Forum: The Lounge
08-13-2017, 11:45 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 11:38 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 11:26 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 10:34 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 09:17 AM
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Replies: 62
Views: 2,920
Agreed.
Especially 'blood sausage', aka...
Agreed.
Especially 'blood sausage', aka black pudding.
https://static.independent.co.uk/s3fs-public/thumbnails/image/2016/01/06/16/blackpudding_rex.jpg
You haven't lived until you've eaten...
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Forum: The Lounge
08-13-2017, 08:37 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 08:12 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 04:25 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-13-2017, 04:12 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-11-2017, 10:39 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-11-2017, 10:07 AM
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Replies: 62
Views: 2,920
Is that like gammon?
Back bacon is better...
Is that like gammon?
Back bacon is better than streaky for the full breakfast. I've used streaky when I haven't had back bacon, but the latter is better.
This is just my opinion, imo.
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Forum: The Lounge
08-11-2017, 09:20 AM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-06-2017, 06:11 PM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-06-2017, 01:57 PM
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Replies: 62
Views: 2,920
k sori
Beefheart.
Sounds like...
k sori
Beefheart.
Sounds like you're on about wet cured here, that's the stuff you find most often in supermarkets. That stuff shrivels up. The dry cured stuff doesn't, it's a bit more...
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Forum: The Lounge
08-05-2017, 02:17 PM
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Replies: 62
Views: 2,920
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Forum: The Lounge
08-05-2017, 01:59 PM
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Replies: 62
Views: 2,920
:D
They are different cuts of meat mate. You...
:D
They are different cuts of meat mate. You could cook it for longer to get the fat out but you'd lose volume the longer you cook it. It would be a bit like saying grill a chicken leg for longer...
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Forum: The Lounge
08-05-2017, 01:50 PM
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Replies: 62
Views: 2,920
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