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wine~o wrote:Ahhh let the debate begin...... Tommy Ketchup or Brown sauce........

Bacon very lightly fried and if there are eggs they need to be still runny and normally with brown sauce but sometimes with marmite.

Marmite ??????????? are you completely Mad ?????????

wine~o wrote:Marmite ??????????? are you completely Mad ?????????

Nothing wrong with Marmite - just don't EVER put it in scrambled eggs - it tastes OK,

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but looks like a babbies nappy.

wine~o wrote:Marmite ??????????? are you completely Mad ?????????

Try it , you know you want to , step into the world of the mad

Marmite ??????????? are you completely Mad ?????????

Quite agree. Waste of good bacon.
Marmite, the throwing up spread!

You can't beat a good bacon roll. I like it done just enough to be flexible, but a little brown on the fatty bits.
Daughter and SWMBO like their bacon done until it shatters when you bite into it! Both like brown sauce but I prefer Tomato.

I also like the rind(which you don't seem to get much these days) and whatever happened to the bits of bone you used to get?

I'd agree. Bacon frying is the best smell ever!

There's the subject of a new thread right there......................

....not to mention its anti terrorist capabilities

Must be smoked with a good salty taste and not too lean though, none of this un-smoked wimpy stuff!

My missus occasionally does them for me as smokey, crispy, streaky bacon slices layered onto fluffy american-style pancakes and drizzled in real maple syrup.

The only thing that would improve them would be, of course, marmite......

....not to mention its anti terrorist capabilities

ROTFLMAO

kellys_eye wrote:My missus occasionally does them for me as smokey, crispy, streaky bacon slices layered onto fluffy american-style pancakes and drizzled in real maple syrup.

The only thing that would improve them would be, of course, marmite......

Wrong smilie ? Should be a big smiling face. Marmite does add something to a lot of foods , ok so perhaps not Apple pie but we like to put a dollop in the gravy for instance.
I recall watching a programme some time ago about food pre ww1 . In that they talked about buttered shredded wheat served in a watery marmite gravy . Not got round to trying it yet but one day......

Timllfixit wrote:

Marmite ??????????? are you completely Mad ?????????

Quite agree. Waste of good bacon.
Marmite, the throwing up spread!

You can't beat a good bacon roll. I like it done just enough to be flexible, but a little brown on the fatty bits.
Daughter and SWMBO like their bacon done until it shatters when you bite into it! Both like brown sauce but I prefer Tomato.

I also like the rind(which you don't seem to get much these days) and whatever happened to the bits of bone you used to get?

I'd agree. Bacon frying is the best smell ever!

There's the subject of a new thread right there......................

Some when this after noon I shall pop up the butchers and collect my order.

A side of Rind on Back Bacon, cut 10mm thick and in bags of 10 for the freezer.

Thats about a 100 nice thick rashers.

If I am working a Saturday I nip over to a nearby cafe & get bacon, black pudding (Stornoway) & tattie scone with brown sauce.
Also on offer from one of the vans is the big bap with bacon, lorne sausage, haggis, black pudding & tattie scone or egg
It's no wonder I run so much to escape those damn calorie monsters

thescruff wrote:

Timllfixit wrote:

Marmite ??????????? are you completely Mad ?????????

Quite agree. Waste of good bacon.
Marmite, the throwing up spread!

You can't beat a good bacon roll. I like it done just enough to be flexible, but a little brown on the fatty bits.
Daughter and SWMBO like their bacon done until it shatters when you bite into it! Both like brown sauce but I prefer Tomato.

I also like the rind(which you don't seem to get much these days) and whatever happened to the bits of bone you used to get?

I'd agree. Bacon frying is the best smell ever!

There's the subject of a new thread right there......................

Some when this after noon I shall pop up the butchers and collect my order.

A side of Rind on Back Bacon, cut 10mm thick and in bags of 10 for the freezer.

Thats about a 100 nice thick rashers.

Don't you find that freezing it tends to kill the flavour?
We had some lovely smoked Norfolk bacon from an old fashioned butcher when we were up there in the Summer.
Dark brown and a nice strong flavour. Lovely.
We froze some after bringing it back. Lost some flavour after defrosting we both thought.

Most things loose some flavour Dave but my taste buds are shot after the last mini stroke so not that I notice