Had you eaten a big lunch, or perhaps just needed a good fart to make some space? :DQuote:
Originally Posted by walpurgis
Marco.
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Had you eaten a big lunch, or perhaps just needed a good fart to make some space? :DQuote:
Originally Posted by walpurgis
Marco.
Could we see some pics of your drinks and munchies (as we've all shown ours) Barry? I'd don't think I've ever seen what the food looks like that you're eating :)Quote:
Originally Posted by Barry
Maybe do it next time?
Marco.
Gourmet night tonight.
Chips, egg, and beans. :)
Now you're talking! :thumbsup:Quote:
Originally Posted by narabdela
Nothing wrong with that, done well.
So it has to be proper homemade, hand-cut chips (not yer frozen shite), cut chunky, free-range or organic eggs, with lovely yellowy yolks, cooked slightly runny but still firm-ish in the centre, with a nicely firm white outer, and good quality baked beans (I like to stir in a teaspoon of double-concentrate tomato puree, a few drops of Lee & Perrins sauce and a small knob of butter, during the heating up process), so they come really tasty!
Then serve with some cracked rock salt on the chips and a sprinkling of good malt vinegar. Some white pepper and rock salt sprinkled on top of the eggs, and buttered 'soldiers' to dip into the runny egg yolk... Perfect! :)
Marco.
That's my dodge. Except, I add a little white pepper, no Worcester sauce (not keen).Quote:
Originally Posted by Marco
Yes, I'm not surprised because of the strong flavour. Thing is, you don't actually taste it, unless you use too much. It just subtly enriches the flavour, as I find that the tomato sauce contained in tinned baked beans usually needs a little 'help' :)
Especially as we buy the reduced salt variety.
Marco.
often do similar.. tomato paste or even ketchup and chilli usually. best cooked on stove for texture
Yup, or make your own baked beans, which is a different animal altogether! :cool:
Maarco.
The only time I've appreciated worcester sauce, is a dribble across sardines on toast. That works.