shakahislop
Well-known member
those potatoes look lovely i must say
Maybe 100:70:20:5 ?Thanks for the ranking but could you also give a ratio? Sorry to be picky but I want to know if pork is slightly ahead of lamb or does it leave it miles behind?
it's rock hard though. stiff. there's no moisture. but somehow a load of grease despite that. if you picked that bit on the right up it would stay in that twisted shape it's in. i don't know why they make it like that.
This is what I wanted to know, thanks.Maybe 100:70:20:5 ?
first time I had it was probably only a few years ago and I do quite like it. a friend of mine says it reeks of sheep and she cannot stand it, but I think she has an extremely sensitive sense of smell, as opposed to my broken nose.Also Liza says that if you're not used to eating it then it's quite a strong and unusual taste, which again is something that I had not realised - a total failure to understand that my experience is not universal. I do think that you're missing out, it's a taste worth acquiring with somehow a lot more to it than beef I think. Lovely with mint or, strangely enough, anchovies.... oh I'm getting hungry.
The way those bacon rashers are dangling from that lumpy mess at the top, like a hideous beany jellyfish from beyond Chronic spaceRustic gigante & chorizo baked beans, 2 poached eggs and bacon on multi grain toast at Citizens of Soho. A hardy lunch, should have been there.
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looks like mediocre service though, poor leo's finished his water and it hasn't been refilled
shit really does look like a jellyfish thoThis is the most Corpsey has paid attention to me in his 14 years here. Who knew all it would take is a photo of beans on toast?
My default assumption is that America is best until proven not best.Are Americans shit at breakfast? Tell me, please, that the Brits have got at least one thing over you heathen schismatics