OK, What's For Lunch or Tea Today?

[struth]

Whilst I'd be the first to admit my plates aren't always the best presented or, indeed, the most healthy (too many chips and/or carbs...) I kind of take umbrage at the suggestion that my photography skills have ever been lacking.

Mine are badly presented and the photography is usually shit unless it's whisky but couldn't care less.

[Roy S]

Mine are badly presented and the photography is usually shit unless it's whisky but couldn't care less.

Lovely grub

[Marco]

Whilst I'd be the first to admit my plates aren't always the best presented or, indeed, the most healthy (too many chips and/or carbs...) I kind of take umbrage at the suggestion that my photography skills have ever been lacking.

Not lacking (they're better than mine), but recently, IMHO, your pics have been better - dunno if it's the light or where you're taking the pics or what, but defo better to these peepers!

Anyway, stop being so touchy!

Marco.

[Marco]

Mine are badly presented and the photography is usually shit unless it's whisky but couldn't care less.

Nice one - enjoy!

Marco.

[struth]

nice one - enjoy!

Marco.

they are close to steak in density. Russells

[Roy S]

Not lacking (they're better than mine), but recently, IMHO, your pics have been better - dunno if it's the light or where you're taking the pics or what, but defo better to these peepers!

Anyway, stop being so touchy!

Marco.

Maybe it's the white plates?

You're lucky I didn't hit you with me handbag

[Marco]

Possibly the plates - how long have you been posting pics using them? Summat's defo changed, to 'sharpen up' the look of your food, as my eye's caught it!

And don't start with the handbag again, as last time you know where the shpanking led to, shweety

Marco.

[Marco]

they are close to steak in density. Russells

Good stuff... Burgers are funny in that the 'posh' ones can sometimes be disappointing, and the cheaper ones [but not the really shite variety] can be better and surprisingly good.

For me, it's all about the meat content, versus what else is inside, to 'bulk' them out (plus thickness) - and crucially getting that balance right! And from there, how they're cooked.

I'm not into 'rare' or even pinkish burgers [different with steaks] - I like them well cooked all the way through (but still nice and juicy), and also beautifully seared/caramelised on the outside

Plus, I also prefer mine on buns, with salad and relish, rather than just on a plate.

Marco.

[Roy S]

Possibly the plates - how long have you been posting pics using them? Summat's defo changed, to 'sharpen up' the look of your food, as my eye's caught it!

And don't start with the handbag again, as last time you know where the shpanking led to, shweety

Marco.

From around the middle of August? I guess as most food tends to have a darker hue it would stand out more on a lighter coloured background, I was using black plates (generally) before.

Ooh, don't remind me, must get back to the chemist for some more of that ointment, that was a sore one.

Bacon sarnie

[Marco]

Nice, although I'm a brown sauce guy, or no sauce, and instead a fried egg on top, so that when biting into the bread the yolk squirts out and coats the bacon - lurvely!

But yes, I think it's probably the white plates, which I'd maybe missed before, as I haven't been very active on here recently

Marco.