OK, What's For Lunch or Tea Today?

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Originally Posted by Marco

Looks yummy!!:)

Marco.

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Never mind that I want to see your flamed banana.

Or do I:D?

Lol - okies, but it'll be tomorrow night now, as I'm still too full up! But will defo post pics of me na-nas tomorrow:)

Marco.

On my diet again. 350cals

Spaghetti meatballs and cabbagehttps://uploads.tapatalk-cdn.com/201...9b3c982a0f.jpg

rather good that.

Dinner was chianti beef, roasties and sweet potato followed by a Duncans scottish oatcake with goats cheese

https://uploads.tapatalk-cdn.com/201...de27682fc4.jpghttps://uploads.tapatalk-cdn.com/201...0e8a96f854.jpg

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Originally Posted by User211

BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.

Crap white bread has its uses.

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Indeed, i make all my own bread and none i have ever made hits the spot like the wafer thin rubber bread supermarkets sell for 75p per loaf for a bacon & egg sammich
That, however is all i'd use it for though.

Nice, Granty, but why is the sweet potato cut into little stars - were they sponsored by Haribo?:D

Anyway, here are the flambéed na-nas in rum, butter and brown sugar, as promised, this time with ice-cream [shame the fresh mint-sprig flopped in the heat:eyebrows:]

https://imagizer.imageshack.com/v2/xq90/921/36rsRd.jpg

https://imagizer.imageshack.com/v2/xq90/923/2AEvPc.jpg

Was still scrummy!

Marco.

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Originally Posted by Marco

Yes, but do you consider the homemade bread that you make to be classed as "fancy artisan', or just good bread 'done right'? For me, it's simply the latter. There's nothing 'fancy' about it. People have been making loaves for centuries! It's only modern culture that has conditioned us into eating mass-produced shit, posing as 'bread', simply for convenience.

I think the fundamental difference here, as indeed often happens, is my continental palate versus the British one. Plus, I don't crave junk food... Brits love their 'butties' and stodge, which is an anathema to most Italians, French, etc. Therefore, when 'we' have a sandwich, the quality of the bread is arguably *the* most important ingredient!

And which is why the sandwiches you'll see in France and Italy invariably always feature the use of baguettes or ciabatta - stuff with a tasty, hard crust, rather than tasteless mush that, once chewed, could double as wallpaper paste!!;)

Marco.

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Our white sliced bread follows the Chorleywood recipe and process: https://en.wikipedia.org/wiki/Chorleywood_bread_process, designed to produce soft texture bread that lasted longer and used lower protein flour. Another advantage was its consistency and it also toasts well.

But of course it has its critics: https://www.bbc.co.uk/news/magazine-13670278, who object to the additives used in the Chorleywood process and of the shorter proving time.


I love bread and would quite happily live on sandwiches if I could! :sofa:

Interesting, Barry... I note that nothing in those articles mentions the words 'quality' or 'flavour', as neither was seemingly a priority!;)

I like a nice sandwich too, but only on proper bread!!:ner:

:exactly:

Marco.

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Originally Posted by Marco

Nice, Granty, but why is the sweet potato cut into little stars - were they sponsored by Haribo?:D

Anyway, here are the flambéed na-nas in rum, butter and brown sugar, as promised, this time with ice-cream [shame the fresh mint-sprig flopped in the heat:eyebrows:]

https://imagizer.imageshack.com/v2/xq90/921/36rsRd.jpg

https://imagizer.imageshack.com/v2/xq90/923/2AEvPc.jpg

Was still scrummy!

Marco.

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Looks tasty.

Churz... It was very tasty mate, and a great way of using up old bananas!

No comment, Justers? You said you wanted to see it:)

Marco.