Lunch

Author
Discussion

miniman

Original Poster:

25,025 posts

263 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

2,043 posts

233 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

206 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

18,054 posts

202 months

Tuesday 24th February 2009
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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

190 months

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

OllieWinchester

5,655 posts

193 months

Tuesday 24th February 2009
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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

250 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

7,184 posts

188 months

Wednesday 25th February 2009
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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

250 months

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