The **Now Eating** Thread

The cinammon and salt popcorn (forgotten who makes it) is actually not bad. First few tastes I wasn't convinced but by the time the bag had disappeared I was definitely digging it.
 
I bought the last bag of something called heat 'n' sweet from the shop the other day, looked like a bag of butterkist you stuck in the microwave to sticky up for 60 secs.

Turned out it was sweet chilli flavour, gutted!
 
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MisChief said:
Would have been tastier if the bacon was crispy :p
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And harsh browns could do with longer,
Egg white is MIA like normal.
Sausages, black pudding tomatoes, mushrooms, fried bread are all MIA as well.


:p

Got rack of ribs in the oven but they won't be ready till 11pm, so not sure if I can wait that long.

Unrelated, why oh why do all chefs seek lightness and fluffiness. Makes me Mad. Dumplings and light should not be mentioned in the same sentence. They should stick to your rubs and fill you up. Same as sponge pudding, that shouldn't be light or fluffy either.
As for rice, stickier the better.
 
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