The Great Breakfast photo thread
Discussion
curious. what are peoples favourite sausages for a fry up? I've noticed some of these sausages don't look like your standard walls/richmond or supermarket branded pork sausages. tbh 90% of the time i'm eating herta frankfurters instead.
on a side note I've love to eat more sausage (lol oo-err) but it always bulked up with other stuff, making it nutrionally inferior to bacon or eggs. (for someone that wants a high protein breakfast)
on a side note I've love to eat more sausage (lol oo-err) but it always bulked up with other stuff, making it nutrionally inferior to bacon or eggs. (for someone that wants a high protein breakfast)
Fry up before I head off to work...
Apologies for the lack of presentation, simply threw stuff on a plate.
Sausages, once cooked, sliced in half lengthwise to allow chilli ketchup and brown sauce to penetrate deeply and inject some flavour. These are meaty sausages too, 97%.
Eggs probably look a mess but it was damn tasty.
Ran out of flat mushrooms too...
Apologies for the lack of presentation, simply threw stuff on a plate.
Sausages, once cooked, sliced in half lengthwise to allow chilli ketchup and brown sauce to penetrate deeply and inject some flavour. These are meaty sausages too, 97%.
Eggs probably look a mess but it was damn tasty.
Ran out of flat mushrooms too...
ambuletz said:
curious. what are peoples favourite sausages for a fry up? I've noticed some of these sausages don't look like your standard walls/richmond or supermarket branded pork sausages. tbh 90% of the time i'm eating herta frankfurters instead.
on a side note I've love to eat more sausage (lol oo-err) but it always bulked up with other stuff, making it nutrionally inferior to bacon or eggs. (for someone that wants a high protein breakfast)
We just stick to the local butcher's sausage, (ooo er matron!) either the thick or thin pork, known as Gold Award, or his Cumberland. Occasionally tgere will be some breakfast sausage which is I think a pork/beef mixture, but that's rarely available.on a side note I've love to eat more sausage (lol oo-err) but it always bulked up with other stuff, making it nutrionally inferior to bacon or eggs. (for someone that wants a high protein breakfast)
Tried the 97% Heck, no thanks. Supermarket stuff rarely, and can't recall last time had e.g. Walls, Richmond etc. If want frankfurter type then German discounter Bockwurst, occasionally the Polish stuff.
Just popped in to a local cafe to provide sustenance to deal with the consequences of an all-dayer yesterday at Twickenham for the Army-Navy game.
Slightly hipster-ish in style and execution, and lacking sufficient beanage, but sorely needed and hit the spot.
I'm not entirely sure what the coffee picture was supposed to be!
Slightly hipster-ish in style and execution, and lacking sufficient beanage, but sorely needed and hit the spot.
I'm not entirely sure what the coffee picture was supposed to be!
I put a cross cut into the top of the whole tomatoes and stick them in at the start of cooking. Seem to cook fine like that, with the benefit that the skin chars and peels off too.
Little cherry toms get put in an ovenproof dish with a little oil and some dried herbs, salt and pepper.
Little cherry toms get put in an ovenproof dish with a little oil and some dried herbs, salt and pepper.
CharlesdeGaulle said:
Just popped in to a local cafe to provide sustenance to deal with the consequences of an all-dayer yesterday at Twickenham for the Army-Navy game.
Slightly hipster-ish in style and execution, and lacking sufficient beanage, but sorely needed and hit the spot.
I'm not entirely sure what the coffee picture was supposed to be!
Extra points for them drawing a cock on your coffeeSlightly hipster-ish in style and execution, and lacking sufficient beanage, but sorely needed and hit the spot.
I'm not entirely sure what the coffee picture was supposed to be!
Fermit and Sexy Sarah said:
I only like Tomato as an ingredient, but when I grill it for the wife it takes an inexplicably long time to grill. Any tips?
You can microwave it first to get it hot all the way through before you stick it under the grill.I like to stick it face down in the frying pan for a couple of minutes once it's done to give it a sticky/burny caramelised top. It's got to be on the verge of falling apart for me, I don't like the texture if it's not cooked through.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff