The Great Breakfast photo thread (Vol. 2)
Discussion
Mr Roper said:
Gone a bit AMG said:
This is fine work and right up my street. Did think it might be a tad dry until I saw some beans lurking underneath. It was then I knew I was delaing with a professsional.
seyre1972 said:
Mr Roper said:
Gone a bit AMG said:
This is fine work and right up my street. Did think it might be a tad dry until I saw some beans lurking underneath. It was then I knew I was delaing with a professsional.
We both recoginse talent when we see it.....And at very nearly the exact same time, which was weird. High five.
Feeling hungry-bungry this morning. I started with a ciabbatini that I placed on the oven/grill setting, that I love for the consistency of its texture and it doesn't fall apart too easily:
to the smoked streaky, I added some 'Italian' sausages (with fennel etc), they were nice and fatty on a slow sizzle:
a couple of slices of a firm greenish tomato that's a perfect consistency for frying
and a fat slice of Doreen's triangle (fnarr), fried and sliced lengthways (shown here with inner and outer for demonstration):
a fried egg and I was careful to keep the yolk intact:
squish
bishbashbosh
It was absolutely superb and required no additional condiments. Despite it being so filling, it was somehow tasty and light enough to make me want another, immediately.
to the smoked streaky, I added some 'Italian' sausages (with fennel etc), they were nice and fatty on a slow sizzle:
a couple of slices of a firm greenish tomato that's a perfect consistency for frying
and a fat slice of Doreen's triangle (fnarr), fried and sliced lengthways (shown here with inner and outer for demonstration):
a fried egg and I was careful to keep the yolk intact:
squish
bishbashbosh
It was absolutely superb and required no additional condiments. Despite it being so filling, it was somehow tasty and light enough to make me want another, immediately.
bolidemichael said:
Feeling hungry-bungry this morning. I started with a ciabbatini that I placed on the oven/grill setting, that I love for the consistency of its texture and it doesn't fall apart too easily:
to the smoked streaky, I added some 'Italian' sausages (with fennel etc), they were nice and fatty on a slow sizzle:
a couple of slices of a firm greenish tomato that's a perfect consistency for frying
and a fat slice of Doreen's triangle (fnarr), fried and sliced lengthways (shown here with inner and outer for demonstration):
a fried egg and I was careful to keep the yolk intact:
squish
bishbashbosh
It was absolutely superb and required no additional condiments. Despite it being so filling, it was somehow tasty and light enough to make me want another, immediately.
wow, just...wow to the smoked streaky, I added some 'Italian' sausages (with fennel etc), they were nice and fatty on a slow sizzle:
a couple of slices of a firm greenish tomato that's a perfect consistency for frying
and a fat slice of Doreen's triangle (fnarr), fried and sliced lengthways (shown here with inner and outer for demonstration):
a fried egg and I was careful to keep the yolk intact:
squish
bishbashbosh
It was absolutely superb and required no additional condiments. Despite it being so filling, it was somehow tasty and light enough to make me want another, immediately.
we really need a homer style drooling smiley!bolidemichael said:
Feeling hungry-bungry this morning. I started with a ciabbatini that I placed on the oven/grill setting, that I love for the consistency of its texture and it doesn't fall apart too easily:
to the smoked streaky, I added some 'Italian' sausages (with fennel etc), they were nice and fatty on a slow sizzle:
a couple of slices of a firm greenish tomato that's a perfect consistency for frying
and a fat slice of Doreen's triangle (fnarr), fried and sliced lengthways (shown here with inner and outer for demonstration):
a fried egg and I was careful to keep the yolk intact:
squish
bishbashbosh
It was absolutely superb and required no additional condiments. Despite it being so filling, it was somehow tasty and light enough to make me want another, immediately.
You had to sneak a lemon in there didn't you?to the smoked streaky, I added some 'Italian' sausages (with fennel etc), they were nice and fatty on a slow sizzle:
a couple of slices of a firm greenish tomato that's a perfect consistency for frying
and a fat slice of Doreen's triangle (fnarr), fried and sliced lengthways (shown here with inner and outer for demonstration):
a fried egg and I was careful to keep the yolk intact:
squish
bishbashbosh
It was absolutely superb and required no additional condiments. Despite it being so filling, it was somehow tasty and light enough to make me want another, immediately.
bolidemichael said:
Are hash browns now a northern or hipster thing? They seem pervasive on most bought breakfasts on this thread and some home efforts, but strike me as quite a child-focused food. Is it an Americanisation?
Not really an 'Americanisation' - have you Googled their version of 'hash browns'? Looks far more akin to some soggy Rosti-type affair. Not against hash browns as such, but when faced with a bag ready to go in the freezer, vs sauteed potatoes relying on my having some leftover boiled potatoes in the fridge to then slice, fry in batches so they don't go soggy in the oil and then keep warm until the whole lot are finished - no brainer tbh.
I won't consider myself in trouble until I start preferring those acidic, rancid tinned tomatoes vs. the fresh variety, good for nowt but heartburn and indigestion those retched tinned things.
bumskins said:
bolidemichael said:
Are hash browns now a northern or hipster thing? They seem pervasive on most bought breakfasts on this thread and some home efforts, but strike me as quite a child-focused food. Is it an Americanisation?
Not really an 'Americanisation' - have you Googled their version of 'hash browns'? Looks far more akin to some soggy Rosti-type affair. Not against hash browns as such, but when faced with a bag ready to go in the freezer, vs sauteed potatoes relying on my having some leftover boiled potatoes in the fridge to then slice, fry in batches so they don't go soggy in the oil and then keep warm until the whole lot are finished - no brainer tbh.
I won't consider myself in trouble until I start preferring those acidic, rancid tinned tomatoes vs. the fresh variety, good for nowt but heartburn and indigestion those retched tinned things.
bumskins said:
bolidemichael said:
Are hash browns now a northern or hipster thing? They seem pervasive on most bought breakfasts on this thread and some home efforts, but strike me as quite a child-focused food. Is it an Americanisation?
Not really an 'Americanisation' - have you Googled their version of 'hash browns'? Looks far more akin to some soggy Rosti-type affair. [b]Not against hash browns as such, but when faced with a bag ready to go in the freezer, vs sauteed potatoes relying on my having some leftover boiled potatoes in the fridge to then slice, fry in batches so they don't go soggy in the oil and then keep warm until the whole lot are finished - no brainer tbh. [.b]
I won't consider myself in trouble until I start preferring those acidic, rancid tinned tomatoes vs. the fresh variety, good for nowt but heartburn and indigestion those retched tinned things.
nebpor said:
Bonefish Blues said:
Good tinned tomatoes are good tomatoes, period.
This.I eat plenty of good fresh tomatoes, but I also use a lot of high-quality tins
bolidemichael said:
Speaking of the price of breakfast... who wants a guess at how much my breakfast bap cost me (roughly)?
No location or what is on the bap but I'm guessing £3 50 if a mobile joint.Note if you ever want a quick breakfast on the fly in the Sevenoaks region then Fat boys is still the cheapest
He's still well under £3 for bacon or sausage and egg.
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