Ermmm
Post pub nosh? As nice as it looks, I bet a pound to a pinch of proverbial it wouldn't look as good if it had been prepared with a tankful of 80/- under your belt.
Post-pub nosh neckfiller: Bacon and egg sushi
OK, sliced pork fans. In response to criticisms that our recent culinary trip to Hawaii – in search of the quite remarkable Spam musubi - simply did not feature enough bacon, we today present for your wobbly dining pleasure the very cutting edge of Anglo-Japanese fusion cuisine. Yes indeed, consider if you will bacon and egg …
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Tuesday 17th November 2015 16:06 GMT Anonymous Coward
Bacon's passé, Sausages are what it's cool to like, says Sausage Marketing Board!
I'm not entirely sure whether the intent of the "post-pub nosh neckfiller" series is that you're actually *meant* to do the preparation in a typical post-pub state. Actually, I thought the whole point of post-pub food was that someone in a takeaway did it *for* you while you staggered home!
In fact, given that it's generally only desired after you've had a few, it's not the kind of thing that you're going to prepare in advance either. :-)
I mean, kebabs are probably *the* quintessential "post-pub" food, but could you imagine *wanting* one enough to bother while sober (enough hassle even then) or being *able* to make one while plastered?!
That's why they're sold in kebab shops- more sensible to do that sort of thing on a larger scale, and while someone's paying (a sober) *you* to do it while they're incapable themselves!
That said, interesting series and article, even if the current marketing-driven "I love bacon" bandwagon is starting to get a bit tedious. Yeah, bacon is good and all that, but enough already. Seriously, even the bacon-flavoured novelty shite isn't novel any more, it's just boring.
(Not really blaming the "Neckfiller" series itself, as it seems to feature a wide range of unhealthy ingredients, of which this entry just happens to be bacon-based).
I mean, let's be honest, sausages are great as well. Good-quality butcher's pork or beef sausages? Great!... but you don't hear people showing us how fun and devil-may-care they are by going on about their love of sausages, do you? Could it be that the bacon obsessives are mostly just trend-following bandwagon jumpers? Naahhh.... ;-)
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Saturday 1st August 2015 13:57 GMT Teiwaz
Don't know about post-pub - but good
As a bit of a fan of the culture of Japan, unfortunately cursed by the inability to find genuine sushi in any way appetizing, I have been handicapped - until now...
Excellent recipe I shall have to give it a whirl.
As for the post-pub moniker, maybe should be consumed while drinking, as done in many Japanese drinking places (and many other countries), and if we did more of the same we would not have the unhealthy and shameful binge drinking culture we have.
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Saturday 1st August 2015 16:56 GMT Tromos
Why are you wasting our time with this?
Undercook the bacon so it doesn't go crispy? To think I'd come across such sacrilege! Limp bacon is an abomination that has no place in post-pub cuisine. Proper post-pub bacon is shoved under the grill and forgotten about until the smoke alarm goes off.
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Saturday 1st August 2015 18:18 GMT Mark 85
A true post-pub nosh..
...would be to combine several of these recipes. Only because after a tankload, one tends to mix and muck things up badly. At least that's the way it is around our place. So much so, we've taken to preparing the nosh and putting in the fridge before we leave, sometimes a day early.
Which reminds me, I think there's something in the fridge from a week ago or so.... need to check and if it's blue and fuzzy*, toss it.
*My mom taught me that there's no such thing as blue, fuzzy food.
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Monday 3rd August 2015 19:42 GMT Ugotta B. Kiddingme
Re: no such thing as blue, fuzzy food
Don't be so quick to write off fuzzy food, especially if you've been off world.
To wit, the obligatory Hitchhiker's quote:
"[Arthur] almost danced to the fridge, found the three least hairy things in it, put them on a plate and watched them intently for two minutes. Since they made no attempt to move within that time he called them breakfast and ate them. Between them they killed a virulent space disease he'd picked up without knowing it in the Flargathon Gas Swamps a few days earlier, which otherwise would have killed off half the population of the Western Hemisphere, blinded the other half, and driven everyone else psychotic and sterile, so the Earth was lucky there." - Douglas Adams, So Long And Thanks For All The Fish
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Saturday 1st August 2015 22:55 GMT Rampant Spaniel
Get back to Hawaii and try some poke :) A bowl of spicy poke (siracha, wasabi, and mayo for the sauce) helps remove the fuzz from inside the skull, you can even go half and half with Kahiko style and replenish any lost salts. Coupled with a bacon sandwich is the best post supping breakfast I've found.
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Sunday 2nd August 2015 10:22 GMT Bleu
In Korea,
sushi with ham and egg is popular.
The California roll, invested by a Japanese chef in CA, is a staple in Japan.
I cannot imagine nori going with fried egg or bacon, or bacon to going with sushi rice.
Wrote an earlier post, had recipe suggestions, met a 71-y.o. leukaemia survivor, more interesting than posting on the 'net, went for a walk in a garden after, was logged out when I tried to preview and post.
There is some time-out problem with posting from Opera Mini, it goes tits-up (I think that is the English) in a certain time.
Lovely presentation from post-pub nosh, I will try to send the recipe suggestions later, but nori on a fried egg, and fried bacon riding on oshizushi, I cannot imagind the flavour combo working. Too salty, to start.
I must be doing other things now.
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Wednesday 5th August 2015 00:55 GMT JeffShultz
Bacon?
I'm sorry, but that limp, greasy substance you laughingly called bacon is sickening. Real bacon is fried (even deep fried) or even microwaved until it is a dark reddish brown color, and cannot be bent without breaking. Only then is it worthy of the name bacon.
British cuisine. Fagh.
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Wednesday 30th December 2015 16:08 GMT Roo
Re: Bacon?
"I'm sorry, but that limp, greasy substance you laughingly called bacon is sickening. Real bacon is fried (even deep fried) or even microwaved until it is a dark reddish brown color, and cannot be bent without breaking."
Sounds ghastly.
"Only then is it worthy of the name bacon."
You should head to Kirkby Lonsdale in the UK and try a Bacon Butty from the outfit at Devils Bridge if you want to learn what real Bacon tastes like. The slimy water infested stuff turned into jerky that you're talking about doesn't qualify.
"British cuisine. Fagh."
Choking an your wood disguised as bacon ?
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Monday 4th January 2016 12:46 GMT Roo
Re: Bacon?
"I take it you don't ride a Harley"
You'd be guessing right, that said I don't have anything against Harleys aside from the fact many owners/riders willfully derive their joy at the expense of wrecking other people's enjoyment of peace & quiet.
The bikes are fine in themselves. :)
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Biting the hand that feeds IT
