Re: Dangerous suggestion
You are indeed dangerously close to expulsion ;-)
As long-term Reg readers are aware, it's been scientifically proven that bacon has almost miraculous powers to cure the effects of a night on the sauce. Accordingly, we at the Special Projects Bureau went in search of two world-class sliced pork recipes designed to ameliorate the pain of a severe liver-kicking. Prepare your …
You are indeed dangerously close to expulsion ;-)
"At the risk of having my Reg account deleted by a moderator..."
That's the least of your worries. Being repeatedly pelted with rotten fruit and subsequently burned at the stake for heresy should be your primary concern.
Majo on anything hot is just weird
I used to think the same, but tuna melts without mayo just doesn't work.You may need to lightly toast the side of the bread that gets the tuna mixture to keep it from getting too soggy though.
"Majo on anything hot is just weird"
Have you not ever been to Belgium, Richard? Chips and mayo from a paper cone. Delicious!
I'm hungry now
oh god, mayo? on a cold blt yes, but with hot bacon wouldn't it go nasty?
As for butty, I could be wrong but I thought it originated from and old northern mining term relating to the middle man in a group of 3? similiar to the filling in a sandwich?
Sandwiches are in fact so awesome they have an entire island chain named after them (and many species bear a deritive of sandwich also). The last best thing the aristocracy did for us!
sorry, correction, sub species i think.
I used to live in Belgium. Mayo on chips is not nice. Even from a paper cone.
The paper cones would be perfect for salt and vinegar, if only it were available. However, the delicious curry ketchup is an excellent option instead. Or at least seemed to be on offer everywhere in Brussels. Yum.
Salad cream is acceptable on chips. Mayo isn't.
'Have you not ever been to Belgium, Richard? Chips and mayo from a paper cone. Delicious!'
But chips aren't made from pig.
Although ........... hmmmmm.
I like your thinking! stick a pig in a rumbler to get the skin off then straight in the chipper.
I agree re saladcream, much less oil. (stops it turning clear and going weird) and more tang make it better suited.
I think you will find that is a BLT (bacon, lettuce and tomato). Which will come with mayo in most places you get it.
For me, maple cured bacon from waitrose if it is just me eating it, then it doesn't need any sauce. Otherwise if other people then it doesn't matter.
But ketchup over brown sauce any day of the week!
Bloody foreign muck. The Britisher uses Salad Cream.
Until you've had a BLT on toast with freshly cooked bacon and lashings of full fat Mayo you will never know just how good mayo can be on something hot (almost as nice as usin mayo as a dip for chips (or "French Fries" if you are of that persuasion))
As you mention waitrose, they (perhaps used to?) do a really nice imported dijon mayo. Well worth a try! I found it much nicer than normal mayo.
"The last best thing the aristocracy did for us!"
Apart from being machinegunned copiously in the wars, while attempting to battle Jerry with a revolver and swagger stick?
it did have a knob on the end!
"Majo on anything hot is just weird."
You've never had proper crab cakes, then ... Mayo is the binder.
It's an old-wives tale that aioli goes "bad" when it gets hot ... in reality, it's an acid-rich condiment that retards bacteria growth. It's the REST of the food that is mixed with aioli that promotes bacteria growth between 40F and 140F ... If your aioli splits/separates with temperature, you're not making it right.
Salad cream is never acceptable. Anywhere.
"I like your thinking! stick a pig in a rumbler to get the skin off then straight in the chipper."
Low and slow is better ... Folks line up for blocks when I do whole-hog barbecue. There is no crunchy-bit better than slowly rendered pig skin.
I've never managed to get a BLT that was hot. OTOH, BLT are the only thing besides egg and chicked salad that I add Mayo to.
Exactly how God planned it.
"Mayo. Mayo. Ueber Alles. Ueber alles in der Welt."
Sung after the blitzkrieg of the refrigerator, applying mayonnaise to everything in sight. With a trowel.
