Lunch

Author
Discussion

miniman

Original Poster:

25,240 posts

264 months

Tuesday 24th February 2009
quotequote all
It came from an industrial estate and cost £4. The sausages are deep fried and have so little meat content they could probably be passed off as vegetarian. The eggs are slightly over-cooked. I had to microwave my own beans. Greg fking Wallace would probably say the hash browns need more seasoning. Overall it is grotesquely unhealthy.

But that, my friends, was a bloody good fry-up. lick

JRM

2,049 posts

234 months

Tuesday 24th February 2009
quotequote all
Good work I had back to back fry ups this weekend - feeling VERY unhealthy today

Chim Chim

739 posts

207 months

Tuesday 24th February 2009
quotequote all
miniman said:
The eggs are slightly over-cooked. Greg fking Wallace would probably say ...
shout IT JUST GETS TOUGHER!

Scott328i

18,065 posts

203 months

Tuesday 24th February 2009
quotequote all
I don't have anything to eat at work.

Nor breafast in fact. I usually eat just dinner during the week.

Probably why I am a skinny bd.

DoubleYellow

1,288 posts

191 months

Tuesday 24th February 2009
quotequote all
I look forward to lunch all morning. Couldn't get through the day without it!

OllieWinchester

5,664 posts

194 months

Tuesday 24th February 2009
quotequote all
Pulled pork burger with fries, onion rings and american style coleslaw from Buddy's in Winchester. Absolutely A1, but then I would say that.....boxedin

missdiane

13,993 posts

251 months

Tuesday 24th February 2009
quotequote all
The good stuff is usually bad for you frown
You can't beat a good fry up, they taste better on Saturday than a Fridaybiggrin


I had spicy chicken and salsa tortilla baked with cheese, healthy (ish) and very yummy.


Pferdestarke

7,185 posts

189 months

Wednesday 25th February 2009
quotequote all
Chim Chim said:
miniman said:
The eggs are slightly over-cooked. Greg fking Wallace would probably say ...
shout IT JUST GETS TOUGHER!
[Wallace}'Cracking plate of food!'{Wallace}

Glocko

1,813 posts

251 months

Wednesday 25th February 2009
quotequote all
But are they ready for the professional kitchen?