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Proper ketchup is made from fish, not tomatoes. You’re thinking of tomato sauce.
The 1800s are over.
The 1800s are over.
Not in my house they're not!
What’s a square sausage ?
It’s questions like this that make me feel sorry for disadvantaged people.
https://en.wikipedia.org/wiki/Lorne_sausage
Square = brown
So its a haggis that’s been run over by marauding Scotsmen in kilts then.
Or a Haggis Pâté
Brown sauce all day if the choice is red or brown. Personally though Branston Fruity is amazeballs!!
Agree that red sauce is for kids. They just use it as a masking agent for food that tastes of something slightly out of their pallet range.
Its possible to go off a person you kniw bikebouy
'Branston Fruity'
Was raised on Daddies and HP, then discovered this in some corner shop or other:
Now the gold standard of brown sauces IME.
My Uncle lived in Kinross for the RAF (weapons designer) and I went to visit in about 87’, I ate haggis then. AFAICR it tasted nice.
What about Black Pudding, wot sorce?
Jesus wept.
Lorne is beef.
So it's just a funny word for a cheap burger?
I'm learning a lot today! 🙂
"Bacon = Red"
Burn the witch!!!
HP brown sauce on bacon or get back in the sea!!!!!!!!!!!!!!!!
Thats more like it. Its Its actually a mixturw of both pork and beef i think.
Much like burgers though... A good one is excellent a poor one is very poor indeed.
Brown sauce on a black pudding if its stornoway you can probably do without. If its that weird english muck that gets called black pudding and has horribly white lumps of fat in it.... That goes in the bin.
Must admit I have nought but butter with my bacon sarnies. Unless I'm at work then the chef will do me a BLT brioche with foraged ramson aioli. Normally against the over fashionable brioche but it does work.
In keeping with STW hipster stuff;
Banana ketchup FTW.
In keeping with STW hipster stuff;
Banana ketchup FTW.
And your username name gives the game away 👍🍆🥨
Sausage - mustard and brown. And our butchers sausages win prizes mofos.
Bacon, normally brown, also good quality bacon f on above butcher
And if it ain't got butter on it there's a good chance I'll weep at the senseless waste of sandwiches life wasted
But that wouldn't be as sad as the saddest breakfast off all......
Four Lorne sausages
If you're going to put anything in a bacon sandwich that's neither more bacon nor an egg it should be Robertson's golden shred.
Brown, red, both, it's all good. And this nonsense about finding a better butcher! Off yer high sauce. Even the best bit of bacon can be made just that bit more sublime with the addition of a fruity brown relish.
Even the best bit of bacon can be made just that bit more sublime with the addition of a fruity brown relish.
It really can't it ruins good food.
as said up there, marmalade is the correct answer
with the option of fried onions and mustard if there's no marmalade
WTF, now I'm on autobold ? - guess the new forum recognises the right answer when it sees it 😂
Again ...no sauce on black pudding ...melted blue stilton is the correct answer ..
Red and brown sauces are abominations. Anyone using them will end up in a very nasty place.
I'm currently brown with a hint of chilli.
Whatever you do, don't butter and sauce. That's just disgusting. Also applies to jam sandwiches. WTF are people thinking?
Whatever you do, don’t butter and sauce. That’s just disgusting. Also applies to jam sandwiches. WTF are people thinking?
Who, in the name of all that is holy, would put sauce on a jam sandwich?
Who, in the name of all that is holy, would put sauce on a jam sandwich?
The same sort of pervert that would put jam on a bacon sandwich?
Red sauce (Daddy's for preference) is only used on fried black pudding or mixed with Worcestershire, Tabasco, Hellmans mayo and salad cream to make a Marie Rose for use with prawns and avocado.
And a streaky bacon sandwich with peanut butter and apricot conserve is a thing of beauty. The only legacy of Elvis that I appreciate.
The same sort of pervert that would put jam on a bacon sandwich?
That could work
https://www.marthastewart.com/326881/slow-cooker-bacon-jam
Wilkinson and sons Tiptree tomato sauce or home made spicy plum sauce.
HP/daddies/brown don’t cut it.
And if it ain’t got butter on it there’s a good chance I’ll weep at the senseless waste of sandwiches life wasted
Nothing masks and ruins the complex and subtle tastes of bacon fat like a dollop of overpowering dairy melted all over the bread and bacon. I too weep, yet at the invasive clarty nonsense of mixafatosis. (Barely) worse still - margarine!! *BOKE*. Even a light spread is too much.
Get a grip 😉 Cook the bacon for longer and/or buy fattier cuts so you get the volume of bacon fat to dip the bread. Both top and bottom inner-facing bread surfaces should be dipped and slightly crisped from the hot fat when performing the pan-dip. 2-3mm soak depth is ideal.
And a streaky bacon sandwich with peanut butter and apricot conserve...
A sandwich without butter is like a pie without pastry. It's a flavour enhancer, not a mask.
Nothing masks and ruins the complex and subtle tastes of bacon fat like a dollop of overpowering dairy melted all over the bread and bacon.
What do you cook your bacon in then if not butter?
Brown before 12, red after is my rule...
Ketchup was made for hot dog
Never, ever go to Chicago. You'll be flayed alive for even thinking that.
... I just got a reply on that second Imgur post.
jumpstart79 via Android 1 pt 13 min
Yeah. You gotta problem bud? I will shoot your face off if you even say the K word
Chicagoans take their hot dogs seriously. And have guns.
Chicagoans take their hot dogs seriously.
....and yet are more worried about ketchup than they are about Low Fat Turkey Hot Dogs or even Vegetarian Hot Dogs?
That's just wrong. It's like ordering a cucumber trifle or a venison carrot.
I can confirm that the veggie dog was rather nice.
(I went to another food place for ketchup, screw you Chicago)
What do you cook your bacon in if not butter
Never cooked it in butter. IMO it tastes best in its own grease. First of all forget the crappy intensively-produced watery tasteless bacon from supermarkets and corner shops. Last time I bought and cooked bacon was from a local village butcher when camping a few weeks back. He sliced me four medium cut pieces from the bacon joint. Cost less than £2 and was quality, just like I remember eating as a kid. Bacon was something of a delicacy in our family and I carried on the tradition. True to popular opinion bacon has without doubt been the hardest thing to quit since endeavouring to buy more ethically/healthfully.
Anyway, if possible let rashers sit and rest un-refrigerated at room temp for a while before putting in pan. Otherwise lay and warm them very gently in the pan before raising the heat from v. low to med/low. You have to render the fat to get it cooking properly. Only needs turning once if cooked right. Then once properly cooked get your bread slices (or cut roll) and press down on that whole gently sizzling mess for 10 secs before removing from heat and filling with rashers. Don't throw the grease away down the drain. You're throwing the taste away. Don't put butter in there, you're making a mess of bacon and a mess of the taste of bacon. Last word. ymmv but some things are just wrong 😝 Here's how:
A veggie dog, yesterday....
I think that's a vegan dig perchy. You can tell from the wonderfully supercilious facial expression.
Edit: "how to cook bacon" illustrated with streaky bacon FFS. Streaky bacon is for cooking with, just like back bacon is for jealous people on diets or those who think Danish [as relates to bacon] is a mark of quality not poor animal welfare.
Bacon has a big streaky tail wrapped fully the length of the sumptuous medalion at its head, lined all along its outer edge by a translucent rind backed with a milky white thickness of fat. It is not rindless, not smoked, it is certainly not missing the medalion or trimmed of the excess flavour in its tail end.
If its that weird english muck that gets called black pudding and has horribly white lumps of fat in it…. That goes in the binners
FIFY