Bum's Food Thread.

Jolteh said:
No no no! The fat in the bacon is the tasty bit!

Get good quality bacon (I prefer streaky) and put it in a pan on low to medium heat with no oil or butter. Make sure it is flat and has plenty of room. It should cook gently in it's own fat over 20 minutes or so. The key is to have the pan warm enough to cook, but no so hot that the bacon curls (as it has done in all the pictures in this thread). Flip it after 10 or 15 minutes, and when it begins to foam you know it's ready.

Then take the bacon off and put it between two pieces of kitchen roll to soak off the excess fat. The result is crispy, evenly cooked bacon and I guarantee that everyone who tastes it will say how nice it is.

A cooked breakfast doesn't have to be a greasy, fatty mess.

This link pretty much sums it up:
Click to expand...

That's some quality cooking tips right there! I will attempt it next time, thanks :D


Ucof said:
I approve of Lurpak :D

I'm also very relieved that no-one has suggesting pricking the sausages. Doing this is stupid and results in a whole world of sausage fail.
Click to expand...

The thing with pricking the sasuages, Richmond ones does not need to be pricked. However, back then when I bought them sausages with 95% or more porks in it, it tend to explode when cooking, and I had to ***** it. I regret it though.
 
Some sausage I have got have about 47% pork in, is that bad?

I don't want to pay ****loads for some sausages.

Is it also bad cutting them in half? I don't want to eat raw sausage too.
 
Azagoth said:
This thread has chosen for me. Have a guess what I'm cooking for my tea? :D

fooda.jpg
Click to expand...

That bacon is the best.

Best sanwhich is: Bacon, sausage, egg (fried on both sides), black pudding baked beans (Branston), and has browns. Then a slice of fried breafd to pop everything up. OOooooo and Branston tomato sauce. With chilled class of 'fresh;y squeezed' Apple juice
 
lynchy6789 said:
That bacon is the best.

Best sanwhich is: Bacon, sausage, egg (fried on both sides), black pudding baked beans (Branston), and has browns. Then a slice of fried breafd to pop everything up. OOooooo and Branston tomato sauce. With chilled class of 'fresh;y squeezed' Apple juice
Click to expand...

How do you manage to fit them all in a sandwich? Especially the beans. :confused:

willhub said:
Some sausage I have got have about 47% pork in, is that bad?

I don't want to pay ****loads for some sausages.

Is it also bad cutting them in half? I don't want to eat raw sausage too.
Click to expand...

Just make sure you cook them for long enough on medium to low heat (15 minutes would do) so it won't get burnt nor you need to cut it half.

The pork sasuages you bought with about 47% of pork in it means that the rest 53% are made out of pork fat, wheat flour, water and other flavoring spices.

The ones with 95% pork meat means the rest 5% is breadcrumbs, and flavoring

I'd imagine the ones with more pork fat and less lean pork would be tastier, but less healthy. And I always find the ones with 95% pork a bit hard to chew.
 
Yea, as Bum said the key with cooking the sausages (and most things in a cooked breakfast) is to do it on as low a heat as possible. I prefer to put them in a smallish milk pan and put enough oil in so that they are half submerged and then gently gently poach them in the warm oil. They'll be cooked evenly all the way through and you can pretty much dictate what colour you want them to be by when you take them out. No need to ***** or cut them either as they won't burst.

Another preference I have when doing a breakfast is scrambled eggs over fried. Properly cooked creamy scrambled eggs are absolutely sublime. They're also easier to make for groups of people because you can basically do the full lot in one pan.
 
Jolteh said:
Yea, as Bum said the key with cooking the sausages (and most things in a cooked breakfast) is to do it on as low a heat as possible. I prefer to put them in a smallish milk pan and put enough oil in so that they are half submerged and then gently gently poach them in the warm oil. They'll be cooked evenly all the way through and you can pretty much dictate what colour you want them to be by when you take them out. No need to ***** or cut them either as they won't burst.

Another preference I have when doing a breakfast is scrambled eggs over fried. Properly cooked creamy scrambled eggs are absolutely sublime. They're also easier to make for groups of people because you can basically do the full lot in one pan.
Click to expand...

The way you talk about submerge it in warm oil made my heart go HHNNNNNNGGG!



Sinny said:
No Black Pudding!!!!!!!???
Click to expand...

I'm scared of pig's blood.
 
Skyfall said:
Not enough bacon, too much beans and that's not toast it looks like warm bread!

I perfer to put all that in a bun (minus the beans), here's one I made some time ago, but with no hash brown :(

http://chaoticsignal.com/sizer/720/720/uploads/854429852.JPG[/IMG

» Sausage (6)
» Bacon Rasher (8)
» Eggs (2)
» Large Stottie bun (1)

OM NOM NOM NOM[/QUOTE]

its a shame you ruined that with red sauce :) needs daddies brown.
Click to expand...
 
Richmond Sausages are a major fail to be honest they tatse like what they are nasty over processed crap. You should only by the super markets premium sausages (with good meat content) or go the buchers.
 
You must log in or register to reply here.
Back
Top Bottom