lid being dipped just in the tinned tomato juice (weird I know but just works)
bolidemichael said:
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?), drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.Short Grain said:
Yes, a buffet. The bacon was quite pleasant actually, more like a low, slow heat -- I suspect more of a 'steam' due to the quantities involved in the batch cooking. It's their black pudding that I avoid for the same reason -- soggy biscuit territory and not having been a boarder, is not my thing.RichB said:
netherfield said:
Short Grain said:
Was this self service? I'd have asked for some cooked bacon!
I wouldn't have bothered with the HP either, might just as well thrown some vinegar on your food.seyre1972 said:
bolidemichael said:
seyre1972 said:
bolidemichael said:
CharlesdeGaulle said:
To be honest, it's a normal brekkie underneath the toot; I don't know why they felt obliged to slice the sausage in half (speed of cooking?) , drizzle oil over everything and add pointless and unwelcome greens. I paid extra for the 'lloumi.bolidemichael said:
The sausage on my breakfast bun was slow sizzled then sliced like a pro* for bap layered perfection. You guys would love it if I ever got the chance to make you one.
*Frank of Frank and Manny's Cafe in Kingston Upon Thames used this technique waaay back in the eighties when I was just a young lad and it has stuck with me ever since
Having now succumbed to the wonders of the Air Fryer - will bake the sausages, remove, cut in half, and then put back in for a a few mins on Air Fryer with a 200c temperature - with cut side upwards for similar effect.
Give it a spin.
I will say - your Baps do look lovely .... (phnaar, phnaar) But would have to swap the actual tomato for the Bap lid being dipped just in the tinned tomato juice (weird I know but just works)
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