I once Emailed in to the Alex Leicester radio show for a comp and mentioned I worked at HP, he replied back t
AL: I used to work near there can you still smell the sauce from a mile away?
Me: It's HP the computer company not the Sauce company!
Anyway there was too much bacon in that pan, it lowers the temperature and doesn't fry properly.
And another vote for dipping the bread in the fat, rather than Butter/Marge/I can't belive it's not butter/Bugger me it's Marge
"Anyway there was too much bacon in that pan, it lowers the temperature and doesn't fry properly."
Indeed. That bacon was hardly cooked at all.
'too much' and 'bacon' should never belong in the same sentence!
"'too much' and 'bacon' should never belong in the same sentence!"
Not quite, since the sentence "You can never have too much bacon!" is correct and accurate, too.
You're going to need a bigger pan...
Not quite the recipe for Bauernfrühstück I recall from my student days, but still excellent.
A German flatmate would whip this up at the drop of a hat. There were a lot of variations depending on what leftovers were in the fridge, how much beer we had drunk etc..
He also used to demonstrate the other way* to cook sausages.
Bacon sarnies still have the edge though. Where's that shopping list.
*It involves two forks, some jump leads and a 14 kW generator set.
'*It involves two forks, some jump leads and a 14 kW generator set.'
I remember a stag night along similar lines.
I'd like to point out that you don't have enough bacon in your sandwich.
There should be approx as much bacon as bread (one pack per two slices of bread usually works well)
That bacon is criminally underdone!
Crispy(*) bacon on rye bread with Tabasco Habanero sauce(**) - Brown sauce is the work of Satan
(*) - For best results, fry the bacon normally then crisp it up in the microwave.
(**) - You may substitute another chilli-based condiment if you so wish.
Flame away :-)
"Brown sauce is the work of Satan"
It certainly is! You can't imagine the po-faced heavenly types coming up with something that wonderfully self-indulgent.
Did you just use the word 'microwave' in discussing appropriate methods of cooking bacon?
Guards! Seize him!
Prepare the bonfire. Heretic incoming.
Not sure about the rye bread, but for the Tabasco sauce, I salute you sir.
As manufactured in the Netherlands.
Another great British institution sold off to Johnny Foreigner.
It can't be long before HM Queen is sold off to the Germans... (Yes, I already know she's part way there genetically already!).
And has been for hundreds of years.
as long as they don't touch salad cream. It really is sunshine in a bottle!
"as long as they don't touch salad cream. It really is sunshine in a bottle!"
Nah, salad cream is just mayo filled up with vinegar. Horrible stuff.
They did touch salad cream, some years ago mind. it wasn't as nice as the original, but after so many years I've got used to it.
Bacon sarnie for me is smoked streaky, fried so crisp, that the frying pan stops sizzling and the bacon crumbles. Topped with Heinz salad cream or HP fruity sauce on nice thick fresh bread or crispy baguette.
1. Chris is right about not enough bacon - it looked like really good bacon though!
2. Brown sauce!!! You heathens!! Ye canna tak oor ketchup!!
Crisy bacon, blue wensleydale and lime marmalade on rye.
That is all.
Sounds nice but it's no bacon butty - too much frippery.
Bacon, butter, bread, sauce. Resolve to never drink again.
Neither "HP" nor "brown sauce" conveys anything to [most of] us on this side of the Atlantic.
You need to watch the film ( or is that movie) Intermission
All you need to know about Brown sauce
A food product identified simply as "brown" would rightly be treated with suspicion here in the antipodes.
Have you heard of this new thing called google, you can find out about all kinds of things. There's even a helpful guided tour.
PS: Merkins call brown sauce "steak sauce".
a1 steak sauce to americans :-)
"A food product identified simply as "brown" would rightly be treated with suspicion here in the antipodes."
Only because Vegemite's name isn't sufficiently descriptive.
A1 steak sauce isn't quite the same....more liquid, more vinegar in it.
"Neither "HP" nor "brown sauce" conveys anything to [most of] us on this side of the Atlantic."
We are sorry for your loss.
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