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Any ladies wanna make me a nice fry up ??
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Not to rub salt into a wound, but for the last 18 years, my hubby has made me a fry-up every Sunday.
2 sausages, 2 hash-browns, 3 rashers of bacon, fried bread, beans and egg.
This sort of thing should be written into the marriage vows!  |
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I have cooked a few times for ladies coming over to mine made it a far more intimate evening as its the whole experience not just the sexual for me and cooked breakfast for the lady, hospitality and making her feel welcome and desired is everything.... |
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It's really an art isn't it a fry up.
You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature.
You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour.
The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness.
Then the black pudding. Imagine leaving that out, why even bother?
And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up? |
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"It's really an art isn't it a fry up.
You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature.
You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour.
The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness.
Then the black pudding. Imagine leaving that out, why even bother?
And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up?"
It really is too much of a faff for me! I only ever do them on Xmas Eve. It’s a proper treat! |
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"It's really an art isn't it a fry up.
You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature.
You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour.
The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness.
Then the black pudding. Imagine leaving that out, why even bother?
And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up?
It really is too much of a faff for me! I only ever do them on Xmas Eve. It’s a proper treat! "
This is why god invented the Café.
|
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"It's really an art isn't it a fry up.
You need the right bacon and sausage. Then there's the timings so that it's all served at the right temperature.
You need that slight crispiness without it being burned, just the hint of the texture and that almost caramelised flavour.
The eggs in particular, getting that crispy hint so it's not like congealed slime or rubber. Yet retaining the texture profile in the yolk so it still has a little runniness.
Then the black pudding. Imagine leaving that out, why even bother?
And the tomatoes, tinned plum obviously. Who the hell thought cutting a tomato in half and sticking it on a plate goes with a fry up?
It really is too much of a faff for me! I only ever do them on Xmas Eve. It’s a proper treat!
This is why god invented the Café.
"
Absolutely! My thinking too! |
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But I add all the grease.
