Bum's Food Thread.

Ucof said:
Thanks for the resize :)
Most appreciated.

What type of orange jucie did you go for in the end? Tropicana? Tescos? With or without bits in?
I read your "Spec me...an orange juice" thread, so am interested in what you went for in the end ;)
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Only be able to find 1 called "Just Juices" It's not perfect, but it gets the job done. ;)

Azagoth said:
Nice, but you're missing the fried bread and mushrooms.
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Couldn't find mushrooms unfortunately, I was looking for them but the small shop doesn't sell vegetables :(

Wyrdo said:
Your toast barely qualifies for the name.
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It's the toasters fault, somehow turned the timer down too much, so they were barely cooked, but still it's quite nice.

Ucof said:
Damn your quick fingers!
Yeah, the toast could be a little darker, but i suppose if you prefer it that way, its your choice! :D

Tea with no milk?
Or is it a mug of coke? :D
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That's just a cup of water... Tea was coming, and it used the same mug in the end. :p

willhub said:
Bit small aint it?

I had 4 sausages yesterday, 3 eggs, 3 bacon, beans

Only 2 sausages and 1 bacon? :(

Did not do me much good like, I bonked today big time.
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That was 2 bacons btw :p

Had 3 hashbrowns, 3 sasuages on top of what I had yesterday today. It was like HHNNNNNNNNNNNNG!!!!
 
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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 :(

854429852.JPG


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

OM NOM NOM NOM
 
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willhub said:
How do you cook eggs like that, without flippin, this is my egg I posted a while back, it's even smiling.

http://img.photobucket.com/albums/v319/thehub/DSC00124.jpg
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I heat the pan (no oil) at full heat until it starts smoking, turn the heat down to low, add a drizzle of oil (like a zig zag about the size of an egg) crack the egg in and keep an eye on it, don't let the pan get too hot otherwise it'll burn underneath and not set on top. It always cooks a little after, so I tend to keep the white a little runny around the yolk and leave it for 2-3 minutes while I sort other things out, by which time it's all done :)

The key to bacon is avoid the packets and go for the butchers counter. Middle bacon is a cheaper cut, so I tend to go for that and trim it a little (the fat is all around the outside, so easy to remove the excess).
 
Mushrooms are essential. I don't think i would attempt a fry up without them.

Besides the toast needing to go another round with your toaster, the hash browns look horrobly undercooked and soggy. You want those buggers nice and crispy (well, I do at least).

Egg and beans, while they may share the same plate, should never meet on that plate. Nice egg though. To keep my eggs sunny side up I use the spatula to flick oil over the top of it, and yeah, cooking them at a low heat is good too as the albumen cooks at a lower temperature and leaves the yolk delicious and runny.
 
jellybeard999 said:
The key to bacon is avoid the packets and go for the butchers counter. Middle bacon is a cheaper cut, so I tend to go for that and trim it a little (the fat is all around the outside, so easy to remove the excess).
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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:
 
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Jolteh said:
No no no! The fat in the bacon is the tasty bit!
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I used to cut or pick every bit of fat off all meat including bacon of course, but in the past year or two I've been converted to the tastiness of a nice bit of fat on the likes of bacon, lamb chops and ribeye steaks. Ribeye is the only steak I eat all the fat on as it's melt in the mouth delicious.
 
Azagoth said:
This thread has chosen for me. Have a guess what I'm cooking for my tea? :D]
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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.
 
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