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Post by Crazy Horse on Apr 12, 2013 18:01:14 GMT 1
Bacon Sandwiches.
Who can resist them? I for one love them. But of course therein lies the debate. How do you love them? What sort of bacon? What sort of bread, butter/ margarine? What sort of embellishments? What sort of additions/accompaniments should be added?
These questions and more will be answered, hopefully, by yourselves, ( and of course my tuppence worth).
I await your comments......
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hounddog
Flight lieutenant
Ooh I Do Wish I Hadn't Done That
Posts: 80
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Post by hounddog on Apr 13, 2013 0:45:02 GMT 1
How to answer such a question?
Its like asking which is the most preferable, eating or breathing.
I like bacon (fried, unsmoked) with sausage (baked), a slice of fried PEK and mushrooms in a soft roll with slightly salted butter.
Alternatively in between two slices of bread with a sthingy full of fried tomato.
Or between two slices of toast in a welsh rarebit style with slices of tomato to add bite.
Or ...............I'm on a diet and torturing myself.
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Post by iandhunt on Apr 13, 2013 7:22:04 GMT 1
Someone say bacon?
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Post by Crazy Horse on Apr 13, 2013 8:02:28 GMT 1
hounddog, you should have your own cooking spot on TV.
"Or between two slices of toast in a welsh rarebit style with slices of tomato to add bite." Bacon with Welsh rarebit. Brilliant !
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Post by renard80 on Apr 14, 2013 0:16:44 GMT 1
There was a time, oh my children, long, long ago, when bacon was just that - bacon. In the frying pan, it gave off nothing but its own fat. This preserved all of its wonderful flavour. You dipped your bread into that sizzling fat, taking up just enough to make a hot, juicy sandwich. Or you left the bread in the fat to make glorious fried bread. Nowadays, our bacon is pumped full of chemical preservatives and water. When cooked, it gives off that nasty, white, watery gunge. You can't dip your bread in that muck. So, when preparing a sandwich you have to grill (not fry) the rashers, allowing the muck to drip off and away. The rashers lose their juices and dry out in the process. Thus has Big Business deprived whole generations of experiencing bacon as Nature intended. Hanging would not be sufficient punishment for them. Happy is the man who still has access to true, unadulterated farm bacon. I wish I were among their number. (BTW, presumably the number of Off Topic posts on here recently shows what lousy weather we are suffering. We're posting, not flying.  ) |
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Post by Crazy Horse on Apr 14, 2013 10:43:53 GMT 1
Ah, Renard, I know exactly what you are talking about. This modern "bacon" is not a patch on the the real deal. I am a happy man though, because I buy my bacon from a good old market trader, been going for donkeys years, one of my good old mates is an ex butcher and goes there himself. Recommendation indeed. Just as an aside, remember spreading your toast with dripping which was collected in a bowl from the Sunday roast, real saturated fat dripping? Magic. I can't remember the last time the weather was good enough to fly.  |
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Post by Crazy Horse on Apr 14, 2013 15:09:22 GMT 1
BTW it has to be thick bacon, none of this tarty, thin, wishy-washy modern stuff that you can read the Times newspaper through!
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Post by iandhunt on Apr 14, 2013 20:21:29 GMT 1
agreed!!!!
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Post by renard80 on Apr 15, 2013 0:32:17 GMT 1
Just as an aside, remember spreading your toast with dripping which was collected in a bowl from the Sunday roast, real saturated fat dripping? Magic. Mum would pour the fat etc from the roasting tray into a white china bowl and leave it to set. It was all natural stuff, no disgusting additives or preservatives. The lovely dripping coagulated into a thick, white crust in the bowl. Later, it was spread lavishly onto hot toast, then sprinkled with salt and pepper and guzzled down with a steaming mug of tea. Ambrosia! My brother liked chicken or turkey 'drip', I preferred beef. Today's food health experts would have a heart attack at the very thought. Silly buggers. Another delight was the water in which cabbage had been cooked. Poured into a mug, heavily peppered and served hot, it cleared blocked sinuses and the common cold. (Today's "experts" have conceded that this water contains many beneficial nutrients leached from the cabbage, proving once again that Granny knew best!) |
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Post by Crazy Horse on Apr 15, 2013 8:43:50 GMT 1
This is exactly like my Mum, it was always a white china bowl, no other would do.
Beef dripping was the number one in my opinion. We only had turkey at Christmas as far as I remember.
"Today's food health experts would have a heart attack at the very thought. Silly buggers."
Never did us any harm did it chum? We were as fit as a butcher's dog but slimmer than today’s youngsters. Why? Because we had to walk everywhere and were playing football for hours on end, until it got too dark to see. Then back home for dripping!
Cabbage water, the green tea of yesteryear.
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Post by Crazy Horse on Apr 15, 2013 8:46:52 GMT 1
BTW If I stop posting so prolifically in the latter half of the year, it will be because the operations have gone well, the skies are blue and cloudless, there is no wind and it is forecast to last for months on end.
Well, a chap can dream can't he? About the weather I mean.
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